General
18 Feb 08
18 Feb 08
Originally posted by huckleberryhoundHow do I make the bread, or what toppings do I put on?
How do you make your Bruschetta ? I want to make some on my day off as wine food.
Thanks in advance. I have no experience making this one, so i'll probably be going with whatever the concensus is here.
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18 Feb 08
Originally posted by PalynkaI was looking for more of a raw tomatoe/cheese thing....maybe balsamic vinegar.
Don't worry. Rag has admitted in the PFC forum that he acts like a chicken.
I had a beautiful Bruchetta in a restaraunt in Prague, and i'd love to make something that tastes half as good.
18 Feb 08
Originally posted by huckleberryhoundI'd say the ingredient that really has to be quality is the olive-oil.
I was looking for more of a raw tomatoe/cheese thing....maybe balsamic vinegar.
I had a beautiful Bruchetta in a restaraunt in Prague, and i'd love to make something that tastes half as good.
Make some garlic butter and use tomato and mozarella for toppings. No vinegar, I'd say. Spray some oregano (or basil) on top and you're done.
18 Feb 08
Originally posted by PalynkaI was going to go for a salsa type with a Garlic, olive oil, vinegar, and black pepper marinade.
I'd say the ingredient that really has to be quality is the olive-oil.
Make some garlic butter and use tomato and mozarella for toppings. No vinegar, I'd say. Spray some oregano (or basil) on top and you're done.
On top of toasted bread with flaked parmesan cheese. Oregamo sounds interesting.
18 Feb 08
Originally posted by PalynkaYes. It tastes devine bro. As long as you strain the tomato before you add it to the toasted bread, it just explodes on the tongue, and makes you want to swig beer. It has to be balsamic though, and good.
Sounds original. Are you sure about the vinegar, though? 😕