Bruschetta Crackers with Mozzarella Cheese

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Bruschetta Crackers with Mozzarella Cheese are a quick, easy, and delicious!  They are a great option to set out while entertaining for the holidays!  Serve them as an appetizer to dinner or set them out for guests to help themselves to during a holiday party!

Bruschetta Crackers with Mozzarella Cheese

I’m actually not too fond of tomatoes, so my obsession with bruschetta is kind of strange.   I could eat it straight out of the bowl, but I will admit, it’s even better paired with some thinly sliced fresh mozzarella cheese on top of Wasa Thins Rosemary & Sea Salt Crackers.  I’m telling you, these crackers were made for bruschetta!  You and your guests will love them!  This particular flavor reminds me of focaccia – another favorite of mine!

Bruschetta Crackers with Mozzarella Cheese

The recipe is quick and easy to make, leaving you more time to enjoy the festivities as well!  The full recipe with instructions is available on the recipe card at the bottom of the post, but pictures are far more fun!

Prep all your ingredients first by dicing the tomatoes and mincing the garlic and basil.

Bruschetta Crackers with Mozzarella Cheese

Combine chopped tomatoes, garlic, basil, and olive oil in a small bowl.

Bruschetta Crackers with Mozzarella Cheese

Lay out 6 Wasa Rosemary and Sea Salt Crackers and top with thin slices of mozzarella cheese.

Bruschetta Crackers with Mozzarella Cheese

 

Add a spoonful or two of the bruschetta mixture on top of the cheese.

Bruschetta Crackers with Mozzarella Cheese

Drizzle with a few drops of balsamic vinegar if desired.

Bruschetta Crackers with Mozzarella Cheese

Serve or set out for guests to help themselves to.

Bruschetta Crackers with Mozzarella Cheese

I tried Wasa Crackers for the first time a few months ago and was instantly in love with them!  They not only taste delicious but are low-calorie and Non-GMO Project Verified so you can feel good about the food you’re serving your friends and family.

Wasa Crackers

I especially love the Wasa Thins Rosemary & Sea Salt Crackers I used for this recipe. You can find them as well as Sesame and Sea Salt Wasa Thins and Multi-Grain Crackers at Harris Teeter. I would definitely recommend trying all three!  You can learn more about Wasa Crackers HERE.

I hope you’ll give these Bruschetta Crackers with Mozzarella Cheese a try this holiday season and that you and your guests love them!

Enjoy!

Wasa at Harris Teeter

 

Bruschetta Cheese and Crackers
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Servings
6 servings
Servings
6 servings
Bruschetta Cheese and Crackers
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Lay out 6 Wasa Thins Rosemary and Sea Salt Crackers. Top with even amounts of the mozzarealla cheese.
  2. Cut each roma tomato in half and remove the seeds. Dice small and add to a small bowl with the basil, garlic and olive oil. Mix to combine.
  3. Place 1-2 spoonfuls of the bruschetta mixture onto each cracker. Add just a few drops of balsamic vinegar if desired.
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Pureed Gazpacho Soup

Pureed Gazpacho Soup is so easy to make and even more delicious!

Leave it me to crave a traditionally cold soup just as the weather is finally starting to cool off!  It’s actually 72 degrees outside on this beautiful October day!   This isn’t quite the weather I remember from my younger days for this time of the year.  Maybe that’s why I’m totally fine with making a Pureed Gazpacho Soup recipe today versus a spicy chili recipe?

Pureed Gazpacho Soup

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The funny thing about blogging about recipes is that you may not even come across this recipe until Summer!  Or, maybe it’s the middle of winter and you just want a gazpacho soup?  Who am I to say when and where you eat your gazpacho?  I’m just sharing a recipe that I LOVE with you and you can do with it as you please…so let’s get to it!

Pureed Gazpacho Soup

This recipe reminds me of a salad but in soup form, dressing and all!  The real reason I made this in October is because I’m trying to eat more vegetables and this soup is an easy, yummy way to get plenty of vegetables in your diet!

Pureed Gazpacho Soup

No need to pull out the pots and pans or fire up the stove for this one!  All you need is a good blender!  Yep…just chop everything up, toss in the blender, puree until smooth, and enjoy!  You can strain it if you want, but I prefer all the fibrous bits, so I don’t bother.  Add a drizzle of olive oil or a splash of vinegar if you prefer, and that’s it!  So easy!

