Ingredients for Minty Pea & Goat Cheese Bruschetta:
1 1/2 c. fresh peas
1/2 c. fresh mint leaves
3 Tbsp. House Blend Olive Oil
1 Tbsp. Sicilian Lemon White Balsamic
1 c. goat cheese
sea salt and cracked pepper to taste
Ingredients for Peach & Walnut Bruschetta:
2 peaches
10 - 15 walnuts
1 Tbsp. EVOO
1 sprig of rosemary, finely minced
1/4 c. Bourbon Maple Balsamic
1 Tbsp. EVOO
4 oz. ricotta cheese
sea salt and cracked pepper to taste
Ingredients for Caprese Bruschetta:
10 cherry tomatoes, quartered
8 - 10 pearl bocconcini, quartered (small mozzarella balls)
10 large basil leaves, thinly sliced
2 Tbsp. Basil Olive Oil
1/4 c. Italian Herbs Balsamic
sea salt and cracked pepper to taste
AND 1 French baguette
Grill or toast bread slices until just golden brown. Place in a bread basket or arrange on a large serving board.
To make the Minty Pea Spread, use a small saucepan and add the peas and 5 or 6 mint leaves. Add 1/2 cup water and simmer for 3 minutes. Drain, remove mint and pour peas into a small bowl. Gently mash with a fork, then stir in olive oil, balsamic and the remaining fresh mint which has been sliced or minced. Spread goat cheese onto a third of the baguette slices. Top each slice with the pea mixture and season with salt and pepper. Any leftover pea spread, place in a small bowl on the serving board.
To make the peach walnut bruschetta, slice the peaches in half and remove the pit. Dice the peach and chop the walnuts. Add peaches and walnuts to a bowl and toss with EVOO, rosemary and Bourbon Maple Balsamic. Spread a third of the bread slices with the ricotta cheese and top with the peach mixture. Season with sea salt and pepper. Any remaining mixture can be put in a small bowl and added to the serving board.
To make the Caprese bruschetta, add the Italian Herb Balsamic to a non-stick pan. Place over medium heat and bring to a simmer, swirling the pan gently. Simmer for 3 to 4 minutes or until reduced by half and thickened. Remove from the heat and let cool. In a small bowl add the tomatoes, cheese, basil and olive oil. Toss together and drizzle with the balsamic reduction. Spoon onto the remaining baguette slices. Season with sea salt and pepper. Any remaining Caprese mixture can be added to a small bowl and placed on the serving board.
