Sweet & Savory Bruschetta
Simple, delicious and perfect for parties. Whether your guest are in the mood for something sweet or savory—you will have their taste buds covered. Using Queso Fresco as the base for both recipes really brings in a creamy texture that perfectly complements both the tanginess from balsamic vinegar and the sweetness from honey and crema. Add this to your brunch menu this coming Easter Sunday.
WHAT YOU NEED
- INGREDIENTS FOR SAVORY:
- 1 small loaf (6-8 inches) French bread, cut into 1/2 inch slices
- 10 ounces CaciqueⓇ or Ranchero Queso Fresco
- 1/4 cup honey
- 1 cup balsamic vinegar (use good quality)
- 1 cup small yellow tomatoes
- 1 cup small orange tomatoes
- 1 cup small red tomatoes, such as cherry tomatoes
- 1/2 cup chopped fresh basil
- INGREDIENTS FOR SWEET:
- 1 small loaf (6-8 inches) French bread, cut into 1/2 inch slices
- 10 ounces Cacique or Ranchero Queso Fresco
- 1/4 cup honey
- 1 cup Cacique Crema Mexicana
- 1 cup sliced strawberries
- 1 cup raspberries
- 1 cup blueberries
- 1/2 cup chopped fresh basil
HOW TO MAKE IT
- INSTRUCTIONS for Savory: Preheat oven to 350F. Place a slice of queso fresco on each slice of bread and bake for 10-12 minutes until toasted and cheese is slightly melted. Remove and set aside. Bruschetta: Heat balsamic vinegar, honey and sliced tomatoes until tomatoes soften. Assemble the bruschetta on top of each piece of bread. Add basil.
- INSTRUCTIONS for Sweet: Preheat oven to 350F. Place a slice of queso fresco on each slice of bread and bake for 10-12 minutes until toasted and cheese is slightly melted. Remove and set aside. In a small bowl, mix crema and honey together. Assemble the berries on top and top of each piece of bread.
