Friday, August 8, 2008

Baby Shower Recipe Follow Up

For the bread in any of the following recipes:
Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.

Red Pepper & Feta Bruschetta
Good olive oil
1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1/2 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
3 ounces feta cheese
Preheat the oven to 375 degrees F.
Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside until ready to serve. (You can make everything up to this point 2 days in advance) Prior to serving, add feta cheese. Place about 1 Tbsp of mixture on the bread.

Tomato Bruschetta:
4 tomatoes, diced & seeded
1-2 garlic cloves, minced
Fresh basil
Olive Oil
Balsamic Vinegar
Salt & pepper

Mix all the ingredients together. Serve atop bruschetta bread. This can also be made up to 2 days in advance.

Shoot! I left the mushroom bruschetta recipe at home!

UPDATE: Mushroom Bruschetta
8 tbsp olive oil
2 tsp butter
3/4 pound of mushrooms, chopped fine
3 garlic cloves, 2 minced, 1 smashed
1/4 tsp salt
fresh ground pepper
fresh sage (about 1 Tbsp)
fresh parsley, chopped (about 1 Tbsp)& 1/3 cup of leaves
1/2 cup pitted green olives
1/2 tsp anchovy paste
1 1/2 tsp lemon juice

1. In a large frying pan, heat 2 Tbsp olive oil & the butter over medium high heat. Add mushrooms, minced garlic, salt, pepper, & the sage. Cook, stirring occasionally, until the mushrooms are golden, about 5-10 minutes. Stir in chopped parsley & remove from heat.
2. In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste & the remaining olive oil, the lemon juice & some more pepper. Process to a coarse puree.
3. Mix the cooked mushrooms with the olive mixture & serve atop the bread.

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