 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Bruschetta is one of the most perfect foods. It's variability makes it so desirable. Differences in region and seasonality are easily celebrated in this manner. Ingredients:
if you are in a hurry, use a quality jarred variety |
if not, make your own. from my previous post, manicotti |
40ish oz of stewed tomatoes or fresh when available, partially drained |
olive oil (spanish is my new favorite.) |
4 cloves of garlic, diced |
one medium onion, chopped |
.5 c sweet red wine (port is my favorite.) |
optional: mushrooms or a bell pepper, chopped |
3tbs basil |
1 tsp red pepper flakes |
4 oz goat cheese (i prefer crumbled) |
1 long loaf of sourdough bread (bonus points if you make your own!) |
Directions:
1. cut loaf of sourdough to suit; if you need to feed many, cut the bread in half inch thickness. if you are having this as more of a meal, slice off a 4-5 inch section and half it.
2. spread 1/4 of tomato excellence onto the bread, less if bread is thinly sliced. you don't want it getting all soggy.
3. press some goat cheese crumbles lightly into the tomato goodness
4. put all this goodness under the broiler for 5 minutes or so. i like to wait until the goat cheese is just getting tanned.
|
|