Bruschetta Board

MAKES 4 TO 6 APPETIZER SERVINGS PER LARGE BAGUETTE

Serve this at a party, and even non-sufferers will be wowed by your skills. Bruschetta has this magical way of saying, “I’m fancy!” without all the time and effort. Below are three ideas for migraine-friendly bruschetta appetizers, but the possibilities aren’t just limited to these options. Use your imagination! The untopped crostini also freeze and reheat well if you just want a few pieces with a meal.

1 day-old baguette or other head-friendly, sturdy bread,

Olive oil

GRAPE, GOAT CHEESE & THYME

2 cups sliced red grapes

1 tablespoon olive oil

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

1 (4-ounce) package fresh goat cheese (chèvre)

Chopped fresh thyme

RED PEPPER & GOAT CHEESE

2 tablespoons olive oil

1 (16-ounce) jar roasted red peppers

1 (4-ounce) package fresh goat cheese (chèvre)

¼ cup thinly sliced fresh basil

Freshly ground black pepper and flaky sea salt to taste

PEACH, RICOTTA & BASIL

1 (15-ounce) package fresh ricotta cheese

1 peach, thinly sliced

¼ cup thinly sliced fresh basil

Freshly ground black pepper

Honey

To make the crostini, slice the bread at an angle. Position the oven rack 6 inches from broiler and preheat the broiler. Brush each bread slice on both sides with olive oil, arrange in a single layer on a baking sheet, and broil until lightly browned on each side, flipping halfway, 5 to 7 minutes total. Watch carefully to make sure they don’t burn. Let cool.

To make the Grape, Goat Cheese & Thyme Bruschetta, preheat the oven to 425°F. On a baking sheet, toss the grapes with the olive oil, fresh thyme leaves, and a sprinkle of salt and pepper. Roast until the grapes have softened, about 20 minutes, and let cool slightly. Spread the goat cheese onto the crostini, then top with the roasted grapes. Garnish with fresh thyme leaves.

To make the Red Pepper & Goat Cheese Bruschetta, slice the peppers into ¼-inch-wide strips. Spread the crostini with goat cheese, top with red pepper strips, and garnish with basil, freshly ground black pepper, and sea salt.

To make the Peach, Ricotta & Basil Bruschetta, spread a layer of ricotta on each crostini. Place a peach slice on top of each crostini, then top with basil leaves, fresh black pepper, and a drizzle of honey.

BREAD ALTERNATIVES If you cannot locate clean bread, consider using water crackers or thinly sliced large radishes, like watermelon radishes, for the “crostini.”