Tuscan Tomato Bruschetta Food

TUSCAN FETTUNTA AND LE BRUSCHETTE: TUSCAN TOASTED BREAD AND BRUSCHETTA

Steps:

• For the Tuscan fettunta: Rub each slice of bread with 1/2 a garlic clove. Drizzle the bread with olive oil and sprinkle with salt.
• For the cannellini bruschetta: Rub a garlic clove over each slice of bread. Mash half the beans and generously spread the cannellini beans on each slice of bread. Drizzle with olive oil and sprinkle with salt.
• For the avocado bruschetta: Rub each slice of bread with 1/2 a garlic clove. Divide and spread the avocado on each slice of bread. Drizzle with olive oil and sprinkle with salt.

TUSCAN BRUSCHETTA

Steps:

• Combine diced Roma tomatoes (use as many as necessary depending on size) with white and green onions, and minced garlic in a clear, resealable tupperware container and mix thoroughly.
• Add White Balsamic Vinagrette to taste (normally I watch the sides of the container until the vinagrette comes up 1/3 of the mixture).
• Add Roasted Garlic oil also to taste (1/4 cup works for me).
• Stir ingredients with a wooden spoon until evenly and thoroughly mixed.
• Seal and refrigerate for several hours or overnight (the longer it sits the more the flavours of the oil and vinagrette will be absorbed). Should be served the next day for best taste.
• Prior to serving: slice baguette diagonally (for larger pieces) into1/2" - 1" slices and toast to desired doneness in the oven (I have a double oven with a smaller top oven that has a toast setting, one toast cycle - 3 minutes - normally does the trick but I always watch it so the small pieces don't burn).
• Place toasted bread slices on a plate and take the remaining peeled whole garlic cloves and rub them gently but quickly on one side of each of the slices. You can also pour a small amount of the garlic oil on a plate and brush it lightly on the slices but I find the rubbing gives the same flavour without sogging up the bread.
• Remove bruschetta mixture from fridge and give it a quick stir (and taste!). Add feta cheese to taste.
• I prefer to use a rounded plastic spoon to scoop and drain mixture then place onto bread slices immediately before serving.
• Garnish with oregano and basil.
• Tip: I find most people's complaints about bruschetta is soggyness. The ways I prevent this is with slightly thicker toasted slices of italian bread (holds up better under the weight of the mixture and juices sit on top longer instead of soaking in in seconds), lower-moisture Roma tomatoes, less liquid added and only adding the mixture to the bread slices right before serving.

TUSCAN TOMATO BRUSCHETTA

Steps:

• •Brush extra virgin olive oil onto both sides of bread slices. Grill or toast under the broiler until golden brown on both sides.
• •In a bowl combine remaining ingredients, except cheese, stir to combine. Spoon the tomato mixture onto the toasted bread.
• •Sprinkle with Parmesan cheese and broil for 1 minuite to melt the cheese. Serve immediately.

CILANTRO TOMATO BRUSCHETTA

Steps:

• Place bread on ungreased baking sheet; brush with 1/4 cup oil.
• Bake at 325 for 10-12 minutes or until golden brown.
• Meanwhile, in small bowl, whisk vinegar and remaining oil.
• Stir in tomatoes, onion, cilantro, salt and pepper.
• Spoon about 1 tablespoon onto each slice of bread.
• Sprinkle with cheese.
• Serve immediately.

TUSCAN TUNA BRUSCHETTA

Steps:

• Flake the tuna with a fork into a bowl, and stir in the onion, parsley, lemon juice, olive oil, thyme and pepper.
• In a separate bowl mix the hummus and sun-dried tomatoes together. Heat the broiler.
• Arrange the bread slices in a single layer on a cookie sheets. Broil 1 to 3 minutes on each side, or until lightly toasted.
• Top each toast with a layer of the hummus mixture and a small mound of the tuna mixture.
• Nutritional Information Per Serving: Calories 170; Total fat 7g; Saturated fat 1g; Cholesterol 5mg; Sodium 360mg; Carbohydrate 18g; Fiber 4g; Protein 10g; Vitamin A 4%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 10%DV *Daily Value.

TOMATO BRUSCHETTA

Steps:

• Brush each slice of bread with oil, a sprinkle of garlic and place on a baking sheet.
• Place under the broiler until just golden.
• Add a slice of tomato and sprinkle with mozzarella and basil.
• Broil until it begins to turn brown.
• Serve and enjoy!