Hail to the French Bruschetta!

Hail to the French! I know that phrase might make some people's blood boil, but, like it or not it is my heritage. I've been researching my family tree for years now and I finally made the connection to the generation that came from France to New France, near Quebec. Very interesting to go back that far (1500's to this date) and learn about the history and day to day living of these brave people. I'm sure one of my next trips may be to France or at least Quebec and the Aroostook, Maine area.

Until then I will create some bruschetta that has a French twist to it. The ingredient that screams French is goat cheese which I learned came from the area my ancestors were from. Goats were brought to the La Rochelle, Poitou, France area by the Moors in the 8th century. The goat cheese adds a buttery flavor to these appetizers. We actually had them as a main course along with a fresh salad! This one is a keeper!

In a large skillet saute the following ingredients on medium heat with about 3 T olive oil to start.

1 clove garlic, minced

1 T onion, minced

4 small portabello mushrooms, diced

4 small tomatoes, diced

1/2 tsp herb de Provence

1 slice of panchetta, cook and crumble beforehand

1 package frozen spinach, defrosted, drained and cut up

salt and pepper to taste

Finishing ingredients:

chevre or goat cheese, enough to top each round.

toasted baguette slices

Lay out toasted bread slices onto sheet pan. Add mounds of above mixture to each and top with goat cheese. Place into broiler on low for a few minutes only to warm through. Bon Appetit!