order online
weekly specials
I’ve been craving something light and refreshing lately and made a few bruschetta recipes this weekend to snack on. And by snack on I mean we made it into a meal 😊 If you follow my blog, you’ve probably read my other posts about bruschetta – Simple Summer Bruschetta Recipes (May 2023) and Easy Bruschetta Recipes (June 2023). It’s such a diverse food. You can have sweet, savory, spicy, citrus, vegetarian, meat-based, or any combination. And it’s a bite-sized food so you can serve it as an appetizer or side dish or do what we did and make it a meal. I have 3 recipes to share with you today. One is sweet and refreshing, one is savory, and one is citrusy and refreshing.
STRAWBERRY PEACH BRUSCHETTA (aka sweet and refreshing)
Strawberry Peach Bruschetta is bursting with fresh flavors and has a hint of sweetness in each bite. It’s complemented by goat cheese that is creamy, and a slightly tangy balsamic glaze. It’s easy to make and is perfect for a summer day…or cold winter weekend when you want something light 😊
The recipe can be found here.
Start by baking the bread according to package instructions then let cool slightly and slice into 8-10 pieces.
Dice the strawberries and peaches and add to a mixing bowl with the white balsamic vinegar. Toss to combine.
Assemble the bruschetta by spreading goat cheese on each piece of bread. Top with the strawberry peach mixture and garnish with fresh basil. We used fresh basil from our garden, and it was a-m-a-z-i-n-g! Serve immediately and enjoy!
The recipe can be found here.
Store any leftovers in an airtight container in the fridge. If you haven’t assembled everything, even better! The bread will hold up better if you store it separately in an airtight container on the counter and assemble next day. If you’ve already assembled, no problem at all, but the bread might be a little harder on day 2.
BACON & RICOTTA BRUSCHETTA (aka savory)
Bacon and Ricotta Bruschetta is incredibly savory with the crispy, salty bacon, creamy, rich ricotta, and sweet honey drizzle. This bruschetta is heartier yet it’s easy to assemble. You could add a sprinkle of grated parmesan on top or a dash of garlic powder to elevate each bite.
The recipe can be found here.
Start by baking the bread according to package instructions then let cool slightly and slice into 8-10 pieces.
Cook the bacon according to package instructions. Remove to a paper towel lined plate to drain the excess grease and cool. Chop and set aside.
Combine the ricotta, salt, and pepper in a small bowl. Spread on each piece of bread. Top with the chopped bacon and a drizzle of honey. Serve immediately and enjoy!
The recipe can be found here.
Store any leftovers in an airtight container in the fridge. If you haven’t assembled everything, even better! The bread will hold up better if you store it separately in an airtight container on the counter and assemble next day. If you’ve already assembled, no problem at all, but the bread might be a little harder on day 2.
LEMON, BASIL & RICOTTA BRUSCHETTA (aka citrusy and refreshing)
Lemon, Basil and Ricotta Bruschetta is very citrusy from the lemon zest, fresh from the chopped basil, and creamy from the ricotta. The ricotta is really the highlight of this recipe because it’s elevated with the lemon and basil; it’s a great balance of flavors. This would be perfect for a summer appetizer or perhaps a spring brunch (or in my case, a cold winter night 😊).
The recipe can be found here.
Start by baking the bread according to package instructions then let cool slightly and slice into 8-10 pieces.
Combine the ricotta, lemon zest, salt, and pepper in a mixing bowl then spread on each piece of bread. Top with additional lemon zest and fresh basil. We used fresh basil from our garden for this recipe too and it was phenomenal! Drizzle olive oil lightly over the top. Serve immediately and enjoy!
The recipe can be found here.
Store any leftovers in an airtight container in the fridge. If you haven’t assembled everything, even better! The bread will hold up better if you store it separately in an airtight container on the counter and assemble next day. If you’ve already assembled, no problem at all, but the bread might be a little harder on day 2.
I made all 3 recipes the same day and that’s why we were able to make a full meal out of it. We debated which one was our favorite. I think Andrew’s favorite was the strawberry peach and mine was the lemon, basil and ricotta. BUT they were all delicious in their own way and something I will definitely make again for us to enjoy and to share with others. I hope you try all 3!
Happy Cooking!
Recent Comments