Question:
Bruschetta
Mediterranean Bruschetta
Mediterranean seasonings are added to this traditional tomato based bruschetta for an exotic twist.
2 large tomatoes -- chopped
2 whole green onions -- chopped
1/2 cup greek salad dressing
1 Tablespoon fresh cilantro
1 Tablespoon fresh chives
1 Tablespoon fresh oregano
1 Tablespoon fresh marjoram
1 whole baguette -- halved lengthwise
In a bowl combine tomatoes, green onions, dressing, and minced herbs. Mix well.
Place bread on a baking sheet, cut side up. Toast under pre-heated broiler.
Spread tomato mixture over toasted bread and broil 3-5 minutes or until heated through.
Cut crosswise into 2 inch pieces and serve.
Caramelized Onion & Tomato Bruschetta
Caramelized Onion & Tomato Bruschetta:
1 French baguette, cut into 1/2" diagonal pieces
2 Tablespoons olive oil
2 Tablespoons olive oil
1 large Spanish onion, very thinly sliced
3 Tablespoons brown sugar
2 cups tomatoes, chopped
1/4 cup fresh parsley
Kosher salt and pepper to taste
1/2 cup parmesan cheese, freshly grated
Preheat the oven to 350 degrees. Brush the bread slices with the olive oil, place on a baking sheet and bake until very lightly toasted, about 6-8 minutes. Remove from the oven and set aside.
Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil over high heat. Add the onion, reduce heat and cook, stirring often, for 5 minutes until the onions are translucent. Add the brown sugar and continue cooking, stirring occasionally, for 15 minutes more until the onions are golden and most of the liquid from the onions has evaporated.
Remove from the heat and cool slightly.
In a medium bowl, combine the tomatoes and parsley. Evenly divide the onion mixture among the toasted bread slices.
Top each with a small amount of the tomato mixture and sprinkle with salt, pepper and a little Parmesan cheese.
Just before serving, turn on the broiler and broil the Bruschetta to heat through and slightly melt the cheese.
Red Pepper Bruschetta
Red Pepper Bruschetta
8 slices french bread -- 3/4" thick
1/4 cup extra virgin olive oil
1 clove garlic -- cut in half
8 slices fontina cheese
3 sweet red peppers -- roasted, peeled & diced
salt and pepper -- to taste
1/4 cup fresh basil -- chopped
Arrange slices of bread on a baking sheet in a single layer. Broil or grill until lightly browned - watch carefully. Turn and toast the other side. Centers should remain soft.
Brush one side of bread lightly with oil and rub with garlic. Top each slice of bread with a slice of cheese cut to fit.
Meanwhile in a bowl combine remaining oil with roasted red peppers.
Season to taste with salt and pepper. Stir in chopped basil.
Spread this mixture evenly over bread slices.
Just before serving, bake in a preheated 400F oven for 5-10 minutes until thoroughly heated and cheese melts. Cut each slice in half and serve.
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| Sheri Ann Richerson |
