Sweet and Savory Bruschetta Recipe

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Courtesy Johnsonville
Sweet and Savory Bruschetta will become your new go-to recipe for an appetizer or brunch dish.


Wake Up to a Delicious Breakfast

Sweet and Savory Bruschetta

  • 2 ripe tomatoes, diced
    1/2 cup diced sweet pineapple
    4 ripe strawberries, stemmed and diced
    1/4 cup julienned fresh basil leaves (about 4 large leaves)
    1/4 cup julienned fresh mint leaves, or 1/2 teaspoon dried
    3 tablespoons pure maple syrup
    8 farm-fresh sausage patties (12 ounces)
    1 thin baguette, sliced
    1/3 cup olive oil
    8 slices fresh mozzarella, cut in half
  1. Make bruschetta topping by mixing tomatoes, pineapple, strawberries, basil, mint and maple syrup together. Cover and set aside.
  2. Divide each of the 8 sausage patties in two and pinch edges to shape into smaller patties. Cook according to package directions. Set aside, covered, to keep warm.
  3. Place oven rack in top-third section of oven and set oven to broil.
  4. Slice baguette into 16 slices (about 1/2-inch thick). Brush one side with olive oil. Place oiled side down on cookie sheet and broil for 1 to 2 minutes, or until golden. Watch carefully as they can burn in seconds. Flip slices over and top each with 1 slice mozzarella. Broil 1 minute longer, or until cheese is melted and edges of baguette slices are beginning to look toasted.
  5. Transfer to serving platter. Top each with 1 sausage patty and spoon on bruschetta topping, allowing some to spill over. Serve immediately.

Yields 6 to 8 servings.