One of my favorite snacks or starters is bruschetta. It is an easy to make antipasto and a staple at any Italian restaurant. Although toppings can vary, generally ingredients include: bread, garlic, onions, tomatoes, cheese, herbs and olive oil, but you can add whatever you like.
From start to finish (prep to cleaning) takes less than 30 minutes and although cost will vary this recipe cost me about $6.00 and made 15 individual pieces; plenty to share with friends (mmm…)
Ingredients: 2 cloves of garlic, 1 baguette, 1 tomato, 1/2 vidalia onion, 1/3 cup of shredded cheese (whatever you like and have works) 1/4 cup of chopped basil, olive oil, and salt.
Step 1: Chop the baguette into 3/4 ” to 1″ slices and rub a raw garlic clove over both sides of each slice. In a cup or small bowl mix olive oil, salt and dried Italian herbs and brush onto the baguette slices.
Step 2: Put slices of baguettes under the broiler for 1 minute on each side to quickly toast. This will add a crunch when you bite into the bruschetta. While doing this – saute the chopped onions and minced garlic for just a minute or two.
Step 3: Combine the sauteed onion and garlic, chopped tomato, chopped basil, cheese and a dash of salt and spoon contents onto warmed, toasted baguette. Completely cover slices with toppings.
oops… forgot to snap the picture…
Step 4: Put back into the broiler for 1-2 minutes. This will warm the toppings and allow the cheese to melt. Once you remove from the oven, plate and enjoy.
A few tips: Spend a little extra on the ingredients by getting fresh bread and flavorful vegetables. You won’t do yourself any favors by skimping; the fresher the ingredients the better it will taste.
Lightly drizzle olive oil over baguettes and toppings prior to putting in oven.
These are best served and eaten warm.
Last week Siena Farms opened their first year-round, micro farm store in Boston. I didn’t want to write about the cozy little storefront until I had the opportunity to visit it in person. The space is located next to the popular Barbara Lynch restaurant, The Butcher Shop. In addition to having fresh produce which comes from their Sudbury, MA farm, they sell Iggy Bread and select baked goods from the Cambridge bakery, Sofra.
