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BRUSCHETTA RECIPES - Gourmet on the Go!

Bruschetta comes from the Italian word "bruscare," which means "to roast over coals.".

  • TOMATO BRUSCHETTA

    Makes 4

    • 4 pieces of rustic bread (Italian or French) sliced 1 inch thick
    • 2 - 3 Roma tomatoes, seeded and diced
    • Extra virgin olive oil
    • 1 clove of garlic
    • Small handful of minced fresh basil
    • 1 tablespoon of balsamic vinegar
    • Fresh Pecorino Romano or Parmigiano Reggiano cheese
    • Optional pinch of fresh chopped oregano

    Method:
    Place bread slices on bruschetta maker and then over gas, hot plate or hot coals.

    When lightly browned, turn and toast the other side.

    Remove bread and rub the clove of garlic on one side of the bread.
    Lightly drizzle some olive oil over the bread.

    Heat a small sauté pan on medium - high heat then add 1 -2 tablespoons of olive oil.

    Add the diced tomatoes, stirring constantly, until just heated through - you don't want to cook them so they get too soft.

    Add herbs and vinegar, salt and pepper to taste, and then remove from heat and spoon mixture over top of the garlic bread. Sprinkle cheese on top and if you wish.

    Note: With this recipe you want to maintain the shape and texture of the diced tomatoes.

    Adding salt early will break down the fibres of the fruit so add it at the end of the cooking process.


  • PRAWN BRUSCHETTA

    This recipe takes on a seafood twist with the addition of prawns.

    • 1-1/2 cups water
    • 3/4 pound medium prawn, peeled and de-veined
    • 2 tablespoons finely chopped green onion
    • 2 tablespoons finely chopped red bell pepper
    • 1 tablespoon chopped fresh parsley
    • 2 teaspoons water
    • 1 teaspoon olive oil
    • 1 egg white
    • 1 loaf baguette-style French bread
    • Mayonnaise

    Method:
    In a saucepan, combine 1-1/2 cups water and 1/2 seasoning. Bring water to a boil.

    Add prawn and cook 3-5 minutes or until it turns pink.

    Drain well and let cool.

    Finely chop prawns.

    In medium bowl, mix prawns with ingredients. Stir until well blended.

    Cut bread diagonally into 1/2-inch slices and lightly toast. Spread bread slices lightly with mayonnaise.

    Spoon prawn mixture evenly over bread slices.

    Place bread on bruschetta maker until lightly browned.

    Calories: 60, Fat: 2 g, Cholesterol: 22 mg, Sodium: 144 mg, Carbohydrates: 6 g, Protein: 4 g


  • GORGONZOLA AND CARAMELISED ONION BRUSCHETTA

    8 servings

    • 2 Tbsp. olive oil
      2 onions, coarsely chopped
    • 1 Tbsp. brown sugar
    • 1 tsp. balsamic vinegar
    • 8 slices baguette bread, sliced 1/4" thick
    • 1/4 cup crumbled Gorgonzola cheese

    Method:
    Heat olive oil in large skillet.

    Cook onions, brown sugar, and vinegar about 25 minutes over medium heat, stirring frequently.

    When the onions are golden brown, remove from heat.

    Place baguette slices on bruschetta maker. Broil 2-3" from heat for a few minutes until lightly browned.

    Turn slices over so untoasted side is up.

    Spread the caramelised onions over the toasted bread, and sprinkle with the cheese. Broil about 1 more minute until cheese is melted and appetizers are hot.

    You can make part of this appetizer ahead.

    Just cook the onions and store them in the refrigerator for up to 2 days.

    Then assemble and broil the finished appetizer.


  • BRUSCHETTA WITH SMASHED BROAD BEANS, GARLIC AND PARMESAN

    6 servings

    • 100 ml olive oil, plus extra for drizzling
      1 clove garlic, peeled
    • sea salt
    • 1.6 – 1.7 kg broad beans, double peeled and chopped to make 2 cups
    • 6 slices sourdough bread (mixed rye or plain flour)
    • ˝ lemon
    • 6 slices Spanish jamon (ham)
    • 200 g parmigiano-reggiano , shaved

    Method:
    Crush garlic with a little salt in a mortar and pestle.

    Gradually add broad beans and olive oil while pounding until mixture becomes a green paste.

    Place sourdough bread on Argau® StoveTop Toaster and Bruschetta Maker. Broil 2-3" from heat for a few minutes until lightly browned

    Turn slices over so untoasted side is up.

    Spread broad bean mixture on toasted bread and top with parmesan shavings.

    Drizzle with extra olive oil and a squeeze of lemon and serve with jamon.



  • SWEET BRUSCHETTA AND SOFT GOAT CHEESE WITH PERNOD SPIKED STONE FRUIT & BERRIES

    For bruschetta
     2 slices brioche or Challah bread Place bread on Argau® bruschetta maker, brown lightly on both sides, brush on melted butter

    For goat cheese spread

    • 3 tbsp soft goat cheese
    • ˝ vanilla essence
    • 3 tbsp. heavy cream
    • pinch of sugar
    • 1 tsp toasted anise seed or fennel seed

    Method:
    Steep cream with anise seed, cool, strain and whip to stiff peaks, add sugar.

    Whip goat cheese, add seeds from vanilla bean.

    Fold cream and goat cheese together until smooth.

    For stone fruit topping >br> pitted and roughly chopped stone fruits and berries (ie. Black plums, cherries, nectarines, blueberries, strawberries)

    • 2 tsp sugar
    • 1 dash. Pernod
    • 1 dash. cherry juice

    Heat sugar, Pernod and cherry juice until a syrup forms, cool and pour over fruit.

    Let marinate.

    Adjust for desired flavour.

    To Serve Top bruschetta with goat cheese and stone fruit topping or serve toppings in bowls surrounded by bruschetta and let your guests create their own