Monday, February 4, 2013
OH! My Bruschetta
Bruschetta is a staple of Italian cooking, sometimes served on its own or more often as a side with pasta dishes. It can be much simpler than the recipe presented here. I enjoy making my own sauces so I give you my sauce recipe. If you’re in a hurry you can substitute most any commercial pizza or spaghetti sauce. Experiment and find what works best and best fits your taste. Basically any time you put tomatoes and onions on toasted bread you can call it Bruschetta.
16 oz tomato sauce
1Tbs Sweet Basil
1 tsp Oregano
2 Bay Leaves whole
1 cup Water
Combine all ingredients in a large sauce pan over a low heat; simmer, stirring occasionally until desired consistency is achieved. Normally, this will take 1-1.5 hours. Remove the Bay Leaves and allow sauce to cool. This sauce can be made up ahead of time it Cans and freezes well. It can also be used for a Spaghetti sauce base or a Pizza Sauce.
1 Baggett sliced 1-1.5 in thick (cut early and allow it to grow stale)
6 medium Tomatoes diced course
3 medium White Onions diced course
Hand full of Parsley chopped fine
1 cup grated Mozzarella Cheese
Grated Parmesan cheese (optional)
Mix onions and tomatoes in a bowl. Arrange bread slices on a cooking sheet; lightly coat top of each slice with sauce then lightly sprinkle with Mozzarella. Next add a little of the Onion and Tomato mix to the top of each slice; sprinkle with Parsley and bake in 250 degree oven for 10 minutes. Remove from oven sprinkle with remaining Mozzarella, think covering a pizza. Place under broiler on high until cheese melts and starts to brown. Remove from oven and sprinkle remaining Parsley over the top. Add the grated Parmesan at this point if desired. Enjoy!