Sunday, 11 March 2012

23. Bruschetta

A quick tangy starter

Bruschetta(pronounced as brusketta) is an easy and popular italian starter. It has acquired local flavours like addition of chillis, soya sauce and a variety of herbs. Some serve bruschetta on semi soft toasted bread, soft bread or crispy bread. Personally, I prefer crispy crunchy bread. Add the chopped vegetables onto the bread slices just before serving or keep it in a separate bowl and let your guests help themselves. Use ciabatta, french loaf or any bread (not sweet bread) with medium slices.



BRUSCHETTA
10 - 12 pieces

10 - 12 slices of bread
2 large tomatoes
1 small onion
10 olives black or green or mixed
1tsp dried herbs or 2tbsps fresh herbs chopped
1/4 tsp salt
1/4 tsp pepper
3tbsps olive oil
extra olive oil for drizzling on the slices
1 clove of garlic, peeled

  1. Drizzle the bread slices with olive oil. Spread it out with a pastry brush. Toast the bread slices for 7-10 minutes or so under a hot grill or broiler.
  2. Chop the tomatoes finely. Make sure you remove the pulp and seeds. Can use that for soup or gravy.
  3. Chop the onion finely.
  4. Chop the olives. 
  5. Mix the tomatoes, onions, olives and herbs in a serving bowl. Add the pepper and olive oil. Mix well. Add the salt just before serving otherwise the salad will become watery.
  6. Rub the garlic on each slice. Top with the chopped vegetables and serve immediately.
Tips:
  • Add chopped green chilli for a different taste. 
  • Boiled red kidney beans can be added.
  • Can add tiny cubes of cheese-- feta, parmesan, cheddar etc.
  • Tastes good with fresh basil or oregano.
  • Toast the bread on a hot pan if you don't want to use the broiler or grill.
  • An excellent accompaniment to a plain soup.

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Thank you for stopping by. Your comments are valuable to me.

Sunday, 11 March 2012

23. Bruschetta

A quick tangy starter

Bruschetta(pronounced as brusketta) is an easy and popular italian starter. It has acquired local flavours like addition of chillis, soya sauce and a variety of herbs. Some serve bruschetta on semi soft toasted bread, soft bread or crispy bread. Personally, I prefer crispy crunchy bread. Add the chopped vegetables onto the bread slices just before serving or keep it in a separate bowl and let your guests help themselves. Use ciabatta, french loaf or any bread (not sweet bread) with medium slices.



BRUSCHETTA
10 - 12 pieces

10 - 12 slices of bread
2 large tomatoes
1 small onion
10 olives black or green or mixed
1tsp dried herbs or 2tbsps fresh herbs chopped
1/4 tsp salt
1/4 tsp pepper
3tbsps olive oil
extra olive oil for drizzling on the slices
1 clove of garlic, peeled

  1. Drizzle the bread slices with olive oil. Spread it out with a pastry brush. Toast the bread slices for 7-10 minutes or so under a hot grill or broiler.
  2. Chop the tomatoes finely. Make sure you remove the pulp and seeds. Can use that for soup or gravy.
  3. Chop the onion finely.
  4. Chop the olives. 
  5. Mix the tomatoes, onions, olives and herbs in a serving bowl. Add the pepper and olive oil. Mix well. Add the salt just before serving otherwise the salad will become watery.
  6. Rub the garlic on each slice. Top with the chopped vegetables and serve immediately.
Tips:
  • Add chopped green chilli for a different taste. 
  • Boiled red kidney beans can be added.
  • Can add tiny cubes of cheese-- feta, parmesan, cheddar etc.
  • Tastes good with fresh basil or oregano.
  • Toast the bread on a hot pan if you don't want to use the broiler or grill.
  • An excellent accompaniment to a plain soup.

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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.