Summer Bruschetta Two Ways

     This is one of my favorite easy recipes to whip up for a summer meal or appetizer!  There are so many possibilities for summer bruschetta, but these are definitely two of my favorite ways to make it for the season.  I use a whipped goat cheese base for both recipes and it's the perfect mild, slightly tangy spread to compliment both sweet + savory bruschetta.  I love all the bright + beautiful colors and textures in this recipe as well- so perfect for summer!  You can find the full list of ingredients and easy step-by-step instructions below- enjoy!

xoxo

Emily

makes about 24 individual bruschetta

One loaf crusty French or Italian bread

1/2 cup whipped cream cheese

1/2 cup goat cheese

for the fruit bruschetta:

raspberries

blueberries

strawberries (cut up into bite sized pieces

blackberries (cut up into bite sized pieces)

honey for drizzling

balsamic vinegar for drizzling

for the tomato bruschetta:

mixed cherry or grape tomatoes

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 tablespoon salt

1/2 tablespoon pepper

balsamic vinegar for drizzling

fresh basil

1. Preheat the oven to 375 degrees.  Cut the loaf of bread into 1 inch slices and place on a baking sheet. 

2. Depending on the size of your tomatoes, you may slice them in half or leave them whole if they are smaller (bite sized).  Place your tomatoes on another baking sheet, drizzle with the olive oil, salt, pepper, and minced garlic.  Toss to combine on the baking sheet then spread out.

3. Bake both pans at 375 for 10-15 minutes or until the bread is golden brown on the tops (you can also broil for a minute or two at the end if needed) and the tomatoes start to burst open.

4.  While the bread is toasting, you can mix your whipped goat cheese spread.  Combine the whipped cream cheese and goat cheese using a hand mixer, blender, or food processor.  

5.  Spread each piece of toasted bread with a generous layer of your whipped goat cheese spread.

6.  Top half the toasts with the roasted tomato mixture and a sprig of fresh basil; cover the rest with a mix of the berries then drizzle all of them with honey.  When finished, dirzzle both types of bruschetta with balsamic vinegar.