4 Easy Bruschetta with Spring Vegetables
My favorite season is spring. The transition from winter to warmer weather with bluer skies and splendid sunny days gives me more more energy to create new things in the kitchen. The fruits, vegetables and edible blossoms make an inspiring challenge to put them together to come up with new fresh flavors. It's that time when you spend longer time in the fresh produce stalls and you wish you can everything at the same time. In this case, I did have a reason to get more than what I needed because I created 4 new combinations of cheese, fruits, vegetables and fresh blossoms from my flowering herbs. The flavors are fresh and it's one of the best ways to celebrate the beautiful season ahead of us. Here are 4 easy bruschetta recipes (with link to She Knows) that I created what's available this season
Bruschetta with Roasted Sweet Potatoes, Gorgonzola and Rosemary
I love this combination (But I love all 4 anyway!) because of the sweetness that the sweet potatoes gave and the sharpness of the gorgonzola. I think what gave the sweet potatoes more flavor is that I roasted them in the oven. It gave a better and rounder flavor than if I just boiled it. Topped with fresh rosemary needles and blossoms (untreated please) and it becomes an amazing bite!
Yields 4
Ingredients:
- 2 cups sweet potatoes, peeled and diced
- Extra-virgin olive oil
- Salt
- 4 slices sourdough bread
- 120 grams gorgonzola
- Fresh rosemary, roughly chopped
1. Heat the oven to 180°C.
2. On an oiled baking dish, place the sweet potatoes, then drizzle with the olive oil, and sprinkle some salt.
3. Bake for 30 minutes or until the sweet potatoes are tender, and then mash them.
4. Toast the bread in the oven.
5. Drizzle 1 side of the bread with olive oil, and then spread the sweet potatoes on top. Distribute the gorgonzola, and sprinkle with the fresh rosemary.
6. Drizzle with more olive oil if desired.
2. On an oiled baking dish, place the sweet potatoes, then drizzle with the olive oil, and sprinkle some salt.
3. Bake for 30 minutes or until the sweet potatoes are tender, and then mash them.
4. Toast the bread in the oven.
5. Drizzle 1 side of the bread with olive oil, and then spread the sweet potatoes on top. Distribute the gorgonzola, and sprinkle with the fresh rosemary.
6. Drizzle with more olive oil if desired.
Bruschetta with Ricotta, Grapes Cooked in Port Wine, Spinach and Walnuts
Even if I am not a big fan of fresh cheese, I took a couple of bites of this bruschetta. I had to, because I loved everything else that I put in it. This is my husband's favorite because of the flavors that blend well together. I cooked the grapes in port wine because port gives a delectable flavor to fruits. You can make a bigger batch when you cook it because it is also great with vanilla ice cream or Greek yogurt. I do that to have a stock in the fridge for a quick dessert. And for a touch of something very healthy, I put some baby spinach and walnuts that also contributes to that perfect bite.
Yields 4
Ingredients:
- 2 cups red grapes, halved and seeded
- 2 tablespoons granulated white sugar
- 1/3 cup port wine
- 4 slices sourdough bread
- Extra-virgin olive oil
- 1 cup ricotta cheese
- 1 cup baby spinach leaves
- 8 walnuts, cracked
1. In a small, thick-bottomed saucepan over medium heat, combine the grapes and sugar, and cook for 10 minutes.
2. Pour in the port wine, and cook for another 10 minutes or until the liquid is reduced and lightly thickens. Set aside, and let it cool down.
3. Toast the bread on a barbecue grill, a griddle, in an oven or in a toaster.
4. Drizzle 1 side of the bread with olive oil, and then spread the ricotta on top.
5. Distribute the spinach on top of the ricotta, and then add the grapes and walnuts.
6. Drizzle with more olive oil if desired.
2. Pour in the port wine, and cook for another 10 minutes or until the liquid is reduced and lightly thickens. Set aside, and let it cool down.
3. Toast the bread on a barbecue grill, a griddle, in an oven or in a toaster.
4. Drizzle 1 side of the bread with olive oil, and then spread the ricotta on top.
5. Distribute the spinach on top of the ricotta, and then add the grapes and walnuts.
6. Drizzle with more olive oil if desired.
Bruschetta with Feta, Asparagus and Eggs
Among the 4, this has the most delicate flavor. I used feta to give it a nice start then I topped it with Parmigiano Reggiano, shaved fresh asparagus, grated hard boiled eggs. All the ingredients have subtle tastes so they go well together. Their tastes don't take over the other so you can be sure that you will get that delicate blend that you are expecting on that first bite.
Yields 4
Ingredients:
- 4 slices sourdough bread
- Extra-virgin olive oil
- 150 grams feta cheese, crumbled
- 1/4 cup Parmigiano-Reggiano (Parmesan) cheese, shaved
- 8 fresh asparagus spears, shaved
- 1 hard-boiled egg
- Salt and pepper
1. Toast the bread on a barbecue grill, griddle, in an oven or in a toaster.
2. Drizzle 1 side of the bread with olive oil.
3. Sprinkle the feta on top, then add the shavings of Parmigiano-Reggiano and asparagus.
4. Grate the egg on top of the bruschetta, and then sprinkle with salt and pepper.
5. Drizzle with more olive oil if desired.
2. Drizzle 1 side of the bread with olive oil.
3. Sprinkle the feta on top, then add the shavings of Parmigiano-Reggiano and asparagus.
4. Grate the egg on top of the bruschetta, and then sprinkle with salt and pepper.
5. Drizzle with more olive oil if desired.
Bruschetta with Goat Cheese, Orange Marmalade and Peas
I was curious about how this one was going to come out. I rarely use orange marmalades on anything, not even on my toast because I its sharpness a bit unpleasant so I knew that I might not like it. But what a great surprise this came out! It was delicious! This is one of the bruschette that my husband raves about. A bite for me was everything to tell you that, yes, it worked pretty well. For the goat cheese, use whatever you like. For this recipe, I used caprino, an Italian one. The peas I used are frozen because I find them much better than the canned ones. If you feel like shelling and blanching fresh peas, then better because they are the best ones that you can use.
Yields 4
Ingredients:
- 1/3 cup peas
- 4 slices sourdough bread
- Extra-virgin olive oil
- 150 grams goat cheese
- 4 teaspoons orange marmalade
- Salt and pepper
Directions:
1. Over medium heat, bring a small saucepan with water and salt to a boil. When it boils, blanch the peas for 3 minutes, and then with a slotted spoon, transfer them to a bowl filled with ice and water. Drain well, and set aside.
2. Toast the bread on a barbecue grill, griddle, in an oven or in a toaster.
3. Drizzle 1 side of the bread with olive oil.
4. Distribute the goat cheese on the bread, and then add a teaspoon of orange marmalade on top.
5. Sprinkle on the peas, and then season with salt and pepper.
6. Drizzle with more olive oil if desired.
2. Toast the bread on a barbecue grill, griddle, in an oven or in a toaster.
3. Drizzle 1 side of the bread with olive oil.
4. Distribute the goat cheese on the bread, and then add a teaspoon of orange marmalade on top.
5. Sprinkle on the peas, and then season with salt and pepper.
6. Drizzle with more olive oil if desired.
You can also see these recipes at She Knows. For more of my recipes there, you can go to my Profile Page. Thanks and I hope you enjoy these spring bruschetta recipes!
