Thursday, September 15, 2011

Apple and Goat Cheese Bruschetta

Bruschetta is an antipasto from Italy whose origin dates to at least the 15th century.  The bread was topped with a variety of oils, vegetables, meats and cheeses. This was a way of salvaging bread that was going stale.  This particular one is topped with an unusual but very delicious mixture of crunchy sweet apples, creamy and tangy goat cheese, and the brightness of fresh herbs over a rustic artisan french bread.  (I suppose Italian bread would be more authentic).  Then a warm drizzling of honey carries it over the top!
 Ingredients:
  • 1/4 cup crumbled goat cheese
  • 1 crisp apple variety of your choice, peeled, cored, and chopped
  • Juice of 1 large lemon
  • 3/4 tsp chopped fresh thyme
  • 1/2 tsp chopped fresh oregano
  • 1/4 tsp coarse ground black pepper
  • 8 slices of French bread, cut on the bias
  • Drizzle of honey


Strip and chop leaves of 3/4 tsp nresh thyme
Strip and chop leaves of 1/2 tsp fresh oregano


Peel, core, chop a large apple. Squeeze the juice of the lemon into a bowl of water.  Place the apple chunks into the aciduated water to prevent oxidation (browning) of the apples.

Slice the French bread slices on the bias, rather than straight across. Not only are they prettier, this gives you more surface area for more goodies!  Place the slices under the oven broiler until they are just toasty and brown but still soft.

Mix the apples, crumbled goat cheese, fresh herbs and pepper.  You may also want to add a little salt to brighten up the flavor.

Add the topping to the toasted bread.  Put them back under the broiler for about 3 minutes until the cheese starts to get soft and gooey.  Serve hot with a drizzle of melted honey.
Enjoy! *Note - Lily ate lots of apple chunks, but would not taste the goat cheese.  Oh well... at least she had fun helping to make it.  More for Mom!

** Next time... I think I'd like to caramelize an onion, add just a bit of apple cider vinegar and brown sugar and make a sort of onion jam.  I think this would be a wonderful base layer for this apple and goat cheese topping and add a whole new dimension.

Order the Menu Musings Cookbook!
 
Written Method:


Strip and chop leaves of 3/4 tsp nresh thyme.  Strip and chop leaves of 1/2 tsp fresh oregano.  Peel, core, chop a large apple. Squeeze the juice of the lemon into a bowl of water.  Place the apple chunks into the aciduated water to prevent oxidation (browning) of the apples.
Slice the French bread slices on the bias, rather than straight across. Not only are they prettier, this gives you more surface area for more goodies!  Place the slices under the oven broiler until they are just toasty and brown but still soft.

Mix the apples, crumbled goat cheese, fresh herbs and pepper.  You may also want to add a little salt to brighten up the flavor.  Add the topping to the toasted bread.  Put them back under the broiler for about 3 minutes until the cheese starts to get soft and gooey.  Serve hot with a drizzle of melted honey.

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