Outstanding and easy bruschetta

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big dude

Sous Chef
Joined
Feb 26, 2008
Messages
617
Location
Greenback, Tn
Bev got this recipe from the paper and made for lunch today. I absolutely loved it. If you like bruschetta, it's a must try.

6 slices - Your choice of bread cut on a bias to your preferred thickness - ours was French bread about 3/4 inch.
6 tbsp Olive oil
2 (6 1/2 oz) marinated atrichoke hearts
4 oz prosciutto or thin sliced country ham
1/2 cup red onion, finely chopped
2 scallions, coarsley chopped
1/2 cup Parmeasan shavings
1 tsp fresh basil finely chopped
Bev added some roasted red pepper left over from yesterdays Italian fatty - a good addition

-Brush bread slices with olive oil and lightly season with S & P and toast in 350* oven.
-Cut artichokes lengthwise into 1/4" slices and saute with 3 T olive oil along with ham and onion for about 4 minutes.
-Stir in basil and scallions and S & P to taste.
-Spoon on toasted bread, drizzle with balsamic vinaigrette and top with cheese shavings.

For the vinaigrette, we just added balsamic vinegar to taste to some Italian dressing
 
Mama Mia..that sounds Eyetalian!! Nuff to make me hongry. Thanks. Got it copied.

bigwheel
 
You can cut a piece of garlic in half and just rub it on the toasted bread after it comes out the oven....That will add flavor....or minceit up and mix in. ;)
 
dollarbill said:
You can cut a piece of garlic in half and just rub it on the toasted bread after it comes out the oven....That will add flavor....or minceit up and mix in. ;)

Do both, MMmmmmmbetter

img_186094_0_fd3323aa4fac916a3e71ffdee06e13d2.jpg
 
dollarbill said:
Damn BOY! that looks , oh man that looks good.

Tomatoes were marinaded in balsamic vinegar the cheese was a store bought 5 Italian blend...

Before baking:
img_186116_0_8f427411b607022b03d22341f179b716.jpg
 

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