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Kiwi and Serrano Ham Bruschetta

3 kiwis, sliced thin
1/4 lb serrano ham, sliced thin
4 oz chaumes cheese, 1/4inch thick slices
pea shoots
6-8 slices of french bread
olive oil
1 garlic clove, cut in half

Pan fry the serrano ham for a few minutes on each side until the ham is crisp and no long looks translucent. Lightly brush the french bread with olive oil on both sides, then toast the bread in the same saute pan you used to crisp the ham. When the bread is toasted remove it from the pan, and rub both sides with the clove of garlic. To serve layer the thinnly sliced kiwi, chaumes cheese, and serrano ham crisps on the bread and top with pea shoots. The bread can be toasted, and the ham can be crisped a day ahead of serving time. Serve and enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: A Tale of Two Bruschettas
http://www.whatwereeating.com/recipes/a-tale-of-two-bruschettas/

Heirloom Tomato Bruschetta

1 sm. green heirloom tomato, sliced thin
1 sm. red heirloom tomato, sliced thin
1 sm. yellow heirloom tomato, sliced thin
4 oz fleur de marquis cheese, sliced
3 cloves marinated garlic, shaved
2 balsamic marinated shallots (or onions), sliced
6-8 slices of french bread
1 clove of garlic, cut in half for rubbing

Brush both sides of the french bread with olive oil and toast over medium-high heat. Once the bread is toasted, remove it from the heat and rub both sides with the garlic. Place one layer of cheese on the bread, then place one slice of each color of tomato onto the cheese layer. Layer the shaved slices of marinated garlic down the middle of the tomatoes and add the marinated shallot slices on top of the garlic. Serve and enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: A Tale of Two Bruschettas
http://www.whatwereeating.com/recipes/a-tale-of-two-bruschettas/