Brie and Arugula Bruschetta, and Brie and Spicy Chorizo Bruschetta
This is a very unusual way to prepare bruschettas, but the results are worthy. We like to call them italian bruschettas, since the ingredients are more of an italian influence. And mexican bruschettas, for the chorizo and jalapenos ingredients.
- 1 Brie cheese (whole)
- 2 chorizos
- 1 can of jalapenos
- Pine nuts
- 1 White mountain bread or Ciabatta bread (buy the whole piece)
Meanwhile, cut the Brie cheese in slices and then cut the slices in half.
Break open the chorizos. Take the skin that covers them and cut the chorizos in crumbles.
For the arugula bruschetta:
Take slices of Brie and cover the bread. Arrange the arugula on top, and the sprinkle with pine nuts.
Toast them in the oven at 350 degrees until the cheese is melted. Cut the bread in half and serve immediately for best taste.
For the Spicy chorizo bruschetta:
Cover the bread with the Brie, sprinkle with chorizo and cut jalapenos. Toast the bruschetta at 350 degrees until the cheese melts. Serve immediately.
My husband and I like to have it with a rich, full bodied bottle of red wine. It is an excellent appetizer. Que aproveche!