Thursday, June 21, 2012

Summer Brushcetta

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

Cherry residue 
Pitting cherries is not as easy task. I imagine there's some sort of device or tool that makes this easier (like there is for strawberries and pineapple) but we pitted them the old fashioned way (without the use of our mouths). This meant taking a paring knife, slicing each cherry down the middle and yanking out the pit by hand. PS Your fingers look awesome after pitting this juicy fruit. 
Unpitted Cherries
Once you have the cherries pitted, the pistachios un-shelled and the cheese grated / crumbly, simply add all ingredients together in a bowl, break some bread and enjoy!!
Mmm, Cheese

It wasn't until after we mixed all ingredients together that we realized the cheese wasn't supposed to be in the mix, but we found that it's a little easier to load on a piece of great when you can just scoop out the mixture from the bowl.
Finished Product with French Baguette fresh out of the oven
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. 

No comments:

Post a Comment