Bruschetta Italiana

April showers brings May flowers, right? I hope so. Over here we have been experiencing very indecisive weather lately, Sunday was warm and beautiful and today it's cold and grey. I thought I moved away from indecisive weather when I left Portland, did it follow me here? 

In a little over a week my Aunt will be visiting me here and she is the first family member to make the trek out here and I am so overly excited for her to be here! She has never been to Italy and I can't wait to show her all I know. My Aunt is the best party-hostess around, she always gives 110% when it comes to parties and it shows, they are absolutely fabulous. I was thinking about Easter and how it is this month and thought I would share a little recipe of mine for a nice quick appetizer. Whenever I host a dinner party I love to have plenty of appetizers for the guests to munch on while I am finishing the dinner meal to keep them occupied (and to keep them out of my kitchen) I am one of those people that don't really like people hanging in the kitchen disturbing my organized system. Don't get me wrong, I greatly appreciate the offer though. Am I alone on this? Am I the mean kitchen cook lady?

Back to food. 

One of my favorite things to serve for an appetizer is bruschette; little portion sized toasted bread with different toppings. This particular time I had chosen a pesto, goat cheese with herbs and a tomato spread. After I was done I had noticed I had unintentionally displayed it to resemble the Italian flag. Seriously, it was not intentional. I only wish I had done it on purpose so I could take credit for the creativity points. 

Bruschetta Italiana

1 baguette cut into slices and toasted until brown under the broiler at 400°F (200°C)

Goat Cheese Spread 

roll of goat cheese (in any shape) 

1 tablespoon minced fresh thyme 

1 tablespoon minced fresh basil 

1 tablespoon dried oregano 

salt and pepper for seasoning 

Mix all the ingredients together until combined.

Pesto Spread 

Large bunch of fresh basil leaves 

1 oz Pecorino cheese 

2 oz Parmigiano Reggiano cheese

1/2 ounce of pine nuts 

2 garlic cloves 

7 tablespoon olive oil 

salt for seasoning 

You can either use a mortar and pestle or a food processor. Grind all the ingredients well except for the olive oil. After is it finely incorporated together, slowly add the olive oil. 

Tomato Spread 

1 small package of red grape tomatoes 

1 small package of yellow grape tomatoes

2 tablespoon extra virgin olive oil 

salt and pepper

Cut the tomatoes into little pieces and add the olive oil, salt and pepper and stir until combined.