About two weeks ago, Alex & I changed up the game plan because of the warmer weather and decided to make a couple different bruschetta’s as part of a delicious and fairly light Sunday lunch/dinner! What a way to spend a Sunday afternoon! Not to mention that Frankie & I spent the evening on our porch for a really delightful dinner once he was done with work! Also, these are probably the prettiest things (savory wise) that I’ve ever made!
I mean, LOOK AT THAT! And almost all of them were spot on! The only one that didn’t QUITE work out as we wanted was the Peach with Whipped Goat Cheese, only because peaches weren’t in season. Alex couldn’t find fresh plums, which is what I used to sub out the peach, and even then it was really bitter, and so she bought canned peaches. I seared off my plums, which helped add a new depth of flavor, but was still a little bitter, and was an odd flavor with the cheese. Alex had a similar experience with her peaches, which she left as they were, and it just wasn’t where it needed to be, so we believe, yes you do need a fresh peach, and it should be a juicy one that is sweet so it will better offset the tang of the goat’s cheese.
Then there was the traditional Bruschetta that I had presented ages ago (relinked below) that I happened to find some heirlooms for, and that was the RIGHT decision to make. Romas/On-The-Vine are also good alternatives, BUT nothing beats the richness of an heirloom. BUT I did just notice my store is starting to carry orange and yellow tomatoes on the vine, which would be my next alternative for heirlooms. Plus, heirlooms are WAY more expensive, though you do pay for the outstanding quality, which is a plus.
The third one we made was a bacon and onion marmalade, on top of brie, and this was a TOTAL winner! I mean, it was sweet, tangy, meaty, herbaceous (lots of thyme in there), and it was just the perfect amount of stick to the roof of your mouth kind of good, plus you had the earthy softness of the brie to break up the richness of this mouthful, and it is incredibly rich for such a small bite, but rich enough for you to want another one, then another one, then another one. Alex cooked her bacon first, then added the onion, which allowed it all to caramelize even more, whereas mine was a little lighter in color because I took my bacon out before cooking the onion, adding it all bacon in for the final few minutes. This is DEFINITELY another winner that will likely grace our next Christmas party!
The last one on my plate is a minted smashed pea and prosciutto crostini, which I understand isn’t going to be the easiest one to make because Prosciutto isn’t always readily available, as was the case for Alex. I will say though, if you find some, make this one! This was by far the favorite (next to the regular bruschetta and bacon/onion marmalade), and I even took it one step further but drizzling a little balsamic glaze right on top, which packed a super punch! The peas were super easy to make, and the combination with the mint made it a very light and fresh bite, which paired beautifully with the subtle earthy elegance of the prosciutto, and the sweet punch of balsamic. Another winner to be sure, and honestly, you could even substitute the prosciutto for sliced ham, or even bacon (because who doesn’t like bacon?).
All in all, these little morsels were a GREAT treat to munch on in the early afternoons of summer weekends, and I plan to try a couple more crostini recipes for possible party ideas! If you have a favorite bruschetta/crostini recipe, I would love to hear about them! I’m always looking for new ideas and would love to give a couple of your favorites a try! Hoping you’re enjoying the warmer weather wherever you are! — Cooking Maggie
Onion & Bacon Marmalade from Tasty Kitchen (Cook in Canuck)
Minted Pea & Prosciutto Costini from Martha Stewart
Peach Bruschetta with Whipped Goat Cheese from Life As A Strawberry