apple and brie bruschetta

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Ok, so I  noticed (after the fact) that I’ve been posting my bruscetta recipes on Tuesdays.

And I’m a total idiot because if I had actually planned it I could have given it a catchy name like, “TOASTY TUESDAY!” or “Tuesday Toast” or … ya know… something with alliteration.

Alliteration is the best.

Anyway, this might actually be the easiest of all the bruschetta recipes because you don’t really have to make anything, you just need to be able to slice an apple without cutting your fingers off.  I realize that this is easier said than done sometimes, but it’s really that easy!

Just spread some super-creamy brie on a piece of toast, top it with a drizzle of honey, and then put your sliced apples on top!  Voila!  I used to drizzle the honey on top, because I thought that looked prettier, but I learned that it’s much neater to put the honey UNDER the apples.  No more sticky honey fingers!

If you love bruschetta as much as I do, you should probably visit my other recipes:

Apple & Brie Bruschetta

Printable Recipe

  • 1 loaf french bread, sliced cross-wise and toasted
  • 2 to 3 medium crisp apples, like granny smith
  • 1 Tablespoon lemon juice
  • Creamy brie, at room temperature
  • Honey

1.   Slice and toast your bread as desired.  Slice apples and toss with lemon juice to help prevent browning.

2.  Spread each slice with brie while still slightly warm.  Drizzle with honey and top with sliced apples.

3.  Sit back and enjoy!


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a toast by any other name

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Apparently the next logical obsession, after strawberries, is bruschetta.  Or “crostini” depending on your preference.  It appears, according to Wikipedia, that the difference is that the former is rubbed with garlic, possibly?  So I guess technically these would be crostini?

Whatever, any way you slice it (bread pun!), it’s toasted bread topped with stuff.

Let’s just agree that we can call it any of the above, as a piece of toast by any other name is still equally as delicious.

So far we’ve had toast topped with strawberries and with prosciutto and fig, and now I bring you toast topped with red peppers.

Roasted red peppers.  And feta.

Because they were made for each other.  True story.

But then there was this

pepper jelly

It’s so good I was spreading it on crackers, bread, and would be lying if I said that I didn’t think about trying it with a PB&J…

Hey, I said THINKING.  Don’t judge.  Then I thought about the fig jam and mascarpone… and how well goat cheese and red peppers get along…

And then my brain made me do this…

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A crostini smeared with goat cheese and topped with red pepper jelly.  Simple, sweet, tangy.

If you’re not a fan of tangy goat cheese, red pepper jelly also gets along great with mascarpone or cream cheese… Then again, what doesn’t?


Roasted Red Pepper and Feta Bruschetta

Printable Recipe

  • 1 french baguette
  • 1 jar roasted red peppers
  • 6 ounces feta, crumbled
  • 2 ounces cream cheese, room temperature
  • ¼ to ½ teaspoon red pepper flakes
  • Olive oil, to taste
  • Salt, to taste

1.  Slice the baguette on the bias into ¼-inch slices.  Drizzle or brush with olive oil and sprinkle with salt.  Toast on both under the broiler until just golden, flip and toast other side.  Once toasted, remove from oven and set aside to cool.

2.  Chop red peppers and set aside.  In the jar of a food processor, process the feta, cream cheese, and red pepper flakes until smooth.  Stream in olive oil until the feta reaches desired consistency, it should be light and fluffy, but not runny.  Taste and add salt as needed.

3.  Spread whipped feta on the baguette, top with chopped red peppers, eat.

* Soft goat cheese would also be delicious with the chopped, roasted red peppers as a topping

Pepper Jelly and Goat Cheese Bruschetta

Printable Recipe

  • 1 french baguette
  • 1 jar red pepper jelly
  • 6 ounces goat cheese, room temperature

1.  Slice the baguette on the bias into ¼-inch slices.  Drizzle or brush with olive oil and sprinkle with salt.  Toast on both under the broiler until just golden, flip and toast other side.  Once toasted, remove from oven and set aside to cool.

2.  Spread baguette with goat cheese, then top with red pepper jelly.  Eat and enjoy!

* If you don’t like the tang of goat cheese, try cream cheese or mascarpone instead


fig and prosciutto bruschetta

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This is kinda a cheater recipe, because I’ve told you about it before, and recreated it in flatbread form.  But here is its original form – mascarpone and fig spread on toasted baguette slices, arugula and prosciutto.

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It’s delicious in all of its forms – you can leave it vegetarian without the prosciutto, or even just the mascarpone and fig.  Or try all three.  So good.

Fig & Prosciutto Bruschetta

Printable Recipe

  • 1 baguette
  • 4 ounces mascarpone cheese, softened to room temperature
  • ½ cup fig jam, I use this kind
  • 2 cups arugula
  • 8 ounces prosciutto


1.  Slice baguette on the bias into ¼ -inch slices and toast under the broiler on both sides.

2.  Spread each toast with mascarpone, then with fig jam.  Top each toast with arugula and then prosciutto.  Putting the prosciutto on top helps to hold the arugula in place, which makes these much easier to handle.