Bruschetta


Recipe Adapted From: Amy Gavazzi
Posted:     File Under: Munchies
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Ken and I were invited to a family get together and I was going to bring an appetizer...but which one?! I always bring the same things which is some sort of dip. This time I wanted to step it up a little bit and bring an actual appetizer. At the same time, I didn't have too much time to put this together, especially with Ava.

I decided on bruschetta but there were SO many recipes to choose from. One of the main reasons for my decision of bruschetta was that I recently purchased a basil plant. HOW COOL! I just snip off my basil as I need it...perfect for summer! ANYWAYS...I found so many bruschetta recipes that I decided to take a little of this, a little of that, improvise and make my own bruschetta recipe.

I am not going to lie, I was really impressed with how things turned out. It was delicious. A bit of advice though, don't add the tomato mixture to the bread until you are ready to serve otherwise you will end up with soggy bruschetta. I am making bruschetta again Sunday for a family reunion. Hopefully all the Italian family members will enjoy it! Another quick thing - you can make as much or as little as you prefer just make more of the tomato mixture.


Serves   : 
Prep   : 20 Minutes
Cook   : 
Preheat Oven   : 425 Degrees


Ingredients
2   tomatoes (parboiled, see below for instructions)
10   chopped basil leaves
1/2 loaf    Italian bread, each piece cut into quarters
1 Tbsp.   sun dried tomato dressing
1/2 cup   shredded Italian blend cheese
1/4 cup   olive oil


Preparation
1.
Parboil the tomatoes, to do so, boil water then remove from heat. Cut an X into the bottom of each tomato as pictured. Place tomatoes in water for one minute then remove. Chop basil.
     
2.
Prepare bread. I used Italian bread and cut each piece into quarters. Brush each piece of bread with olive oil and place oil side down on baking sheet. Bake in oven for 5 minutes, on top rack. When you remove from oven turn bread over with toasted side up.
   
3.
Peel back the skin of the tomato using your hands, as pictured.
   
4.
Remove seeds and juice from tomatoes and chop into small pieces. Add cheese, chopped basil and dressing. Mix well. At this point, I drained any excess juice/water.
   
5.
When you are ready to serve spoon mixture on to bread, serve immediately.
 

3 Comments
Amy
7/30/2011 10:58:23 AM
@ Robin, yes it is. I believe Kraft makes one but I could not find it at the local Giant Eagle so I purchased a dressing that I believe was Theresa's, it was located with the specialty dressings.
Pradaprinzessss
7/29/2011 2:19:14 PM
I love this! I never thought about parboiling them!
Robin Cox
7/29/2011 11:45:03 AM
Is the sun dried tomatoe dressing with the salad dressings in the grocery store. I have never noticed it before?
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