How do you make that bread that is like garlic brad. think it is called brashetta.?!
Answers: Please excuse my spelling. do you use fetta cheese? I have fetta what kind of crispy bread can I make with that to serve with pasta?
Bruschetta is a piece of bread covered with a chopped tomato, herb, sometimes onion mixture.
Feta cheese isn't usually used with garlic break, i don't think. When I make garlic bread this is what I do:
~Preheat your oven to 450 degrees farenheit
~Take a loaf of french bread (regular if Iyou don't have it) and cut into slices
~ lightly butter each slice. Place them on a cookie sheet.
~ Sprinkle each slice with a little seasoning salt, plenty of garlic powder, and a little parsley if you have it. (You can also add some black pepper if you want.)
~ Drizzle olive oil over the slices.
~ Top with a little shredded parmesan. (you could try your feta, I'm not sure how it will taste.)
~ Bake for about 8-10 minutes, but watch it! It just needs to be browned, it depends on your oven!
I hope that helped.
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.
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Here's one with Feta
ngredients
8 slices French bread , large
2 teaspoons extra-virgin olive oil
2 cloves garlic , coarsely crushed
nonstick cooking spray
2 plum tomatoes , finely chopped
1/3 cup fresh basil , chopped
4 ounces feta cheese , crumbled
salt & freshly ground black pepper
Directions
1Preheat oven to 500 degrees F.
2Brush bread with oil.
3Rub soft side with garlic.
4Arrange bread in one layer on a baking sheet coated with cooking spray.
5Bake at 500F until bread is lightly toasted, about 3-5 minutes.
6In a bowl, combine tomatoes, basil, and feta cheese.
7Divide mixture and spoon onto each slice of toasted bread.
8Sprinkle with salt and pepper and serve warm.
Bruschetta is a traditional Italian appetizer. You take a loaf of crusty Italian bread and slice it about 1" thick on a diagonal. Lay them flat on a cookie sheet, and brush or drizzle lightly with oilive oil, then bake in a 400 degree oven until it gets golden brown. When it comes out of the oven, take a peeled clove of garlic, and rub it on the top of the toast. The garlic almost melts into the bread.
Then make your topping, which is mostly seeded, then chopped fresh, ripe tomatoes, fresh basil, olive oil, a touch or vinegar, and salt. Put on top of the toast right before eating.
Here's an easier way.
It's called Bruschetta.
All the answers thus far are good directions. The bread is the basis, and many toppings can be used depending on personal taste. I usually just use sliced tomatoes, fresh basil, mozzarella cheese, and olives. The cheese is essential, though, as far as I'm concerned. You could add onion, artichoke, mushrooms, bacon, any number of things...its up to you!
EASY BRASHETTA
1 (1 pound) loaf French bread or baguette, cut into serving slices
1/2 cup KRAFT Italian Dressing
1/2 cup KRAFT 100% Grated Parmesan Cheese
2 large tomatoes, chopped
2 green onions, chopped
Preheat broiler. Place bread slices on rack of broiler pan. Broil, 4 to 6 inches from heat, 2 minutes on each side or until golden brown on both sides. Mix dressing and cheese. Reserve 1/4 cup of the dressing mixture. Spread remaining dressing mixture onto one side of the toasted bread slices. Broil, dressing side up, an additional 1 to 2 minutes or until golden brown. Toss tomatoes and onions with the reserved 1/4 cup dressing mixture; spoon evenly over bread slices.
OLIVE GARDEN'S BRASHETTA
3 firm roma tomatoes, finely diced (about 1 ? cups)
? teaspoon salt
1 tablespoon minced fresh basil
2 teaspoons minced garlic
1 tablespoon grated Parmesan cheese
2 teaspoons diced marinated sun-dried tomatoes
pinch dried parsley flakes
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
9-10 slices ciabatta bread (or Italian bread)
Toss diced tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450 degrees. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple of pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp. Pour tomato mixture into a serving dish (strain off the liquid), and serve it up alongside the toasted bread slices.
Bruschetta Appetizer
2 tablespoons olive oil
4 tomatoes, seeded and chopped
3 tablespoons chopped fresh basil leaves
2 cloves garlic, peeled and chopped
1/2 (8 ounce) package cream cheese, softened
1 (4 ounce) package herb and garlic feta, crumbled
1 (1 pound) loaf sourdough bread, thickly sliced
1 (8 ounce) package shredded mozzarella cheese
Heat the olive oil in a medium saucepan over medium heat. Mix in tomatoes, fresh basil leaves and garlic. Cook and stir until heated and slightly tender, about 5 minutes. In a small bowl, blend cream cheese with herb and garlic feta. In a toaster or an oven heated to 350 degrees F (175 degrees C), lightly toast the sourdough bread slices. Spread toasted bread slices with the cream cheese blend. Top with tomato mixture. Sprinkle with desired amount of mozzarella cheese.
nfd?