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YOhio · 05-19-2008, 03:39 AM

I am a big fan of homemade bruschetta. It's a fun snack to make for a family movie or a relaxing evening at home. I usually just saute some peppers or other fresh veggies and broil it with some grilled artisan bread. Sometimes we throw some cheese, usually provolone or swiss or whatever else we have in the fridge, for a different flavor. It's kind of one of those things where you just use whatever you have laying around. One thing we do that's handy is to go to Panera or a local bakery and get a loaf of bread you like, have them slice it and throw it in the freezer. It's perfect for an easy bruschetta whenever you get the craving.

Today I tried this recipe I got from Giada on the Food Network. It ain't too shabby, but needs some modification. I added sun-dried tomatoes and more kalamata olives for a stronger flavor. The basil tends to overpower everything else, so go easy on that. What I liked best about this recipe is the idea of squirting a little lemon juice on the bread and adding some oregeno. It gives the bread a nice flavor.

Meditteranean Bruschetta
1 (1-pound) loaf ciabatta, cut into 1-inch wide slices
1/4 cup olive oil
1 (15-ounce) container whole milk ricotta
2 large seeded and diced tomatoes
2 tablespoons finely chopped kalamata olives
3 tablespoons freshly chopped basil leaves plus whole leaves, for garnish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 lemon
1 teaspoon dried oregano
Preheat grill to medium-high heat.
Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side.
In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper.
Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste.
Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve.

05-19-2008, 03:39 AM	#1
YOhio AKA SeattleNewt Join Date: Jan 2006 Posts: 7,055	Bruschetta I am a big fan of homemade bruschetta. It's a fun snack to make for a family movie or a relaxing evening at home. I usually just saute some peppers or other fresh veggies and broil it with some grilled artisan bread. Sometimes we throw some cheese, usually provolone or swiss or whatever else we have in the fridge, for a different flavor. It's kind of one of those things where you just use whatever you have laying around. One thing we do that's handy is to go to Panera or a local bakery and get a loaf of bread you like, have them slice it and throw it in the freezer. It's perfect for an easy bruschetta whenever you get the craving. Today I tried this recipe I got from Giada on the Food Network. It ain't too shabby, but needs some modification. I added sun-dried tomatoes and more kalamata olives for a stronger flavor. The basil tends to overpower everything else, so go easy on that. What I liked best about this recipe is the idea of squirting a little lemon juice on the bread and adding some oregeno. It gives the bread a nice flavor. Meditteranean Bruschetta 1 (1-pound) loaf ciabatta, cut into 1-inch wide slices 1/4 cup olive oil 1 (15-ounce) container whole milk ricotta 2 large seeded and diced tomatoes 2 tablespoons finely chopped kalamata olives 3 tablespoons freshly chopped basil leaves plus whole leaves, for garnish 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 lemon 1 teaspoon dried oregano Preheat grill to medium-high heat. Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side. In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper. Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste. Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve.