Do YOU HAVE A DELICIOUS RECIPE FOR BRUSCETTA?!


Question: Bruscetta recipe
Fresh Tomatoes cut into small pieces
1/2 tsp sugar
1/2 tsp Basil
1/2 tsp Rosemary
Vidalia Sweet Onions chopped
1/4 tsp Thyme
Fresh Garlic Clove or 1/2 tsp granulated garlic
Orgeno(optional)
Italian Bread or French Baguette sliced
2 tbsp Olive Oil in a bowl
Parmesan Cheese
Romano Cheese

Directions
Cut up tomatoes very small.& add sugar
Chop herbs very small.
Add all herbs to taste
Warm saute pan with a teaspoon or so of olive oil.
Add onions and heat for about 5 minutes
Add tomatoe and herbs to warmed pan of onions
Warm for a few minutes (tomatoes and herbs & onions )
Toast sliced bread.
Using pastry brush paint toasted bread with olive oil
Spoon tomato mixture onto toasted bread
Top with Cheese.
Serve immediately


Answers: Bruscetta recipe
Fresh Tomatoes cut into small pieces
1/2 tsp sugar
1/2 tsp Basil
1/2 tsp Rosemary
Vidalia Sweet Onions chopped
1/4 tsp Thyme
Fresh Garlic Clove or 1/2 tsp granulated garlic
Orgeno(optional)
Italian Bread or French Baguette sliced
2 tbsp Olive Oil in a bowl
Parmesan Cheese
Romano Cheese

Directions
Cut up tomatoes very small.& add sugar
Chop herbs very small.
Add all herbs to taste
Warm saute pan with a teaspoon or so of olive oil.
Add onions and heat for about 5 minutes
Add tomatoe and herbs to warmed pan of onions
Warm for a few minutes (tomatoes and herbs & onions )
Toast sliced bread.
Using pastry brush paint toasted bread with olive oil
Spoon tomato mixture onto toasted bread
Top with Cheese.
Serve immediately

I hope this helps...
i love bruscetta too!

Bruschetta is one of the simplest things in the world to make, and can be very satisfying.

i usually make mines savory.

Plain:
1 loaf crusty Italian bread or baguette, sliced 1/2-inch thick
3 garlic cloves, peeled
Extra-virgin olive oil
Sea salt

Toast the bread until golden; rub each slice of toast with the garlic immediately upon removing it from the oven. Drizzle each slice with the extra virgin olive oil and a pinch of sea salt.



Tomato, Mozzarella and Basil Bruschetta (you can skip the mozzarella if you don't like cheese)
1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

Here is a nice Recipe:


Ingredients (serves 4)

* 8 thick slices day-old wood-fired bread
* 1 garlic clove, peeled, halved
* 2 tablespoons extra virgin olive oil
* 4 ripe tomatoes, diced
* 1/2 cup basil leaves, shredded

Method

1. Preheat grill on medium-high heat. Grill both sides of bread slices until toasted. While hot, rub 1 side of each slice with cut garlic. Drizzle each with 1 teaspoon of oil.
2. Spoon tomatoes onto bread. Sprinkle with basil. Season with salt and pepper. Serve immediately.

Notes & tips

* Variation: Try adding finely diced red or green onion to tomato.

Enjoy!!!

First of all, it's spelled "bruschetta", and pronounced "broo-sket-ta".

Here's the authentic (and delicious) basic Italian recipe:

BASIC BRUSCHETTA
- Italian bread, cut into slices about ?” to 1” thick
- garlic cloves, peeled
- olive oil (if possible, the best Italian extra virgin olive oil you can find/afford)
- salt

Toast the slices of bread on both sides either under the broiler in the oven or over a flame (if you have a gas stove), or over coals if you’re having a barbecue, until golden brown... or, if worse comes to worst, use a toaster.
While the slices are still hot/warm, cut the end off a peeled garlic clove and, with the freshly cut end, rub the clove over the entire surface of the bread – but just on one side.
Drizzle the bruschetta with olive oil and sprinkle with salt.
That’s it.

Bruschetta can also have various toppings, to be added after the garlic but before the oil.

TOMATO BRUSCHETTA
Top the slices of bruschetta, after toasting and rubbing with garlic, with a generous topping of diced ripe tomatoes. Drizzle with olive oil and sprinkle with salt. This topping is best added at the last minute, just before eating, otherwise the bread will get soggy.

OLIVE PATé BRUSCHETTA
If you can find dark olive paté, this is a great topping, too. Spread not too thickly over the bruschetta, after the garlic. Very little (if any) oil is needed on top, and no salt.

Other toppings include finely chopped olives, artichoke paté, and others.





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