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Bruschett, in the style of Bucca di Beppo

post #1 of 4
Thread Starter 
I know there's an "a" on the end of Bruschetta. But I can't edit the stupid title. grrrr

Five or so years ago, I stumbled onto a bunch of recipes on Kroger's site from various restaurants and chefs. Many were quite good and they had the originator of Bucca di Beppo offering some of his restaurant's recipes. As I am a fan of their bruschetta, I saved that one (and others) to my computer. It's now available a lot of places online.
Quote:
BRUSCHETTA

Bruschetta Mixture Ingredients:
1 oz. basil
1/4 tbsp. salt
2 oz. olive oil
1/4 tbsp pepper, ground
2 oz. garlic, peeled
4 oz. red onions, cut
1 lb. roma tomatoes, cut


Method:
Wash roma tomatoes, cut the ends off, half and
seed, chop tomatoes to 1/2" (leave at room
temperature). Dice red onions to 1/4". Pick and
chop basil into 1/4" pieces. In a large bowl add
chopped roma tomatoes, diced onion, chopped garlic,
salt, pepper, olive oil, and chopped basil; mix
well.

Bruschetta
Ingredients:
1/2 loaf bread, round
15 oz. bruschetta tea mixture
3 oz. garlic olive oil

Method:
Cut loaf of bread crosswise so you end up with 2
circles, 1 inch thick. Cut bread into 5 pieces and
place on a baking tin. Brush evenly with garlic
olive oil, Place in to oven until lightly browned.
Top each piece evenly with bruschetta and serve to
delighted guests.

I baked a focaccia, a recipe I like from The Herb Farm Cookbook.
Though I didn't dimple the top or use as much oil for the top.

480

Prepped the tomatoes.

480

Added the seasonings and oil.

480

Let it steep for 30 minutes or so then tasted. These were vine ripened tomatoes, but still out of season so they need some help. A little balsamic vinegar was my choice for correcting. Still not as good as summer tomatoes, but I sometimes give in to my out of season cravings. Flavor will continue to build as it stands at room temp.

Cut the focaccia in half, then that half into quarters and then cut those quarters in half to expose the inside.

480

Brushed with garlic oil and toasted them under the broiler. Then topped with the tomato basil mixture.

480

It was still pretty good, even out of season.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #2 of 4

Looks great Phatch.

I make something similar here and add Banyuls vinegar to the mixture.

I used toasted Baguette.

People go ga-ga over it......

I don't even try to do this in the winter with the store bought tomatoes.

 

Thanks for sharing

post #3 of 4

Very nice , it makes for a nice  app. I guess this is a hint of what is to come if this weather will behave. During the summer I like to cut up yellow cherry tomatoes and toss them in  for color.

The texture of your bread looks  like it was a success.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 4
Thread Starter 
It's been close to 90 the last few days. I think that put me into the summer food mood.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
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