bruschetta -- viva italiano.
(1 rating)
The Italian's do know how to "Set the Table". They give us a myriad of Palatable Pleaser's. 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".
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(1 rating)
yield
30 to 40 pieces
prep time
15 Min
cook time
25 Min
Ingredients For bruschetta -- viva italiano.
- BREAD PREPARATION
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1loaf italian bread or pane bread or french bread baguette
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1/3 to 1/2 cextra virgin olive oil
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1 tspgarlic powder (not salt)
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1 tsponion powder (not salt)
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1 Tbspitalian seasoning dry (sparce sprinkling)
- THE VEGGIES AND SUCH TO TOP -- TO BE SPREAD THINLY
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1/2 csun dried tomatoes (jarred or vacuum pouch)
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1 canripe olives sliced 6 or 7 oz. drained
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3 sliceonion your choice minced fine
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1/2 tspcapers rinsed (optional)
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1 tspvinegar malt or cider
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2 tspextra virgin olive oil added to ingredients
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a pinch of salt
- CHEESE TO TOP
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1 to 2 c5 cheese italian, parmesan, romano or combination of all shredded
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2 tspextra virgin olive oil sprinked on top
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just a pinch of salt
How To Make bruschetta -- viva italiano.
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1Slice 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.
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2Mix 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).
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3Sprinkle on the 1 tablespoon of Italian Seasoning, sparsely
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4Place 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.
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5Prepare the Topping and the Veggie Paste Thusly: I mince all of the Veggie Toppings except cheese in my Mini Food processor in small batches.
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6I 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.
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7Chop Tomatoes. Ripe Olives and Onion and Capers (Optional)to a fine mince and thick paste. Do not puree.
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8Add 2 teaspoon Extra Virgin Olive Oil, 1 teaspoon vinegar and a pinch of salt and combine with the paste
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9Spread paste on toasted bread thinly, and top with shredded cheese, a pinch of salt and drizzle with Olive Oil.
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10Place in 350 degree oven to melt cheese(10 to 15 minutes). Or you could place under broiler if you watch it closely.
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11Allow 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.
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12Pour a glass of wine or your favorite drink and enjoy. My pick would be Chianti Wine.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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