5-Minute Apple and Red Pepper Bruschetta
This post is part of a monthly series by Zoë Desborough. Follow Zoë on PumpUp (@zoedesborough) and on her blog.
Hey guys! I hope everyone had a good end of semester, and that you weren’t really stuck doing things until the very last minute…unlike me. I did EVERYTHING last minute, including this post. I always feel so guilty during this time of year because I never end up doing everything I set out to do, mostly because school deadlines get in the way. But rest assured, all is finished, and I now get to focus on the important things, like making DIY gifts for family and friends!
The recipe this month is an amazing appetizer that will wow all of your guests at any dinner party or event you need to bring a little something to. I swear, every time I make this bruschetta, it disappears within 30 seconds. It truly is that good! And the best thing about it is that it takes 5 minutes to make and there are no tomatoes involved!
I found this lovely recipe in Vegetarian Appetizers; simply delicious recipes for easy entertaining by Paulette Mitchell. My mom gave me this book last year and it’s definitely one of my go-to books for pretty much any appetizer ideas. I thought I’d mention it here, I’ll be posting holiday-inspired recipes throughout the week next week on my blog, so keep an eye open if you’re in need of some ideas for dinner party things to make!
You will need
- 1 Granny Smith apple, chopped finely (you can peel it if you want, but I like the little crunch)
- Half of a red bell pepper, chopped finely
- A handful of fresh cilantro, finely chopped ( the recipe calls for 2 tbsp, but I go for the taste)
- 2 tbsp. chopped red onion
- 2 tbsp. cider vinegar
- 1 tsp. extra-virgin olive oil
- 1/2 tsp. of honey
- Brie cheese. Any type will do, but leave it at room temperature while you prep your bruschetta
- Baguette; gluten free bread chopped into bite size pieces works just as well, as do rice crackers!
Super simple, takes about 5 minutes tops. Chop and mince your apple, bell pepper, red onion and cilantro, and put in a bowl. Stir together the cider vinegar, olive oil and honey, and pour it onto the chopped ingredients. Toss to coat.
This is great as is, but better with the next steps. You can prep it in advance (keeps for 2 days in the fridge) and to have it ready for whatever the occasion.
Next step is the fun step. Slice your baguette into little rounds, plop them on a baking sheet, top with a spoonful of the apple and pepper bruschetta. Slice your Brie cheese…not too thick but not too thin… Top the bruschetta with the Brie, then place the baking sheet under the broiler for about a minute. Make sure you check them often so you don’t accidentally burn them.
There you have it! Simple, delicious, and most definitely healthy. I will be attempting to make this bruschetta with mangoes next week, because we all know that mangoes and cilantro go so well together!
I wish you all happy holidays, lots of rest, and lots of happy times with your loved ones!
Ps: I will be more active on my PumpUp account in the next few weeks I swear; I’ve just been too busy!