At every brunch there’s striking the perfect note when it comes to planning the menu. There’s the dishes that are steeped in tradition and expected staples. Then there’s the dishes that make every gathering special, hitting an unexpected note and moment of surprise. This dish was a hit at our brunch and was super easy to make. The sweet bruschetta was topped with mixed berries and cinnamon. The savory bruschetta is topped with prosciutto, fresh mozzarella, and basil.
Keep reading for the full preparation after the jump!
Whipped Goat Cheese Bruschetta (Sweet + Savory)
- 1 loaf organic baguette
- 1/2 C balsamic vinegar
- 2 T organic raw honey, divided
- 8 oz cream cheese
- 4 oz goat cheese
- Fresh basil
- One ball mozzarella
- 1 T extra virgin olive oil
- 1 container raspberries
- 1 container blueberries
Preheat oven to 350 degrees F. At a 45 degree angle slice bread into 3/4 inch slices with a serrated knife. Place on a cookie sheet. Using a pastry brush, spread olive oil on the top of each piece of bread. Place in oven to toast for 10 minutes or until golden brown.
Meanwhile, in small sauce pan combine balsamic vinegar and 1 T honey. Bring to boil and then reduce. The reduction is complete when it coats the back of the spoon and falls in thin ribbons. In a food processor pulse cream cheese, goat cheese, and honey.
To assemble: Apply a generous spread of the cheese mixture. For the savory bruschetta, layer a thin round of sliced mozzarella, prosciutto, and fresh basil. For the sweet bruschetta, add mixed berries and a dash of cinnamon. Finish both the sweet and savory bruschetta with a generous drizzle of balsamic reduction. Enjoy!