Weekend Snack: Bruschetta Two Ways
It’s so lovely to be here at The Kitchn today, featuring one of my all time favorite recipes. When I plan weekend snacks, I think about something easy going and simple, yet something chic and absolutely delicious, and of course something that goes well with a few drinks and laughs. Bruschetta two ways is a guaranteed hit in get-togethers and parties, or even when it’s a night for just the two of you.
My favorite snacks are savory, and these prosciutto halloumi bruschetta rank high on my list. They are not only addictive and satisfying but so simple to make as well. The vanilla roasted fruit bruschetta is for all dessert lovers, and perfect for the sweet tooth after the savory bites.
We often make these gorgeous bites when my sister and her fiance visit us for the weekend. These snacks are so much fun to make together. We have even worked out a little routine in the kitchen: the girls chop the fruit and make the sweet bruschetta while sipping some white wine, and the guys like to grill the savory ones and have a few glasses of red. These bruschetta recipes are perfect for an easy going night of entertaining guests. Everyone gets to do something, and it’s fun to sit around the kitchen table while the food is roasting in the oven.
You can buy all the ingredients for the toppings well ahead of time. Just get a few fresh baguettes or a large loaf of bread on the same day or a day before you want to serve them. Have a great time!
BRUSCHETTA TWO WAYS
(serves around 6)
2 baguettes or crispy loaf of bread
Vanilla Roasted Fruit Bruschetta
1 vanilla bean
4 tablespoons butter, melted
2 tablespoons sugar
1 tablespoon lemon juice
Pistachios for finishing
Pit and slice plums and peaches. Cut figs into wedges. Place the fruit in a baking dish. Melt butter just until runny, and mix in sugar and lemon juice. Stir until sugar dissolves. Pour the butter mixture over the fruit, and toss to coat all the slices evenly. Bake at 400°F (200 C) for 15-20 minutes until soft and fragrant.
Brush bread slices generously with the gorgeous pink and buttery cooking liquid. Grill the bread in the oven for 5 minutes until nice and crispy. Spoon the roasted fruit on top of the bread slices. Sprinkle with roughly chopped pistachios and serve warm.
Prosciutto Halloumi Bruschetta
8 ounces (225 g) halloumi cheese
18 slices (around 5 ounces/140 g) thinly sliced prosciutto
3 to 4 preserved grilled red peppers
Olive oil for brushing
Fresh basil for the top
Slice halloumi and red peppers into shape and size pieces similar to the bread slices you are using. I used store-bought grilled red peppers that are jarred in oil. Place a slice of red pepper on halloumi and wrap in prosciutto. Place the wraps on bread slices, and brush lightly with olive oil. Bake at 400 F (200 C) for 10-15 minutes until golden. Sprinkle with fresh basil leaves and serve right away.
Enjoy the bruschetta with wine or your favorite drink (my choice is margarita) in good company.
Tell us all about it here.
(Images: Tiina of Sparkling Ink)