Bruschetta Variety Platter with Peppery Greens Side Salad
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1 loaf crusty whole wheat bakery bread toasted, not pre-sliced sandwich bread
  • 4 oz goat cheese or other soft cheese like gorgonzola, mascarpone
  • 1 large tomato
  • 1 teaspoon olive oil
  • 1 handful arugula
  • 1 zucchini chopped into cubes
  • 1 corn cob kernels cut removed
  • 1 granny smith apple
  • 1/4 teaspoon honey
  • 2 teaspoon thyme fresh, or 1 teaspoon dried
  • 2 cup mushrooms your choice, sliced
  • 1 clove garlic
  • 1 teaspoon olive oil
  • 2 tablespoon balsamic vinegar
  • 2 cups arugula
  • 1/2 lemon juiced
  • 1/4 cup Parmesan cheese grated
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 loaf crusty whole wheat bakery bread toasted, not pre-sliced sandwich bread
  • 4 oz goat cheese or other soft cheese like gorgonzola, mascarpone
  • 1 large tomato
  • 1 teaspoon olive oil
  • 1 handful arugula
  • 1 zucchini chopped into cubes
  • 1 corn cob kernels cut removed
  • 1 granny smith apple
  • 1/4 teaspoon honey
  • 2 teaspoon thyme fresh, or 1 teaspoon dried
  • 2 cup mushrooms your choice, sliced
  • 1 clove garlic
  • 1 teaspoon olive oil
  • 2 tablespoon balsamic vinegar
  • 2 cups arugula
  • 1/2 lemon juiced
  • 1/4 cup Parmesan cheese grated
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Instructions
  1. Classic Tomato Bruschetta: Slice tomato into small cubes, toss in olive oil, salt and pepper. Spread on bread and cheese of choice, top with arugula and cracked black pepper.
  2. Summer Zucchini and Sweet Corn Bruschetta: Sautee zucchini and corn lightly and spread on bread and cheese of choice.
  3. Sweet and Sour Bruschetta: Thinly slice the apple, place on top of cheese and drizzle with honey
  4. Mushroom Bruschetta with Balsamic and Thyme: Sautee mushrooms and garlic in olive oil, add in vinegar and spread on bread and cheese of choice
  5. Side Salads: Divvy up arugula into bowls and top with lemon juice and grated parmesan cheese.
Recipe Notes

Recipe by Jennifer Schlub.