Bruschettarustica Food

BRUSCHETTA RUSTICA

Steps:

• In a bowl, combine tomatoes, onions, and rosemary. Season to taste with salt and pepper.
• Grill or toast both sides of the bread until golden brown. Rub each slice with garlic, brush with remaining olive oil, and sprinkle with salt and pepper. Arrange the tomatoes evenly on top o the toast and garnish with rosemary.

ITALIAN-STYLE BRUSCHETTA

Steps:

• Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
• Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

BRUSCHETTA

Steps:

• Blanch the tomatoes in a pan of boiling water just enough so the skin can be easily peeled off.
• Chop up very finely the red onion, and garlic.
• Chop up finely the fresh basil.
• Peel the tomatoes and chop up into chunks.
• In a bowl place a splash of olive oil, the tomatoes, the garlic, onion and basil. Mix through gently.
• Cover with gladwrap and place in the fridge for up to an hour, this allows the flavours to come together.
• Lightly toast the Italian bread.
• Brush the bread with olive oil and place the bruschetta mix on top of each slice.
• Add the shaved parmesan on top.
• Serve immediately.

BRUSCHETTA

Steps:

• Grill or toast bread on both sides.
• Sauté garlic in oil over a medium heat for a couple minutes, taking care not to let the garlic brown.
• Brush one side of each piece of bread with the garlic oil.
• Place a layer of tomatoes over the oil on the bread.
• Sprinkle with cheese, and then basil.
• Bake in a preheated 400°F oven for 8-10 minutes, and then place under broiler for another 1-2 minutes.

BRUSCHETTA

Steps:

• Combine the tomatoes, olive oil, balsamic vinegar and chopped basil.
• Sprinkle with a pinch of salt set aside.
• Toast the bread on one side.
• Rub the toasted side with the peeled clove of garlic.
• Top the same side with tomato mixture and garnish with the extra chopped basil.
• Serve immediately.

BRUSCHETTA

Steps:

• Under broiler, toast bread on both sides until brown.
• Rub one side of hot toast with cut side of garlic.
• While bread is toasting, heat oil in non stick fry pan over medium heat.
• Add onion and cook, stirring until tender.
• Add tomato, oregano and pepper.
• Stir to mix.
• Spoon tomato mixture over garlic side of toast and sprinkle with Parmesan cheese, then broil for 1 minute.
• Serve immediately.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.