Quick and delicious. Three simple and fast end-of-summer bruschetta recipes. Chill the wine:)
Fig and Aromatic Honey
Place sliced goat or sheep cheese and fig slices on fresh white bread. Sprinkle with thyme to taste. Bake in the oven at 180°C for 5-7 minutes. Before serving, drizzle with aromatic honey—such as chestnut or buckwheat honey.
Arugula and Parmesan with Pine Nuts
Toast slices of bread in the oven, rub with garlic, and drizzle with olive oil. Season with salt and pepper. Finely chop or crush in a mortar a handful of arugula, 2 garlic cloves, a small handful of pine nuts, and grated Parmesan. Spread this mixture over the bread.
Cheeses and Cranberries
Take one standalone cheese (such as Pecorino, Camembert, Brie, or Bûche de Chèvre) or mix two different kinds, finely chopped. Combine with chopped nuts to taste (almonds, walnuts) and dried cranberries. Toast bread in the oven (5-7 minutes at 180°C) and top the hot slices with the cheese and nut mixture. Optionally, bake for another minute.
Fig and Aromatic Honey
Place sliced goat or sheep cheese and fig slices on fresh white bread. Sprinkle with thyme to taste. Bake in the oven at 180°C for 5-7 minutes. Before serving, drizzle with aromatic honey—such as chestnut or buckwheat honey.
Arugula and Parmesan with Pine Nuts
Toast slices of bread in the oven, rub with garlic, and drizzle with olive oil. Season with salt and pepper. Finely chop or crush in a mortar a handful of arugula, 2 garlic cloves, a small handful of pine nuts, and grated Parmesan. Spread this mixture over the bread.
Cheeses and Cranberries
Take one standalone cheese (such as Pecorino, Camembert, Brie, or Bûche de Chèvre) or mix two different kinds, finely chopped. Combine with chopped nuts to taste (almonds, walnuts) and dried cranberries. Toast bread in the oven (5-7 minutes at 180°C) and top the hot slices with the cheese and nut mixture. Optionally, bake for another minute.
