Bruschetta has been on my short list of easy and quick appetizers for years. I always just made it….no recipe, just whipped it up. Cauliflower Spread Bruschetta has the whipped up part…..written down!
Years ago I worked for a long time friend at a restaurant she owned called the Herb Garden Deli Cafe & Bakery. Michelle turned me on to bruschetta, and although my version was never quite like hers, it’s damn good!
I modeled my Bloody Mary Bruschetta from Michelle’s version. Admittedly I took creative license…..
As it’s almost tomato time here in the midwest, and it got me to thinking about bruschetta. Tangy goat cheese was a key ingredient in Michelle’s version, so I incorporated it into my recipe.
In my new Weight Watchers world……I must admit I have not been tracking points like I should………..but points are always in the back of my mind………I wanted to have the goat cheese flavor, but not all the points. Cheese has a lot of points….ugh!
Cauliflower to the rescue! I swear almost everything I make these days comes back to cauliflower. BHG had a recipe for a Cauliflower Spread that sounded delicious. I tweaked it a bit by adding the goat cheese….and parmesan to give it an Italian feel. It was perfect!!
Red ripe tomatoes, green onion, garlic, basil, and parmesan cheese create a delicious topping for the equally as delicious cauliflower spread. Let the tomatoes set for an hour or so to absorb the garlic and basil flavor.
Normally I would add balsamic vinegar to the tomato mixture, but this time a balsamic glaze seemed to fit the bill, giving a touch of fancy to the bruschetta. Reduce balsamic vinegar, brown sugar, and a touch of honey until it’s a syrupy glaze.
Toasted Artisan bread (your choice) topped with a slathering of the cauliflower spread and topped with the marinaded tomatoes and a nice drizzle of that syrupy balsamic glaze…….can you handle all the deliciousness????
Cauliflower Spread Bruschetta can be made ahead……although I would make the tomatoes the day you serve……refrigerated tomatoes…..not so good. The cauliflower spread and balsamic glaze can be made a day or two in advance.
Looking for a light delicious, cool appetizer that will use all those beautiful summer tomatoes?? Try Cauliflower Spread Bruschetta!!!
P.S. It doesn’t break the point bank……Print
Cauliflower Spread adapted from BHG
6 cups riced cauliflower
1 1/2 cups milk
2 ounces cream cheese, softened
1/2 cup crumbled goat cheese
1/4 cup parmesan cheese, shredded
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/2 cups diced tomatoes
1 green onion, diced, both white and green parts
1 clove garlic, minced
1/4 cup fresh basil, chopped
1 teaspoon olive oil
1/4 cup parmesan cheese
Salt & pepper to taste
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 tablespoon honey
1 loaf french or other artisan bread sliced and grilled or toasted
Basil and cracked black pepper for garnish
Cook cauliflower in a medium saucepan with milk covered, for 15 minutes, until the cauliflower is soft. Drain; cool.
Transfer to a food processor.
Add cream cheese, goat cheese, parmesan cheese, oil, lemon juice, and salt. Process until smooth.
Transfer to a bowl. Can be covered and chilled for up to 3 days.
In a medium bowl combine all tomato ingredients. Set aside until ready to assemble. Do not refrigerate.
In a small saucepan combine vinegar, brown sugar, and honey. Place over medium heat until mixture starts to bubble. Reduce heat to low and simmer until reduced by half or to desired thickness.
Place a dollop of cauliflower spread on top of toasted bread. Top with tomato mixture and drizzle with balsamic glaze. Garnish with additional basil and cracked black pepper if desired.
Spread can be made ahead. Make tomatoes just before serving as tomatoes are not at their peak if refrigerated.
Keywords: cauliflower, goat cheese, tomato, basil, parmesan cheese, appetizer, snack, good for you