Bubble Room Bruschetta ::: Bruschetta, Rethought

The Food Matter’s Project recipe this week is Bruschetta, Rethought chosen by Chef Laura at Home.

And while this probably doesn’t technically fit any Italian’s “definition” of bruschetta, it is exactly what we needed to accompany our Mother’s day dinner of fresh clams in a sausage and white wine butter sauce.

::: fresh clams from the farmer’s market in Ft Myers cooked in sausage, onion, and white wine butter sauce :::

Bubble Room Bruschetta is my take on Bubble Room Bread. If you have ever been to the Bubble Room in Captiva Florida then you know what heaven I am speaking of. You may have been to the one in Orlando years ago or the one in St Augustine before they closed. Either way, if you have had it you are going to want make this recipe ASAP!


Bubble Room Bruschetta

Adapted from Chica and Jo

  • Italian bread
  • 1/4 cup butter, softened
  • 1 tablespoon crumbled blue cheese
  • 3 tablespoons light mayonnaise
  • 1 and a 1/2 cup grated Parmesan cheese, divided
  • 2 teaspoons of garlic powder
  • 1/2 teaspoon ground pepper
  • paprika
  • chopped parsley for garnish

Pre-heat the oven to 400 degrees F, to prepare for broiling on high.

Slice bread into small bruschetta sized circles.  Mix butter, blue cheese, mayo, garlic powder, pepper, and 1 cup of the Parmesan together in a bowl.  {I put it all on “stir” in my stand mixer for 2 minutes.}


Spread mixture on each piece of bread. You can make it pretty thick.  {YUM!} Sprinkle remaining 1/2 cup Parmesan cheese on top. Then sprinkle paprika and parsley (as much as you like) on each slice for color and flavor.


Broil until bruschetta reaches the level of crispy you like, we broiled it for about 4-5 minutes.

Hope you had a fantastic Mother’s Day weekend!

::: rainbow in miami after a storm last week :::

::: keelymarie :::

17 Replies to “Bubble Room Bruschetta ::: Bruschetta, Rethought”

    1. Thanks Maria! the clams are so easy. Purchasing and keeping them alive is key. I did these with spicy sausage, onions, garlic a butter sautéed. Then added 3/4 cup white wine and a cup of water brought to a boil. Throw the clams in and cook them with a lid on for 10 min or so, or until they all open and are your desired “non chewiness.”

    1. nice! we had a little pasta on the side too. not the healthiest meal i’ve ever cooked. AND we have more clams we have to eat tonight, i am going to be sooooo clammed out.

  1. I think that goes perfectly with clams! I can’t wait to give this a try- never been to this place, but how they make their bread topping is delicious. Thanks for the recipe!

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