Well guys, when I posted a pic of this creation two weeks ago, I received a ton of requests for the recipe. I plunked it into my Instagram Feed quickly and you were so thankful! I hope you tried it and loved it as much as we did.
Okay, so you know what I’m like with easy recipes, right? This is most definitely one that is THE EASIEST.
Slice up some nice fresh Ciabatta bread, toast it with a bit of olive oil and sea salt, then schmear it with a fluffy whipped goat cheese, slice up some nectarines and garnish with microgreens. Last thing? Drizzle with manuka honey and boom…. I told ya, it was easy.
Wait. Do you know why I use microgreens in so many of my recipes as a garnish? Come on. Just look at this. There’s your answer. Super stunning.
So what the heck is a MICROGREEN? Of course, I’m going to tell you. Ready?
A microgreen is kinda like a sprout. But a sprout consists of the seed, root, stem, while microgreens are harvested without the roots. Microgreens have stronger flavors compared to sprouts, and come in a wide selection of leaf shapes, textures and colors.
My fave? The ones with a dark purple hue. Why? Because there’s something about purple in photography. It seems to “pump up the jam” in the photo. This brings me to talking a bit about food styling. Someone on a food blogging feed I’m a member of asked if there is a way of making a yucky looking brown vegetable soup look appealing in a photo. Answer: Use microgreens. These little beauties always seem to add something special to your dish. Plus, they taste amazing and come in so many different varieties. Best of all? They are GOOD FOR YOU.
I happen to have made these bruschetta when my contractor (AKA my brother-in-law) was here one day working on our bathroom renovation (which is coming along by the way). We are actually at the shower glass stage right now and in two weeks the walls and door will be installed. Hallelujah baby! Can’t wait to share that reveal with you so stay tuned.
What was I saying? Oh ya. My brother-in-law calls me THE CAMERA LADY. He is also a very good taste tester. While I was shooting these, he was hovering over the set admiring them. So much so that I had to tell him to TAKE TWO STEPS back without risking him falling on my nectarines.
When I said READY, SET, GO, he grabbed one and threw it down his throat so fast I wondered if there was even a chance he could review the flavours in this recipe.
All I got was this……
Trust me on this one. When push comes to shove, there’s nothing like an easy appetizer. You need to make these on the weekend. A perfect summer tease that will 100% please.
- 1 small whole wheat ciabatta bread, sliced
- 2 - 3 sliced nectarines
- 1 small container of whipped goat cheese
- olive oil
- sea salt
- manuka honey
- Preheat oven to 350F. Slice bread and place on baking sheet. Drizzle or brush each slice with olive oil and sprinkle with a pinch of sea salt. Place bread in oven for 5 minutes.
- Spread each slice with goat cheese and top with two nectarine slices.Return to oven for another 4 minutes just to heat through.
- Remove bruschetta, drizzle with honey and garnish with microgreens.
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