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Old 01-22-2006, 10:28 PM   #1
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Bruschetta Recipe?

I REALLY love brushetta and the one imparticular at Olive Garden. Does anyone know how to make it?

I thought that I tasted Balsamic Vinegar in it.... but then when I tried making it today, it just didn't taste right.



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Old 01-22-2006, 11:20 PM   #2
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Bruschetta is one of those things you can have a dozen recipes for, and they're all different!

Here's one I use: diced tomatoes, diced onions, minced garlic, minced basil, olive oil. I never really use amounts, it's more of a "to the eye" kind of recipe. Then, I let it sit in a bowl in the fridge for at least an hour or two to let the flavors blend. Then, on the countertop for 15 minutes, while the oven is preheating. You can put italian bread slices with a bit of olive oil brushed on for just long enough to toast and then spread the bruschetta on top.

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Old 01-22-2006, 11:27 PM   #3
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I basically make mine the same as jkath...but I chop Kalamata Olives with mine, also.
One of my favorites!!!
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Old 01-23-2006, 12:49 AM   #4
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Here's something I found online for you:

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Old 01-23-2006, 04:46 AM   #5
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This is THE classic bruschetta recipe straight from Roma, Italy.

Bruschetta (crunchy toast loaded with aromatic tomatoes)

This is a very popular appetizer in Italy, also makes a wonderful little snack or light meal!!

- a big slice of crusty bread / or two medium
- 1 big ripe but firm tomato, diced
- extra virgin olive oil
- 1 clove of garlic (you don't have to use all of it)
- some fresh basil leaves, (if not available, a sprinkle of dried basil flakes)
- salt

I can tell you two ways to prepare this. One traditional, and the second a little modified for those who are worried about the "lethal aftereffect" of eating a raw garlic.

1. Traditional = broil the both side of the bread slice golden brown*. Cut the clove of the garlic in half, rub it onto one side of the bread evenly (as much or as little as you like). Heap the diced tomato on top, drizzle the olive oil, garnish with basil and salt to taste.

(*When you cook the bread on the broil setting in the oven, it can cook very quickly, so you need to watch it closely in order not to burn it (do not walk away to do something else!!). It will give you the crunchy and well-toasted surface while the inside still remain soft, yum!!)

2. Modified = mince or chop in very little pieces the garlic, then fry it in the olive oil... make sure to remove from the heat as soon as the garlic starts to colour lightly. They continue to cook in the hot oil for a while, so it is important to turn off the heat a little early not to burn them!! Brush this oil/garlic mixture onto one side the broiled bread (see the traditional method), then diced tomato, basil and salt.

However as Jkath pointed out, there are many, many variations. Instead of tomatoes, you can also use, for example grilled bell pepper, aubergene, artichoke, mushrooms, with or without cheese, just use your imagination. The key is to use a hearty crusty bread, and a good quality evoo!
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Old 01-23-2006, 07:35 PM   #6
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I know this isn't what you asked for, but if you enjoy figs and prosciutto, you might enjoy this..My DH's aunt introduced me to it a long time ago.
6-8 slices of Italian bread or a dense country type bread, these were a little bigger than the small round baguettes we usually use, they are more than 1 or 2 mounth fulls.
10-12 ripe black or green figs 6-8 long thin slices of prosciutto freshly ground black pepper

toast you bread, then brush with a good fruity evoo or one you like, rub with garlic
cut figs into crosswise rounds and cover a slice of bread, sprinkle with the pepper then top with your prosciutto..Serve at once..But to be honest, I loved letting them sit out for a bit, then eat..They are delicious..IF you like figs I do so I usually get the lions share here.

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Old 08-14-2007, 08:55 PM   #7
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it's a bit late to reply, but if people are like me i read all the old posts that are interesting as well lol

mine is like this
crusty toasted bread
mixed the following together and spread it over the crusty toasted bread (if u don't like crusty toasted, don't toast it)
-crushed garlic
-finely, and i mean real finely chop the basil
-olive oil
mix the following together and place on top of the bread that has the layer of oil,basil garlic
-diced tomato (nice and small)
-chopped parsley (optional- have made with and without)
-chopped basil (chopped nice enough to eat and enjoy, not as fine as before)
-finely diced onion

my bf loves this, more than the restaurants!
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Old 08-14-2007, 09:20 PM   #8
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I chop some tomatoes, add a little salt, and put in a strainer for an hour, or so to get rid of the water. I add some chopped garlic, and a chiffonade of fresh basil and a little fresh cracked pepper. I put this on toasted crusty bread slices. It is always a hit and is so easy.
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Old 08-14-2007, 09:27 PM   #9
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I make pesto with fresh ingredients from the garden and put it on top of toasted bread rubbed with a fresh garlic clove. Then I top that with chopped tomatoes and sprinkle grated Parmesan cheese over everything.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 08-14-2007, 10:10 PM   #10
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Try grilling slices of some rustic bread, topping with a slathering of goat cheese, slather of your pesto, and slices of freshly roasted red peppers - If summer had a taste, this is it!


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