We fry the slices of bread. While they are browning in the toaster, chop the tomatoes, mozzarella, basil leaves and mix them with the olive slices in a bowl. Season with salt and pepper, add a little olive oil and mix them to blend all the flavors.
We take the fried slices, we rub them with garlic (about a clove of garlic in 2 slices), we sprinkle them with olive oil, then we put them on the plate that we will serve.
Cover the bread with the mixture from the bowl, dividing it evenly on the 4 slices. Sprinkle with olive oil and serve.
This combination of rich smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg or served with a bowl of soup.
Sweet caramelized garlic is the star of this extra-savory take on garlic bread.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Caprese rollsCaprese rolls
- 600 gr flour
- 1 cube of fresh yeast or 1 sachet of yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 300 ml warm milk
- 50 ml olive oil
- For the Caprese sauce from: 1 large tomato
- 100 ml broth (preferably homemade)
- 50 ml olive oil
- 250 gr fresh mozzarella
- salt, pepper and basil (10 leaves)
Preparation: Caprese rolls
Mix the yeast with the sugar and half the amount of warm milk. Let the yeast rise for 10 minutes, then add it over the freshly sifted flour mixed with salt. then add the rest of the milk and olive oil.
Knead for 10 minutes until you get a non-sticky elastic dough. Let rise for 1 hour in a warm place. For the sauce, put all the ingredients in a blender and mix well.
Roll out the dough into a rectangle and cover it with a layer of sauce leaving a free edge of about 2 cm then roll. With a sharp knife we cut rolls 2-3 cm high and place them on a tray covered with baking paper. From the caprese sauce we keep 2 tablespoons and cover each roll with a teaspoon of sauce.
Bake the rolls for 15 minutes at 180 degrees Celsius.
We increase the range of spices!
Every housewife experiments with spices to intensify the taste or to discover a new flavor. This has always been the case, in distant Antiquity, in the mysterious Middle Ages and continues in the competitive Present.
Cultivated organically, carefully harvested and gently processed by experienced organic farmers - these are the secrets of SONNENTOR spices.
We have 2 news for your spice rack:
Vegetable or fruit? Chefs and ordinary people consider tomatoes to be vegetables since they are edible and rather tasty, than sweet… as fruits are usually. So, from the point of view of scientists, tomatoes are fruits, the rest of us consider them and eat them as vegetables. Whether it is a fruit or a vegetable, tomato is, without a doubt, an extremely valuable food. Tomatoes are one of the best sources of potassium.
Tomato is a red fruit pampered by the sun that has nothing to hide. Try it!
We like to see tomatoes on our plates. Mix dried flakes in Italian cuisine such as bruschettas, caprese, pesto, pasta or oils.
Don't be fooled by its fruity scent, it's not for beginners! The brave will be rewarded with endorphins! Pain and happiness are close to each other. It warms our hearts and tongue, and the color red attracts the eye at every meal!
It matches: Chili flakes come to hack and Chili con Carne fans. Even pasta sauces, curry, marinades, desserts look red in front of my eyes! Chili flakes are used to provide aromatic heat in Kimchi! With its sharp and burning taste, it is great for cooking meat, fish and vegetables.
The well-washed potatoes are boiled in shell, then drained, passed through a stream of cold water, cleaned and finely chopped, or thinly sliced. They can also be given on the large grater.
Chop the onion into small pieces or scales and caramelize in a pan with a little sunflower oil. Sprinkle a little paprika for taste and color.
Add the finely chopped potatoes over the caramelized onions and mix well until the flavors are intertwined. Serve on bruschettas, with a few pieces of pickles, pieces of red onion and pieces of smoked bacon.
It is a simple recipe with which we can start at any time of the work day.
In order not to miss tasty moments during the preparation the recipe for bruschettas with crispy legs, cooked by Nicolai Tand at Neatza with Răzvan and Dani, access the video above!
The bread used can be in any shape: bagel, baguette, ciabatta, buns. The recipe is similar no matter what you decide to put on it.
Recipe bruschetta with ham and parmesan
- 1 loaf of bread
- 2 garlic cloves
- 2 large tomatoes
- thinly sliced parmesan.
Method of preparation
We slice the bread stick and fry it on a baking tray until golden.
Meanwhile, cut the tomatoes into cubes and chop the basil and leave them to soak in a little olive oil. They don't need salt because the prosciutto is salty, as is the parmesan.
Remove the slices and put them with garlic, and put the mixture of tomatoes, basil and oil on top. Garnish with a slice of prosciutto and parmesan.
Bruschetta recipe with smoked salmon
- 1 baguette
- 50 gr of butter
- 2oo gr of smoked salmon
- a few sprigs of dill
- 2 sprigs of green onion
- juice from 1 lemon
Method of preparation
Cut the bread into slices and bake for 5 minutes. Meanwhile, put the butter in a bowl and mix with half the amount of finely chopped dill and green onions until it becomes creamy.
When the bread is ready, take it out and grease it with butter cream. Place the salmon on a plate and sprinkle with plenty of lemon juice.
Place the bread on a plate and decorate with the salmon pieces. Sprinkle with the remaining finely chopped dill and green onions and serve.
Bruschettas with tomatoes and garlic
Bruschettas with tomatoes and garlic are prepared very quickly and are an ideal snack for a grilled party in mid-summer. According to the classic recipe, prepare them in 10 minutes maximum and serve them immediately.
Ingredient: a baguette, 4 tomatoes, 1/2 red onion, a clove of garlic, a handful of basil leaves, 1 teaspoon oregano, 2 tablespoons olive oil, salt, pepper.
Method of preparation
Slice the bread stick and fry it on a baking tray until golden. Meanwhile, cut the tomatoes into cubes and finely chop the onion, garlic and basil.
Combine all ingredients and season with olive oil, salt and pepper. Place the composition on slices of toast.
Bruschetta, the original recipe
The original recipe of bruschetta contains diced tomatoes (without core), mixed with garlic, basil, olive oil, salt and pepper. Many also added mozzarella for extra flavor. Rub the bread while still hot with half a clove of garlic, then add the other ingredients. It is consumed immediately.
Another specialty of the Ambruzzo region is bruschetta with ham and arrosticini (grilled mutton cubes), and in the Calabria region bruschetta is eaten with olive oil, salt, organo pepper and paprika. This is called Russian fed.
Over time, bruschettas have been reinterpreted in the same way. In other words, you can make bruschettas with whatever you have in the fridge. Bruschetta is usually a cut bread stick, but you can use any type of bread you want. Here are some bruschetta recipes to inspire you.
The Best Classic Bruschetta
The peak of the season for ripe tomatoes is upon us. And that means after waiting another full year, it & # 8217s now time once again to enjoy delicious, classic bruschetta! Hallelujah! It & # 8217s time to scream out loud for this amazing Italian summer appetizer! My family only makes bruschetta in the summertime in order to have the key element for the perfect bruschetta:. . . to use only bright red, RIPE, juicy tomatoes.
One of the BEST things about summer & # 8217s juicy, ripe tomatoes fresh from the garden or farmers & # 8217 markets, is that you can enjoy the best Classic Bruschetta like no other time of the year!
This family recipe is THE BEST bruschetta in the world! The essence of all those fresh garden flavors is captured perfectly in this amazingly simple recipe.
Whenever my husband and I visit our family in Italy, we always enjoy bruschetta or Caprese salad because the fresh San Marzano tomatoes in Italy are indescribable! This recipe was created by my sister-in-law and it & # 8217s always sold out in their restaurant!
A little history
The origin of bruschettas is not hard to guess & # 8230 Italy! Specifically, the charming Tuscany region. Their name derives from the Italian verb "broscare" which means "to roast on coals", referring to the way they were first prepared, sometime in the 16th century. Originally, they were pieces of old bread that the peasants put on the grill, which they then rubbed with garlic, sprinkled with a little olive oil and then covered with tomato pulp and herbs.
Over time, the preparation has evolved, taking over various influences. Today, there are a variety of bruschettas, from salty to sweet, going through the whole range of tastes and flavors. The really great part is that you don't have to be an expert in cooking to make delicious bruschettas. You can prepare them with mozzarella, olives, ham, peppers, mussels, shrimp and whatever your heart desires. Don't worry, you can't go wrong!
As inspiration, we suggest you try these simple recipes!
I had a bit of fresh mozzarella and a small amount of leftover baguette that needed to get used up so I decided to make caprese bruschetta. I tossed the tomatoes, fresh basil, and mozzarella cheese together with some garlic, salt & amp pepper, olive oil, and white balsamic vinegar. I placed spoonfuls of the tomato mixture on top of toasted baguette slices. This was not only a quick and easy lunch it was healthy and delicious too. This may just be my new favorite appetizer.
Preheat the oven to 350 degrees. Coat both sides of sliced baquette with olive oil cooking spray. Place on a rack and cook for 5 minutes or until crisp and warm. Set aside to cool slightly. Place the diced tomatoes, chopped basil, and diced mozzarella together in a bowl add the minced garlic, sea salt and freshly cracked pepper, to taste, white balsamic vinegar, and olive oil. Mix until evenly combined. Place spoonfuls of the caprese salad on each slice of baguette. Serve immediately. Enjoy.