19 Apr 2016

Tomato and Basil Bruschetta

Bruschetta is delicious. There are lots of variations to this dish. Fresh tomatoes and basil in a balsamic vinaigrette is standard, but you can also melt some mozzarella on top for a special touch.

Ingredients

8 Plum Tomatoes, diced
1/3 Cup Fresh Basil, chopped

1/2 Red Onion, diced
2 Garlic cloves, minced
1 TBSP Balsamic Vinegar
2 TBSP Olive Oil
¼ tsp Kosher Salt
¼ tsp Freshly ground black pepper

Instructions

In a bowl, toss together the diced tomatoes, basil, onion and garlic. Mix in the balsamic vinegar, olive oil, salt and pepper. Serve on toasted bread slices

18 Apr 2016

Artichoke Bruschetta

by Warern van der Biezen | posted in: Artichoke Bruschetta, Starters | 0

I recently made a bruschetta bar for an appetizer and this was the star of the show. The flavors in this dip are amazing. The Parmesan cheese gives it a salty sharp flavor, while the artichoke hearts are delicate and delicious.

Ingredients
2 (14 oz) cans of Artichoke Hearts, drained (water packed, not oil)
1 1/2 Cups Parmesan cheese, grated
1 Cup Mayonnaise
1 Clove Garlic, minced
1 TSPB Dill
Salt & Pepper

Instructions
Coarsely chop the drained artichokes.
In an oven or microwave-proof baking or serving dish, mix together the chopped, drained artichokes, the grated Parmesan cheese, garlic, dill and the mayonnaise.
Microwave on high heat for 5 minutes or bake in a 350º oven for 15 minutes. If microwaving, pause occasionally to stir so that the dip gets evenly heated.
Add salt and freshly ground black pepper to taste.
Serve with thinly sliced bread or baguette.