March 30, 2023
Very Berry & Autumn Bruschetta
These recipes were developed by our kitchen staff, who enjoy brainstorming all sorts of new appetizers to go alongside your glass (so of course we recommend that you pick up a bottle of your favorite RFV wine to enjoy while you cook at home!).
There are two new bruschettas at Rolling Forks Vineyards that we would like to share with you! Both of these recipes use oils and balsamic vinegars from MN Olive Oil Co. right in Glenwood, so be sure to swing by the olive oil store on your way out to Rolling Forks Vineyards during your trip to our lovely town.
The first bruschetta is a summer menu addition that began as a Valentine’s Day Special in 2023: our “Very Berry” Bruschetta. A decadent blend of berries on scratch-made bread from Brooten Home Bakery that’s drizzled in raspberry balsamic.
The second is a special waiting to hit the menu next fall, but you can make it all summer long while you wait for the leaves to change. It’s our “Smells Like Autumn” Bruschetta, a dessert-y take on the classic. This bruschetta is made with a mix of diced apples (the Sweet Sixteen, Zestar, or Fireside apples from Country Blossom Farm in Alexandria, MN work wonderfully for this recipe), chopped pecans, and dried cranberries tossed in honey and drizzled in red apple balsamic and more honey.
Both recipes were developed by our kitchen staff, who enjoy brainstorming all sorts of new appetizers to go alongside your glass (so of course we recommend that you pick up a bottle of your favorite RFV wine to enjoy while you cook at home!).
Very Berry Bruschetta
Prep Time: Cook Time: Servings:
10-20 minutes 30-120 seconds This makes 1.5 quarts or
48oz of mixture
Ingredients:
- Crostini, Baguette, or French Bread of your choosing
- Basil infused olive oil
- ¼ c. Herbs de Provence infused olive oil
- Raspberry balsamic vinegar
- 1-pint Blueberries
- 1-pint Blackberries
- 1 lb Strawberries
- 1-pint Raspberries
- ¼ c. White or unrefined cane sugar
Instructions:
This recipe is a quick way to make a fruity appetizer or a tart dessert for any summer occasion. First, we’ll start with prepping our bruschetta mix so that it has time to form a syrup and chill in the fridge.
- Preheat the oven to 350 degrees Fahrenheit.
- Pour ¼ c. Herbs de Provence Olive Oil (this can be substituted with standard virgin olive oil or the basil-infused olive oil) into a medium-sized mixing bowl.
- Add in the sugar and whole blueberries.
- The blackberries and raspberries are next. While adding these, crush them in your hands as you drop them in or blitz them briefly in a blender or food processor before emptying them into the bowl.
- Last are the strawberries. After washing the strawberries, cut off their leaves and cut them into diced cubes. For a more decorative look, dice half the strawberries and quarter the other half, setting the quartered strawberries aside to be arranged on the pieces of bruschetta later.
- Once diced, add the strawberries and use your hand, a rubber spatula, or a wooden spoon to gently stir the mixture until everything appears evenly mixed. Cover the bowl and place it in the fridge. While the mixture sits, it’s time to toast the bread!
- Cut your chosen bread into pieces that are roughly an inch thick.
- Line a baking sheet with parchment paper, lay out the bread pieces, and brush the upward-facing side of the pieces with the basil olive oil. Once the bread has been coated in olive oil and the oven is preheated, place the baking sheet in the oven for 30-90 seconds or until the bread is toasted to a golden brown.
- Remove the tray from the oven and top the bread pieces with the mixture. If taking the more decorative route, arrange a strawberry quarter and blackberry at the center.
- Place your freshly made Bruschetta on a serving plate or tray, drizzle with Raspberry Balsamic, and they’re ready to serve!
“Smells Like Autumn” Bruschetta
Prep Time: Cook Time: Servings:
10-20 minutes 30-120 seconds 6-8
Ingredients:
- Crostini, Baguette, or French Bread of your choosing
- ⅓ c. Chopped pecans
- 2-4 tbsps Honey (plus some extra on the side for a drizzle later on)
- 1-2 Apples (roughly 1 ½ c.)
- ¼ c. Dried cranberries
- Roasted Walnut Oil (can be substituted with melted butter, Butter Olive Oil, or Sesame Oil)
- Red Apple Balsamic
Instructions:
This bruschetta is one of the fastest, easiest takes on an apple pie you’ll ever make and works great as an afterschool snack your kids will love or as a fun appetizer for Thanksgiving dinner.
- Preheat the oven to 350 degrees Fahrenheit.
- Pour chopped pecans and dried cranberries into a small or medium-sized mixing bowl.
- Dice your apples into small squares. Add these in with the chopped pecans and cranberries.
- Begin adding the honey one tablespoon at a time, stirring the mixture with your hand or a rubber spatula as you do so. The mixture should be coated in a thin layer of honey that helps it stick together but doesn’t make the end product sickly sweet as we’ll be drizzling honey over the bruschetta later.
- Cut your chosen bread into pieces that are roughly an inch thick.
- Line a baking sheet with parchment paper, lay out the bread pieces, and brush the upward-facing side of the pieces with the roasted walnut oil or your chosen substitute. Once the bread has been coated in oil and the oven is preheated, place the baking sheet in the oven for 30-90 seconds or until the bread is toasted to a golden brown.
- Remove the tray from the oven and top the bread pieces with the mixture.
- Place your freshly made Bruschetta on a serving plate or tray, drizzle once with Red Apple Balsamic, and then do a second drizzle of honey. Now, they’re ready to serve!
