3 varieties of Bruschetta

As promised in my last post, here is the first recipe that we will use for our upcoming dinner party.  This recipe makes three different types of bruschetta, none being the traditional tomato/ basil variety. I created the recipe to yield 18 pieces of bruschetta.  Six pieces of each of the three types.  This will work very nicely for our party of six people, providing each person with a single bruschetta of each of the three types. That is plenty to have with cocktails prior to sitting down at the table for dinner.  Here is the recipe :

Assorted Bruschetta

This is a recipe for making three kinds of bruschetta.  They are apple & fig with brie, smoked salmon with capers and crème fresh, and goat cheese with caper and sun-dried tomato salad. 

Ingredients:

Fresh baguette– sliced into 3/4” slices diagonally – total 18 slices

Extra virgin olive oil

Minced garlic

Fig Jam

One Granny Smith apple – cored and sliced as thinly as possible

Soft Brie - Like St. Andre, or fromager de’ affinois – cut into small slices

8 oz. package smoked salmon slices - like lox or nova

Crème Fresh

Capers

Fresh dill

Herbed goat cheese

Caper and sun-dried tomato salad – available at Whole Foods deli

Preparation:

Preheat oven to Broil. Slice baguette into ¾” slices.  Lay out 18 baguette slices on a jelly roll pan.  Combine about ¾ Cup extra virgin olive oil and a TBSP of minced garlic in a small bowl.  Brush the top of each slice with the olive oil and garlic, making sure to get a few pieces of garlic on each piece of baguette.  Broil for one to two minutes, just until slices are turning golden.  Remove from broiler and turn over the slices.  Repeat the process of brushing oil and garlic on the opposite side of each piece of bread.  Place under broiler and once again toast just until golden.  Remove from oven.  Spread fig Jam on six slices of baguette, top with an apple slice and a slice of brie.  Put back under broiler just until brie begins to melt over the apple.  Remove and plate.  Spread crème fresh on the next six slices of baguette.  Top with a double layer of smoked salmon, some capers and a sprig of fresh dill frond.  Plate.  (To keep the capers from rolling off, put them on under the salmon or chop them coarsely).  Slice six  ¼” thick slices of goat cheese and top the last six baguettes with the cheese.  Put under the broiler just until the goat cheese starts to melt.  Remove and top with about a TBSP of the caper and sun-dried tomato salad.  Plate and serve.

I will include a photo next week when these are prepared.  It makes a very pretty tray with the three types of bruschetta and the contrasting colors and flavors.