Not Your Momma's Bruschetta

KCTS 9 Cooks A to Z

Presented by: Jessica Giffin, Shoreline

Cook's Note: Though there appear to be a lot of steps, this is a very simple recipe and worth every one of the 10 minutes it takes to cook!

Ingredients for Bruschetta

  • 1 loaf artisan bread or baguette, use your favorite!
  • extra virgin olive oil
  • 2 cloves garlic, peeled, divided
  • 1/2 cup leeks, chopped
  • 1 shallot, diced
  • 1 container herbed goat cheese
  • prosciutto
  • 1 head spinach, washed, dried and chopped
  • 1 portobello mushroom, diced

Ingredients for Balsamic Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • pinch of salt and pinch of pepper
  • 1/3 cup extra virgin olive oil


Cut bread into 1/4 to 1/2 inch slices; drizzle both sides with olive oil. Bake in oven at 350 degrees for 3 minutes.

Dice 1 clove of garlic. While bread is baking, begin to sauté leeks, shallot and 1 diced clove of garlic in olive oil.

Once you remove the bread take the remaining clove of garlic and rub onto the bread. Next spread the bread with goat cheese and layer with a piece of prosciutto. Drizzle with a tiny bit of olive oil and return to oven for 3 minutes.

While bread is in oven, mix vinaigrette. Blend the balsamic, Dijon mustard, honey, salt and pepper together with a whisk. Slowly add in olive oil. Set aside.

In a sauté pan heat a little olive oil and sauté the leek, shallot and garlic until softened but not browned. Add leek mixture to the spinach in a bowl. Add the portobello mushrooms to the sauté pan to warm. Toss the spinach mixture with the vinagrette. Add this mixture to the top of the bruschetta. Place spoonfuls on top of the bruschetta, add some mushroom pieces on top and enjoy!


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