Bruschetta Bites – An Italian Appetizer

Okay, so I was playing around with food this last Sunday and came up with this.  I highly doubt it’s original, but I enjoyed it immensely!  My culinary wife, (i’m just the eater in the family) informed me this was called Bruschetta.  I thought it was an ‘antipasti’ or appetizer, but to be fancy and highfalutin, we’ll call it Bruschetta!

I had purchased some bucherdonin goat cheese (which was marked down) and some fresh Parmesan cheese from Kroger.  Now the only reason I purchased the goat cheese was because it was sample day!!  I tried some of it and immediately said ‘how much.’  It was so good.  It has a sharp, strong finish, but nothing so overwhelming or off putting.  Bottom line it was delish, and I scooped up the manager’s special!  Now before some of the culinary purists rail on me this is a FRENCH cheese.  So when I go and make something Italian, I’m bound to probably get someone who say’s, ‘You can’t do that!!’ but something this good, just can’t be wrong!!

I wanted something simple for brunch.  I grabbed some Italian bread and went back home.  I sliced the bread, cut it into bite sized pieces, sliced a Roma tomato, pepper and Italian seasons, a little goat cheese, Parmesan and baked for about 10-12 minutes.  Let’s just say I’ll be doing it again soon.  Crispy little nuggets of pure culinary bliss.  I added an additional bit of Parmesan and a cilantro leave.  This would be a fantastic recipe for a party, just slice your bread and tomatoes ahead of time, and it literally would take you minutes to prep and push into the oven!  Enjoy!

Bruschetta Bites

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Recipe type: Appetiser

Serves: 6-12

Ingredients

• 4-6oz of Goat Cheese (I used Bucherondin)
• 1-2oz of Parmesan grated
• 1-2 Roma tomatoes
• Fresh Cilantro
• Italian Seasons
• Ground Pepper
• Italian Bread
• Extra Virgin Olive Oil (evoo)

Instructions

1. Fairly simple to create, first slice your Italian bread into bite sized pieces
2. Preheat your oven to 350 degrees
3. Slice your tomatoes and place on a paper towl so they absorb the extra moisture and don't make the bruschetta soggy.
4. Drizzle some EVOO onto the bread and add the pepper and italian seasons, just sprinkle, don't over do it.
5. Now add the tomatoes to the bread, top with your choice of cheese, I choose bucherdonin and Parmesan
6. Bake for 10-12 minutes or until the bread is crispy. You can see from the picture the bottoms are nice and crisp.
7. Top with an additional amount of Parmesan and a cilantro leave
8. Enjoy

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