Bruschetta [(Italian pronunciation: [brus’ketta] is a hearty appetizer from central Italy whose origin dates to at least the 15th century. ] is one of my favorite snacks to play with when I’m not in the mood for cooking a whole meal. In fact, “nibbling” is also one of my favorite ways to eat.

It’s always best with leftover ingredients.

Tonight I was in luck! I had a half of leftover baguette from our new favorite bakery Pane D’Amore, now with storefronts in Bainbridge Island as well as Port Townsend. Also, from Port Townsend,  Mt. Townsend Creamery’s Seastack Cheese with Truffles…SCORE! It happened to be leftover from the Bloedel Reserve Auction & Fundraiser that we participated in. The fridge also held some locally grown grape tomatoes & Jocelyn’s leftover cheese sauce. Jocelyn remakes the sauce from her mother’s famous cheese sauce recipe (that we normally slather over steamed broccoli or cauliflower). With some fresh basil from our kitchen garden I had what I needed.

After toasting slices of the leftover bread with some EVOO and pressed garlic I added the leftover ingredients. The first, and my favorite today, was the Truffled Seastack Cheese and Fresh Basil. I put them back in the toaster oven just to get the cheese gooey. What a treat!

Mt. Townsend Truffled Seastack Cheese & Basil Bruschetta

Mt. Townsend Truffled Seastack Cheese & Basil Bruschetta

Next, I prepared with the leftover Cheese Sauce and Grape Tomatoes. After toasting, I sprinkled on the chopped fresh basil. My tasting partners tonight liked this one best, as it wasn’t as earthy-rich as the truffled cheese – but still cheesy good. I liked it even better than the traditional caprese combination that uses mozzarella, because the cheese sauce had more flavor.


Cheese Sauce & Grape Tomato Bruschetta with Basil

All together about 10 minutes work, maybe. With a bottle of Prosecco – a perfect summertime meal while watching the summer sun go down.

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