Tomato and basil bruschetta
An old history:
Bruschetta, as we know it today, has been around since at least the 1500s when tomatoes were first introduced to Europe from Peru. It is believed that the recipe was first served in central Italy. It is common to toast the bread and then rub garlic onto it. But in my recipe, I like to place the garlic in with the tomato and basil. This is a wonderful starting dish for a several coarse dinner. There are a number of variations on the theme. I personally prefer the simple taste of the bruschetta below, but you can add mozzarella to the top and put under a broiler to melt the cheese. You can also add red pepper, different types of meat (e.g., prosciutto), or even beans. Try out some variations and see what you think. The best is what you like.
Ingredients (serves 6):
- 1 loaf – baguette bread (I like to use my ciabatta bread), cut into thin slices – about 20 or 30 (see photo)
- 4 tablespoons – extra virgin olive oil
- 3 cloves – garlic, minced
- 6 – plum tomatoes, cut into small pieces (see photo)
- ½ cup – fresh basil
- Salt and pepper to taste
Make sure to use ripe plum tomatoes along with fresh basil.
Preheat oven to 375 degrees F. Brush each bread slice with olive oil and place on a baking sheet (tip – use a serrated knife to cut bread with ease). Bake until the bread is golden brown and crunchy (important to cook until hard), at least 15 minutes.
The browned bread
Meanwhile, mix in a bowl the garlic, tomatoes, and basil along with salt and pepper to taste.
Ripened plum tomatoes make a huge difference in taste.
Tomatoes, garlic, and basil.
Once the bread is finished, place a spoonful of the tomato and basil mixture on each slice. There is a variation on this recipe that I really like. When the bread comes out of the oven and is hot, sprinkle it with mozarella cheese before you put the tomatoes on top of the bread. Enjoy!
The tomato and basil bruschetta
The handiest idea I have for your bread maichne is this: -Buy a box of 1 quart zip lock bags. Line them up on your counter and in assembly line fashion, put in the flour, yeast, and other dry ingredients in the amounts needed for your recipe. -Plainly print the liquid ingredients on a card and tape it to the front of your bread maker. Store those ingredients (probably just oil and vinegar) with the simplest measuring cup you have on a shelf near the bread maker. When you want bread in a hurry, everything is handy. It should take under five minutes- the maichne will do the rest and let you know when it's done.
Butter CrescentsPrep Time:30 MinCook Time:15 MinReady In:2 Hrs 15 MinServings (Help) USMetric Calculate Original Recipe Yield 1 dozen rolls Ingredients1/2 cup milk1/2 cup butter, soenfted1/3 cup white sugar1/2 teaspoon salt1 (.25 ounce) package active dry yeast1/2 cup warm water (110 degrees F/45 degrees C)1 egg3 1/2 cups all-purpose flour1 egg, beatenDirections1.Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.2.In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.3.Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.4.Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).5.Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown. good luck an have fun!
It's spooky how clever some ppl are. Thnaks!