I’ve been having fun lately trying my hand at making all sorts of scrumptious things in my kitchen. Yesterday’s adventure to Whole Foods– yes I said adventure, I can’t go to a grocery store and not spend at least an hour wandering around– led me to the idea of creating bruschetta.
Inspired by one of my favorite places back home in Phoenix Postino, this always busy wine bar also specializes in absolutely delicious bruschetta. On the left is my version of the dried fig, prosciutto + mascarpone bruschetta. I purchased fresh figs, halved them and dried them on a foil covered cookie sheet for about an hour. With the oven door propped open, some dried quicker than others. I brushed some olive oil on my bread slices, grilled them on a panini press then spread the cheese, added three figs and topped with prosciutto.
On the other side of my plate I made a cherry tomato, grilled red pepper, buffalo mozzarella and chopped salami tapenade. I mixed all the components in a small bowl with a splash of olive oil and a sprinkling of Italian herbs.
I have to admit I was pretty impressed with my skills as these were absolutely delicious. I can’t wait to try different combinations!