Bruschetta With Sun-dried Tomato Relish Roasted Ga... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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There's a restaurant in Denver, CO that serves an amazingly sensual bruschetta. This recipe is an interesting take on the traditional way of presenting bruschetta. This dish is made much more intimate in the squeezing of the garlic and the spreading of the brie. Read more . Overall, a delicious way to start out any gathering. Ingredients:
tomato relish |
• 2 t balsamic vinegar |
• 3 t olive oil |
• 4 finely chopped kalamata olives |
• 4 cups diced tomatoes |
• 1/4 cup finely chopped sun-dried tomatoes, reconstituted or 3 t sun-dried tomato paste |
roasted garlic |
• 3 bulbs garlic |
• olive oil for drizzling |
4 oz soft brie or chevre |
1 loaf crusty bread, sliced on the diagonal |
Directions:
1. Relish:
2. Combine vinegar, oil, olives, and sun-dried tomatoes. (Can be made 6 hours ahead. Cover; chill.) Add fresh tomatoes; toss to coat. Season with salt and pepper.
3. Makes 8 servings.
4. Alternative – replace the olives with 1/2 cup finely diced mango and 2 T chopped cilantro.
5. Garlic:
6. Cut the top off each garlic bulb (just to where the tops of each clove are showing). Drizzle with olive oil, salt and pepper. Place on a foil square (about 10” x 10”) and enclose the garlic, sealing the foil. Place in a 375 F oven for 1 hour. Serve warm.
7. Brie (or Chevre):
8. Take 4 oz of soft brie and whip it until it is soft and creamy. Cover and refrigerate until ready to use. If desired, add 4 oz whipped cream cheese.
9. If using the mango relish alternative, substitute camembert or other sweeter cheese for the brie.
10. Bread:
11. 1 loaf French Bread or rustic Italian Bread, sliced on the diagonal, brushed with olive oil and slightly toasted.
12. To Serve:
13. On a platter, arrange the bread around one side, place the garlic in the middle. On the other side, mound the relish and place a container of brie. If desired, garnish the plate with sprigs of parsley.
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