Search  
Wednesday, October 08, 2008 ..:: Forum ::.. Register  Login

Welcome to the Chilipepper Discussion Forums. We hope you will find time to share your experiences and enjoy those of others. Feel free to post recipes, planting and growing advice, equipment recommendations, or whatever else is on your mind.

These forums are moderated, so be nice. They're also new, so please pop in and say hello, to get conversation started.

Note: To post, we require registration so that we can stop spammers from abusing our site. To register, just click the 'Register' link at the upper-right of the page, just below the 'Search' box.
You are not authorized to post a reply.
Author
  Messages Sort:
Green Monkey
Posts:6
Posted:01/01/2006 6:24 PM
The essential Italian bruschetta consists of thin slices of white bread that are toasted and then seasoned with extra virgin olive oil, garlic, salt and dried red peppers.

A variation is to make a relish of artichokes and use this as the topping instead.

Ingredients are:

* 2 6.5 oz jars of marinated artichoke hearts
* 2 cloves of garlic
* 2 tbps olive oil
* 1/4 tsp salt
* 2-3 dried de arbol peppers

I like to use de arbols because they are small, easy to crumble and readily available. They are also relatively cheap and plenty hot for most purposes. If you can't find any in your neck of the woods, go here:

http://www.americanspice.com/catalog/21486/search/De_Arbol_Peppers,_Whole.html

I picked these up once and, honestly, the quality wasn't any different that what you get at a Mexican dry goods store.

Okay, on to the method:

1. Drain artichokes and put in food processor or blender.

2. Peel garlic cloves and add to artichokes.

3. Crumble dried peppers and add to mixture.

4. Add olive oil and salt

Blend until you get a light-green paste. If you are using a blender, you might need more olive oil.

To make the bruschetta itself, you just cut a loaf of "French" or "Italian" bread into 1/2 inch slices and toast in the oven until a rosy brown. The pieces should be crisp, but not rock-hard. Remove from the oven and cool. Spread artichoke relish with a knife or spoon on one side of each slice and serve as an appetizer.
You are not authorized to post a reply.


ActiveForums 3.0
Copyright 2005 by Chilipepper.com   Terms Of Use  Privacy Statement