Whenever I have company over I’m always possessed to try out a new recipe and serve it to my guests. This particular occasion called for me to use some end of summer fruit to make a seasonal fruit bruschetta. Spoiler alert: it was delicious and a crowd pleaser.
Goat Cheese, Peach and Prosciutto Bruschetta || Blackberry Ricotta Brushcetta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Ingredients
To make both you will need
- 1 baguette
- 4 ounces of goat cheese softened
- 2 peaches or apricots or plums diced
- 4 slices of prosciutto
- Basil
- 4 ounces of ricotta
- 1 small container of blackberries chopped
- thyme
- honey
- salt & pepper to taste
Instructions
For the Goat Cheese, Peach Bruschetta
-
Slice the baguette long ways and lightly coat with olive oil. Place in broiler on both sides until crisp.
-
Coat one half of the baguette with goat cheese, then layer on the prosciutto.
-
Next, layer on the peaches and basil.
-
Finish with a drizzle of honey.
For the Blackberry Ricotta Bruschetta
-
Cover the other half of the toasted bread with ricotta, salt and pepper.
-
Next layer on the blackberries and finish with a few sprigs of thyme.
-
Finish with a drizzle of honey.
Those pictures totally made my mouth water and stomach growl-I need to make them, stat!
xoxo, SS
Southern and Style