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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tomato and Blue Cheese Bruschette Recipe

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This recipe for Tomato and Blue Cheese Bruschette is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pint small tomatoes (grape or cherry), halved
2 bunches of green onions, white and light green parts, chopped
2½ ounces crumbled blue cheese
Olive oil
Salt and black pepper

Crusty baguette, sliced into 1/2-3/4 inch slices
Directions:
Directions:
Preheat skillet over medium heat.
Add a few turns of olive oil to skillet and heat until it shimmers.
Add the green onions and saute 2-3 minutes, until just starting to brown around the edges.
Add the tomatoes to the skillet, stirring often.
When tomatoes start to really soften,flatten them down with your spoon as you stir.
Turn the heat off when the tomatoes are all flattened and juice is oozing out.
Add the blue cheese to the skillet and stir until melted and well mixed into the tomato mixture.
Spoon onto the baguette slices and serve.
Number Of Servings:
Number Of Servings:
About 20 bruschette
Personal Notes:
Personal Notes:
You can substitute red onion for green onion. It is important the the baguette is crusty. If not, may need to toast in the oven prior to adding the tomato mixture.

 

 

 

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