Maynards Wine Blog

Recipe: Barrio Bruschetta

Did you hear that we have expanded our Happy Hour at Maynards Market? Join us every day from 4-8pm for Tucson’s most sophisticated Happy Hour! One of the highlights of our menu is the seasonally inspired Barrio Bruschetta. This dish celebrates summer ingredients and showcases the award-winning bread from our local partner, Don Guerra of Barrio Bread. Plan to join us the next time you are downtown and until then, try this recipe at home!

Barrio Bruschetta (serves 6)

  • 12 slices baguette bread
  • 1 cup boursin cheese
  • 3 peaches (pitted and sliced)
  • ¼ cup bourbon burnt honey (recipe below)
  • 4 oz proscuitto, sliced very thin
  • 1 piece horseradish
  • 2 cups arugula
  • a squeeze of fresh lemon
  • 1 tsp olive oil

Grill or toast the bread, spread the boursin cheese on the top of the bread, place the sliced peaches on the cheese and drizzle the burnt honey on the peaches, top with the sliced prosciutto. Grate the fresh horseradish (more or less depending on how spicy you want it)on the prosciutto then set aside.

In a bowl add the arugula and lightly toss with the lemon juice and olive oil. Place on top of the finished bruschetta and serve.

Bourbon Burnt Honey

  • 1 cup Honey
  • 1 tbs Butter
  • 1/2 cup water
  • 1/4 cup bourbon

In a medium sized pot add the honey and boil until a dark amber color and remove from the heat. About 10 minutes. Add the remaining ingredients and stir to combine. Being careful because the honey is very hot and will boil up when the liquid is added. Once combined strain and keep at room temperature until ready to use.