lunedì 1 febbraio 2010



Topping 1:
1 eggplant, peeled and julienned
1 tbsp Extra Virgin olive oil
1 can of tuna packed in olive oil, drained
1 clove garlic, minced
1 tbsp parsley, chopped

Topping 2:
1 thick slice of prosciutto, roughly chopped
1 jar sundried tomatoes packed in oil, drained and roughly chopped
5 basil leaves, chopped
1 tbsp parsley, chopped
1 tbsp Extra Virgin olive oil

Topping 3:
1/2 jar anchovy fillets in oil
1 head of baby lettuce, roughly chopped
1 tsp capers packed in sald, rinsed and chopped
2 tbsp Extra Virgin olive oil

12 slices of your favorite bread, ciabatta is the best one
Extra Virgin olive oil
1 clove garlic, peeled, whole

Topping 1: In a non-stick skillet over medium heat, warm olive oil and sautee eggplant until soft; transfer it to a bowl together with half of the tuna, garlic, parsley and season with salt and pepper.
Stir well to combine and set in the refrigerator to marinate for 30 minutes.

Topping 2: In a bowl combine prosciutto, sundried tomatoes, basil, parsley and oil, stir well to combine.
Set in the refrigerator to marinate for 30 minutes.

Topping 3: In a small non-stick skillet over medium-low heat, cook the anchovies fillets (reserve 4 to garnish) until dissolved (you could use 1 tbsp of anchovy paste in substitution), add capers and lettuce and sautee for about 3 minutes.
Remove from heat and set aside to cool.

Preheat oven to 275. Line a baking sheet with parchment paper and arrange the bread slices on it; transfer to the oven and toast for about 3 minutes or until lightly cruncy.
Remove from oven, rub slices with the whole garlic and drizzle with Extravirgin olive oil.

Prepare the bruschette.

Topping 1: Divide the eggplant mixture on top of 4 slices of toasted bread and finish with the remaining tuna

Topping 2: Spread this marinade over 4 slices of toasted bread.

Topping 3: Spread the anchovy-lettuce mixture over the remaining bread and top with a whole anchovy fillet.

Immediately serve the bruschette on a platter lined with some lettuce.

If you don't like one of the above toppings!

Topping 4:
2 tomatoes, sliced into 1/4" thick
1 clove garlic thinly sliced
Salt, oregano and Extra virgin olive oil

Preheat oven to 425. Arrange the tomato slices on a baking dish lined with parchment paper, sprinkle with garlic, salt and oregano, drizzle with Extra vrgin olive oil and bake for 20-25 minutes.

If you use this topping, this has to be the first step; while they bake, you prepare the other toppings, then you lower the oven to 275 and toast the bread.

You can use the bake tomato slices also for pasta and as side dish.

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