Go back
Bruschetta

Bruschetta

General

Clock
Vote Up
Vote Down

How do you make your Bruschetta ? I want to make some on my day off as wine food.


Thanks in advance. I have no experience making this one, so i'll probably be going with whatever the concensus is here.

Clock
Vote Up
Vote Down

Originally posted by huckleberryhound
How do you make your Bruschetta ? I want to make some on my day off as wine food.


Thanks in advance. I have no experience making this one, so i'll probably be going with whatever the concensus is here.
How do I make the bread, or what toppings do I put on?

D

Clock
Vote Up
Vote Down

Toppings: tomato puree, mozzarella, parma ham, cherry tomatoe halves, garlic and a little salt/pepper.

Toast the bread and cheese a little first so that it's melted, then put on the other toppings.

D

Clock
Vote Up
Vote Down

http://uk.youtube.com/watch?v=jY3xDPUDxgI

Clock
Vote Up
Vote Down

Originally posted by Ragnorak
How do I make the bread, or what toppings do I put on?

D
Need someone else to harass now the gimp thread is gone ?


I'm looking for help, not harassment.

Clock
1 edit
Vote Up
Vote Down

Originally posted by huckleberryhound
Need someone else to harass now the gimp thread is gone ?


I'm looking for help, not harassment.
Don't worry. Rag has admitted in the PFC forum that he acts like a chicken.

Clock
Vote Up
Vote Down

Originally posted by Palynka
Don't worry. Rag has admitted in the PFC forum that he acts like a chicken.
I was looking for more of a raw tomatoe/cheese thing....maybe balsamic vinegar.

I had a beautiful Bruchetta in a restaraunt in Prague, and i'd love to make something that tastes half as good.

Clock
Vote Up
Vote Down

Originally posted by huckleberryhound
I was looking for more of a raw tomatoe/cheese thing....maybe balsamic vinegar.

I had a beautiful Bruchetta in a restaraunt in Prague, and i'd love to make something that tastes half as good.
I'd say the ingredient that really has to be quality is the olive-oil.

Make some garlic butter and use tomato and mozarella for toppings. No vinegar, I'd say. Spray some oregano (or basil) on top and you're done.

Clock
Vote Up
Vote Down

Originally posted by huckleberryhound
I was looking for more of a raw tomatoe/cheese thing....maybe balsamic vinegar.

I had a beautiful Bruchetta in a restaraunt in Prague, and i'd love to make something that tastes half as good.
don't forget a little olive oil

Clock
Vote Up
Vote Down

Originally posted by huckleberryhound
Need someone else to harass now the gimp thread is gone ?


I'm looking for help, not harassment.
Apology accepted.

D

Clock
Vote Up
Vote Down

Clock
Vote Up
Vote Down

Originally posted by Palynka
I'd say the ingredient that really has to be quality is the olive-oil.

Make some garlic butter and use tomato and mozarella for toppings. No vinegar, I'd say. Spray some oregano (or basil) on top and you're done.
I was going to go for a salsa type with a Garlic, olive oil, vinegar, and black pepper marinade.

On top of toasted bread with flaked parmesan cheese. Oregamo sounds interesting.

Clock
Vote Up
Vote Down

Originally posted by huckleberryhound
I was going to go for a salsa type with a Garlic, olive oil, vinegar, and black pepper marinade.

On top of toasted bread with flaked parmesan cheese. Oregamo sounds interesting.
Sounds original. Are you sure about the vinegar, though? 😕

Clock
Vote Up
Vote Down

Originally posted by huckleberryhound
I was going to go for a salsa type with a Garlic, olive oil, vinegar, and black pepper marinade.

On top of toasted bread with flaked parmesan cheese. Oregamo sounds interesting.
I bet a little sun dried tomato would go great with that

Clock
Vote Up
Vote Down

Originally posted by Palynka
Sounds original. Are you sure about the vinegar, though? 😕
Yes. It tastes devine bro. As long as you strain the tomato before you add it to the toasted bread, it just explodes on the tongue, and makes you want to swig beer. It has to be balsamic though, and good.

Cookies help us deliver our Services. By using our Services or clicking I agree, you agree to our use of cookies. Learn More.