A quick bruschetta that combines complimentary flavors into eye-popping colors and explosive flavors! Fresh thyme elevates the entire dish and creates a beautiful glaze on these quick appetizers. Keep a bottle of this champagne vinegar in your pantry year-round. It is the one ingredient you’ll use with everything.
Recipe Credit: Camine Pappas. To discover more of her recipes and read all about Bling Cuisine, click here to visit her website: IFeelLikeCooking.com.
INGREDIENTS
- 1 ½ cup heirloom sweet grape tomatoes
- 1 ½ cup red grapes
- 2 tablespoons Olive This! Single Varietal Olive Oil, mild
- 2 tablespoons fresh chopped thyme leaves
- 4 – 5 thyme sprigs
- 4 tablespoons honey
- 10 slices fresh mozzarella cheese
- 2 tablespoons Olive This! Champagne Balsamic Vinegar
- 5 slices Italian bread, toasted and slathered with olive oil
INSTRUCTIONS
Chop the fresh thyme and mix with honey and Olive This! champagne vinegar. Set aside.
Slice the cheese and set aside.
Toss the grapes and tomatoes in the olive oil, and put in a baking dish lined with parchment paper. Lay a couple of thyme springs atop. Bake for 25 minutes at 375 degrees F. Remove and place in a bowl. Lightly smash some of the grapes and tomatoes for serving.
Slice each bread slice in half so you have 10 large pieces of bread for the bruschetta. Put on a baking sheet and under the broiler, toast the first side. Then turn it over and brush with 2 tablespoons olive oil and return to the broiler until toasted on the oiled side. Remove and set aside for plating.
I served this with salmon baked with finely chopped pecans, salt and pepper, and a little parsley. Makes a nice main course.
©Recipe and Photo Copyright Camine Pappas, 2018. All rights
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