Once I tell someone that I’m a food blogger and that I love to cook I’m inevitably asked “so, what’s your signature dish?” This is definitely a valid question and I love that people are interested enough to ask it but, truth be known, I really don’t feel like I have one. I mean, am I an expert at just one dish? Do I have one particular dish that I love to make and go to time after time? Hmmmmm, not really. It’s honestly a question I dread and have really contemplated just making something up!
All that being said I do think that one of my favorite things to make, if not my most favorite is bruchettas or crostinis. I have become quite known for them and I serve a different one at each gathering I host. I don’t believe there’s a more versatile or popular appetizer. It falls into my #1 guideline that an appetizer has to be a “finger food” and it is probably the most versatile and creative appetizer you can serve. The ingredients are endless and you can fit those ingredients beautifully into any season or holiday.
I made this berry bruschetta for a Fourth of July party and I have to say, it was a major hit! So much so that I’ve been asked to make it regularly this summer. It came to me because of the colors (red, white and blue) and the fresh in season ingredients (strawberries, blueberries and fresh mint).
- 1 French baguette loaf - sliced into rounds (approximately ½" thick)
- 1 tub of honey nut flavored cream cheese
- 2 teaspoons sugar (or coconut sugar which is what I use)
- 1 quart of strawberries - chopped
- 1 pint of blueberries
- bunch of fresh mint - chopped
- honey for drizzling
- olive oil for drizzling
- Kosher salt
- Preheat oven to 400 degrees.
- Place the bread rounds on a baking sheet lined with parchment paper or foil.
- Drizzle olive oil over the bread rounds and sprinkle them with Kosher salt.
- Bake the bread rounds in the oven for approximately 6-7 minutes until slightly browned and a bit hardened.
- Let the bread cool slightly until cool enough to handle.
- Mix the berries and the sugar together in a medium bowl. Allow them to sit for a few minutes.
- Spread each bread round with the cream cheese.
- Spoon the berry mixture onto the bread rounds.
- Drizzle the honey over the tops of the bread rounds.
- Sprinkle the chopped mint over the tops of the bread rounds for garnish.