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bruschetta -- viva italiano.

(1 rating)
SidEFied avatar
Recipe by
Gary Hancq
@SidEFied
Port Byron, IL

The Italian's do know how to "Set the Table". They give us a myriad of Palatable Pleaser's. One of my favorite meals is the pairing of Spaghetti or Mostaccioli with Meat Sauce, served at the side of Fried Chicken. An Antipasto Plate, a bit of Bruschetta and a Glass of Ruffino's Italia Chianti Wine -- And the evening is off to an excellent start. Ciao The Sun Dried Tomatoes, and their burst of flavor give this Bruschetta Offering the "Wow Factor". By the way -- Bruschetta is pronounced "Brusketta".

(1 rating)
yield 30 to 40 pieces
prep time 15 Min
cook time 25 Min

Ingredients For bruschetta -- viva italiano.

  • BREAD PREPARATION
  • 1
    loaf italian bread or pane bread or french bread baguette
  • 1/3 to 1/2 c
    extra virgin olive oil
  • 1 tsp
    garlic powder (not salt)
  • 1 tsp
    onion powder (not salt)
  • 1 Tbsp
    italian seasoning dry (sparce sprinkling)
  • THE VEGGIES AND SUCH TO TOP -- TO BE SPREAD THINLY
  • 1/2 c
    sun dried tomatoes (jarred or vacuum pouch)
  • 1 can
    ripe olives sliced 6 or 7 oz. drained
  • 3 slice
    onion your choice minced fine
  • 1/2 tsp
    capers rinsed (optional)
  • 1 tsp
    vinegar malt or cider
  • 2 tsp
    extra virgin olive oil added to ingredients
  • a pinch of salt
  • CHEESE TO TOP
  • 1 to 2 c
    5 cheese italian, parmesan, romano or combination of all shredded
  • 2 tsp
    extra virgin olive oil sprinked on top
  • just a pinch of salt

How To Make bruschetta -- viva italiano.

  • 1
    Slice bread in fairly thick slices. A loaf should yield 10 or 12 slices. I lay them out on foil lined pizza tins or cookie sheets. If using the larger Italian Bread or Pane slices I cut slices in quarters after topping and when ready to serve.
  • 2
    Mix the 1/3 to 1/2 cup extra virgin olive oil with the garlic powder and onion powder. Drizzle or brush this on one side of bread slices. (I use a small basting brush).
  • 3
    Sprinkle on the 1 tablespoon of Italian Seasoning, sparsely
  • 4
    Place in 375 degree pre-heated oven and bake until slight to medium brown (15 to 20 minutes, don't over brown). If bottoms are not dry and crispy turn slices over and bake a short time more. The end product should be fairly dry and crispy. Allow to cool slightly.
  • 5
    Prepare the Topping and the Veggie Paste Thusly: I mince all of the Veggie Toppings except cheese in my Mini Food processor in small batches.
  • 6
    I used "Bellla Sun Luci" sun dried tomato halves packed in a vacuum sealed pouch. (See picture). You could use sun drie tomatoes packed in oil in jars.
  • 7
    Chop Tomatoes. Ripe Olives and Onion and Capers (Optional)to a fine mince and thick paste. Do not puree.
  • 8
    Add 2 teaspoon Extra Virgin Olive Oil, 1 teaspoon vinegar and a pinch of salt and combine with the paste
  • 9
    Spread paste on toasted bread thinly, and top with shredded cheese, a pinch of salt and drizzle with Olive Oil.
  • 10
    Place in 350 degree oven to melt cheese(10 to 15 minutes). Or you could place under broiler if you watch it closely.
  • 11
    Allow to cool slightly or serve at room temperature. Best if not refrigerated, but leftovers are still good if refrigerated. They wont be as crispy though. And could have a slightly tough texture. Allow to return to room temperature to enhance the flavor.
  • 12
    Pour a glass of wine or your favorite drink and enjoy. My pick would be Chianti Wine.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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