Blogging Marathon #20
Theme : Recipes with Spreads
Bruschetta is an Italian way of toasting bread usually in the oven, grill or skillet. The bread is brushed with olive oil, rubbed with garlic and sprinkled with salt and pepper and toasted on the grill or in the oven for a few minutes, until golden. This bruschetta can then be topped with many different things and is a common antipasto or appetizer served in many a restaurant and home.
For my Recipes with Spreads theme this week, I am making some delicious toppings to serve on bruschetta. One vegetarian topping of roasted tomatoes. The second bruschetta has a classic pesto topped with sausage and cheese. To make this bruschetta even better, I made the bread myself too!
Bruschetta (adapted from Pillsbury's The Complete Book of Baking)Ingredients:
4 1/2 - 5 cups bread flour (or all purpose)
4 1/2 teaspoons yeast
2 cups water
2 tablespoons shortening
1 tablespoon salt
2 teaspoons sugar
1 egg white
sesame or poppy seeds (optional)
In a saucepan, heat water and shortening to 120-130 F.
In a large bowl, combine 3 cups of the flour with the yeast, sugar and salt and mix to combine. Add the warm water and mix until all the flour is well moistened.
By hand, add another 1 1/2 cups of flour and start to knead the dough, until all the additional flour has been incorporated.
Turn onto a floured surface and knead in an additional 1/4 - 1/2 cup of flour until the dough is smooth and elastic.
Place in an oiled bowl. Cover loosely with plastic wrap and a kitchen towel and let rise for 1 hour, until doubled in size.
Punch down dough to release air bubbles and divide in half.
Roll each half into a rectangle. Starting with the long edge, roll up the rectangle, tucking in the edges and place sealed down on a greased cookie sheet or if you have my handy little French bread gadget.
Repeat with the second half. Make 5 slits in the top and let rise another 20 minutes.
Preheat oven to 375 F.
Bake for 30 minutes.
In a small bowl, combine egg white with 1 tablespoon water. Brush on top of the loaves. Top with sesame or poppy seeds, if desired.
Bake for an additional 10-15 minutes, until the loaves sound hollow, when tapped.
Let cool completely before slicing.
Roasted Tomato Topping
2 large heirloom tomatoes
3 cloves garlic
2 tablespoons olive oil
a few sprigs of thyme
6 basil leaves, chiffonade
salt and freshly ground black pepper, to taste
Preheat oven to 350 F. Place the olive oil on the bottom of an oven safe dish.
|Roasted Tomato Topping|
Roast in oven for 2 hours.
Chop tomatoes and add basil. Mix well and let sit for 30 minutes to let basil flavor infuse into the tomatoes.
2 cups basil leaves, firmly packed
2 tablespoons parsley
2 cloves garlic
2 tablespoons pine nuts
1/3 cup olive oil
1/4 cup Pecorino Romano cheese, grated
salt, to taste
In a food processor, combine the garlic, nuts, basil and parsley and process well, until finely chopped. While the processor is running, drizzle in the olive oil until you have a homogenous pesto.
Add cheese and salt, to taste. Mix until thoroughly combined.
Now it's time to put together the bruschetta. First, let's toast the bread:
Slice bread and brush both sides with olive oil. Sprinkle with salt and pepper.
Toast in broiler for 1 minute on each side.
For the Roasted Tomato Bruschetta, simply place a few tablespoons of the Roasted Tomato Topping on top of the toasted bread.
|Roasted Tomato Bruschetta|
The natural sweetness really comes out from roasting the tomatoes. This is so simple, but so delicious!
Now, let's make the Pesto Sausage Bruschetta
1 link of your favorite sausage, slices and pan fried or grilled
a few slices of your favorite cheese - I used a Chipotle Gouda
Place a few tablespoons of the pesto on the toast. Place a few slices of the sausage on top and then top with a slice of cheese.
Place in broiler for 30 seconds, until cheese is melted.
|Pesto Sausage Bruschetta|
These are both delicious and perfect with a glass of wine!
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