3 Ways to use Bruschetta
Three appetizing ways to use the versatile bruschetta spread we sell in our Produce Department.
Classic Tomato Bruschetta
Cut a garlic clove in half. Cut 12 (1/2” thick) slices of baguette and set on a baking sheet. Bake 10 minutes in 400°F oven, or until lightly toasted. Cool bread a few minutes, and then rub each slice with the cut side of the garlic. Drizzle bread lightly with olive oil, top with bruschetta spread and shredded Parmesan cheese, and serve.
Bruschetta with Poached Eggs & Gorgonzola
Cut 8 (1/2” thick) slices of baguette. Toast, rub with garlic and drizzle with olive oil as described in classic tomato bruschetta above. Top bread with nuggets of Gorgonzola or other creamy cheese, 2 poached eggs and bruschetta spread.
Mini Bruschetta Cheese Tarts
Bake 18 frozen (2”) mini tart shells as per package directions. Cool to room temperature. Remove shells from their foil liners and set on a baking sheet. Crumble a 113g log of goat cheese into small pieces. Fill each shell with cheese, packing it in. Top with bruschetta spread; filling each shell slightly over the top. Bake tarts until hot, about 12 minutes.