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".
- loaf italian bread or pane bread or french bread baguette
- 1/3 to 1/2 c
- extra virgin olive oil
- 1 tsp
- garlic powder (not salt)
- 1 tsp
- onion powder (not salt)
- 1 Tbsp
- italian seasoning dry (sparce sprinkling)
- 1/2 c
- sun dried tomatoes (jarred or vacuum pouch)
- 1 can(s)
- ripe olives sliced 6 or 7 oz. drained
- 3 slice
- onion your choice minced fine
- 1/2 tsp
- capers rinsed (optional)
- 1 tsp
- vinegar malt or cider
- 2 tsp
- extra virgin olive oil added to ingredients
- a pinch of salt
- 1 to 2 c
- 5 cheese italian, parmesan, romano or combination of all shredded
- 2 tsp
- extra virgin olive oil sprinked on top
- just a pinch of salt
THE VEGGIES AND SUCH TO TOP -- TO BE SPREAD THINLY
CHEESE TO TOP
How to Make Bruschetta -- Viva Italiano.
- 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.
- 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).
- 3Sprinkle on the 1 tablespoon of Italian Seasoning, sparsely
- 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.
- 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.
- 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.
- 7Chop Tomatoes. Ripe Olives and Onion and Capers (Optional)to a fine mince and thick paste. Do not puree.
- 8Add 2 teaspoon Extra Virgin Olive Oil, 1 teaspoon vinegar and a pinch of salt and combine with the paste
- 9Spread paste on toasted bread thinly, and top with shredded cheese, a pinch of salt and drizzle with Olive Oil.
- 10Place in 350 degree oven to melt cheese(10 to 15 minutes). Or you could place under broiler if you watch it closely.
- 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.
- 12Pour a glass of wine or your favorite drink and enjoy. My pick would be Chianti Wine.