9 April 2012

ITALIAN-DUTCH BRUSCHETTA

ITALIAN-DUTCH BRUSCHETTA
Bruschetta (pronounced 'brusketta') originally comes from Italy, where it is served as an appetizer. It can be made with a lot of different toppings, this one's with Dutch cheese and tomatoes, but any bruschetta is started by toasting or grilling the bread first and then rubbing it with garlic, followed by a drizzle of olive oil.  
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app. amounts for 4 Bruschettas, serving 2: 
4 medium slices of bread
1 clove of garlic, skin removed, then halved
1 large tomato, cut in half, then sliced into thin slices and seasoned with a bit of salt
app. 12 small slices of cheese
12-14 black (Greek) olives, stones removed, then roughly chopped
1 Tbsp capers, roughly chopped
dried Oregano
Salt
Extra Virgin Olive oil


Put the bread into the toaster until toasted with a nice crust. Rub one side of each toasted slice with the cut garlic. The crust acts like a grater and you will end up with a thin layer of garlic on the bread. Drizzle with a little olive oil. Layer the tomatoes and cheese on top, then sprinkle the olives and capers over, followed by the Oregano. Drizzle a little bit more olive oil over - Finito! Buon Appetito!


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ITALIAN-DUTCH BRUSCHETTA      




app. amounts for 4 Bruschettas, serving 2: 

4 medium slices of bread
1 clove of garlic, skin removed, then halved
1 large tomato, cut in half, then sliced into thin slices and seasoned with a bit of salt
app. 12 small slices of cheese
12-14 black (Greek) olives, stones removed, then roughly chopped
1 Tbsp capers, roughly chopped
dried Oregano
Salt
Extra Virgin Olive oil

Put the bread into the toaster until toasted with a nice crust. Rub one side of each toasted slice with the cut garlic. The crust acts like a grater and you will end up with a thin layer of garlic on the bread. Drizzle with a little olive oil. Layer the tomatoes and cheese on top, then sprinkle the olives and capers over, followed by the Oregano. Drizzle a little bit more olive oil over.
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