Wait - we're talking crunchy bread, cheese and delicious toppings...what's the"worst" part of that?!
Both of these delicious apps start with a French baguette, sliced on the bias and crisped in the oven. Let's say 10 - 15 mins., in a 350 - 400 degree oven....depending on how thickly you slice the bread and how hot your oven is.
Change up the cheese and the veggies and you have two very diferent - but equally delicious - appetizers. Both came from food blogs I follow and admire - check them out!
Creamy Mushroom Bruchetta
Ingredients:
- 1 baguette, sliced on the bias and crisped in the oven
- 2 8-oz. containers mascarpone cheese, room temp
- 1 lb. mixed mushrooms, diced
- 3 tablespoons olive oil
- 2 tablespoon butter
- 1 teaspoon salt
- 3 teaspoons fresh thyme leaves
- 2 garlic cloves, minced
- 1 tablespoon lemon zest
- juice of half a lemon
- truffle salt (optional)
- chopped chives (optional)
Method:
- Using a damp paper towel or clean sponge, brush the caps of each mushroom then remove and discard any hard stems. Chop mushrooms into large dice.
- Preheat a large skillet or sauté pan over medium heat. Add a tablespoon of olive oil, and then sauté mushrooms, stirring until golden brown, 5-8 minutes. Sprinkle in a teaspoon of salt, butter, thyme and garlic and sauté, stirring until the butter has absorbed then squeeze lemon juice over the mushrooms.
- To assemble, spread mascarpone cheese onto each bread slice then top with mushrooms and a pinch of truffle salt and chopped chives.
Check out the original recipe here.
Goat Cheese, Red Pepper & Caper Bruchetta
Ingredients:
- 5 oz. spreadable goat cheese
- 1/2 cup diced roasted red peppers, drained and chopped
- 1/4 cup vegetable or canola oil
- 1/2 cup capers, drained
- zest of one lemon
Method:
- Heat vegetable oil in a small skillet over med-high heat until shimmering. Pat capers dry with paper towels, add to skillet (they should be just covered with oil) and fry until lightly browned and they open like flowers, about 1-2 minutes. Drain on paper towels.
- Assemble bruschetta: place a tablespoon of goat cheese onto crostini; add red peppers, capers and lemon zest.
