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Bruschetta
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Author:
Food Network Fan | | Time: 10 minutes Difficulty: Easy Serving Size: 16 to 20 | Description:
Classic appetizer.
| | Ingredients: | - 1 French baguette, cut into 1/2 inch thick circles
- 8 tomatoes, diced
- 1 cup chopped fresh basil
- 1/2 red onion, minced
- freshly ground black pepper
- 3 cloves garlic minced
- 1/4 cup of olive oil
| | Preparation: | - Preheat oven to 400 degrees F (200 degrees C).
| | Instructions: | - Combine tomato, basil, and red onion and garlic in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet and brush with olive oil on both sides. Place in oven, for 4 minutes at 400 degrees remove turn the slices over and toast an additional 2 minutes on the other side.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Spoon the tomato mixture generously onto each slice, and serve.
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01-09-2008, 04:38 PM
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#2 (permalink)
| | Senior Member
Join Date: Sep 2007 Location: Central PA
Posts: 406
Rep Power: 1  |  Bruschetta
In Italian, "bruschetta" refers to the cooking treatment of the bread.
The term comes from the Italian verb bruciare meaning to toast or burn over hot coals (not fire).
What we have here is a "topping" for a bruschetta recipe, and a classic summer one at that.
Yum!
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Clove
Last edited by Clove; 04-28-2008 at 11:29 AM.
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01-09-2008, 04:44 PM
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#3 (permalink)
| | Administrator
Join Date: Jul 2007
Posts: 3,663
Rep Power: 10 | Either way, it is a favorite when I make it!
__________________  BerryBaby | |
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01-10-2008, 11:32 AM
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#4 (permalink)
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Quote:
Originally Posted by BerryBaby  Either way, it is a favorite when I make it! | As I said, Yum!
However if you go to Italy and ask for "Bruschetta", don't be surprised if it doesn't have this topping on it.
It could have beans, artichokes, sardines or any other variety of toppings.
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Clove | |
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01-10-2008, 11:52 AM
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#5 (permalink)
| | Suzie (Site owner)
Join Date: Jun 2006 Location: West Virginia
Posts: 8,477
Rep Power: 10 | Hey I told them how to do the bread too. What would you suggest I call it? I felt this would be the easiest to identify it if someone is looking for a recipe.
__________________  Suzie
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01-10-2008, 02:40 PM
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#6 (permalink)
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Suzie,
You named it correctly.
All I am trying to point out is that your recipe is for "A" bruschetta, not for "THE" bruschetta.
After you toast or grill the bread, you have bruschetta. Anything you put on it is fine.
I would still call your recipe bruschetta unless you want to get specific and call it "bruschetta con pomodori e cipoli e basilico" - toast with tomato and onion and basil. I think that's too wordy and would suggest you stay with bruschetta.
Maybe even develop other toppings for the toast too.
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Clove | |
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01-10-2008, 04:34 PM
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#7 (permalink)
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Join Date: Nov 2007
Posts: 517
Rep Power: 1 | I have a bruschetta question. Should the bread be warm when this is served? If it comes to room temperature is it a lot like eating cold toast? I'd like to make this for a party but can it hang around for a bit on a buffet table? | |
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01-10-2008, 05:02 PM
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#8 (permalink)
| | Suzie (Site owner)
Join Date: Jun 2006 Location: West Virginia
Posts: 8,477
Rep Power: 10 | I like the bread warm and the toppings cool. It makes a nice contrast against each other as you chew. Personal preference though.
If you have a pizza stone you can heat that and cover it with a tea towel and lay them on that to help keep them warm.
I think you should just eat it the way you like it. 
__________________ Suzie
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01-11-2008, 02:06 PM
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#9 (permalink)
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Join Date: Sep 2007 Location: Central PA
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Quote:
Originally Posted by MayQueen I have a bruschetta question. Should the bread be warm when this is served? If it comes to room temperature is it a lot like eating cold toast? I'd like to make this for a party but can it hang around for a bit on a buffet table? | May,
Are you planning on using the tomato topping?
If so, that will keep the bread moist.
If you have other toppings in mind, may I suggest crostini?
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Clove | |
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04-27-2008, 03:38 PM
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#10 (permalink)
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Join Date: Apr 2008
Posts: 3
Rep Power: 0 | Definitely go for it warm and, like Suzie said, the toppings cold as it enhances the senses....at least for me. | |
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