Mediterranean Bruschetta
Executive Chef, Jillian Lane's Mediterranean bruschetta topped with mascarpone, sun-dried tomatoes, avocado, heirloom tomato, olives, herbs, and cheese, baked until crisp and finished with basil oil and balsamic.
Yield: 16 servings
Equipment
- Chef's Knife
- Cutting Board
- mixing bowl
- Rubber spatula or spoon
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Serrated knife (for slicing bread)
Materials
- Bruschetta Base
- 1 loaf ciabatta halved lengthwise
- 1 8 oz tub mascarpone
- ½ cup sun-dried tomatoes in oil chopped
- ½ tsp kosher salt
- Toppings
- 2 ripe avocados thinly sliced
- 2 heirloom tomatoes cored, halved, and thinly sliced
- 25 –30 smoked Kalamata olives halved lengthwise*
- 5 oz Meredith sheep milk cheese crumbled (about 4 cubes)*
- Garnish
- 4 large basil leaves chiffonade
- ¼ cup toasted pine nuts
- Basil olive oil
- Black garlic balsamic
- Balsamic glaze
- Maldon sea salt
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Place the ciabatta halves cut-side up on the prepared baking sheet.
- In a mixing bowl, combine mascarpone, sun-dried tomatoes, and kosher salt.
- Spread the mixture evenly over each piece of bread. Set aside.
- On top of the mascarpone mixture, layer the sliced avocado and tomatoes.
- Scatter the Kalamata olives and sheep’s milk cheese evenly over the bread, breaking the cheese into small pieces as needed.
- Place bruschetta in the preheated oven and bake for 10–12 minutes, until the cheese is slightly melted and the bread is lightly crisped.
- Remove from oven and allow to cool slightly.
- Sprinkle evenly with pine nuts and basil.
- Drizzle with basil olive oil, black garlic balsamic, and balsamic glaze.
- Finish with a light sprinkle of Maldon sea salt.
- Cut and serve immediately.
Notes
*Specialty ingredients available at Fresh Market. Goat cheese or burrata may be substituted.