Tuesday, January 24, 2012

bruschetta with sun-dried tomatoes

I guess the title is a bit deceiving. There are definitely sun-dried tomatoes in here. But there are also several other little parts that give this appetizer giant flavor.

This came about because I saw an article about some fantastic little French Bistro that serves a tartine with sun-dried tomatoes. I happened to have some so I started experimenting - and maybe throwing a few other things in that I found in the pantry. This came out beautiful and delicious and has almost NO cooking! Just the toasting of the bread. Very nice. 
For this I prefer the sun-dried tomatoes packed in oil. 
Both the cheese spread and the tomato mixture can be made a day or two ahead of an event since they keep so well in the fridge. Just be sure to let the cheese spread sit and come to room temperature before trying to spread on your toast.


1 8oz package cream cheese - at room temperature
1 8oz package goat cheese - at room temperature
1 tablespoon fresh chives - chopped fine
1 teaspoon fresh lemon juice
dash of milk

few slices of french baguette

1 cup sun dried tomatoes - packed in oil - chopped
2 teaspoons red bell pepper - chopped fine
1/4 cup green olives
fresh parsley

I realize the ratios in this recipe are a bit off. You will most likely have cheese spread leftover which is okay. Cover tightly and store in the fridge for a couple days if needed (or use as a spread on crackers - that was pretty tasty as well)


oven to 400

cut slices of baguette about 1/2 inch thick.
butter one side.
place onto baking sheet and into oven about 10 minutes.
until golden and toasty.

in a medium bowl mix together both cheeses, lemon juice, chives, pepper and a splash of milk.
mix well.
set aside.

in another bowl mix together the tomatoes and red pepper.
set aside.

generously spread the cheese mixture on a slice of baguette.
spread the tomato mixture on top.
garnish with sliced olives and fresh parsley.
see? nothin to it.

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