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
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.
Assemble the Bruschetta
In a bowl, combine the roasted red peppers, diced mozzarella, chopped basil, and grated Parmesan. Mix well.
Serve
Spoon the mixture onto the toasted baguette slices and drizzle with balsamic reduction before serving.
Roasted Tomato & Ricotta Bruschetta
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.
Toast the Bread
Toast the baguette slices in the preheated oven for about 5-7 minutes until golden.
Assemble the Bruschetta
In a bowl, mix the roasted tomatoes with ricotta and chopped basil. Stir until combined.
Serve
Top each toasted slice of baguette with the ricotta and tomato mixture and drizzle with balsamic reduction.
Sliced Steak Bruschetta
Prepare the Baguette
Slice another French baguette into 1/2 inch thick slices and place on a baking sheet.
Toast the Bread
Toast the baguette slices in the oven for 5-7 minutes until lightly browned.
Serve
Drizzle the assembled bruschetta with balsamic reduction and serve immediately.
