Bruschetta
shared by Jennifer
Bruschetta
shared by Jennifer in Party Food & Brunch
Details:
-
PT5M
- Prep Time: 5 Minutes PT10M
- Cook Time: 10 Minutes PT15M
- Total Time: 15 Minutes
- Difficulty: Novice
- Serves: 12 bruschettas
- Cuisine: American
In a bowl, combine garlic and onions.Heat a small drizzle of oil in a pan over medium heat. Add tomatoes to pan and season with salt and pepper. Sauté for
Ingredients:
- 10 ounces tomatoes, deseeded and chopped (I use grape or cherry tomatoes)
- 1 tablespoon minced garlic
- 1/2 tablespoon finely chopped red onion
- 2 tablespoons toasted pinenuts
- 2 tablespoons chopped basil
- Salt
- Pepper
- 2-4 tablespoons unsalted butter
- 1-2 tablespoons olive oil, plus extra for tomatoes
- 12 slices Filone bread (at least 1/2" thick)*
- Gruyere cheese, grated
Directions:
- In a bowl, combine garlic and onions.
- Heat a small drizzle of oil in a pan over medium heat. Add tomatoes to pan and season with salt and pepper. Sauté for for 1-2 minutes, until tomatoes are just starting to soften. Immediately add tomato mixture to garlic and onions. Stir lightly and reserve.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large pan over medium-high heat. When very hot, add bread slices and fry each side until golden brown and crisp. (If pan is not large enough to fry all the bread at once, fry in two batches. You may have to wipe out the pan and add more butter and oil if butter gets too brown.)
- Remove bread and drain on paper towels. Top immediately with grated cheese.
- Stir pinenuts and basil into tomato mixture. Check seasonings and adjust as needed.
- Top bread with a spoonful of tomato mixture.
Notes:
If you can’t find Filone bread, substitute with very fresh sweet baguette. (Bread that is a bit past its prime gets too hard when fried.)