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
1Tbs Sugar
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.
Bruschetta
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!
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