Bruschetta Trifecta

Bruschetta Trifecta

Yields 15 Slices

1 Loaf Artisan Bread

Pesto to Impressto:

1 1/4 C Peas

1 Lg Clove Garlic

1/4 C Packed Basil

1/2 tsp Tri Colored Pepper

3/4 tsp Sea Salt

1/8 C Olive Oil

3 Asparagus

3 Scallion Ends

8-10 Radishes

1 Lemon

Here Piggy Piggy:

5 Pieces Prosciutto

1/2 C Arugula

3/4 C Ricotta

1-1/2 tsp Honey

Salt & Cracked Pepper to taste

Optional (Jam Band Everything Seasoning found HERE)

Guac This Way:

7-8 Grape Tomatoes quartered

1/2 C Corn

3/4 Avocado

3-4 Scallions

1/2 tsp Cumin

1/2 tsp Garlic Powder

1/4 tsp Onion Powder

Salt & Pepper to taste

1/8 C Bacon Bits

3/4 Lime

Click HERE for printable version

I have decided that Bruschetta is one of the perfect recipes to make when you want to have a little something for everyone, and it got my wheels turning about all the different ways you can put together this springtime classic.

Begin by slicing your bread into 15 slices. Drizzle in olive oil and season with salt and cracked pepper. Bake at 375° for 10 minutes, flip, and cook for 5 more minutes. They will be toasty, and smell quite fantastic, if I do say so myself.

Time for some scallion curls. At this point you will want to put away the curling iron you just grabbed. You will not need this, and quite possibly look ridiculous in your kitchen right now! In all seriousness, which you can tell is not my forte, you will use ice water to make this magic happen. Take your knife and slice only one side of the scallion, vertically. Cut on a bias, vertically as well, to create little scallion strands. Fill up a cup of ice water, and place strands immediately into the water. You will leave them in there until you are ready to top your Bruschetta.

Next let's make some pea pesto. Add into a food processor your first five pesto ingredients. Process and scrape your bowl a few times. While your food processor is on add oil in slowly until it is smooth and creamy. Put aside until later, and feel free to taste a spoonful. You know what they say...Neither do I, but it sure sounded like something amazing was about to happen!

Let's make our first style of Bruschetta, "Pesto to Impressto" - Slice up your radishes, thinly. Then, cut your scallion ends and asparagus ends into small discs. Do not try and play these in a miniature CD player, it will destroy it completely. On another note, if you have such a thing please send me an email to - as I think we need to be friends immediately!

Spread a thin layer of your pesto onto your bread slice, add on your produce and top with lemon zest.

Next style we have is "Here Piggy Piggy" - This one is out of love for my meat eaters out there. Since I don't eat meat I will have to live vicariously through your sounds of "mmmm" instead.

Take your ricotta, honey, salt and pepper, and mix together in a bowl. Top your bread slice with a thin layer of ricotta mix, and then add on your arugula, slice of prosciutto, and finish with my Jam Band Everything Seasoning. If you are lacking in this delicious seasoning (which I highly recommend to make your life that much better) top with some fresh chives for an added kick.

Last, but certainly not least we have, "Guac This Way" - Yes, I love to be punny! I think it's just a part of my wiring. Thankfully my loved ones have learned how to deal with this personal quirk, and still love me just the same.

For this version you will want to sauté your corn in olive oil, salt and pepper. Cut up your other veggies, and then mix in your corn. Squeeze your lime juice over everything, and then toss in your bacon bits, and seasonings. Mix well then top your bread slice with your colorful fiesta, and scallion curls!

I like to present mine as if they were attending a formal dinner. "Announcing Mrs. Piggy Piggy, with her escort Honey Ricotta" - They are a progressive couple. ;)

No matter how you decide to arrange your plate, they will be gone before you know it, with those guest smiles to show for it! Until next time foodies!