Classic Italian Bruschetta With Fresh Herbs Food

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.

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.

CLASSIC ITALIAN BRUSCHETTA WITH FRESH HERBS

Steps:

• Combine tomatoes and 1/2 cup fresh basil in a colander, sprinkle with salt and toss to coat; let drain 1 hour.
• Preheat oven to 375°F
• In a large bowl combine the drained tomato/basil mixture with the minced garlic, 1/4 cup olive oil, remaining 1/4 fresh basil, oregano and thyme.
• Let stand at room temperature 15 to 20 minutes to allow flavors to blend.
• During this time brush French bread slices lightly with the remaining olive oil.
• Toast "lightly" in the oven (just a few minutes).
• Pull out and place a small amount of tomato mixture on top of the lightly toasted French bread slices.
• Top each piece with a small amount of Mozzarella.
• Toast in the oven until cheese has melted and its golden brown.
• Serve and enjoy.

FOCACCIA WITH FRESH HERBS

Steps:

• Sprinkle yeast and sugar into 1/2 cup of the water - do not stir.
• Let stand 10 minutes or until the surface becomes bubbly.
• In large bowl, combine flour and table salt.
• Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
• Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water - dough will be soft and slightly sticky.
• Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary.
• If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6.
• When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth.
• Let rise in a warm place- about 80-85 degrees - until doubled in bulk, for 1 hour.
• Turn onto lightly floured surface. Knead gently several times.
• Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet). Press indentations into the surface of the dough with fingers to make "dimples." Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425°F.
• In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
• Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
• Bake 15 minutes, reduce heat to 400°F.
• Bake 5 minutes more, or until golden brown.
• Let cool and cut into wedges.

BRUSCHETTA WITH WHITE BEANS, TOMATOES, AND FRESH HERBS

Steps:

• For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
• Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
• For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
• Cut the garlic in half and rub generously over one side of each slice.
• Brush the olive oil over each side as well.
• To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.

ITALIAN BRUSCHETTA WITH HERBED MOZZARELLA & GARLIC TOMATOES

Steps:

• In a large grill pan, heat 2 tablespoons of olive oil.
• When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
• Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
• Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan).
• Set golden brown garlic aside.
• In a small bowl, mix all the herbs together.
• Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
• Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
• When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
• Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
• Quickly (before the melted cheese hardens), scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.).
• Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
• Serve immediately.

THE REAL ITALIAN BRUSCHETTA

Steps:

• chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
• add red wine vinegar and oil, and salt/pepper and mix well.
• let sit.
• meanwhile grill/ or broil bread until just toasted.
• serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.

SPAGHETTI WITH FRESH HERBS

Steps:

• Bring a large saucepan of water to the boil.
• Add salt and spaghetti.
• Cook for 12-14 minutes.
• In the meantime, prepare the sauce: First, remove any thick or woody stems from the herbs and discard.
• Chop herbs finely- you should end up with about 3/4 cup of chopped herbs (a little more or less won't matter).
• Heat olive oil in a medium saucepan over a medium heat.
• Add garlic and cook until just beginning to colour.
• Remove saucepan from heat immediately.
• With the saucepan off the heat, add cream, butter, lemon rind and juice, herbs, salt and pepper and stir to mix well.
• When the spaghetti is cooked to your liking, drain it well then add the drained spaghetti to the saucepan (the one with the sauce in it).
• Return this saucepan to a low-medium heat and toss with two forks to combine the spaghetti with the sauce.
• Cook gently for a minute or two until the sauce begins to thicken and most, but not all, of it has been taken up by the spaghetti.
• Serve in bowls, drizzling over any remaining sauce.
• Top with parmesan cheese.
• Serve immediately.
• Serve as is or with a crisp green salad and a nice cold glass of dry white wine!