Brat Bruschetta

It’s recipe swap time again, and this time around the theme is appetizers/tailgating recipes. I submitted a recipe for white pizza dip, and in turn received this one. A Taste of Home Cooking organizes the recipe swap each time. To see all the recipe’s, click here.

I have to admit, I was a little scared when I received this recipe. Brats + bruschetta? To me the two just don’t go together. I changed this recipe up a little from the original and was pleasantly surprised with the results. It won’t replace true bruschetta in my heart, but it wasn’t too bad. If you are a fan of brats, this recipe would be appealing to you.

Brat Bruschetta

Source: Adapted from Cheese Curd In Paradise

 

2 beer brats, casing removed and crumbled

1/4 cup yellow onion, diced

1/2 cup low fat onion and chive cream cheese, softened

1/4 cup shredded cheddar

1 1/4 teaspoon spicy brown mustard

2/3 cup petite diced tomatoes, drained

1/2 teaspoon black pepper

sliced crusty bread

Saute brats and onion together over medium heat, breaking brats up into small pieces as they cook. When brats are browning and fully cooked, add diced tomatoes, and simmer for about 2-3 minutes.

In a small bowl, combine cream cheese, cheddar cheese, mustard, and black pepper. Warm bread in oven, and slice into small pieces.  Top bread with about 1 tablespoon of cream cheese mixture. Top this with small amount of brat mixture. Serve immediately.