Tomato, Blue Cheese and Prosciutto Bruschetta
1/3 cup juice reserved from canned tomatoes (below)
1/3 cup honey
1/3 cup apple cider vinegar
1 loaf baguette French bread
1/4 cup olive oil
1/2 teaspoon fresh cracked black pepper
1 can (14.5 oz) Muir Glen® Organic or Meridian Ruby™ diced tomatoes, drained and 1/3 cup juice reserved
1 package (5 oz) blue cheese, crumbled
2 packages (3 oz ea) prosciutto or thinly sliced dry cured ham, cut into strips
“The Tomato, Blue Cheese and Prosciutto Bruschetta to me is the ultimate last minute appetizer when friends come over. It is easy and simple to put together and the Muir Glen Tomatoes help give it great big and bold flavors.” —Chef Scott Pampuch
Preparation & Directions
In 1-quart saucepan, mix sweet and sour sauce ingredients. Simmer over medium heat about 10 minutes, stirring occasionally, until sauce coats back of spoon.
Heat oven to 400°F. Cut bread into 1-inch slices; place on ungreased cookie sheet. Brush both sides of each bread slice with olive oil; sprinkle 1 side of each with pepper. Toast in oven 5 to 7 minutes or until light brown.
Spoon 1 teaspoon drained tomatoes onto each toasted bread slice; top with crumbled blue cheese and prosciutto strips. Drizzle with sweet and sour sauce.
Recipe provided by Chef Scott Pampuch, Corner Table, Minneapolis
We recommend using organic ingredients where available. For more information see Why Organic?