For those of you hosting holiday parties and looking for an easy, but impressive recipe with "wow" factor, Cameron Froment, Sauce Pizza & Wine’s regional manager offers up portobello and artichoke bruschetta.
If you’d rather experiment with other toppings, such as mozzarella, tomato and basil (Caprese), just swap those for what’s written below. The bread preparation remains the same. Froment likes to use Tuscan bread because most artisan Tuscan loaves are made without salt and “doesn’t compete with the toppings,” he says.
The portobello and artichoke bruschetta is on Sauce’s menu as a seasonal item, so if you want to try the appetizer before preparing at home, now is the time!
Portobello & Artichoke Bruschetta
¼ cup of goat cheese
¼ cup sliced artichoke hearts
¼ cup of sliced roasted portobello mushrooms
¼ cup of roasted red pepper, quartered
3 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
1 tsp. honey
2 tbsp. blended oil (75 canola/25 olive oil)
pinch each black pepper, kosher salt and thyme
Mix all ingredients thoroughly, except oil. Incorporate oil at the end.
Bruschetta preparation and assembly