Soft Cheese Bruschetta
Recipe & Photo by: Dina Besancon @spicensoulmiami
Yield: 8 servings
Prep Time: 30 minutes
Ingredients:
Tomato Confit:
- 1 package cherry or vine tomatoes
- 1 jalapeno pepper, sliced
- 1 shallot, sliced
- 5 garlic cloves
- Olive oil
- ½ teaspoon kosher salt
Crostini:
- 1 French or sourdough baguette
- ¼ cup good quality olive oil
- ½ cup fresh parsley, minced
- 3 garlic cloves, crushed
- 2 tablespoons kosher salt
Garnish:
- 1 shallot, thinly sliced
- ½ cup pine nuts
- ½ tsp sumac
- Microgreens (for garnish)
- For serving: Tnuva Quark Creamy Soft Cheese, 5%
Instructions
- Prepare the Tomato Confit: Preheat oven to 400°F. Line a baking pan with parchment paper. Arrange the tomatoes, jalapeno, shallot and garlic on the pan. Drizzle olive oil on top, then sprinkle with kosher salt. Bake uncovered for 30-40 minutes, or until the tomatoes are soft and bursting.
- Prepare the Crostini: Slice the baguette diagonally to create thin slices. In a bowl, combine olive oil, minced fresh parsley, garlic and kosher salt. Brush the mixture over the baguette slices and line them on a baking pan. Bake uncovered at 400°F until golden and crispy, about 5-10 minutes.
- Prepare the Garnish: If desired, toast the pine nuts in a dry pan until golden. Put them in a bowl with the shallot and sumac.
- To assemble: Arrange the crostinis on a platter. Generously lather each crostini with Tnuva Quark Creamy Soft Cheese. Top each crostini with 1-2 tomatoes from the confit. Layer with the garnish mixture, and add microgreens for a final touch.
