Bruschetta is from the Italian word 'bruscare' meaning ‘to roast over coals‘. The thin slices of bread are toasted, rubbed with garlic, then drizzled with olive oil and served warm.
Bruschetta Bread is such an easy appetizer to make for any event. Your guests will be begging for more. Once you bring this recipe somewhere, your friends and family will be asking you for the ingredients, it is that good.
This recipe calls for a few different seasonings, green pepper and tomatoes of course. If you are not a tomato lover, no need to worry you will forget about your dislike for tomatoes as soon as you bite into this recipe. The nice thing about this recipe is that you can mix all your ingredients together and set in the refrigerator until you are ready to serve. You can prepare the night before or even two nights before. It sits well in the fridge until you are ready.
Once you have combined all your ingredients in the recipe, be sure to stir it very well! There are two different types of cheeses you will use. One. you will use Asiago and Two. you will use Parmesan. Try and use a good brand cheese. They both have such a strong taste in this recipe that you do not want to use something cheap that will take away from the delicious taste.
I made this recipe yesterday for a labor day party that we enjoyed with our friends here in Ohio!!
They loved the Bruschetta Bread and along with the bruschetta I brought a bottle of the Lemoncello that I blogged about earlier this week. It was a hit!!
(This week I have Orange zest sitting in vodka, so I will let you know how it turns out, Orangcello?)
The Bruschetta recipe in "A Stir in the Mist", is enough to use three baguettes. I made a double recipe for the party. Therefore I used three baguettes and I still had leftover bruschetta mix. With the remaining mix you can do a few other meals with it. You can serve it over chicken or even over chicken with a little angel hair pasta. Mmmm...
Once you have your baguettes all cut into little slices you will then put them on your baking sheets and toast under the broiler for just a little bit, just enough to toast. Once you have toasted the baguette you can now put the bruschetta mix onto each individual baguette slice. Once you have each slice covered you will put the baking sheet back under the broiler until it starts to sizzle and you see the baguette toasting some more.
Keep and eye as it heats up!
If you are traveling to a party with this recipe and you are looking for it to be fresh when you arrive. Just put in the oven and toast everything 10 min before you leave then put on your platter and cover with tin foil and when you arrive unwrap and Bon Appetit!
