Monday, March 11, 2013

Bruschetta...It's in the Cookbook!

When I first posted this recipe for Bruschetta almost 2 years ago, my photography skills weren't that stellar. Not that they're perfect now, but I have come a long way with practice. I also included this recipe in my cookbook, Carrie's Experimental Kitchen, as it's one of my favorite recipes. You should really check out the book if you haven't already! 

If you click on the link, it will take you to the Amazon.com page where you can look inside the book and read the wonderful reviews the book has received so far.  This book would make the perfect addition to any kitchen, but Mother's and Father's Day is right around the corner and would make a great gift too! 

There are over 180 original recipes including many of my family's favorites such as:

  • Appetizers: Stuffed Chorizo Bread, Garlic and Herb Cheese Stuffed Mushrooms, Roasted Garlic, Rosemary & Sun Dried Tomato Hummus
  • Soup: Tuscan White Bean, Beef Barley, French Onion
  • Salads: Tortellini Salad with Sun Dried Tomatoes & Broccoli, and Haricot Verts with Feta, Cranberries & Pistachios
  • Poultry: Lemon Yogurt & Basil Chicken Kabobs, Chicken Francaise, Balsamic Honey Mustard Grilled Chicken, Beer & Orange Marinated Grilled Chicken, Pecan Breaded Chicken
  • Beef and Pork: Flank Steak Stuffed w/ Zucchini & Brie, Braised Short Ribs, Tuscan-Style Beef Brisket, Lemon Basil Grilled Pork Chops and Pork Milanese
  • Pasta and Nonmeat: Eggplant Parmesan, Homemade Gnocchi, Mediterranean Pasta with Chicken & Olives
  • Sides: Balsamic Mushroom Risotto, Chorizo Cornbread Stuffing, Sweet Potato Casserole
  • Vegetables: Garlic Roasted Cauliflower; Spinach with Garlic & Roasted Plum Tomatoes, Greek Tomato Zucchini Fritters and Stuffed Zucchini Boats
  • For the Sweet Tooth: Limoncello Strawberries with Fresh Basil, Red Wine Poached Pears and Candied Pecan & Cranberry Biscotti
This recipe for Bruschetta is the most frequently made recipe in my home throughout the year; mainly in the warmer months when fresh Roma tomatoes are in season and I tend to use it a variety of different ways including:

  • As an appetizer served over toasted baguette slices
  • Top the bruschetta over chicken or pork cutlets; which is our favorite way to eat this and the most requested by my family
  • Add the bruschetta to a garden salad
  • Mix the bruschetta with pasta, rice or grains; as in a salad or main entree 
I recently made this recipe when we topped it over chicken cutlets (our favorite comfort-food meal) and wanted to share it with you as it's extremely tasty and easy to make. Tomato season will be here before you know it and I hope you like it as much as we do! 



Bruschetta
6 Ripe Plum Tomatoes, small dice
1 tbsp. Red Onion, finely chopped
2 tbsp. Fresh Basil, chopped
2 tbsp. Pecorino Romano Cheese, grated
1 tsp. Garlic Powder
1 tsp. Kosher Salt
1 tsp. Fresh Ground Black Pepper
2 tbsp. Balsamic Vinegar
1/4 c. Extra Virgin Olive Oil 
Cooking Spray


Directions:
1.  In a bowl, mix together the tomatoes, onion, basil, cheese, garlic powder, salt, pepper, vinegar, and oil. Refrigerate until ready to serve. 
2. Assemble the bruschetta on the toast rounds or place in a separate bowl for guests to top the toasts themselves. Serves 6.

*Nutritional Information per Serving (without bread): Calories 102, Carbs 5.1g, Fat 9.5g, Protein .7g, Fiber .8g, Sugar 2.6g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

2 comments:

  1. Most bruschetta recipes I've had were plainly made with just tomatoes, onions, olive oil, and basil. But yours sound like it would be amazing with all the fun extras. Can't wait to try it! P.S. Your pics are beautiful :-)

    ReplyDelete

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