Sourdough bruschetta
Yummy sandwich
I think I’ve said it before but I’ll say it again; sometimes the best things in life are the simplest things… Now take for example this delicious bruschetta. Made with some of the leftover contents of our fridge and voila, you have a perfect lunch sandwich.
Not sure how the weather is in your part of the woods but here it is currently grey and boring… I’m glad all the snow and ice are gone as I am soooo ready for spring at the moment! We still had all the snow on Saturday, on sunday the temperatures rose quite dramatically from -10 to +5 C and the snow disappeared equally fast. Within a day virtually all was gone, except for the ice on the rivers. Some of that still remains even today but the majority is gone. And while I was fed up with the snow at least it gave the world a slightly more cheerful look. Now when I look outside it is grey and well, boring.. I have a little bit of green from the evergreen shrubs in the garden but that’s about the only green I see. Are you also ready for spring?
I have visions of warm summer nights, bbq-ing with friends in the garden. And light, lots of light! Especially in the evening. Although you can tell that the evenings are getting longer in terms of light, it is still no where seriously light… 
In any case, these delicious little sandwiches give you a hint of spring since tomatoes always make me think of spring (don’t ask me why, they just do..)
It’s incredibly easy to put together and while you certainly don’t really need a recipe to make a bruschetta I thought I share the ingredients of mine with you anyway. So if you want to you can make this yummy sandwich yourself too. It has tapenade on it, cheese, ham and roasted tomatoes and topped with just a few mustard-cress. I love growing those by the way. Within days you have a pot full of any cress and they really do add taste as well as looks to almost anything!
Sourdough bruschetta
Yield: 2
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Ingredients:
- 2 slices sourdough bread
- 4 slices Prosciutto
- 1-2 tablespoon Tapenade (I used a variant with olives(green and black), tomatoes )
- few slices cheese (I used a variety called charmeur cheese but you can use any cheese you like)
- 50g cherry tomatoes
- salt, pepper
- 1 tablespoon mustard cress
Directions:
| Preheat the oven to 200 C. Put a thick layer of the tapenade on top of the bread. You can make it yourself or buy a good version at a delicacy store. Cover the tapenade with the cheese. Put the bread in the oven. Put the tomatoes in a small baking tray, sprinkle with olive oil and pepper and salt and put them in the oven too. |
|
| Remove the bread once the cheese is melted and leave the tomatoes until the skin cracks. Line your melted cheese with a few slices of prosciutto (or other ham) and add a few of the grilled tomatoes. Sprinkle with some mustard cress and you're done! | |
Recipe by Simone van den Berg
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
That is some really nice looking bruschetta!
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That bruschetta looks droolworthy!
Cheers,
Rosa
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These look amazing! Love all the different flavors, yum!
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Your bruschetta has a summery, bright look! The tapenade and cress look great. And, yes, I’m ready for spring!
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Simone (junglefrog) — February 17th, 2012 at 17:02
Bring on the spring weather!
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That’s just simply beautiful or beautifully simple… hehe. I can’t wait to go back to that Italian bakery and getting some sourdough to make some bruschettas.
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Simone (junglefrog) — February 17th, 2012 at 17:02
O but any other bread would do well too Ben. Although well, sourdough IS ofcourse one of the tastiest..
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colourful presentation
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That thin shaved ham, the brilliant tomatoes and the tiny mustard cress is killer! What gorgeous presentation in these photos, it makes me want to sit right down.
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Oh wow, this looks mouthwatering!! I love bruschetta and love your slightly different take on the traditional type
You really do have gorgeous presentation too!
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Simone, So agree about the simple things in life being the best things. I love everything about this bruschetta, the olive tapanade, the prosciutto. All so appetizing.
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Gorgeous! Magnificient! I should’ve known this was from you when I pinned it to my “Beautiful Food Shots” board the other day… Looks so yummy, I’m almost tempted to have a piece!
In fact, I really wish I could! Awesome job once again Simone.
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Amazing! I love no-fuss and rustic homemade bruschetta’s
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This looks absolutely delicious. Would love for you to share this with us over at foodepix.com.
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I’m kind of in love with prosciutto, This looks scrumptious!
(As far as Spring, I was ready for it on January 2nd.)
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Brilliant pictures!
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That looks absolutely delicious, and I don’t even like tomatoes! But I’d use them anyway because I feel like I just need to try this out for myself. Plus, anything involving delicious crispy sourdough bread and cheese is a winner for me. I’m glad I found a recipe that lets me use prosciutto as well; I’ve been looking for something to help me try it more without getting too overwhelmed by its saltiness. This looks like just the ticket.
What kind of flavor and hardness is the charmeur cheese you used? I’ve never heard of it. It is more of a creamy cheese like havarti, or sharp like cheddar, or strong and pungent like gorgonzola?
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Simone (junglefrog) — March 17th, 2012 at 19:13
He Katie! It’s definitely worth trying it out..! As for the charmeur cheese, mmm hard to describe what the flavor is like. It’s a creamy cheese and fairly strong. I would say stronger then cheddar but very different in flavor and not as strong as gorgonzola. I’m trying to think of what to compare it to, but can’t think of anything really. I had never seen this cheese before either but it was in our veggie box… Loved it!
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