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Bruschetta With 3 Toppings

Bruschetta With 3 Toppings

From Cat Cora

Bruschetta With 3 Toppings

Ingredients

  1. For roasted red pepper sauce:
    1 7-ounce jar roasted sweet red peppers, drained and chopped
    2 teaspoons capers, drained
    2 teaspoons lemon juice
    1 teaspoon salt
    1/2 teaspoon pepper
    3 tablespoons basil, cut in a chiffonade
    1 tablespoon Oxymelo Vinegar and Thyme Honey or balsamic vinegar
    2 tablespoons asiago cheese, sliced thin
  1. For feta, kalamata, and mint topping:
    2 tablespoons feta cheese, crumbled
    1 tablespoon lemon juice
    1 teaspoon red pepper flakes
    1/4 cup kalamata olives, diced
    1 1/2 teaspoons olive oil
    1 teaspoon mint, cut in a chiffonade
  1. For bruschetta:
    1 baguette, sliced into 1/2-inch pieces on the diagonal
    Olive oil, for drizzling
    3 cloves garlic
    4 tomatoes, seeded and diced
    10 basil leaves, cut into a chiffonade

Directions

  1. To make roasted red pepper sauce: In a small bowl, mix peppers, capers, lemon juice, salt, pepper, and basil. Top with vinegar. When serving, top with a thin slice of asiago cheese.
  2. To make feta topping: In a small bowl, mix feta, lemon juice, red pepper flakes, kalamata olives, olive oil, and mint together.
  3. To make bruschetta: Slice the baguette into pieces on a diagonal. Drizzle with olive oil, and then grill on medium heat until golden brown. When bread comes off the grill, rub each side with a garlic clove.
  4. Let guests spoon the sauce of their choice onto baguette pieces. For a classic bruschetta, top each piece of baguette with a spoonful of tomato, a pinch of basil, a drizzle of olive oil, and a small pinch of salt.
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