Welcome!
This site has no official connection with the Food Network, this is a fan site.
Contact Us
Twitter.com
Forum Information
Members: 2,448
Threads: 11,160
Posts: 54,243
Online: 102
Newest Member: lisha



Go Back   Food Network Fans > Members Area > Recipes > Vegetable Recipes


Tags:

Reply
 
LinkBack Thread Tools Display Modes
Bruschetta
Food Network Fan Food Network Fan is online now
Food Network Fan's Avatar
Join Date: Jul 2006
Location: West Virginia
Posts: 16,428
Blog Entries: 11
Recipes: 14
Rep Power: 10
Food Network Fan will become famous soon enough
Send a message via Yahoo to Food Network Fan
Description:
Classic appetizer.
Other: Ingredients:
Time:
10 minutes
Difficulty:
Easy
Serving Size:
16 to 20
  1. 1 French baguette, cut into 1/2 inch thick circles
  2. 8 tomatoes, diced
  3. 1 cup chopped fresh basil
  4. 1/2 red onion, minced
  5. freshly ground black pepper
  6. 3 cloves garlic minced
  7. 1/4 cup of olive oil
Preparation:
  1. Preheat oven to 400 degrees F (200 degrees C).
Instructions:
  1. Combine tomato, basil, and red onion and garlic in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
  2. 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.
  3. 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.
Reply With Quote
Old 01-09-2008, 05:38 PM   #2 (permalink)
Senior Member
 
Clove's Avatar
 
Join Date: Sep 2007
Location: Central PA
Posts: 425
Blog Entries: 1
Recipes: 19
Rep Power: 3
Clove is on a distinguished road
chef 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!
__________________
Clove

Last edited by Clove; 04-28-2008 at 12:29 PM.
Clove is offline   Reply With Quote
Old 01-09-2008, 05:44 PM   #3 (permalink)
Administrator
 
BerryBaby's Avatar
 
Join Date: Jul 2007
Posts: 6,896
Recipes: 5
Rep Power: 10
BerryBaby is on a distinguished road
Either way, it is a favorite when I make it!
__________________
BerryBaby
Cooking Fanatic!
BerryBaby is offline   Reply With Quote
Old 01-10-2008, 12:32 PM   #4 (permalink)
Senior Member
 
Clove's Avatar
 
Join Date: Sep 2007
Location: Central PA
Posts: 425
Blog Entries: 1
Recipes: 19
Rep Power: 3
Clove is on a distinguished road
chef

Quote:
Originally Posted by BerryBaby View Post
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.
__________________
Clove
Clove is offline   Reply With Quote
Old 01-10-2008, 12:52 PM   #5 (permalink)
Site owner
 
Food Network Fan's Avatar
 
Join Date: Jul 2006
Location: West Virginia
Posts: 16,428
Blog Entries: 11
Recipes: 14
Rep Power: 10
Food Network Fan will become famous soon enough
Send a message via Yahoo to Food Network Fan
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.
__________________
Food Network Fan is online now   Reply With Quote
Old 01-10-2008, 03:40 PM   #6 (permalink)
Senior Member
 
Clove's Avatar
 
Join Date: Sep 2007
Location: Central PA
Posts: 425
Blog Entries: 1
Recipes: 19
Rep Power: 3
Clove is on a distinguished road
chef

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.
__________________
Clove
Clove is offline   Reply With Quote
Old 01-10-2008, 05:34 PM   #7 (permalink)
Senior Member
 
MayQueen's Avatar
 
Join Date: Nov 2007
Posts: 515
Rep Power: 2
MayQueen is on a distinguished road
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?
MayQueen is offline   Reply With Quote
Old 01-10-2008, 06:02 PM   #8 (permalink)
Site owner
 
Food Network Fan's Avatar
 
Join Date: Jul 2006
Location: West Virginia
Posts: 16,428
Blog Entries: 11
Recipes: 14
Rep Power: 10
Food Network Fan will become famous soon enough
Send a message via Yahoo to Food Network Fan
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.
__________________
Food Network Fan is online now   Reply With Quote
Old 01-11-2008, 03:06 PM   #9 (permalink)
Senior Member
 
Clove's Avatar
 
Join Date: Sep 2007
Location: Central PA
Posts: 425
Blog Entries: 1
Recipes: 19
Rep Power: 3
Clove is on a distinguished road
Smile

Quote:
Originally Posted by MayQueen View Post
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?
__________________
Clove
Clove is offline   Reply With Quote
Old 04-27-2008, 04:38 PM   #10 (permalink)
Junior Member
 
Join Date: Apr 2008
Posts: 3
Rep Power: 0
littlemissdiet is on a distinguished road
Definitely go for it warm and, like Suzie said, the toppings cold as it enhances the senses....at least for me.
littlemissdiet is offline   Reply With Quote
Reply

Bookmarks


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -4. The time now is 03:40 PM.


Powered by vBRecipe Version 3.0 White-Projects
Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2009, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.3.1
A vBSkinworks Design
Clicky Web Analytics