We're on a bit of a bruschetta kick around here these days. Especially since we went to La Bruschetta for graduation dinner. They have a whole menu of just bruschetta, *squee*
I took these pictures to show off some of our recent creations, and by coincidence, Charlotte hosting Get To Know You over at Create a Connection asked us to share pics and recipes today.
So here we go, the Stiller version of making bruschetta.
To start off all of our bruschetta recipes so far to date:
1)We buy a nice fresh baguette, maybe sourdough, maybe not, slice kinda diagonally into pieces, 2) brush top of each slice lightly with olive oil, and then toast in a 400F oven for a little bit.
First up was Marc's Olive Love.
1 can of kalamata olives (pitted of course), 1/2 white onion, a tablespoon of olive oil and a handful of fresh basil leaves, chopped up in a food processor.
I know it looks a bit dog-food-esque, but believe me, if you like olives, this was Olive Heavenly in your mouth.
Spread mixture on the prepared toasted bread slices, back into the oven for a little bit, maybe 6 minutes
This is Zach's TriColore
Slice ripe Roma tomatoes, top with a slice of fresh mozzarella (the kind sold in water!), and fresh basil leaves.
Bake atop the prepared bread slices for about 5 minutes.
Eat it all up in about two minutes flat. Fight over who gets the last piece.
Now loll around the living room moaning like a stuffed Roman after a big feast.