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Bruschetta

January 23, 2009

Laura’s Blog Entry

So far my favorite thing to make with my new hand blender, which also has a mini-food processor attachment, is bruschetta. Hot and cheesy and garlicy. Yum. Below is a recipe I adapted from the booklet that came with the hand blender. It was too bland, so I spiced it up a bit. I am definitely making this for my next party. Although four slices make a nice lunch. Even Neil ate this, and he isn’t big on fresh tomatoes. Usually I think that the bread is toasted and then the tomato mixture is added on top, but we like it better with the tomato warmed up.

Bruschetta

1 small garlic clove, peeled
1 ½ Tablespoons fresh basil leaves
½ pint grape tomatoes
1 Tablespoon olive oil
¼ teaspoon salt
¼ teaspoon dried oregano
Fresh mozzarella cheese, or any cheese you like
Grated Parmesan cheese
French bread slices – I used baguette, but any will do, you may need more of the garlic oil below for larger bread

For each 8 slices of bread:
Another clove of garlic, minced
1 Tablespoon olive oil

In a mini-food processor (or blender) process garlic clove for 30 seconds. Add basil and pulse a few times.

Add remaining ingredients – through the oregano – and pulse to desired consistency. We like it very fine. Taste for seasoning. Add a tiny bit of sugar if it seems bitter. (I may add a touch of red pepper flakes next time!)

Preheat oven to 350 degrees. Place bread slices on a sheet pan. Mix additional minced garlic clove with the 1 Tablespoon olive oil. Brush lightly onto bread slices. It doesn’t have to saturate the bread. Use more garlic and olive if needed for the amount of bread slices you have. Top with a slice of fresh mozzarella, (shredded works, too) or whatever cheese you like. Add a healthy dollop of the tomato mixture. Sprinkle top with grated Parmesan.

Bake 5-7 minutes, until cheese starts melting and tomato mixture is warm. I estimate this makes around 16-20 baguette slices. But I haven’t made a full batch all at once, so I’m not sure.

ADDENDUM: I just made it again for lunch and cut out the olive oil and garlic on the bread step. It is still just as good and quicker to make. FTW!

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One Comment leave one →
  1. January 27, 2009 9:44 am

    Looks and sounds yummy!

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