We used a nice french baguette and cut it into 1" wide pieces. Placing these on a cookie sheet, butter both sides very lightly. We put them in the oven and broiled them until both sides were golden brown (flip half-way through).
While the bread was cooking we took some low-fat turkey bacon and cooked small slivers in a pan with some plain honey until candied. We also roasted some cheery tomatoes with pepper and salt.
We raided our cheese draw in the fridge grabbing 6 year old cheddar, brie, feta and goat. While we were in the fridge we got our staple for sandwiches...red pepper jelly.
After the bread was done and the tomatoes were roasted we started to assemble our variety plate of bruschetta.
In tradition, we made two that were just roasted tomatoes and goat cheese - but we went outside of the box on the others.
- Red pepper jelly, roasted tomatoes, candied turkey slices and goat cheese (our favourite)
- Red pepper jelly, brie, apple and honey
- Tomato, brie and candied turkey slices
- Old cheddar and tomatoes
- Red pepper jelly, roasted tomatoes and feta
They turned out delicious, some a bit more than others but it they were a great start to any meal. We will definitely be making these again as an appetizer for a pasta or meat dish in the near future. The unique spin on the traditional bruschetta was a lot of fun to do because you can mix and match your tastes with your appetizer - a plan that will make the dinner process a lot more enjoyable.
A&T
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