I am looking for a good bruschetta recipe. For some reason mine always taste flat.. I know it is easy to make but in my kitchen, the easier it is to make the more trouble I have with it! Thanks.
Mark and Vikki
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1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1 medium tomato, seeds removed and diced
1/2 cup grated Romano cheese or parmesan cheese
1/4 cup finely chopped red onions
2 garlic cloves, crushed
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices
Preheat the broiler.
Place the bread slices on a baking sheet and toast both sides lightly under the broiler.
In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
The edges of the bread will tend to burn if not covered by the artichoke mixture.
Arrange slices in a single layer on the baking sheet.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
"When facing a difficult task, act as though it is impossible to fail. If you're going after Moby Dick, take along the tartar sauce."
I like to grill my own homemade sourdough baguette, then spread with a little pesto, top with chopped tomatoes mixed with chopped red onion and a little lemon juice.
Bruschetta ingredients that I have used are garlic, extra-virgin olive oil, tomatoes, basil and/or oregano, salt and pepper. You could put the tomato mixture on the grilled bread and top with mozzarella and broil for a few seconds.
For the bread, I like to thinly slice ciabatta or focaccia bread (any baguette bread will work) coat lightly with olive oil, salt and pepper and grill. Yum!
Happy Cooking and RVing!
Susan
Life's journey is not to arrive at the grave safely in a well-preserved body, but rather to skid in sideways, totally worn out, shouting "...holy s___...what a ride!"-Unknown
Ahhh! My new favorite appetizer now. Only thing is, I can make a meal off of this darn stuff. I suppose that one day we will conquer making our own Bruschetta. However now, I find that my local grocery store makes the best. Take the small loaf of Italian bread, slice it into small slices. Spread goat cheese on top and broil in oven until browned and cheese is slightly melted. Take a large amount, (never measure, just pour it into pot), of Balsamic Vinegar and pour into saucepan on stovetop. Reduce down.
Take bread out of oven, top with Bruschetta and then pour Balsamic Vinegar over top. Wow! What a feast! Yummy!
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I mix my chopped tomatoes with lots of minced garlic, chopped fresh Basil, and Gorgonzola cheese. Brush the bread with evoo before toasting then top with mixture and run under the broiler briefly. If you want a little zip add some red pepper flakes.
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Most of these recipes aren't bruschetta at all (roasted over coals) but fettunta (oiled slices). A good fettunta recipe that can be made ahead:
If you are looking for something you can make ahead, you may consider this:
Ingredients:
? 2 ounces Cream Cheese
? 2 ounces Blue/Stilton Cheese
? Salt and Pepper to taste
? 12 slices Prosciutto
? 1 Pear ? core and cut in 12 slices (skin on) and resting in water with lemon juice added to prevent browning
? Lemon Juice
? Optional: Crushed Walnuts
1. Mix together cream cheese until well blended.
2. Add Salt and Pepper to taste
3. Place 1 slice of pear on end of Prosciutto slice
4. Add about ½ tablespoon of cheese mixture (to taste)
5. Optional: Add 1 teaspoon walnuts on top of cheese mixture
6. Roll up the Prosciutto lengthwise
7. Cut in half (bite size)
8. Wrap in plastic wrap and chill
9. Add toothpicks and serve
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