Whether you’re going out or staying in this Labor Day, these summer bruschetta will help make the vibrant tastes of summer last a little bit longer.
Corn and Peach Bruschetta
Corn (2 ears cooked)
White Peaches (1-2 chopped)
Cilantro (1 Tbs chopped)
Salt, Pepper and Cayenne Pepper
Lemon Juice
Olive Oil
Ricotta Cheese
Toasted baguette or your favorite bread
Mix corn, peaches and cilantro and season to taste with the salt, pepper, cayenne pepper and lemon juice. Use a small amount of olive oil to help hold everything together, place a generous amount on top of toasted baguette and top with ricotta cheese.
Traditional Tomato Bruschetta
Plum, cherry or heirloom tomatoes (or all 3!)
Basil
Minced Garlic (1 tsp)
Olive Oil
Salt and Pepper
Toasted baguette or your favorite bread
Mix the tomatoes with your preferred amount of basil, the garlic and a touch of olive oil. Season to taste, spoon on top of toasted baguette and let the rich tomato and basil flavors shine through in the simplicity of the mix.