For the first time in 6 weeks my husband and I were finally able to go on a date! We had lost a sitter and now just got around to getting good, reliable care, so we took advantage for a night out. Carrabbas is one of my all time favorite restaurants, so we went there and sat at the pizza bar. I cannot even remember what he got, but I got the Mahi Wulfe with a house salad and garlic mash. It was heaven. We also got bruschetta and they served it layered in a jar, which was totally fun. Of course traditional bruschetta has mozzarella and tomatoes and in some cases (like Carrabbas version) pesto, but that’s not the only way.
And it left me with an ache for MORE Bruschetta! So Sunday afternoon I decided to make a fresh, fun, summer bruschetta that you can enjoy in your home and its worth every step of the process.
Keep in mind that this recipe is for 1-2 persons.
Since I only made it for myself for lunch, I kept it small. You can double your recipe in the case of serving a larger group (or because its so yummy!).
Strawberry Summer Bruschetta
- 1 big fat roma tomato (or two smaller ones), diced
- 1 cup of strawberries sliced
- 1 plum diced
- 1 tsp dried basil
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- 1 1/2 olive oil
- salt/pepper
- 1 french baguette
- goat cheese OR Mozzarella balls that you can cut up
Instructions
1) Preheat oven to 375
2) Cut your baguette in half and then slice into circles. Place on cookie sheet.
3) Combine all your ingredients (oil, vinegar, salt, pepper, basil, sugar, tomato and fruits into bowl and lightly stir to combine). Set aside.
4) Here is where you have a choice. You can either spread goat cheese on the baguette (like I did) or you can put the slices into the oven to toast without the goat cheese. I wanted a little of both, so I did half goat cheese and half without. Place in oven for approx 13 minutes.
5) Once you pull out, add the bruschetta mixture to the ones with the goat cheese toast and serve. In my case I left some extra in the bowl, added some cut up mozzarella balls, and put that on top of the ones without goat cheese (the plain baguette pieces). That way I could enjoy a little of both kinds!
(Mozzarella on left, Goat Cheese version on Right)
My only complaint?
I ate too much.
Like all of what you see above….I was full from lunch till 10pm.
Don’t say I didn’t warn you!
- 1 big fat roma tomato or two smaller ones, diced
- 1 cup of strawberries sliced
- 1 plum diced
- 1 tsp dried basil
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- 1 1/2 olive oil
- salt/pepper
- 1 french baguette
- goat cheese OR Mozzarella balls that you can cut up
-
Preheat oven to 375
-
Cut your baguette in half and then slice into circles. Place on cookie sheet.
-
Combine all your ingredients (oil, vinegar, salt, pepper, basil, sugar, tomato and fruits into bowl and lightly stir to combine). Set aside.
-
Here is where you have a choice. You can either spread goat cheese on the baguette (like I did) or you can put the slices into the oven to toast without the goat cheese. I wanted a little of both, so I did half goat cheese and half without. Place in oven for approx 13 minutes.
-
Once you pull out, add the bruschetta mixture to the ones with the goat cheese toast and serve. In my case I left some extra in the bowl, added some cut up mozzarella balls, and put that on top of the ones without goat cheese (the plain baguette pieces). That way I could enjoy a little of both kinds!
~Trisha
PS don’t forget to Pin so you do not lose it and follow me on Pinterest for more amazing flavors and fun!
