Sourdough Bruschetta With Mediterranean Salsa Recipes

POMODORO FRESCO SOURDOUGH BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
• In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.
• Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.

HOMEMADE ITALIAN BRUSCHETTA

Steps:

• Preheat oven to 400F. Slice the sourdough to 1/2" slices and then in thirds on the diagonal to create smaller pieces of bread.
• In a small bowl add 1/2 of the olive oil and the minced garlic. Use a basting brush to generously baste the bread with the garlic and olive oil. Place the pieces of bread on a baking sheet and bake for 10 minutes or until the bread is crispy and browned.
• In a large bowl add the chopped tomatoes, remaining olive oil, red onion, basil, oregano, salt and pepper. Mix to combine. Strain any excess juice from the mixture using a sieve.
• Top each toasted garlic crostini with a heaping spoonful of the bruschetta mix. Top with shaved parmesan if you wish and serve.

MEDITERRANEAN BRUSCHETTA

Steps:

• Crush the garlic clove and mix it with the olive oil. Toast each side of the bread under the grill until golden and crunchy. Brush the bread slices with the olive oil and garlic mix.
• Dunk the tomatoes in boiled water for a few minutes then peel them, remove the seeds and cut them into small cubes. Chop the olives and basil then mix everything together with a pinch of salt and pepper. Put one tsp of the mixture on each slice of the baguette, drizzle with some olive oil and it's ready to serve.
• You can crumble some feta cheese on top. ENJOY!!!

SOURDOUGH BRUSCHETTA

Steps:

• Preheat oven to 450 degrees. Pour the olive oil into a baking pan and spread it around. Coat the bread slices on both sides in the oil. Bake for 10 minutes until crisp and golden.
• Rub the bread slices with the garlic. Mix the tomatoes with the basil, season to taste with salt and pepper and spread on the bread. Serve.

SOURDOUGH BRUSCHETTA

Steps:

• Combined the tomatoes, onion, half the parsley, juice and salt in a bowl, drizzle in olive oil.
• Spread Avocado on toasted sourdough.
• Spoon on tomato mix, sprinkle over remaining parsley, and finish with a drizzle of olive oil.

SOURDOUGH BRUSCHETTA WITH MEDITERRANEAN SALSA

Steps:

• Mix all ingredients except bread, basil and garlic oil together in a non-reactive bowl. Brush toasted bread with garlic oil and top with tomato mixture. Garnish with basil slivers. Place on baking sheet and broil until bubbly.

MEDITERRANEAN BRUSCHETTA

Steps:

• Preheat grill to medium-high heat.
• Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side.
• In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper.
• Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste.
• Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve.

MEDITERRANEAN BRUSCHETTA

Steps:

• Drizzle each piece of bread with olive oil on each side, then lightly toast them on a large pan, about 2-3 minutes on each side, then remove from heat.
• Chop basil leaves.
• Chop olives into fourths.
• Seed and dice tomato.
• In a medium bowl, combine ricotta,tomato,olives,basil, salt and pepper.
• Squeeze lemon into a small bowl/cup and sprinkle juice over bread.
• Place ricotta mixture on top top of bread, garnish with tomato, olives, and basil(see picture for ideas).