Blue Cheese and Cherry Tomato Bruschetta
You will love these! I made these as part of my wine paring menu and it was one of the favorite bites of the night. This will be an appetizer I serve over and over again and already plan on bringing this to my next party. These savory bites pair beautifully with a German Riesling, or just about anything else. Enjoy!
Blue Cheese Bruschetta
Crusty French bread bias cut into 24 1/2 in slices ( freeze any remaining bread for another use)
3/4 Stick of butter, softened
5 Ounces crumbled Blue Cheese
1/2 Cup red cherry tomatoes, quartered
1/2 Cup yellow cherry tomatoes, quartered
2 Teaspoons of olive oil, plus a bit more
2 Teaspoons of white wine vinegar
1/2 Medium shallot, diced small
Garlic powder
Salt and cracked pepper
Makes 24 pieces
Preheat the oven to 350 degrees and line a cookie sheet with foil. Place cut bread on cookie sheet, and brush with a scant amount of olive oil and sprinkle on garlic powder. Bake for 5-8 minutes to allow for toasting, and golden. Remove the bread from oven and allow to cool completely. Use a food processor to cream the butter and blue cheese. In a small bowl, combine tomatoes, olive oil, vinegar, shallot and salt and pepper to taste. Stir to mix well. Preheat oven to broil. Use the back of a kitchen spoon to spread about 2 teaspoons of the cheese mixture on the toasted bread and repeat until done. Broil in the oven for a 1-2 minutes (checking constantly) until bubbly and melted. Top each piece with a bit of tomato mixture and serve immediately. You can assemble the toasted bread and cheese up to 1 hour in advance, then broil and top with tomatoes.
Cooks Note: My husband likes to use and electric knife to slice the bread into perfect uniform slices every time.
Blue Cheese Bruschetta
Crusty French bread bias cut into 24 1/2 in slices ( freeze any remaining bread for another use)
3/4 Stick of butter, softened
5 Ounces crumbled Blue Cheese
1/2 Cup red cherry tomatoes, quartered
1/2 Cup yellow cherry tomatoes, quartered
2 Teaspoons of olive oil, plus a bit more
2 Teaspoons of white wine vinegar
1/2 Medium shallot, diced small
Garlic powder
Salt and cracked pepper
Makes 24 pieces
Preheat the oven to 350 degrees and line a cookie sheet with foil. Place cut bread on cookie sheet, and brush with a scant amount of olive oil and sprinkle on garlic powder. Bake for 5-8 minutes to allow for toasting, and golden. Remove the bread from oven and allow to cool completely. Use a food processor to cream the butter and blue cheese. In a small bowl, combine tomatoes, olive oil, vinegar, shallot and salt and pepper to taste. Stir to mix well. Preheat oven to broil. Use the back of a kitchen spoon to spread about 2 teaspoons of the cheese mixture on the toasted bread and repeat until done. Broil in the oven for a 1-2 minutes (checking constantly) until bubbly and melted. Top each piece with a bit of tomato mixture and serve immediately. You can assemble the toasted bread and cheese up to 1 hour in advance, then broil and top with tomatoes.
Cooks Note: My husband likes to use and electric knife to slice the bread into perfect uniform slices every time.
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