Bruschetta Sampler Recipe
A taste of all three: Roasted Red Pepper Bruschetta – fresh mozzarella, basil, Parmesan, balsamic reduction (V), Roasted Tomato & Ricotta Bruschetta – fresh basil, balsamic reduction (V), Sliced Steak Bruschetta* – Gorgonzola, arugula, charred tomato, Parmesan, balsamic reduction
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Ingredients
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Roasted Red Pepper Bruschetta
Roasted Tomato & Ricotta Bruschetta
Sliced Steak Bruschetta
Method
Roasted Red Pepper Bruschetta
- 1
Prepare the Baguette
Preheat your oven to 400°F (200°C). Slice the French baguette into 1/2 inch thick slices and lay them on a baking sheet.
- 2
- 3
Assemble the Bruschetta
In a bowl, combine the roasted red peppers, diced mozzarella, chopped basil, and grated Parmesan. Mix well.
- 4
Serve
Spoon the mixture onto the toasted baguette slices and drizzle with balsamic reduction before serving.
Roasted Tomato & Ricotta Bruschetta
- 5
Prepare the Baguette
Using the same method as above, slice the French baguette into 1/2 inch thick slices and lay them on a baking sheet.
- 6
Toast the Bread
Toast the baguette slices in the preheated oven for about 5-7 minutes until golden.
- 7
Assemble the Bruschetta
In a bowl, mix the roasted tomatoes with ricotta and chopped basil. Stir until combined.
- 8
Serve
Top each toasted slice of baguette with the ricotta and tomato mixture and drizzle with balsamic reduction.
Sliced Steak Bruschetta
- 9
Prepare the Baguette
Slice another French baguette into 1/2 inch thick slices and place on a baking sheet.
- 10
Toast the Bread
Toast the baguette slices in the oven for 5-7 minutes until lightly browned.
- 11
- 12
Serve
Drizzle the assembled bruschetta with balsamic reduction and serve immediately.
