Sunday, July 4, 2010

Fourth of July Tri Color Bruscetta

Back by popular demand is my famoso Bruscetta. I even got a request from a friend of my sons to make my Tomato Bruscetta for our 4th of July pre firework celebration. As I have said the true secret of Bruscetta is the bread. A French or Italian bread should be used, and the slices of bread should be evenly coated with olive oil, and garlic. Fresh garlic the best, but garlic powder, or garlic salt will do. I will say, if French or Italian bread is impossible, any other sliced bread could work. Its just a matter of flavoring the bread and toasting it. I would have loved to do a red, white and blue selection of Bruscetta tonight, but I just couldnt wrap myself around some blue food(blueberries?) so we will settle for red, whte and green. (that works, Im Italian)

Loaf of Italian, or French Bread
1/4 cup olive oil
2 garlic cloves minced

slice bread 1/2 inch thick, mix garlic in olive oil
with a pastry brush, brush olive oil on bread slices
bake at 300 for 15 minutes until bread is crisp

Now for toppings:
I have selected three for the 4th July festivities
Tomato Basil
White Bean
and Spinach

Tomato Basil
2 Tomatos diced in small peices
1/8 cup diced basil
1/4 cup olive oil
1 tsp garlic powder
mix together and top crisp baked bread

1/2 lb frozen spinach thawed
1/4 c olive oil
2 cloves garlic minced
salt and pepper
heat skillet with olive oil and garlic on medium, add spinach, cook 10 minutes at salt and pepper to taste, top bread

White Bean
1 can, 10 oz white bean
1/4 c olive oil
1 garlic clove
1 tsp rosemary
salt and pepper

in food processor or blender, or with fork place drained beans, olive oil, garlic, pulse till mixed, ad rosemary for 30 seconds, pulse, add salt and pepper
top on bread slices

No comments:

Post a Comment