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Bruschetta 3 Ways

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We are always looking for new ideas for appetizers and we think we have hit a home run with this spread!  We love all things bruschetta (I mean, yummy, hearty bread, grilled and topped with cheese, fruits or veggies), how can you not be obsessed with it? We experiment with flavors all the time and today is your lucky day because we are bringing you some of our recent favorites.  If you are entertaining over the holidays, you are going to want to make these.  We have three different bruschettas here so you can make them all or, just pick your favorite.  Your guests are going to be beyond impressed.

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We start out by grilling the bread.  This gives it a perfect crunch and nutty flavor.  We cannot live without our grill pan.  The ridges of the pan make it perfect for getting those beautiful grill marks on the bread.  Just slice the bread into about one inch think pieces (you’ll be fancy if you slice on the diagonal) and then drizzle both sides with a a little olive oil.  Get the heat up to about medium high so you get those pretty marks on the bread.

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These guys are topped with burrata cheese (if you have not tried burrata before, just run out to the market really quick and go grab some…we’ll be here when you get back…go now…it’s like a must….you will wonder how you have lived this long without it, okay…perfect, now we can continue) So, we roasted some cherry tomatoes in a hot oven until they were slightly blistered, blackened and popping open, yum, then, topped the grilled bread with the burrata cheese, roasted cherry tomatoes and fresh basil…yum…but not done yet…there’s more…then, you drizzle a balsamic glaze over the top and WOW!!  Insanely delish! You don’t even need a lot of ingredients for things to taste amazing!!  Easy peasy!

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Figs, goat cheese, arugula and honey!  I might not need to say anymore but, of course I will because that’s what I do…The combination of these flavors is just pure perfection.  The sweetness of the figs, the bite of peppery arugula topped on the nutty crunchy bread with a little smear of goat cheese are going to blow you away.  Drizzle with a little raw organic honey and you will be happy happy.  Not to mention, it all looks so pretty!

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We also cannot get over how good the prosciutto, asparagus and ricotta bruschetta is.  Once again, flavors that merry so well!  We used whole milk ricotta because it has a a very rich flavor.  We mixed the ricotta with some sliced green onion and cracked black pepper and it might be one of the best decisions we have ever made!  Wow.  Yum.  So simple, but so flavorful!!

We teamed up with Whole Foods to pair this dish with J. Lassalle Cuvee.  This grower champagne from Montagne de Reims over-delivers for the price.  It is the perfect gift for the hard-to-impress wine lover on your list. Perfect for the holidays!

Here’s another fun bruschetta idea:

Tomato & Olive Tapenade Bruschetta

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Bruschetta 3 Ways
 
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Serves: 4
Ingredients
  • 1 loaf Italian rustic bread, sliced into ¼-1/2 inch slices (18 slices - if slices are large cut 9 slicesand cut each slice in half)
  • Approx ¼ C good quality olive oil
  • 1 pint cherry tomatoes
  • 1 ball buratta cheese
  • 1 Tbsp balsamic glaze
  • 2 Tbsp fresh basil, sliced into thin strips
  • pinch kosher salt
  • 6 spears asparagus, boiled for 1 minute and blanched
  • ½ C whole milk ricotta cheese
  • 2 Tbsp finely chopped green onion (green part only)
  • 2 slices prosciutto
  • freshly ground cracked black pepper
  • ¼ C goat cheese
  • ¼ C arugula leaves
  • 3 figs, sliced
  • 1 Tbsp goat quality honey
Instructions
  1. Heat oven to 425 degrees. Toss cherry tomatoes with 1 tsp olive oil and a pinch of kosher salt. Spread evenly on a parchment lined roasting pan. Roast for approx 20 minutes until tomatoes blister and begin to brown. Remove from oven and allow to cool.
  2. While the tomatoes are cooking heat a large grill pan over medium-high heat. Brush both sides of bread with remaining olive oil. Grill bread in batches flipping bread when each side is lightly golden brown.
  3. Mix ricotta and chopped green onions together in a small bowl. Set aside.
For The Roasted Tomato & Buratta:
  1. Use 6 pieces of toasted bread. Spread baratta on the bottom of each piece of bread. Add roasted tomatoes on top of the baratta. Sprinkle with chopped basil and drizzle with the balsamic glaze. Sprinkle a pinch of kosher salt over the top.
For The Prosciutto, Asparagus & Ricotta:
  1. Use 6 pieces of toasted bread. Spread ricotta evenly over the top of each piece of bread. Cut proscuitto up evenly and place on top of the ricotta. Add an asparagus spear to the top of each bruschetta and finish with fresh cracked pepper. (May need to trim asparagus spear to the size of the bruschetta.)
For The Fig, Arugula & Goat Cheese:
  1. Use 6 pieces of toasted bread. Spread goat cheese evenly over the top of each piece of bread. Add arugula, top with sliced figs and drizzle with honey.

