Can you tell me how to make Bruschetta??!


Question: My culinary skills are dilapadated to say the least .......... any help would be appreciated... ;0)

Thanx in advance... :0)

CHEERS


Answers: My culinary skills are dilapadated to say the least .......... any help would be appreciated... ;0)

Thanx in advance... :0)

CHEERS

Bruschetta with Tomato and Basil Recipe
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Wild mushroom bruschetta
The mushrooms in this recipe should have started to soften and taken on a very soft texture when served.
Ingredients
200g/7oz foraged mushrooms, such as blewitts, chanterelles, chicken-of-the-woods, lycoperdon, ceps, morels, russulas, blushers (see note below), etc
slices seeded sourdough bread
2 tbsp good-quality olive oil, plus extra to drizzle
2 cloves garlic
30g/1oz unsalted butter
150ml/5fl oz London Pride, or other similar ale
Maldon sea salt and freshly ground black pepper
3 sprigs flatleaf parsley, roughly chopped



Method
1. Using a small, clean, soft brush, clean any grit or leaf mould off the mushrooms, then break them up into rough pieces. Some mushrooms may need to be cooked a little longer, such as blushers, so keep them separate and throw them into the pan a few seconds before the others.
2. Toast the bread, and keep warm while you cook the mushrooms.
3. In a large, heavy-bottomed frying pan, heat the olive oil and cook the garlic until it's a nice nutty brown.
4. Add the butter and the mushrooms. Toss this all together, then turn the heat up and add the ale. Season with salt and freshly ground black pepper and keep the heat high. When the liquid released by the mushrooms and the ale has reduced and thickened a little, throw in the parsley.
5. Place the toast on plates and scoop the mushrooms on top, dividing the juices between the plates. Drizzle a little olive oil on top and serve with a twist of black pepper.

Note: Some mushrooms, such as blushers (amanita rubescens), have thermo-mobile toxins that break down and become harmless when heated. However, only pick these if you really know what you're doing as they have relatives, including fly agaric - amanita muscaria - that are, at best, psychoactive or, at worst, deadly poisonous and that look similar. The golden rule of mushroom picking is: if you don't know what it is, or are even a little unsure, leave it well alone.

AVOCADO AND TOMATO BRUSCHETTA
Makes: 4
Ingredients
250g baby plum or cherry tomatoes, halved
3 cloves garlic, peeled
4 tbsp extra virgin olive oil
1 avocado, peeled, stoned, diced and sprinkled with lemon juice
1 tbsp sherry vinegar or balsamic vinegar
4 slices of seeded wholemeal bread
1 handful of roquette or other salad leaves
1 tbsp pumpkin seeds (optional)


Method
Preheat the oven to 150°C, gas mark 2. Cut two garlic cloves into matchsticks. Submerge one of these matchsticks into the pulpy part of each tomato half. Place in a non-stick oven dish and sprinkle with 1 tbsp olive oil. Place in the oven and cook for 45 minutes until they're caramelised (check frequently so they don't go too brown), then set aside.
Mix the vinegar with 2 tbsp olive oil and season with salt and freshly ground black pepper. Toast the bread on a griddle pan, rub with garlic and drizzle with the remaining olive oil. Toss the avocado with tomatoes and roquette and divide between the bread. Spoon the dressing over the top, sprinkle with pumpkin seeds and serve.

Get some artisan bread and rub it with a clove of garlic.....drizzle some olive oil and toast it in the oven....

Meanwhile, make a regular salsa or whatever and spoon it on top of your toasted bread. Add a dash of pepper and you'll have bruschetta :o)

Hello!

Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.

===INGREDIENTS:===
Bread, ideally freshly sliced
Garlic
Extravirgin Olive oil
Salt
Beans or tomatoes (optional)
Hot coals, if possible

===PREPARATION:===
You will need 4 six-inch wide slices of Tuscan bread. Toast them, over the coals if possible (though a toaster will work fine if need be) gently rub them with a cut clove of garlic (you don’t want to overwhelm the oil), then drizzle them with good olive oil. Season with salt and pepper to taste, cut the slices in half, and serve.

ENJOY!
GOOD LUCK!

Hi there, this is an authentic Italian recipe, you will need a round Italian loaf from a good delicatessen or a continental bakery, cut thick slices of bread and toast on a hot grill, skillet or if you don't have those just toast till it becomes really crispy , the toppings are really your choice, but i will give you two real classics you will need extra virgin olive oil, rock sea salt , and oregano , drizzle a generous amount of oil and sprinkle salt and oregano on your bruschetta, history lesson = this is the original one, the very next one is rubbing a garlic clove (hard) on the toasted bread , follow by rubbing (hard) a very ripe sun ripened tomato followed by sea salt, oregano , and drizzle with x virgin olive oil, another good topping is marinated eggplant, olive paste, semi dried tomatoes, and the list goes on with things such as pizza toppings buffalo mozzarella , basil leaves ripe tomato slices .sea salt x virgin olive oil, these are the very best but people have come up with different toppings as well , do try these ones first though they are simple but good.





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