Cali Schetta Food

HOT DOG BUN BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• Rub the hot dog bun halves with olive oil and sprinkle with salt and pepper. Toast until golden in the oven.
• Smear herbed cheese on each piece of bread. Slice tomatoes thin, and layer on 3 to 4 slices per bread. Sprinkle on basil, mozzarella, salami, Parmesan and red pepper flakes.
• Bake until the cheese is melted and slightly golden, about 8 minutes.

CALI-SCHETTA

Steps:

• In a medium bowl, mix one clove of minced garlic with tomato, avocado, onion, cheese, cilantro, lime juice, salt, pepper & 1 tbs of olive oil.
• Cover and refrigerate for 30 minutes.
• Pre-heat oven to 350 degrees.
• Slice baguette into 1/2 inch slices, on the diagonal.
• Lightly brush both sides of the bread with 2 tbs of the EVOO.
• Toast bread on baking sheet for 4 minutes on each side.
• Rub one side with a clove of garlic.
• Top each slice of bread with 2-3 tbs of avocado mixture and serve immediately.

MOZZARELLA AND ROASTED RED PEPPER BOO-SCHETTA

Steps:

• Heat oven to 400°F with rack in middle.
• Arrange bread slices on a baking sheet and bake until pale golden, 6 to 12 minutes. Rub tops of slices with cut sides of garlic, then brush each bread slice with oil. Season toasts with salt and pepper and transfer to a wire rack to let cool completely.
• Cut mozzarella crosswise into 1/4-inch-thick slices and trim, if necessary, to fit toasts.
• Stir together pesto and mascarpone in a small bowl. If necessary, thin mixture with a little olive oil or water.
• Dollop 1/2 teaspoon pesto mixture in center of each mozzarella-covered toast, then top each dollop with an olive slice to form the "irises" of the "eyeballs." Add 6 to 8 pepper slices for "veins," trimming to fit.
• Serve within 1 hour of making.