Archive for Wednesday, December 26, 2001

Bruschetta makes for a quick snack

December 26, 2001


— With this interesting group of ingredients on hand, a crunchy bruschetta recipe can be ready in a few minutes. It's a favorite Italian-style appetizer that can also make a first course, but feel free to toast it up whenever there's an underfed moment perhaps a late evening nibble, or a mid-morning snack.

Fuji apples store well, so they are a good choice. The bruschetta can be a year-round staple of the cook's repertoire.

Apple, Goat Cheese And Prosciutto Bruschetta

1/4 cup goat cheese, softened at room temperature

3/4 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

8 slices (or half slices) firm crusty bread, each about 3 by 4 inches

8 thin slices prosciutto (about 1/2 pound)

1 Fuji apple, cored and very thinly sliced

Preheat broiler.

Combine cheese, thyme and black pepper; set aside. Place bread on baking sheet; broil, about 6 inches from heat, until lightly toasted. Loosely pleat prosciutto onto bread. Cut each piece of bread in half and arrange apple slices, then cheese mixture, over prosciutto.

Place bruschetta on baking sheet. Broil until cheese softens slightly.

Makes 16 pieces, 4 to 8 servings.

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