Pureed Gazpacho Soup

Now you know that whenever you get the urge for Gazpacho, you can whip up this Pureed Gazpacho Soup recipe in no time!

Did anyone else think Gazpacho was some super fancy soup that took a long time to make and was far to complicated to make at home?


Pureed Gazpacho Soup
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Servings
4 Servings
Servings
4 Servings
Pureed Gazpacho Soup
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Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. Cut the tomatoes, cucumber, pepper, and sweet onion into large chunks and add to a blender along with the garlic. Blend until very smooth, about 2 minutes. With the motor still running, add the salt and vinegar then slowly add the olive oil. Taste and adjust salt and vinegar to taste.
  2. Strain through a fine mesh strainer if desired (I skip this step) and refrigerate until chilled.
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Bruschetta Chicken and Pasta with Garlic Breadcrumbs

Bruschetta Chicken and Pasta with Garlic Breadcrumbs

This Bruschetta Chicken and Pasta recipe is one of my favorite dishes to make.  I don’t know what it is about this particular combination of ingredients, but I loooove the smell of the tomatoes and basil and garlic all mixed together as I’m preparing this dish!  Tomatoes aren’t even one of my favorite foods, until you add some other stuff and call it bruschetta!  No one complains on nights I make this for dinner!

I prefer to pan sear or grill the chicken, rather than bread it.  Instead, I used the garlic breadcrumbs on top of the brushetta to add a traditional feel to the dish.  The bruschetta itself is literally just tomatoes, basil, garlic and balsamic vinegar – very typical! You can even just make the bruschetta to use over slices of toasted baguette as well.  Fresh is most definitely best for any bruschetta recipe!

This is actually a pretty easy dish to make, but you can save yourself some time by making the breadcrumbs ahead of time and dicing up the tomatoes and basil.  Just keep the tomato mixture in the fridge until you’re ready to use it.  Then, it’s just a matter of cooking the chicken and pasta, while warming up the tomatoes!

Breadcrumbs for Bruschetta Chicken and Pasta with Garlic Breadcrumbs

Fresh Tomatoes and Basil for Bruschetta Chicken and Pasta with Garlic Breadcrumbs

 

Bruschetta Chicken and Pasta with Garlic Breadcrumbs

I feel like there are probably a bunch of Bruschetta Chicken and Pasta recipes out there, but this one is so delicious, and a little more fun to eat with the extra crunch from the Garlic Breadcrumbs!

I’d love to know what you think!  Send a message or leave a comment!  If you haven’t done so, you can also join my email list over there in the right sidebar!  You’ll get new recipe information, as well as information on the giveaways I’m doing every month, and I’m working on some new fun things for subscribers only!

Enjoy

 

If you like this recipe, you may also want to try:

Jalapeno Popper Chicken Pasta – the appetizer becomes the meal!

Coconut Curry Chicken a personal favorite of mine!

Bruschetta Chicken and Pasta with Garlic Breadcrumbs
Bruschetta Chicken and Pasta with Garlic Breadcrumbs
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Bruschetta Chicken and Pasta with Garlic Breadcrumbs
Bruschetta Chicken and Pasta with Garlic Breadcrumbs
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Ingredients
Garlic Breadcrumbs
Bruschetta
Pasta
Servings:
Instructions
  1. To prepare the Garlic Breadcrumbs, heat a teaspoon of olive oil in a small frying pan. Add the garlic and cook for about 1 minute. Add the breadcrumbs and cook another 2-3 minutes until golden. Place in a bowl and set aside to cool.
  2. Start preparing your pasta according the directions of the package.
  3. Combine the diced tomatoes and basil in a medium bowl. Heat a medium skillet over medium heat and add the teaspoon of olive oil to coat the bottom of the pan. Add the garlic and cook about 1 minute. Add the tomatoes, basil and balsamic vinegar. Heat through.
  4. To cook the chicken, add 1 Tablespoon of olive oil to a medium skillet and cook the chicken until golden brown on both sides and no longer pink in the middle, about 4-5 minutes per side (longer for larger cuts of chicken).
  5. To serve, place some of the pasta in a bowl, top with chicken, bruschetta, and breadcrumbs. Serve.
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