Bruschetta Three Ways

Yummy, yummy, yummy. These made beautiful and yummy appetizers for Sangria Saturday. They were gone pretty quick :)

Bruschetta
Thinly slice french bread, brush with olive oil and toast in oven a few minutes

Traditional Bruschetta
Ingredients
4-5 diced medium tomatoes
2 T fresh basil, chopped,
1 T balsamic vinegar
1 T olive oil
1/4 t salt
1/4 pepper

Directions

1. Dice tomatoes and remove icky middle part
2. Mix tomatoes, basil, balsamic vinegar, olive oil, salt and pepper
3. Refrigerate for better test
4. Top toasted french bread slices

Braised Pepper Bruschetta
Ingredients
1/4 c olive oil
3 red, yellow or orange sweet bell peppers, cored and thinly sliced
1 clove garlic, diced
1/4 t sea salt
8 basil leaves chopped
block of monterey jack cheese
olive oil for drizzling

Directions

1. Heat olive oil in a large frying pan over medium heat. Add peppers, garlic and salt. Cook until peppers are soft and sweet, but not brown (about 30 minutes)
2. Remove from heat, stir in basil and let mixture cool to room temperature
3. Slice monterey jack
4. Place cheese on toasted french bread slices, top with pepper mixture and drizzle with olive oil

Boursin Bruschetta

Ingredients

8 oz cream cheese

2 cloves garlic, chopped

1 T fresh basil, chopped

1 T fresh dill, chopped

1 T fresh chives, chopped

Directions

1. Mix. The longer you let it sit, the yummier it tastes
2. Top toasted french bread slices

*Also tastes yummy on cucumbers