Updated: 06/08/2017 3:42 PM | Print Story |  Email

Summertime Bruschetta Recipes

If you're entertaining this summer you're going want to make something that not only impresses your friends... but is also easy to make. If you can slice bread then you're on the right track. Owner of Coalition in Excelsior and Edina, Chef Eli Wollenzein showed Elizabeth and Steve how to make Blueberry and Raddish bruschetta.

 

Sweet Pea & Edamame Bruschetta
8 pieces

8 slices Italian Baguette
Olive Oil As needed
1 clove Garlic Clove
1 Cub Ricotta Cheese
1 Tbsp Mint (Chiffonade)
1 Cup Edamame (no shell)
1 Cup Sweet Peas (blanched)
1 Tbsp Olive Oil
2 Tbsp Honey
½ Tbsp Lemon Juice
1 Tsp Lemon Zest
Salt & Pepper As needed
Pea Shoots As needed

1. Brush Olive Oil over baguette slices.

2. Place slices of baguette on a cookie tray. Toast in 425 degree oven until golden brown.

3. Remove from oven. Rub each piece lightly with the raw garlic clove.

4. Mix together mint and ricotta cheese.

5. In separate bowl, toss together edamame, sweet pea, olive oil, honey, lemon juice, and

lemon zest. Season with salt and pepper.

6. Place mint ricotta evenly on each slice of toasted baguette. Place edamame mixture

evenly on top of each baguette.

7. Top with fresh pea tendrils.

 

Roasted Pepper & Burrata Cheese
8 pieces

1 large Red Bell Pepper
1 large Yellow Bell Pepper
Olive Oil As needed
8 slices Italian Baguette
Olive Oil As needed
1 clove Garlic Clove
(4) 4oz Balls Burrata Cheese
4 Tbsp Basil (chiffonade)
Sea Salt As needed

1. First, roast the peppers. Place the bell peppers either on a hot grill, or over an open flame (on your stovetop works). “Burn” the peppers until the exterior is completely black. Once black, cool the peppers. Once cool, rinse/peel off all black exterior of peppers. Re-move seeds from peppers, and cut each into 8 pieces. Store the pieces submerged in olive oil.

2. Brush additional Olive Oil over baguette slices.

3. Place slices of baguette on a cookie tray. Toast in 425 degree oven until golden brown.

4. Remove from oven. Rub each piece lightly with the raw garlic clove.

5. Cut burrata balls in half. Place 1 half on each piece of bread.

6. Top burrata with 2 slices of pepper. Top pepper with basil and sprinkle with sea salt.

 

Blueberry & Radish Bruschetta
8 pieces

8 slices Italian Baguette
Olive Oil As needed
1 clove Garlic Clove
1 cup Mascarpone Cheese
1 tsp Black Pepper
½ Cup Blueberries
¼ Cup Radish (julienne)
1 Tbsp Mint (chiffonade)
2 Tsp Honey
1 Tsp Red Wine Vinegar
2 cup, lightly packed Arugula
Salt & Pepper As needed

1. Brush Olive Oil over baguette slices.

2. Place slices of baguette on a cookie tray. Toast in 425 degree oven until golden brown.

3. Remove from oven. Rub each piece lightly with the raw garlic clove.

4. Mix mascarpone with black pepper.

5. Mix blueberry, radish, mint, honey, red wine vinegar, arugula, and salt & pepper.

6. Place mascarpone evenly on top of each baguette.

7. Place blueberry mixture evenly over top of each baguette.

 

Grape & Apple Bruschetta
8 pieces

8 slices Italian Baguette
Olive Oil As needed
2 tsp Rosemary (minced)
1 each Garlic Clove
4 oz Blue Cheese
1 Large Green Apple (julienne)
½ Cup Red Grapes (halved)
Honey As needed

1. Brush Olive Oil over baguette slices. Sprinkle rosemary over baguette.

2. Place slices of baguette on a cookie tray. Toast in 425 degree oven until golden brown.

3. Remove from oven. Rub each piece lightly with the raw garlic clove.

4. Place blue cheese evenly over each baguette, return to the oven until slightly melted.

5. Cut apples and grapes. Toss together with enough honey to bind the fruit together.

6. Mound apple/grape mixture on top of blue cheese baguette.