Can you believe it is the last bit of September? You guys, I’m coming to the conclusion that your late 20’s is a trap. If you blink at Christmas, you are likely to open your eyes and realize it’s Halloween. Seriously, where the eff did all the time go. I’m gearing up for Baylen’s 30th. And I know once that has come and passed, It’s just a whirlwind of holidays and I’ll be right back where I started. I’m gonna need some therapy… Some cheese therapy. Wait, I’m having a moment. I don’t think I have ever talked about my affinity for Bruschetta.
I just can’t believe, I’ve never posted about some Healthy Bruschetta!
Better late than never, a wise person once said? But seriously, at times some of my healthy bruschetta recipes are pretty much a food group. If you are not on board or the bruschetta board, if you will (ha. ha.), let me paint a picture for you.
& then… other delicious toppings= Healthy Bruschetta!
Another strong recommendation with healthy bruschetta is wine. But you do you. I’ll be over here doing wine!
The other great thing that is currently happening is Fall. Obviously, if you haven’t read my other recent posts you know that fall has a very special place in my heart. The temps get cooler and new foods are on the horizon, because plants can… you know… survive.
Now I’m sure you wondering why I put the healthy in front of my bruschetta. You’re probably like Brooke, bruschetta is not healthy. Well you just shh-hut your mouth, its healthy for my mind, okay. Some people have chocolate cake, some people have shoes, my mental health exercises include healthy bruschetta.
Judge me or Join me.
I’m fairly certain, you will enjoy the second option just a little bit more. Any who, healthy bruschetta therapy is great for groups or even if your by yourself and it comes together so quick.
Healthy Bruschetta Recipes for Fall
- Crusty Loaf of Bread, cut into 1-1 1/2 in thick slices (you want 6-8 Slices of bread)
- Olive Oil
- Fig Bruschetta
- 2 Black Mission Figs, sliced top to bottom
- Brie Cheese, cut into sliced planks to desired thickness, one slice per bread
- Prosciutto, one slice per bread
- Fresh Cracked Black Pepper
- Mushroom Walnut:
- 4 Crimini Mushrooms, sliced
- 8 ounces Oyster mushrooms, chopped
- 2 tbsp Olive Oil
- 1/4 cup, Walnuts, crushed
- 3 tbsp, Balsamic Vinegar
- 1-2 tbsp of honey
- 2 tsp, Thyme, dried
- Salt and Pepper
- Balsamic Glaze
- Optional: Parmesan Cheese for topping
Preheat oven to 325
Lay slices of bread on sheet pan and brush with olive oil
When oven is heat place in oven until warm, if you want crunch leave in a bit longer until golden
Remove from oven
Layer brie slice, then prosciutto
Drizzle honey on top
Add fig slices
Top with Arugula
Optional: Fresh cracked pepper on top
In Saute pan heat oil over medium heat
Once pan is hot (smoking) add mushrooms
Don't over crowd let sit without touching for 2-4 minutes, until mushrooms are browning
Add Salt, thyme, and stir to brown other side
Add Balsamic vinegar, walnuts, and 1 tbsp of honey
Allow liquid to thicken and cook out
Taste to see if it needs more honey or salt
Add if necessary
Remove from heat
Scoop mushroom walnut mixture on top of toasted/warmed bread
Drizzle balsamic glaze and parmesan cheese if you would like
You can prep mushroom walnut mixture first if you would like, it tastes good at room temperature as well!