Bruschetta – a category of antipasti from Italy and one of my favourite appetisers (how could one possibly go wrong with bread, olive oil, garlic, and cheese?). However, this version steps away from the traditional olive oil and garlic combination, but I promise you, it is quite tasty I tried this recipe at a gathering, and long story short, eight people devoured six baguettes – the appetiser had turned into the main course!
There is a dazzling variety of bruschetta out there, and all of Europe’s great cooking cultures – Catalan, French, Italian – have taken a shot at their own versions, and we are eternally grateful! While a topping of salami, botifarres, xoriço, fuet, ham, or even fish on a base of garlic and olive oil rubbed into some bread is not uncommon, the recipe below is vegetarian (many of my friends are, shall we say, culinarily less exploratory!)
- Baguette – 16 one-inch thick slices (can be ½-inch if you prefer thinner crust)
- Caprino fresca (goat cheese) – 200g
- Fuji apple – one, chopped into medium-sized (2″ x 1″ x ¾”) pieces
- Oregano – ½ teaspoon, minced
- Thyme – ¾ teaspoon, minced
- Pepper – ¼ teaspoon, coarsely ground
Preparation time: 10 minutes
Cooking time: 5-8 minutes
- Place the baguette slices in the oven and broil for 4-5 minutes until crunchy or golden brown
- Mix the thyme, oregano, and pepper evenly
- Take out the bread and place a piece of the apple on it, smear it generously with the goat cheese, and sprinkle the spice mix on top
- Place the bread back in the oven and broil for about another minute or until the cheese gets soft (but not runny)
Serve when hot!