Because spring is already in the air, the desire to have lighter and fresher food is brewing. When the snow melts, we strip off our heavy coats and mittens, and we look for vibrantly colored, fresh vegetables combined with delicious ingredients.
Here are four kinds of bruschetta with cheese-and-vegetable combinations. They all have exciting flavors but require simple methods of cooking, because after all, bruschetta is supposed to be a simple and easy appetizer of any topping on toasted bread. The kind of bread you use plays a big role in making the bruschetta taste good, so choose sourdough or similar types. Drizzling extra-virgin olive oil on top of the bread not only traps moisture, preventing the bread from becoming soggy, but it also gives that perfect taste bruschetta should have.
If you are a fan of sweet potatoes, then this delicious combination of Gorgonzola and fresh rosemary will grip you. The only "big" work here is roasting the sweet potatoes in the oven for 30 minutes.
Prep time: 10 minutes | Bake time: 30 minutes | Total time: 40 minutes
With the lovely flavors of grapes cooked in port wine and the ricotta, this bruschetta is just bursting with great flavor. The walnuts and fresh baby spinach cut down the sweet edge of the grapes by a fraction and blend well with everything in one bite.
Prep time: 10 minutes | Cook time: 23 minutes | Total time: 33 minutes
Delicate flavors with the freshness of shaved asparagus give this bruschetta a peek of how spring tastes. The addition of Parmigiano-Reggiano gives it a boost of flavor.
Prep time: 10 minutes | Cook time: 3 minutes | Total time: 13 minutes
The slight saltiness of the goat cheese and sweetness of the marmalade create an incredible contrasting combination. Little bits of mint and blanched peas perfectly balance out everything and give it a fresh, spring feel.
Prep time: 5 minutes | Cook time: 13 minutes | Total time: 18 minutes
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