So, now that the summer is practically over, I just realized that I have yet to share some stories from my mother-daughter trip to Arizona! Clearly, if you follow me on Instagram this is old news to you, so bear with me.
My mom and I went on a little extended weekend trip to Arizona. We stayed at the beautiful Fire Sky Resort in Scottsdale. Our days consisted of reading poolside and paying way too much for dinky little 12 ounce cans of Corona because we were too lazy to walk back to the room for the white wine spritzers we had bought in an effort to save money.
Our nights, well more like early evenings, consisted of going to dinner, eating and drinking too much, and then crashing in bed by 8pm at the latest. We really whooped the nights up! Haha!
My mom and I are very big creatures of habit. We find something we like we stick with it! When we headed to Postino Arcadia, we fell in loooove! Every night they have a $5/glass happy hour deal. Score. They are known for their bruschetta plates which you can make an entire meal of. Carbs, score!
We loved the food, wine, and service so much we made it a point to hit the restaurant up on the way to the airport.
The bruschetta was to die for! My favorite combination was spicy red pepper jelly and goat cheese. I knew once I got home I had to recreate this for all of you. It was that good!
Oh! If you ever visit, make sure to get the bruschetta platter (obviously), the Butcher’s Block, or the Hannah’s Field salad. Oh my gosh. I wish I could go back!
Until next summer, I will be going to town on this easy jam and bread combo. You should too!
Meatless Monday: Red Pepper Jam and Goat Cheese Bruschetta
Ingredients
- For the Jam:
- 1, 12 Ounce Jar of Roasted Red Peppers liquid and everything
- ¼ Cup Sugar
- ½ Teaspoon Crushed Red Pepper Flakes
- 1 Teaspoon Salt
- For the Bruschetta:
- ½ Cup Chevre Goat Cheese
- 1 Demi Baguette sliced in half length-wise
Instructions
-
Add the roasted red peppers and liquid to a small saucepan. Bring to a simmer over medium heat. Mix in the sugar, salt, and crushed red pepper. Reduce heat to low and simmer for ten minutes.
-
Let the jam cool completely in the saucepan. Once cooled, add to a food processor or blender and puree until smooth. Refrigerate for at least 45 minutes before using so the jam has time to thicken up.
-
Grill the cut side of the bread over medium heat on a grill or grill pan for five minutes. Spread about ¼ cup of goat cheese over each half of the bread. Top with a few tablespoons of jam and then serve.
Francesca
August 21, 2014 at 1:05 amIm a HUGE fan of goat cheese + jams. It’s something about the tangy sweet combination that really ticks all the boxes for me. Awesome that you take little trips with your mamadukes
Kelly @ Trial and Eater
August 20, 2014 at 12:21 pmWine and bruschetta sounds like the best happy hour! The red pepper jam sounds like a great way to spice it up!
Stefanie
August 21, 2014 at 8:13 amWine + Carbs = The Happiest Hour hahaha
Ashley
August 19, 2014 at 10:35 pmI love the idea of a brushetta without lots of toppings that fall off. Looks delish!
Julia
August 19, 2014 at 8:30 pmSounds like a fun trip and a great happy hour find! I am all about finding something you love and sticking with it. This bruschetta looks pretty darn good!
Nicole ~ Cooking for Keeps
August 19, 2014 at 4:39 pmI just love savory jams! Yum! Looks like your trip was a blast!
Stefanie
August 19, 2014 at 8:48 pmJams are sooo my jam this summer. Thanks girl!
Megan {Country Cleaver}
August 18, 2014 at 10:21 pmI think this is hands down the perfect snack!! Lovely!
Stefanie
August 19, 2014 at 8:48 pmThanks Megan!
Stephanie @ Girl Versus Dough
August 18, 2014 at 9:53 pmMother-daughter trips like that are the best! And this little number of a bruschetta sounds phenom.
Louise
August 18, 2014 at 11:07 amI can get jarred peppers in several sizes in my market. What size did you use?
Thanks!
Louise
Stefanie
August 18, 2014 at 11:24 amOops! Sorry I didn’t include that. 12 ounce jar.
Louise
August 19, 2014 at 5:19 pmThank you…more for me!