Tag Archives: appetizer

Easy Bruschetta

If you have tomatoes and bread you can make an easy bruschetta. Perhaps the other versions are a tad bit more difficult. I made three different bruschettas: tomato, blue cheese fig and salmon pesto.

Start with a french baguette. I sliced the baguette into slices 1/2″ thick which I grilled in olive oil until golden. I topped one with chopped tomatoes, sea salt and a fig balsamic drizzle; I topped one with gorgonzola cheese, slices of Spanish pajarero figs, chopped pistachio nuts and fig balsamic drizzle and one with prepared pesto, a slice of smoked salmon and topped with capers.

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Fig, Caramelized Onion & Gorgonzola Cheese Flatbread

We arrived home from a short trip to the Pacific Northwest for the plentiful harvest from our fig tree. Our tree abundantly provides figs in mid July and I have to be quick harvesting them before the birds pick at them. Last night I had a dinner party and one of the appetizers I made was this flatbread.

Figs

Fig, Caramelized Onion & Gorgonzola Cheese Flatbread

  • 20 ripe figs sliced
  • 1 ball of prepared pizza dough
  • 1/3 sweet onion sliced and caramelized
  • 1/2 cup gorgonzola cheese
  • one sprig of fresh thyme
  • 1/4 cup olive
  • Roll out dough in a rectangular shape. Spread olive oil on  a baking sheet and transfer the dough to it. Spread olive oil on the dough. Top with figs, onion, cheese and thyme. Bake at 350 degrees for 20 to 30 minutes until golden brown on the edges. Serve warm.

Flatbread Ingredients

Fig Flatbread Before Baked 1

Finished Flatbread

I served my homemade pesto with this delicious La Brea olive loaf bread. It was so yummy.

Pesto with Olive Bread

 

Caramelized Onion & Gorgonzola Cheese Flatbread

Caramelized Onion & Gorgonzola Cheese Flatbread

  • 1 Lb. Prepared Pizza Dough (purchase in deli section of grocery store)
  • 1 red onion caramelized in butter
  • 1 tbsp butter
  • 1/2 cup gorgonzola cheese
  • 1/3 cup kalamata olives sliced
  • 1/2 cup sun sugar or cherry tomatoes sliced in half
  • 1 tsp. Italian spice
  • 1 tbsp. olive oil

Preheat oven to 375 degrees. Slice onion into thin slices and saute’ in butter for several minutes until the slices turn brownish purple in color. Slice olives in half lengthwise. Slice tomatoes in half. Roll out the pizza dough using flour and a rolling-pin into a rectangular shape the size of a baking sheet. Coat the bottom of a baking sheet with olive oil. Place the dough on the baking sheet. Coat the flatbread dough with olive oil. Spread all the toppings on the dough placing the cheese and spice mix last.  Bake at 375 degrees for 30 minutes or until the dough is golden brown on the edges. This is delicious served warm or cold.

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