Tag Archives: Inch Slices

Tuscan Bruschetta

 

This is a fresh, colorful and very flavorful bruschetta. Excellent starter, and always a hit at buffet  parties! We use a little Gorgonzola* cheese to add zing,  Pecorino Romano also works well. Enjoy with a good Pinot Grigio

*Please note: do not use Gorgonzola, blue cheese or any veined cheese if there is someone with penicillin allergies.

Ingredients:

1 loaf Italian bread (or any crusty bread)
1/4 cup balsamic vinegar
3 medium sized red ripe tomatoes, diced
3 medium sized yellow ripe tomatoes, diced
1/4 cup Gorgonzola cheese, crumbled
1 garlic clove, minced
1/2 cup extra virgin olive oil
3 springs fresh basil, ripped
extra olive oil to drizzle

Preheat oven to 350 degrees. Meanwhile, in a bowl, mix the tomatoes with rest of the ingredients and let rest for 5 to 10 minutes.

Slice the bread loaf diagonally into 1 inch slices, place in a baking dish, drizzle some olive oil and toast in the oven for 5 minutes or till slightly toasted. Remove from oven and carefully spoon the tomato mixture on top of each slice, return to the oven just to heat the toppings and serve immediately.

Bruschetta Florentine

 

Oh the joys and comfort of Italian food!  Instead of making you feeling guilty about mega calories , this bruschetta incorporates a boost of wonderful spinach nutrients.  Enjoy as a quick bite, a late night snack, an appetizer,  or a starter . The spinach and gorgonzola bring a lovely twist to the traditional all-tomato bruschetta giving flavor, not fat for our enjoyment.

If you enjoy things spicy, add red pepper flakes. Serve with a Cinzano cocktail and , ciao! 

Ingredients:

1 loaf Italian bread (or any crusty bread)
3 Roma tomatoes, diced
1/2 cup cooked spinach, chopped
1/4 cup Gorgonzola cheese, crumbled
2 Tbls grated Pecorino Romano cheese
3 TBSP cup extra virgin olive oil
1/4 cup balsamic vinegar
white pepper to taste
extra olive oil to drizzle

In a bowl, Mix the tomatoes with rest of the ingredients, let rest for 5 to 10 minutes.

Meanwhile slice the loaf into 1 inch slices, drizzle some olive oil and toast in a 300 degree oven for 3 minutes each side , or till the bread is toasted. Remove from oven immediately so they don’t become too dry and hard. 
Spoon the tomato mixture on top of each slice, return to the oven just to heat the toppings and serve at once. Enjoy!

Traditional Italian Bruschetta

Who does not love this  traditional Italian dish? But why is that somehow when we buy or make  buschetta topping it does not measure up yo the ones at restaurants?  We found the the secret !!! We used a little  extra bread in the the topping! it holds the mix together and gives wonderful texture. 

It’s excellent for an appetizer  and to serve as a starter for an Italian dinner party . The best part is that it’s so easy to make! . Enjoy with a  Cinzano   and say Ciao!

Ingredients:

1 loaf Italian bread (or any crusty bread)
2 cups day old Italian bread, diced
1/4 cup balsamic vinegar
1/2 cup ripe tomatoes, diced
2 Tbs. tomato paste
2 garlic cloves
1/2 cup water
1/3 cup extra virgin olive oil
3 Tbs. chopped parsley
extra olive oil to drizzle

Mash the bread and the vinegar in a mixing bowl add the water; let rest for 5 minutes.

Mix in the rest of the ingredients, let flavors blend for about 10 minutes.

Meanwhile slice the loaf into 1 inch slices, drizzle some olive oil and toast in the oven.
Spoon the tomato mixture on top of each slice, return to the oven just to heat the toppings and serve immediately.

Mediterranean Potatoes & Tomatoes

So you are hungry as a goat, it’s late at night and you have a craving for JUNK food like french fries or chips. But no, you will not cave in.  How about trying his Mediterranean country classic? It’s delicious and easy to make!   If done the traditional way, it will only take 30 minutes and  it’s well worth it! But we also tried the faster version  using  a microwave to cook the potatoes and it was just as good!

You will have tender potatoes and flavorful tomatoes in each bite . We found it makes a great side dish for roasted meat instead of mashed potatoes.

Ingredients:

  • 1 lb new white potatoes, thoroughly washed
  • 2 very ripe tomatoes, sliced into strips.
  • 1 Tbsp butter; use 1 TBSP olive oil if you need a milk free version
  • 1 clove garlic, minced
  • 1 shallot, chopped
  • salt & fresh ground black pepper to taste
  • 1 tsp “herbs de Province” (or the herbs of your choice)

 

Place the whole potatoes with skin on in an 8-qt pot with enough water to cover  Add salt and boil till the potatoes are tender (approx 15 to 20 minutes).   Remove from water and let cool. Carefully cut into 1/4 inch slices, discard first and last slices. If you are in a tremendous hurry, pinch potatoes with a fork and microwave for 5 minutes or till tender.
Heat the butter in a sauté pan and add the garlic and the shallot. Let cook for 2-3 minutes over medium heat. Add the tomatoes, let cook for 2-3 more minutes and add the potatoes. Carefully mix, add olive oil or butter if the mix is too dry. Add the herbs, salt & pepper to taste and serve.