Pumpkin Muffins

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Give us all the pumpkin muffins!!  This time of year is good for so many things but one of the best parts of fall has got to be the “all things pumpkin” thing going on.  We had a major craving going on so we just had to make these delicious little treats.  The other best part about these pumpkin muffins (besides the out of this world flavor) is the amazing way they make the house smell while they are baking in the oven.  I mean, it’s better than any pumpkin spice candle you’ve ever smelled.  These are a family favorite and we are pretty sure they will soon be your’s too.

Simply start by combining the pumpkin, egg, yogurt, coconut oil and vanilla in a bowl and mix it up until is smooth.  If it’s cold out, light a fire and put on some of your favorite tunes so you can jam out in the kitchen.  Only if that’s your thing….clearly it is in both of our houses and there’s no shame.  I digress.  Back to the muffins.

Once the batter is nice and smooth, you can toss in the rest of the ingredients.  Just hold off on the pecans and the maple syrup.  Those are for later.  The batter is smelling so happy happy not right?  All those fall spices are just so good.

Fill up the muffin cups and top them with the pecans and a sweet drizzle of maple syrup.  I know, it’s awesome.  Don’t question it, just do it!  You’ll be so happy.

Pop them into the oven and bake for 24 to 28 minutes util cooked through.  Take them out and let them cool before you indulge!  Be nice and share!!

 

Pumpkin Muffins
 
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Serves: 12
Ingredients
  • 15 oz can pumpkin
  • 1 egg, beaten
  • ¼ C coconut oil
  • 1 tsp vanilla
  • ¼ C 0% greek yogurt
  • 1 C dark brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • ¾ tsp cinnamon
  • ¾ tsp ground nutmeg
  • ¾ tap ground ginger
  • 1½ C flour
  • ¼ C pecans, crumbled
  • 1 Tbsp pure maple syrup
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large bowl combine pumpkin, egg, coconut oil, vanilla and yogurt and mix with a spatula until smooth. Add brown sugar and mix until combined.
  3. Add remaining ingredients except for the pecans and maple syrup. Stir with a spatula until completely combined and smooth.
  4. Line a muffin tin with paper liners. Fill each liner equally to the top. Add equal parts of pecans to the top of each muffin. Drizzle the top of each muffin with maple syrup.
  5. Bake for 24-28 minutes until a toothpick come out clean.
  6. Remove from oven and allow to cool.

Berry Bruschetta with Ricotta & Honey

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Today we are bringing you our beautiful berry bruschetta with ricotta and honey.  This appetizer is not only pretty to look at, but it also happens to be totally off the hook delicious!  Berries are in season right now which means we are always looking for new and creative ways to use them and this recipe is a top choice for sure!  It’s guaranteed to win over your crowd and is also really easy to make so, let us take a minute to show you just how quickly you can have this one on the table!  All you need is a baguette loaf of your favorite bread, a container of ricotta cheese, some blueberries, strawberries, honey and fresh mint.  Sounds easy enough right?

Start by slicing the baguette into 1/2 inch slices, lay them on a baking sheet and spray or drizzle lightly with olive oil.  Pop them into the oven to bake, turning one time so they are golden on both sides.  Remove from oven and set aside to cool.

Once the bread is cooled, spread the ricotta evenly over each piece.  Top with the strawberries and blueberries.

Drizzle with the honey then top with a pinch of kosher salt and a fresh mint leaf.  Place on a pretty platter or plate and serve immediately.  We assure you that everyone is going to love this recipe!


Berry Bruschetta with Ricotta & Honey
 
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Serves: 10-12
Ingredients
  • 1 small baguette loaf
  • olive oil spray
  • 1 15oz container ricotta cheese
  • 1 C blueberries
  • 1 C strawberries, chopper
  • 2 tsp raw honey
  • pinch of kosher salt
  • mint leaves to garnish
Instructions
  1. Heat oven to 400 degrees.
  2. Slice bread into ½ inch slices. Lightly spray each side of bread slices with olive oil spray and line on a sheet pan. Toast in the oven for 5 minutes. Remove and allow to cool.
  3. Top each slice of toasted bread with ricotta cheese, spread evenly. Top with strawberries and blueberries. Drizzle with honey, season with a pinch of kosher salt and garnish with fresh mint leaves. Transfer to a serving platter and serve immediately.

Tomato & Olive Tapenade Bruschetta

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We know, you saw this recipe and you were like, “Wait, What???”  Then you told yourself, “I have GOT to try this!!” We absolutely don’t blame you.  Is there really anything better than deliciously sweet roasted tomatoes, tangy kalamata olives, fragrant fresh basil and rosemary and creamy feta cheese?  Pile this off the hook mixture on top of some grilled artisan bread and you are not going to believe how happy it makes you!  Some people happen to get a little over excited about food and I might be one of them.  Not even worried that you might be judging either.  Just take my word for it on this one…add it to your list. Wanna know the best part?  This tomato and olive tapenade bruschetta happens to be super easy to make!  Yay!!

So in a few simple steps you too can be in tomato and olive tapenade bruschetta heaven.  Toss baby heirloom or cherry tomatoes in a bit of olive oil and kosher salt and roast until they get all squishy and broken down.

While the tomatoes are getting all hot and bothered you can chop your other ingredients and do a little mix-mix in a bowl.

You can also work on toasting up artisan bread slices in a skillet until they turn a little crispy and golden brown.  If you can handle those few steps then you are in luck, because it’s that easy!

Add the tomatoes to the bowl and drizzle a bit more olive oil to the mixture and season with S&P.  Now comes the fun part….start spooning the tapenade on the bread.  I’m in love with the pretty bright colors of the tapenade.  Not only is this creation pretty on the outside, it’s pretty on the inside too….when you actually try it you are going to freak out!   Don’t just take our word for it, go try it for yourself….like now.

Check out other bruschetta recipes by clicking on the link below and have yourself a full on bruschetta party!! http://www.goodthymekitchen.com/bruschetta-3-ways/


Tomato & Olive Tapenade Bruschetta
 
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Serves: Approx 16 bruschetta servings
Ingredients
  • 2 C multi-colored hierloom baby tomatoes - or cherry tomatoes
  • good quality olive oil
  • ½ C kalamata olives, pitted and quartered
  • ¼ C feta, cubed
  • ¼ C chopped basil
  • 2 Tbsp fresh rosemary, minced
  • 1 small loaf artisan bread, sliced
  • kosher salt & ground black pepper
Instructions
  1. Preheat oven to 425.
  2. Line a rimmed baking sheet with parchment paper. Toss tomatoes in 1 Tbsp olive oil to coat. Arrange tomatoes on baking sheet and sprinkle with kosher salt. Roast for 20 minutes.
  3. In a medium bowl combine olives, feta, basil, rosemary, tomatoes, 1 Tbsp olive oil and S&P to taste. Fold ingredients together until combinesd.
  4. Heat a large skillet over medium-high heat. Cut sliced bread in half. Drizzle skillet with approx. 2 Tbsp olive oil. Add bread, brown each side until lightly toasted. Arrange bread on a serving platter, top with tomato and olive tapenade and serve.

Carrot Apple Zucchini Muffins

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These muffins are a family favorite!  We happen to think it’s a total WIN when we make something that is totally delicious AND good for you!  The kids love these muffins and well, so do my husband and I.  They are not overly sweet but have the perfect amount of sweetness that comes from the shredded apple and the golden raisins.  I love to have these on hand for an after school snack or to throw in the kid’s backpacks for a quick snack at school.  I don’t know about you but my kids are ALWAYS hungry!!  It’s kind of mind boggling actually.  I have one teenager so I guess that just comes with the territory and also an extremely active 10 year old boy so I feel like I live in the kitchen….who am I kidding, I DO live in the kitchen.  It really is my happy place!  Anyway, it’s recipes like this however, that are fun to have on hand.

It’s just too easy to shred vegetables up and sneak them in to recipes like this.  Shredded veggies also add a great texture in something like a muffin or a bread loaf.

These healthy muffins are a cinch to throw together and only take about 15 minutes to bake.  They taste like they are a guilty pleasure but no guilty feelings when you’re eating these muffins!

It’s like salad in a muffin!  Try this recipe out for yourself and let us know what you think!

 

Carrot Apple Zucchini Muffins
 
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Serves: 24
Ingredients
  • 1 ½ cups flour
  • ½ cup ground flax seed
  • ¾ cups oat bran
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • ¾ cup milk (we use almond milk)
  • ½ cup raisins
  • 1 large apple peeled and shredded
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • ¼ cup coconut oil
  • 2 eggs beaten
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350°
  2. Grease miffin tins (using cooking spray or softened butter). Mix all dry ingredients in a bowl. In another larger bowl, mix almond milk, eggs, oil and vanilla and stir in the dry ingredients. Fold in the raisins, apples, carrots and zuchinni until well combined.
  3. Fill miffin tins ¾ full with batter and bake 15 minutes or until test stick comes out clean. Allow to cool on a wire rack.

Banana Bread With Chocolate Chunks

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Banana break with chocolate chunks, really? Behold the holy grail of banana breads.  I don’t know how or why it’s taken us so long to share this recipe with all of you but now you will no longer look at brown bananas the same again. Knowing how good this banana bread is you will buy bananas just so they can turn brown so you can make this bread. It’s always a good day when bananas turn dark brown and mushy!!

Just a little tip…buy extra bananas so you can throw two loaves in the oven instead of one.  Like my Nana always used to say…”It’s best to have 2!” This way you can wrap one up and freeze it for later or make someones day and share the extra loaf with a friend or neighbor. Anyone that knows me knows that I either have a loaf on the counter at all times or bananas sitting out just waiting to turn brown.  Throwing away rotten bananas is just wrong on so many levels.  Friends don’t let friends toss out rotten bananas and since we’re friends I am telling you that you need to put those ooey gooey beautifully brown bananas to good use and make this bread.  STAT!

Want to see more banana recipes?

http://www.goodthymekitchen.com/chocolate-zucchini-banana-muffins/

http://www.goodthymekitchen.com/chocolate-chunk-banana-bread-french-toast-fresh-strawberries/

http://www.goodthymekitchen.com/chocolate-covered-frozen-bananas/


Banana Bread With Chocolate Chunks
 
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Serves: 1 loaf
Ingredients
  • 3 extra ripe bananas mashed
  • 1 large egg
  • ¼ C coconut oil
  • 1 Tbsp 0% plain greek yogurt
  • 1½ tsp vanilla
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 C packed dark brown sugar
  • 1½ C unbleached flour
  • ⅓ C semi sweet chocolate chunks (optional)
Instructions
  1. Preheat oven to 325 degrees. In a large bowl add all of the wet ingredients and mix thoroughly. Add brown sugar, salt, cinnamon and baking soda and mix. Add flour and mix until ingredients are combined. Fold in chocolate chunks.
  2. Grease loaf pan (we like to use coconut oil spray). Spoon batter into loaf pan. Bake for 45-55 minutes until toothpick comes out clean.
  3. Good Thyme Tip - We love to add shredded coconut to this recipe and even sprinkle shredded coconut on top before baking.