Loved It: Bruschetta

 Husband and I enjoy a restaurant here in P-town called Fratelli..  It's an Italian restaurant that uses local and fresh ingredients. (if you live in Portland, do yourself a favor and go there for dinner!)  Last time we were there we ordered their seasonal bruschetta. It. Was. Amazing.  So here I am trying to recreate it.  Not quite a total win- still prefer their's to mine.  But not a total loss- these are pretty darn good! (if I may say so myself)

Savory Bruschetta:

- French Rustic Baguette (cut on the diagonal) 

- Herb de Provence Chèvre 

- Smoked Salmon lox

- Lemon zest (just a touch)

- Basil (cut or torn into small pieces) 

- Olive Oil; Lemon infused Olive Oil

First, brush both sides of the cut baguette with regular olive oil and grill until lightly toasted on both sides. Now, just assemble. Chèvre, salmon, lemon zest and basil.  Finish with a light drizzle of the lemon infused olive oil.  

Sweet (and a little savory) Bruschetta:

- French Rustic Baguette (cut on the diagonal) 

- Plain chèvre 

- Strawberries (cut into halves, or quarters)

- Sugar (about a teaspoon)

- Basil (cut or torn into small pieces) 

- Olive Oil and Balsamic Vinegar 

First cut the strawberries and sprinkle with the sugar.  Stir and let sit for about a half an hour.  This allows the juices to release from the strawberries. (yummmm!)  Next, brush both sides of the baguette with olive oil and  grill till toasted.  Now, assemble.  Chèvre, Strawberries, basil and a light drizzle of olive oil and vinegar. 

*Side note: obviously the higher quality your olive oil and vinegar, the better it will taste. just thought i'd point that out. 

Enjoy!