Basic Bruschetta With A Twist Food

BRUSCHETTA

Steps:

• For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don't brown it), about 1 minute.
• Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.
• Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.
• To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don't walk away and keep and eye on them they'll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

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.

BRUSCHETTA WITH A TWIST

Steps:

• Pre-heat oven broiler.
• In a small bowl combine garlic, olive oil and salt. Set aside.
• Slice baguette into 1/2-inch (1.5 cm) thick slices. Brush baguette slices with garlic oil and place on cookie sheet. Toast in broiler about 1-2 minutes on each side until golden brown. Remove from broiler. Bread should be crisp on the outside, but still soft in the centre. On each slice of bread place about 1 tbsp (15 mL) chicken breast and 3 grape halves, then top with 2 tbsp (25 mL) grated cheese.
• Place cookie sheet about 8 inches away from broiler and broil for 2-3 minutes until cheese is melted and bubbly. Place on serving platter and sprinkle with snipped chives and pepper. Makes 24 pieces.

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

BASIC BRUSCHETTA

Steps:

• Prepare a medium-hot charcoal fire.
• Cut the middle portion of the round loaf into 6 long slices, each one almost an inch thick. Cut these slices in half, making half-slices that are roughly 3x3x1 inches.
• When fire is ready, place the 12 slices over it in a single layer. Cook, turning once, until the outsides of the bread are golden brown (with grill marks, if possible). This should take about 2 minutes per side-but check frequently to make sure the bread isn't burning.
• When the bread slices are done, rub the edges of each one, on both sides, with a cut clove of garlic-lightly or heavily, depending on your garlic preference. Place the slices on a large platter in a single layer. Sprinkle each slice with 2 teaspoons of olive oil, breaking the surface of the bread lightly with a spoon to let the oil soak in. Season with salt and pepper. Turn the slices over and repeat the procedure. Let the slices sit in the olive oil for 10-15 minutes. Serve as is for simple bruschetta.

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

BASIC BRUSCHETTA WITH A TWIST

Steps:

• Split the garlic, and rub it into the bread slices. If the bread is soft in the middle rub the garlic into the crust edges.
• Spoon most of the olive oil into a pan set at medium high heat. Grill the bread until brown, turn, add the rest of the olive oil, and brown. Do not let the bread dry out. Serve immediately.