Nothing Says “Fancy Party” Like Bloody Mary Bruschetta

Nothing Says “Fancy Party” Like Bloody Mary Bruschetta

Bloody Mary Bruschetta

If there's two crowd-pleasers at any party, it's bruschetta and an open bar. Well, can't think of a reason not to: let's put 'em together! It's time for Bloody Mary Bruschetta!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Daniel Trock

Ingredients

  • 1 baguette sliced
  • olive oil for drizzling
  • 1/4 cup vodka
  • 2 tsp. Worcestershire sauce
  • 1 tbsp. prepared horseradish
  • 2 tsp. Hot sauce
  • Juice of 1/2 lemon
  • 1 pt. cherry tomatoes quartered
  • 1/2 cup chopped pickles
  • 2 tbsp. Chopped fresh dill
  • 3 slices bacon
  • Freshly ground black pepper
  • 1 1/2 cup ricotta

Instructions

  1. Preheat oven to 400°. Spread baguette slices on a large-rimmed baking sheet and drizzle 'em with olive oil. Bake the slices until they're golden, around 10 minutes should do it.

  2. In a medium bowl, whisk together vodka, Worcestershire sauce, horseradish, hot sauce, and lemon juice. Careful when whisking; you really don't want that stuff in your eyes. Add tomatoes, pickles and dill to the bowl and give it a toss to combine. Let everything marinate for at least 15 minutes, though if you need to step away, you can leave it for up to 2 hours.

  3. In a large skillet over medium heat, cook the bacon until it's crispy (as it should be). Drain the fat onto paper towels and chop each slice into bite size pieces.

  4. Spread the ricotta onto each toasted baguette slice then top with tomato mixture and bacon. Season to taste with pepper and finish 'em off with one last drizzle of olive oil.

Recipe Notes

Since the vodka isn't cooked, it's going to retain its alcohol content. Which, considering it's vodka, is a notable amount. Enjoy these guys in moderation, okay?

 

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