Get ready for July Fourth entertaining with this easy recipe for red, white, and blue bruschetta. Or, red-white-and-blue-schetta. Bruschetta an ideal party snack or app because:
3) Once you toast the bread, you can make endless variations of savory or sweet bruschetta.
And that's not really all.
It's also hand-held, so you could, potentially, play horseshoes while eating it. It's bite-sized, so you don't have to feel weird when going back for seconds (or fourths). And it's good at room-temperature so you can make it, set it out, and go about your business without worrying about it getting cold.
So pledge allegiance to the bruschetta this weekend and make these two patriotic (in color, anyway) versions. One's savory and one's sweet, but both are perfect for snacking on any time of the day.
Preheat oven to 375 degrees F. Spread the baguette slices with a thin layer of softened butter and place the slices on a baking sheet. Sprinkle the bread with a pinch of sea salt and a pinch of sugar. Toast the bread until golden-brown, about 7 minutes.
Sprinkle the baguette slices with raspberry balsamic, then spread with a thick schmear of ricotta. Top with berries, and serve.
Roasted Tomato-Blue Cheese Bruschetta
1 baguette, sliced
8 ounces soft blue cheese, such as buttermilk blue
Roasted tomatoes (you can roast your own or buy them from a deli. Sun-dried would work, as well)
Balsamic vinegar (raspberry or plain)
Preheat oven to 375 degrees F. Drizzle the baguette slices with olive oil and sprinkle with a pinch of sea salt. Toast the bread until golden-brown, about 7 minutes.
Sprinkle the baguette slices with raspberry (or plain) balsamic vinegar and top with blue cheese and an oven-roasted tomato. Serve.
Hopefully you bought a lot of berries when shopping for the berry bruschetta. If you did, then try these: