bruschetta: 2 ways

tomato and feta w/ balsamic glaze + brie pear and honey bruschetta = <3

im particularly proud of this one because this is the first recipe in which i took a lot of creative liberty instead of following the recipes to a close T. if you have an hour or two, try this out as an appetizer or full meal :)

original recipes referenced:

https://www.tasteofhome.com/recipes/feta-bruschetta/

https://www.sweetandsavourypursuits.com/pear-and-brie-crostini/

https://cafedelites.com/balsamic-glaze/

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yield: 2-3 servings

cook time: 45 minutes

- ingredients -

• 1/2 cup balsamic vinegar

• 1 tbsp brown sugar

• 1 roll - french bread or baguette

• 1 tbsp melted butter

• 2 tbsp olive oil

• 1 tsp minced garlic

• 1/3 cup feta cheese crumbles

• 1/2 medium tomato, diced into small pieces

• 4oz brie (1/2 brie wheel)

• 1 pear (or apple)

• 1 tbsp honey

• fresh parsley or basil for garnish

- instructions -

Making the balsamic glaze:

1. Pour the balsamic vinegar in a small saucepan and warm over medium-high heat. Add the brown sugar and heat until a light boil.

2. Once boiling, turn the heat down to medium-low, and continue to stir.

3. Reduce until glaze can cover the back of a spoon, about 10 minutes. Set aside to cool for at least 10-15 min.

Preparing the bread:

1. Slice bread into 1/2 inch thick slices. Lay slices spaced apart on a parchment-lined or greased baking sheet.

2. Mix melted butter, olive oil, and minced garlic in a small ramekin/bowl. Brush the mixture on the tops and bottoms of the bread.

3. Broil the bread in the oven for 2-3 minutes. (keep an eye on it so it doesn't burn!)

Assembling the bruschetta:

1. Sprinkle the feta cheese and parsley/basil on half of the bread slices. Top with a few diced tomatoes.

2. On the other half of the slices, spread a generous amount of brie over the top. Add one or two slices of pear.

3. Broil on high for 2-3 minutes, or until slices are toasted to golden brown

4. Add a drizzle of balsamic glaze on the feta-tomato slices, and drizzle honey on the pear-brie slices. Enjoy!

- tips -

• served best when freshly made

• balsamic glaze will thicken when cooling, don't heat for too long

• prep toppings first in order to have a clean and quick assembly (i did not do this lol)

• use apples instead of pears for a crunchier topping