Girard’s Champagne Bruschetta
My favorite parties are those that have a table full of little appetizing bites. As a matter of fact, standing right next to that table is usually where you will find me at parties. I have been known to graze for hours. It’s a hobby. A past time of mine, if you will. So, I can tell you, with loads of experience, that these Girard’s Champagne Bruschetta would be a welcome addition to any party. But the beauty of this bruschetta is that it’s so easy, you don’t have to wait for a party to make it. You deserve an appetizer anytime. As a matter of fact, I ate these for lunch and they were perfect. So perfect in fact, that I made them again the next day for lunch. They are that easy!
When Girard’s Salad Dressings contacted me and asked if I’d like to try a few of their dressings and create a recipe for their contest, I didn’t hesitate! They are one of my favorite salad dressings to have on hand. While I do like mixing up my own salad dressing, it is so quick and easy to reach for a bottle of dressing that you trust. This recipe is a prime example of why you need to have a bottle of this in the fridge, it comes together so easily because all you have to do is chop the ingredients and let Girard’s Champagne Dressing pull it all together for you!
I have gotten back into baking sourdough bread, so I knew immediately that I was going to make some sort of bruschetta. I originally envisioned a peach salsa on top of the bruschetta, but when I went grocery shopping, the peaches were not organic and they were small and not all that attractive. But sitting right next to them were some gorgeous organic nectarines! Now I am so glad, because the nectarines were perfect! This recipe is so forgiving, that you can pretty much vary each ingredient, but I will give you the basic formula that I used.
Girard's Champagne Bruschetta
- 2 nectarines diced
- 1 red bell pepper seeded and diced
- 2 green onions thinly sliced (white and green part)
- 1 jalapeño pepper diced (seeded if you like, I left the seeds in for a little heat)
- 1/2 cup cilantro fresh, chopped, divided
- 1/2 cup Girard's Champagne Dressing
- neutral oil I used coconut
- 8 oz goat cheese more or less depending on much you spread on the toast
- 8 slices rustic bread
- Heat up a tablespoon (or two) of a neutral oil (I used coconut which went well with the flavors of this bruschetta) in a medium frying pan over medium-high heat.
- Add green onions and jalapeño pepper and saute for a minute or two. Add nectarines, red bell peppers, and 1/4 cup of the cilantro to the pan. Stir and toss until the red bell pepper is crisp tender, about 2 minutes.
- Pour in the 1/2 cup of Girard's Champagne Dressing. Your pan should be hot enough that it immediately starts boiling and sizzling. Allow to bubble and reduce for about 3-5 minutes or until it turns syrupy.
- While the dressing is reducing, toast the bread and spread each slice with a generous layer of goat cheese. Spoon the nectarine mixture on the top of the goat cheese. Sprinkle with the remaining cilantro to serve.
- Makes 8 appetizer size slices.
You have to try this, it was so good! I ate it two days in a row for lunch and want some more now! I would like to thank Girard’s for sending me a kit of their dressing to try. There is a Barista Balsamic that I think would be fabulous for marinating a steak and then making a pan reduction sauce!
**Disclaimer – I received these items free to use to create a recipe. I did not receive any monetary compensation.