Commander’s Goat Cheese Bruschetta2012-01-14
This recipe comes from the culinary expertise of the Base Foods Officer at Canadian Forces Base Suffield … Master Warrant Officer John Robinson. He whipped this up for my Commander’s Christmas Reception and was the hit of the party … at least on the food side of things. It was not uncommon to see folks jealously guarding plates of the bruschetta. This recipe makes a large batch so adjust according to size of party.
For the Bruschetta, mix together 4 large ripe tomatoes, diced small, 1/2 large red onion, diced small, 1/3 cup EVOO, 2 limes freshly squeezed with zest, 1 lemon freshly squeezed with zest, 1/3 cup fresh parsley chopped, 1/2 bunch green onions, thinly sliced, minced garlic to taste and then adjust juice and oil as desired. Set aside.
With mushrooms of your choosing (like a chanterelle or oyster) sautee in EVOO until mushrooms soften and set aside. With thinly sliced prosciutto ham (1/4″ by 1″) sautee until crisp. Set aside.
Preheat oven to 400F. On a flat bread of your choosing, brush lightly with EVOO and then sprinkle freshly grated Parmesan cheese over the bread. Bake in oven for 5 minutes. Remove and add bruschetta evenly over bread. Then building like a pizza add: crumbled goat cheese, chopped mushrooms, ham, a mixture of red/orange/yellow peppers and black olives diced very small. Place bread back in oven and cook a further 5-10 minutes until goat cheese starts to melt.
Remove from oven. Cut into small squares or bite size chunks and then drizzle with a balsamic glaze vinegar (which can be bought at most stores).
Serve and enjoy!
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