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Sweet & Savory Bruschetta

2 ripe tomatoes, diced
1/2 cup diced sweet pineapple
4 ripe strawberries, stemmed and diced
1/4 cup julienned fresh basil leaves, (about 4 large leaves)
1/4 cup julienned fresh mint leaves, (or 1/2 tsp. dried)
3 Tbsp. pure maple syrup
1 pkg. (12 oz.) breakfast sausage patties
1 thin baguette, sliced
1/3 cup olive oil
8 slices fresh mozzarella, cut in half

Make bruschetta topping: In bowl, mix together tomatoes, pineapple, strawberries, basil, mint, and maple syrup. Stir to combine. Cover and set aside. Divide each of the 8 sausage patties in two and pinch edges to shape into smaller patties. Cook according to package directions, set aside. Cover to keep warm. Place oven rack in top-third section of oven and set oven to broil. Slice baguette into 16 slices (about 1/2-inch thick) and brush one side with olive oil. Place baguette slices, oiled side down, on a cookie sheet and broil for 1 to 2 minutes or until golden. Watch carefully—they can go from not-quite-golden, to burned in 15 seconds. Using tongs, flip slices over so oiled sides are up. Add 1 slice of mozzarella to each slice; broil 1 minute longer until cheese is melted and edges of baguette slices are beginning to look toasted. Transfer to a serving platter or individual plates. Top each with 1 small sausage patty. Spoon bruschetta topping over each, allowing some to spill over.  Serve immediately. Serves 6 to 8.

 


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