Amp up your appetizer game with this fun spin on a traditional tomato bruschetta. So easy and delish, you’ll want to make over and over again.
When you’re looking for a super simple appetizer to feed your guests, it can’t get easier than bruschetta. I’m a huge advocate for this dish. It requires minimal cooking, only takes a few minutes to prepare and tastes phenomenal. It’s a win-win situation for everyone, folks.
OTHER BRUSCHETTA RECIPES YOU MIGHT LIKE:
Cucumber Bruschetta (TV SEGMENT INCLUDED)
The Easiest Old School Tomato Bruschetta
Roasted Butternut Squash Bruschetta
Nectarine Bruschetta with Agave Cream Cheese
I’m a big fan of hot honey. Pair it with blue cheese over tomato bruschetta and you’ve got me smitten.
I originally met Red Clay at the Winter Fancy Food Show in San Francisco. They make an assortment of hot sauces in addition to their hot honey. Their verde works flawlessly in my Irish Pub Cheese. Try it, I promise you’ll swoon. Plus, it’s a great recipe for the upcoming holidays!
When serving bruschetta, I like to present each ingredient separately on a tray or cutting board. This way each person can build their own crostini to their personal preferences. Added Bonus: the crostini’s stay crunchy and fresh!
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- 1 Baguette Loaf, sliced and toasted
- Olive Oil (optional), as needed
- 2 Roma Tomatoes, seeded & diced
- 1 - 2 Garlic Cloves, minced
- ½ cup Pesto
- 1 cup Blue Cheese Crumbles
- Hot Honey, as needed
- Red Pepper Flakes, as needed
- Cut baguette into thin slices and toast in the oven until crispy. About 10 minutes at 350F. Drizzle with olive oil before toasting, if desired.
- Mix diced tomatoes and minced garlic together in a bowl and set on a serving platter. Place pesto and blue cheese crumbles in small bowls and set next to the tomatoes.
- Arrange toasted crostini's, hot honey and red pepper flakes on the serving board and enjoy immediately.
NOTES ON TOMATO BRUSCHETTA:
- I love the mix of tomatoes and blue cheese, but let your creativity wander! This also tastes great with sliced pears, chopped figs and even Granny Smith apples.
- I used a traditional basil pesto with this recipe, but my Almond Pesto and Roasted Pistachio Pesto work great as well! Not a fan of pesto? Try my Roasted Red Pepper Sauce as a base!
- This recipe also works marvelously over crackers, rye crips or pre-toasted crostini’s. If you’re short on time, you can defiantly substitute with these and skip the toasting.
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