Is it Summer yet?? We are finally getting some lovely warm days, though it has been crazy windy sometimes.
Yesterday though was perfect! I had half a day of work and came home to the munchkin and her dad pottering about in the garden.
We also put up a swing for her, so she is one giddy happy bunny
While she was happily swinging, we cracked open a bottle of crisp Pinot Grigio and I quickly put together this luxurious bruschetta to munch on.
I had on hand some pretty, colorful cherry tomatoes and sweet peppers. And a beautiful brie with specks of black truffle. And some crispbread made with Rye.
They all went into this bruschetta along with plenty of fresh basil, a hint of garlic, a tiny bit of red onion and a drizzle of olive oil.
We find many varieties of crisp bread in Denmark; it’s called knækbrød here and it is enjoyed with lots of toppings: cheese, smoked fish, egg salad… and it makes for a quick delicious light meal.
I really love these rye ones… they are super-thin and so, so crisp. I love topping them with cream cheese and smoked salmon!
This bruschetta was a fabulous collision of flavors: tangy tomatoes, sweet peppers, creamy brie with the bold flavor of truffles… Quick, easy and so delicious!
I am bringing over these bites of luxury to Angie’s Fiesta Friday. This week’s fiesta is being hosted by two lovely bloggers, Laurie @ ten.times.tea and Jhuls @ The Not So Creative Cook. Won’t you join us
If you liked this post, please share with your family and friends using the Social Share buttons underneath this post or down the side of the page! And sign up to receive posts right into your Inbox (there’s a box on the right)! For free!
You can also follow me on:
- 4 Rye Crispbreads (substitute with baguette slices or other bread slices, toasting time will be a bit longer)
- 10 Cherry Tomatoes in various colors, halved or quartered
- 2 Sweet Peppers, chopped
- 1 teaspoon chopped Red Onion
- 1 small Garlic pod
- 50 grams Brie (I used Brie that had black truffle in it, you can use plain or other flavors)
- 5 Basil Leaves, sliced thin
- Olive Oil to drizzle
- Salt & Pepper to taste
- Preheat the oven to 170 C.
- Rub the crispbread or bread slices with the garlic pod and place on a baking tray.
- Top the bread with tomatoes, peppers, onion and basil.
- Crumble the brie over the slices.
- Sprinkle over the basil. Add salt and pepper to taste.
- Drizzle with Olive oil.
- Place in the pre-heated oven and toast for 5 minutes. If using bread slices, toast till the bread crisps up.
- Serve warm.
Pin this Recipe: