How To Make and Serve Bruschetta

We can all let out a collective sigh of relief now that winter is behind us, and welcome springIMG_1501
with open arms. With the change of seasons comes warmer weather, longer evenings and the ability to host dinners, gatherings and parties just for the heck of it.

Spring time also signifies a change in food choices. The majority of the population is no longer hibernating while trying to generate body heat the best they can. Bright flavors and colors start to reappear on menus and we start to have fun with our food again.

We believe that bruschetta is the quintessential spring treat. Hailing from Italy, the hors d’oeuvre can be best described as the perfect, addictive finger food. It is also versatile ­ you can play with the ingredients and come up with endless combinations.

Here at PacknWood, we made two different kinds of bruschettas (strawberries with goat cheese
and peaches with gorgonzola). The appetizers are presented on two serving plates: the square palm leaf plate, which is part of the Palm Leaf collection and the square bambooleaf plate, which is part of the Bamboo Leaf Collection. The bruschetta and plates pair nicely together to create a visually appealing and stomach pleasing combination.

Feel free to play around with the ingredients that are shown here. You can easily swap out the IMG_1535strawberries for grapes or ricotta cheese can replace the goat cheese. Pears also make a great companion to gorgonzola cheese. Most importantly, enjoy your Bruschetta!

Strawberry and Goat Cheese Bruschetta

Makes 6

  • French or Italian bread, sliced into 1 ­inch pieces
  • 1⁄2 pint strawberries, thinly sliced
  • 4 oz. soft goat cheese at room temperature
  • 1 small handful of basil leaves, cut in chiffonade
  • 1 tablespoon balsamic vinegar
  1. In a bowl, mix the strawberries and the balsamic vinegar and let sit for 10 minutes.
  2. Place the bread slices on an ungreased grill pan. Toast each side on medium heat for approximately 3­5 minutes.
  3. Spread the goat cheese evenly on each slice of bread. Top with strawberries and finish off with the basil.

Peach and Gorgonzola Bruschetta

Makes 6

  • French or Italian bread, sliced into 1­inch pieces
  • 1­2 peaches pitted and halved
  • 4 oz. gorgonzola cheese
  • 1 small bunch arugula, roughly chopped
  • 1 tablespoon olive oil, divided
  • 2 teaspoons honey
  • salt and pepper
  1. Heat a grill pan to medium heat and lightly brush the peaches with 1⁄4 tablespoon of olive oil. Cook the peaches on both sides until grill marks show and the peaches are tender. Let cool and slice into thin wedges.
  1. Place the bread slices on an ungreased grill pan. Toast each side on medium heat for approximately 3­5 minutes.
  1. In a bowl, mix the arugula with the remaining olive oil and season lightly with salt and pepper.
  1. Distribute about a tablespoon of the arugula on each slice of bread. Next crumble several small pieces of the gorgonzola cheese, top with several slices of grilled peaches and top with a small drizzle of honey.

 

 

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