6:34 AM 5/26/98
soar

From: bobbie.mikes@moondog.com (BOBBIE MIKES)
Newsgroups: rec.food.recipes
Subject: COLLECTION (4)  Bruschetta
Date: 5 Jul 1995 09:37:41 -0500
Organization: University of Minnesota
Message-ID: <8AC9018.044C00BCD8.uuout@moondog.com>


Ingredients:
A fruity olive oil (optional)
1      Loaf of Semolina bread
1 c    Garlic Pesto
1/2 lb Prosciutto, thinly sliced
1 lb   Smoke mozzarella, shredded
Fresh, thinly sliced tomato

Preparation:
Slice bread in half the long way.  Toast it lightly under the broiler
until it's a light brown.  You can brush it with olive oil beforehand
if you choose.
 
After the bread is a golden brown spread the pesto on top in a very thin
layer. Too much and the bread gets soggy and the saltiness is
overpowering. On top of the pesto put a layer of prosciutto then a
layer of tomato. Cover all with the smoked mozzarella and broil until
the cheese melts. 

Slice into individual servings and serve.


Recipe Name: Bruschetta II
 
6 sl    Wide country style or Italian
x       bread, 1 inch thick
1/3 c   Extra virgin olive oil
4 cl    Garlic, minced
2 c     Diced tomatoes, 1/4" pieces
6       Marinated artichoke hearts
1 c     Grated fontina or shredded
x       -mozzarella cheese
1/2 ts  Dried basil

Preparation:
Toast or grill both sides of bread.  Combine olive oil and garlic in a
small skillet and saute over medium heat for 2 minutes.  Generously
brush one side of each slice of bread with garlic oil.  Cover oiled
bread with a layer of tomatoes.  Top with artichoke hearts and cheese. 
Sprinkle with basil.  Place on a baking sheet and bake in a preheated
400F oven for 10 minutes.  Heat under the broiler for 2 minutes.
 

Bruschetta Romana Piccante (Spicy Roman Bruschetta)
 
Ingredients:
3/4 ts Red wine vinegar
1/4 c  Olive oil
6 tb   Parsley, chopped
3 tb   Basil, chopped
1/2 ts Garlic, minced
1/8 ts Red pepper flakes -=OR=-
1 ea   Red chili, minced
2 tb   Fresh breadcrumbs, if needed
6 sl   Italian country-style bread,
x      -cut 3/4" to 1" thick & halved
1 tb   Olive oil

Preparation:
Whisk together the vinegar & oil.  Stir in the parsley & basil.  Add
the garlic & pepper flakes.  Leave for 2 hours to let the flavours
meld.  If the mixture seems to thin, add the breadcrumbs.
 
Grill or toast the bread slices.  While they are still warm, brush
with a little olive oil, spread with the bruschetta topping & serve.
 

Bruschetta al Pomodoro
 
Ingredients:
1      Basket ripe cherry tomatoes
5 T    Extra virgin olive oil, divided
1/2 ts Salt or to taste
1/4 ts Fresh ground pepper or to taste
6 sl   Italian bread (not sourdough)
3 lg   Cloves garlic, peeled

Preparation:
Preheat the oven to 450 F. Place the tomatoes in a medium depth
roasting pan that holds them snugly in a single layer.
 
Sprinkle on 2 tablespoons of the olive oil and salt and pepper to taste
and shake the pan to coat.  Roast the tomatoes for about 15 minutes or
so, shaking the pan now and then.  When they are slightly charred on
top, remove them from the oven and set them aside.
 
Broil, on high, bread on both sides until they are light golden with
little burnt spots.  Immediately rub one side of each slice with the
whole cloves of garlic, using all the garlic.  On the same side,
drizzle on the remaining olive oil divided amongst the slices of brad. 
Slightly mash the tomatoes with a fork and top the toasted bread with
them.
 

