Because we haven't posted any of our culinary conquests recently, this post about summer appropriate bruschetta is right on time. With today being the first official day of summer we decided to take advantage of all of the great fruit produce and try a variation on one of our favorite appetizers.
Typically our version of bruschetta involves Roma tomatoes, balsamic vinaigrette, olive oil and lots of garlic. Essentially, it's the smelliest item you could possibly leave in your fridge.
That being said, we tried this recipe from Vegetarian Times and were pleasantly surprised by the results. With a few variations, this item could become a picnic staple.
Cherry, Pistachio, and Goat Cheese Bruschetta:
- 24 thin baguette slices
- 2 Tbs. olive oil
- 4 oz. fresh goat cheese, softened
- 1 ½ cups pitted, chopped fresh cherries
- ½ cup shelled unsalted pistachios
- ⅛ tsp. ground black pepper
Overall, this was an EXTREMELY easy recipe to make, and let's face it, bruschetta is one of those great foods that you can just throw in whatever sounds good to you and the finished product is always pretty damn good. So next time you're invited to a BBQ or are having friends over for a night of in-house awesomeness, think about serving this great light, summery appetizer.