Bruschetta -- Viva Italiano.
One of my favorite meals is the pairing of Spaghetti or Mostaccioli with Meat Sauce, served at the side of Fried Chicken.
An Antipasto Plate, a bit of Bruschetta and a Glass of Ruffino's Italia Chianti Wine -- And the evening is off to an excellent start. Ciao
The Sun Dried Tomatoes, and their burst of flavor give this Bruschetta Offering the "Wow Factor".
By the way -- Bruschetta is pronounced "Brusketta".
1loaf italian bread or pane bread or french bread baguette
1/3 to 1/2 cextra virgin olive oil
1 tspgarlic powder (not salt)
1 tsponion powder (not salt)
1 Tbspitalian seasoning dry (sparce sprinkling)
THE VEGGIES AND SUCH TO TOP -- TO BE SPREAD THINLY
1/2 csun dried tomatoes (jarred or vacuum pouch)
1 can(s)ripe olives sliced 6 or 7 oz. drained
3 sliceonion your choice minced fine
1/2 tspcapers rinsed (optional)
1 tspvinegar malt or cider
2 tspextra virgin olive oil added to ingredients
·a pinch of salt
CHEESE TO TOP
1 to 2 c5 cheese italian, parmesan, romano or combination of all shredded
2 tspextra virgin olive oil sprinked on top
·just a pinch of salt
How to Make Bruschetta -- Viva Italiano.
- Slice bread in fairly thick slices. A loaf should yield 10 or 12 slices. I lay them out on foil lined pizza tins or cookie sheets. If using the larger Italian Bread or Pane slices I cut slices in quarters after topping and when ready to serve.
- Mix the 1/3 to 1/2 cup extra virgin olive oil with the garlic powder and onion powder. Drizzle or brush this on one side of bread slices. (I use a small basting brush).
- Sprinkle on the 1 tablespoon of Italian Seasoning, sparsely
- Place in 375 degree pre-heated oven and bake until slight to medium brown (15 to 20 minutes, don't over brown). If bottoms are not dry and crispy turn slices over and bake a short time more. The end product should be fairly dry and crispy. Allow to cool slightly.
- Prepare the Topping and the Veggie Paste Thusly: I mince all of the Veggie Toppings except cheese in my Mini Food processor in small batches.
- I used "Bellla Sun Luci" sun dried tomato halves packed in a vacuum sealed pouch. (See picture). You could use sun drie tomatoes packed in oil in jars.
- Chop Tomatoes. Ripe Olives and Onion and Capers (Optional)to a fine mince and thick paste. Do not puree.
- Add 2 teaspoon Extra Virgin Olive Oil, 1 teaspoon vinegar and a pinch of salt and combine with the paste
- Spread paste on toasted bread thinly, and top with shredded cheese, a pinch of salt and drizzle with Olive Oil.
- Place in 350 degree oven to melt cheese(10 to 15 minutes). Or you could place under broiler if you watch it closely.
- Allow to cool slightly or serve at room temperature. Best if not refrigerated, but leftovers are still good if refrigerated. They wont be as crispy though. And could have a slightly tough texture. Allow to return to room temperature to enhance the flavor.
- Pour a glass of wine or your favorite drink and enjoy. My pick would be Chianti Wine.