First blog post in forever!! I have no excuses. I got busy with work, but I was still cooking and baking all along. I just got too lazy to take pictures and write the entries, but I am feeling motivated again so here it goes.
We have big plans to replace a light fixture in one of the rooms in our house tonight, but we are worried about getting electrocuted since the house is so old and who knows what is going on with the wiring. My husband just bought a voltage tester to be safe, and he keeps putting it on my face as I am trying to write my first, very important blog entry in forever. According to the voltage tester, my face has high voltage…as does the inside of the cat’s ear. So that might not be working properly.
Getting back to the food, the title of this blog post is basically the recipe. As you can see, I am easing back into the blogging. I went for a work dinner at this restaurant last week in downtown San Diego called Banker’s Hill Bar and Restaurant. Because we are reasonable people, we ordered one of every appetizer on the menu. These little bruschetta gems were by far my favourite appetizer so I decided to try them out at home. The only difference was the type of bread I used (I’m not sure what they used), and I couldn’t find mustard greens so I just topped them with parsley. They turned out great, and I would definitely make them for again for company.
Bruschetta with Goat Cheese, Apricot Preserves & Cherries
1 baguette or other type of bread, sliced thinly (I used some homemade bread – see recipe here but leave out the rosemary, thyme and olives)
1 clove garlic
1/2 lb cherries, pitted and halved
3 Tablespoons chopped parsley
Preheat oven to 400 degrees F.
- 1 baguette or other type of bread, sliced thinly (I used some homemade bread - see recipe here but leave out the rosemary, thyme and olives)
- Olive oil
- 1 clove garlic
- ½ lb cherries, pitted and halved
- Goat cheese
- Apricot preserves
- 3 Tablespoons chopped parsley
- Preheat oven to 400 degrees F.
- Brush the bread lightly with olive oil on both sides. Rub both sides with garlic.
- Bake at 400 for 10 - 12 minutes or until crispy/browned.
- Spread a generous amount of goat cheese and apricot preserves on each slice.
- Top with cherries and parsley.