With the Super Bowl just a few days away I am putting the final touches on my game day menu. When I think of the perfect menu for the big day I just think of lots of wonderful and delicious finger food. No one has time to sit at a table with a fork and knife and eat like civilized adults. The Big Game is all about watching the game and having great food within hands reach. I am adding a few new additions to my annual game day menu and one of them includes Spicy Pepper Bruschetta.
I was in the local grocery right before Christmas and I was in there at just the right time where the workers were handing out yummy samples. This particular day I happened to sample the Spicy Pepper Bruschetta. I took the recipe card thinking I would make this as an appetizer for Christmas, but I made so many appetizers for that night I thought I would save this recipe for another special day. So the special day came sooner than I thought, the day where my Giants are going to the Super Bowl. Of course, I had to do a dry run and make this recipe before the big day. I wanted to make sure my guests were going to enjoy these. I think they will LOVE them, because I know I did.
I adapted the recipe based on what ingredients I had on hand.
What is on your Super Bowl game day menu?
Spicy Pepper Bruschetta
Photo and Recipe by: The Comforting Cook
Recipe Adapted: Publix Apron Simple Meals
Serving: 12 slices
- ½ baguette sliced
- 2 links cured chorizo sausage (3.5 ounce), coarsely chopped
- 6 ounces manchego cheese, coarsely chopped I completely forgot to add this when I made them)
- 2 cloves minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon olive oil (divided)
- ½ cup sweet pepper bruschetta topping I used Gia Russa Sweet Pepper Bruschetta mixture)
Pre-heat oven to 400 degrees. Cut bread into 12 slices.
Places 1 tablespoon of olive oil in a bowl and take a pastry brush and coat both sides of the bread with olive oil. Sprinkle salt and pepper on each side of the bread. Bake 4-5 minutes or until toasted. Remove from oven when done and let rest.
Place the remainder of the olive oil in a pan on medium and cook garlic for 1-2 minutes until garlic is golden. Stir in chorizo and bruschetta topping; cook for 2 more minutes. Remove from heat and let stand for 3-4 minutes to cool.
Top bread with chorizo and bruschetta mixture, along with the cheese.