Where I used to live in Phoenix, there is a small area referred to as "the corner" by locals. This "corner" we speak of is a small cluster of hipster spots including a coffee and breakfast bar, funky retail grocery store, wine cafe, pizzeria, gelato shop, etc. This one little corner in Arcadia has become so valuable to the area, it's now the poster child for how to transition a neighborhood. You will find anyone from your downtown hipsters to 30 year residents frequenting the restaurants. It's quite the experience to say the least.
It's hard to pick a favorite, but one place I always come back to is the original wine cafe, Postino. Transformed from a 1950's Arcadia Post Office, this neighborhood gem is known for some of the best bruschetta you will ever have! It's not your average tomato, basil & mozzarella bruschetta (although that one is FABULOUS), but full of unusual toppings one would normally find at a specialty wine and cheese shop.
Even with five hours between us, I haven't been able to shake the addiction. So instead of driving back to Phoenix every week, I have been experimenting here in San Diego.
This apple, brie + fig bruschetta is pretty dang close to the original. The sour bite to the granny smith apple mixes perfectly with the sweetness of the fig . . . And topped on the strong flavor of the brie . . . It will take your taste buds for a ride to bruschetta heaven! Check out the super easy how-to below and add it to your SaucyPants recipe box!
Apple, Brie + Fig Bruschetta
- 1 French Baguette, sliced
- Fig Spread
- 1 Granny Smith Apple, sliced
- Butter (or vegan butter)
- Preheat oven to broil.
- Slice baguette and butter tops. Toast in oven just for a few minutes until golden brown.
- Top toasted baguette with sliced brie, sliced apple, and a drizzle of honey.
Note: If you want to keep the apples from browning, top with some lemon juice.
Do you have a favorite specialty bruschetta?? We love to keep it fresh!