deadcactus posted:
After Action Report:
Bruschetta turned out good. Roma tomatoes, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, salt, and pepper. Put on some French bread and then topped with a marinated mozzarella cheese. Didn't cut the cheese into small enough pieces to get a good melt, but it still came out alright.
After Action Report:
Bruschetta turned out good. Roma tomatoes, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, salt, and pepper. Put on some French bread and then topped with a marinated mozzarella cheese. Didn't cut the cheese into small enough pieces to get a good melt, but it still came out alright.
I like a nice sharp, hard cheese on my bruscetta. Try crumbling on feta or maybe goat cheese instead of the mozzerella.
I've found that the best bruscetta I've had is when the bread is properly toasted BEFORE adding on the bruscetta topping.
Mix up your bruscetta to your taste; I like tomato, garlic, olive oil, cilantro, spanish onion, maybe some basil and a splash of lime juice. Season with salt and pepper, a pinch each. Let it all rest together for a few minutes while you toast your bread.
Cut your bread to desired thickness and drizzle with olive oil, then bake your bread on a good heat, say 350 or 375. Let it get nicely crisp: when you add your bruschetta, the bread will get good and moist from the tomatoes and oil and lemon juice. Your bread will soften as you add the topping and bake again with the feta on top. Once the feta is warm and soft (don't brown - it'll be overcooked then) remove from heat and plate. It shouldn't take more than 5 or 6 minutes.
Mmmmm... I like to add chicken on my bruscetta too. Dammit, now I'm hungry.
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