Bruschetta Toast

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Are you looking for a fresh and light appetizer for your next get together? Or just a light accompaniment to your salad? This bruschetta toast is your best choice. The flavors of the tomatoes and basil go so well with the ricotta mixture. It is definitely a light and  refreshing appetizer in the summer time. But let’s be honest, I could totally eat this year round. I can eat this with a nice glass of wine or a sangria (Check out my sangria recipe too).

Ingredients:

For Ricotta Spread

  • 1/4 Cup of Ricotta
  • 1-2 Tbsp of Grated Parmesan Cheese
  • 2 Tsp of Salt
  • 2 Tsp of Pepper
  • 1 Tbsp of Basil

Bruschetta:

  • 1/2 Cup of Tomatoes ( I used cherry tomatoes for this recipe)
  • 1/4 Cup of Olive Oil
  • 1 Tbsp of Salt
  • 1 Tbsp of Pepper
  • 1-2 Tbsp of Basil (Depends on how much you like basil)
  • 1 Tbsp of Garlic
  • 2 Tbsp of Red Onion
  • 1 baguette, sliced

Serving Size: 2    Prep Time: 30 minutes    Cook Time: 10 minutes

For bruschetta, cut tomatoes into small pieces. With this recipe, I cut the cherry tomatoes in half. Finely dice red onions and mince garlic. Roughly chop basil. In a small bowl, combine all ingredients. Let it sit for thirty minutes to marinade.

For ricotta spread, in a separate bowl, combine ricotta, Parmesan, basil, salt, and pepper. Let it also sit for 20-30 minutes.

While bruschetta and spread are marinading, toast your French bread slices. I placed my slices on a cookie sheet and drizzled with olive oil. I toasted them in the oven at 400° for five minutes on one side and three minutes on the other side.

Once slices of bread have toasted and cooled, spread ricotta spread onto bread. Then place bruschetta on top of spread. Garnish toast with an additional teaspoon or two of roughly chopped basil.

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Candied Bacon Deviled Eggs

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Candied bacon? Deviled eggs? What in the world? Yes, it is an incredible combination. This twist on the classic appetizer is always a hit with our friends. So much of a hit, that one of our good friends repeatedly requested that I make it this week’s featured recipe. I understand why it’s popular. The candied bacon adds a sweet, savory crunch that completely transforms the texture of the traditional deviled egg. Plus, the bacon provides a nice color contrast to the white and yellow of the egg. This is a great recipe to try if you’re preparing appetizers for a party. So without further adieu, here’s my Candied Bacon Deviled Eggs.

Serving size: 12 deviled eggs    Prep time: 5 minutes    Cook time: 25-30 minutes

Ingredients:

  • 6 Eggs
  • 6 Strips of bacon
  • 1/4 Cup of mayonnaise
  • 1 Tbsp of Spicy Brown mustard
  • 1/2 Tsp of salt
  • 1/2 Tsp of pepper
  • 1 Tsp of chives
  • 1/4 Cup of brown sugar
  • Paprika and sriracha (as desired for garnish)

Directions:

Preheat oven to 400° F. Lay out bacon on a cookie sheet lined with aluminum foil or parchment paper. Spread brown sugar over bacon until evenly coated. Place bacon in oven and bake for 18 minutes or until crispy.

Begin boiling eggs for 10 minutes while bacon is baking. Once eggs are cooked, place in ice bath for 10 minutes. Once eggs are chilled, peel and cut in half. Remove yolks and place in mixing bowl. Add mayonnaise, mustard, salt, pepper, and chives. Mix until smooth. Place teaspoon amounts of the mixture back into the hollowed out egg whites.

Cut bacon into small pieces and place on top of the eggs. Garnish with a dash of paprika, s dollop of sriracha, and additional chives if desired. Ensure eggs are chilled prior to serving.

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