Happenings 2.17.17
February 17, 2017
Bone Marrow Donation Update 1
February 22, 2017

Homemade Bruschetta

Happy Monday! How was your weekend? Ours was filled with tons of time outside enjoying the beautiful springlike weather. It feels like a completely different city when the sun is out and shining! I’m going to savor this weather while it lasts because it looks like it’s back to winter next weekend…

We also had a few friends over (my grad school BFF and a few newer friends) – everyone brought an appetizer to share and it worked out perfectly. Just the right amount of food! I wanted to make something that I knew everyone would enjoy, but also be versatile enough to go with practically anything. Enter: BRUSCHETTA

I distinctly remember the smell of toasted bread with olive oil and garlic wafting through the house when I was little, always when my parents had people over, and usually topped with a delicious combination of tomatoes and fresh basil. I knew it would be the perfect thing for our little appetizer gathering. I wanted to make the classic tomato/basil combination as well as something more unique. That’s exactly what I did!

The first variety is just that – tomatoes and basil on a toasted baguette. The inspiration for the second kind comes from one of my favorite combinations – sweet, savory, and spicy all in one! I used goat cheese, hot pepper jelly (here is the kind I used), and herbed salami. #YUM! My mom suggested serving them on stacked cake plates – I loved how it turned out.

Hi!!! Hi!!!

What I love about bruschetta is how versatile it is – a few other topping ideas include: prosciutto, shaved turkey or chicken, cranberry or fig spread, fresh pesto, brie, sautéed onions, roasted pears or apples, white bean spread, avocado, roasted red peppers, artichokes… the list is endless!

I hope you enjoy – recipes below for both types!

Print

Tomato Basil Bruschetta

Ingredients

  • 1/2 1/2 French baguette, sliced into 3/4-1" slices (about 15 pieces total)
  • 2 Tbsp olive oil
  • 1 garlic clove minced
  • 1 cup cherry tomatoes thinly slices
  • 15 basil leaves
  • salt + pepper to taste

Instructions

  1. Place sliced bread on a baking sheet lined with aluminum foil.

  2. Mix minced garlic and olive oil together in a small bowl. Use a pastry brush to spread the mixture onto each piece of bread.

  3. Bake at 375 for 10 minutes (or until as toasted as you like).

  4. Let bread cool completely.

  5. Place a basil leaf on top of each slice of bread. Top with sliced tomatoes and a sprinkle of salt and pepper.

  6. Tip: complete step 5 about 15 minutes prior to serving so the bread doesn't get soggy.

Print

Spicy Goat Cheese Bruschetta

Ingredients

  • 1/2 1/2 French baguette sliced into 3/4-1" slices (about 15 pieces total)
  • 2 Tbsp olive oil
  • 1 garlic clove minced
  • 4 oz goat cheese
  • 1/4 cup hot pepper jelly
  • 8 salami slices cut in half

Instructions

  1. Place sliced bread on a baking sheet lined with aluminum foil.

  2. Mix minced garlic and olive oil together in a small bowl. Use a pastry brush to spread the mixture onto each piece of bread.

  3. Bake at 375 for 10 minutes (or until as toasted as you like).

  4. Let bread cool completely.

  5. Spread goat cheese onto each slice of bread.

  6. Add a layer of hot pepper jelly and top with salami.

We ended our evening with the most delicious banana cake I’ve ever had! Of course it’s a Sally recipe 🙂