Wednesday, November 16, 2011

Foodie Wednesdays: Guest Post by Jessica from Jessiker Bakes {Bruschetta}

Hello Candid Cinni followers! My name is Jessica of Jessiker Bakes and this is my guest post on Candid Cinni's blog. Every Wednesday we will be doing a foodie themed blog post to satisfy your sweet (and sometimes savoury) cravings! Everyone does love to eat, right? Great. This week it's savoury - bruschetta, my favourite appetizer! Let's switch it up with some divine flavours!!

Give us your feedback so I can cater these guest posts to your desires!
Happy reading and even happier eating! 
- Jessica @ Jessiker Bakes

Bruschetta is my favourite appetizer in the world. If you're a tomato lover and you haven't tried bruschetta yet, you need to try it. Bruschetta originated from Italy, and is basically toasted bread that has been rubbed with garlic, butter and lightly salted topped with a blend of tomatoes, basil and mozzarella cheese. Sometimes it's served cold, sometimes hot; I love both ways. What you're essentially making to describe it differently, is garlic bread topped with delicious tomatoes and cheese.

To twist it a bit, I roasted my tomatoes first to produce an absolutely delicious home-made version of sun-dried tomatoes. If you want me to do a separate blog post on that just let me know; it's so easy and delicious.
Anyhow, then I blended them a bit before using them. I also added parsley, well, because I love parsley. Please! Fresh ingredients only. Needless to say, I ate every single serving as a meal; no judgments please! It's appetizer portion *wink*

Roasted Tomatoes Bruschetta

1 french bread roll
Fresh basil (fresh is always the best!)
Fresh parsley
2 roasted tomatoes or 4 halves
Sprinkling of mozzarella
1 crushed and chopped garlic clove

Prepare the roasted tomatoes first. If you aren't using roasted tomatoes, then just wash regular tomatoes and use those. Note: roasted tomatoes give a lot more flavour. To roast tomatoes, cut them in half, sprinkle with olive oil, salt and pepper and bake at 350 degrees for about 30 minutes 

Place tomato halves into a blender with fresh basil and parsley (leave some behind for garnish). Select "chop" or grind" and pulse in 1 second pulses for about 10 seconds.

Preheat toaster oven to 400 Degrees F. Slice french roll into slices that are about 1/2 inch thick. Mix butter, a pinch of salt and crushed garlic together and rub and top bread with the mixture.

Place slices with topping up on a tray and bake for about 5 minutes until lightly toasted.

Remove slices and top with tomatoes. Add a sprinkling of mozzarella and parsley or basil for garnish. Serve and enjoy!

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