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Quick and Easy Kid Friendly Recipe
Mama Mungo's Bruschetta Recipe
I cut and bake the baguette with a parmesian garlic topping, eaten hot with a cold dallop of my bruschetta mix. This one isn't for the faint of heart. It is hearty and takes some prep!
| Prep time: 30 Minutes |
American
|
| Cook time: 5 to 8 Minutes | Servings: 20 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 20 servings | |
| Calories 30 | |
| Calories from Fat 19 | 63% |
| Total Fat 2.28g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 175mg | 7% |
| Potassium 41mg | 1% |
| Total Carbs 2.51g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.36g | 0% |
| Protein 0.39g | 1% |
Ingredients Convert Measures
- 1 long sourdough baquette
- fresh parmesian, shredded
- 4 tbl sp minced garlic
- 1 cube of butter, melted
- 1/2 teaspoon of pepper
- pinch of salt for bread
- paprika, dried parsley, oregano
- 1 can of black olives, pitted
- 3 to 4 slices roasted red peppers from jar
- 1 whole medium onion
- minced garlic to taste
- about 5 to 8 peperocinni, sliced w/o seeds
- 1 to 2 cans diced tomatos in garlic, basil
- olive oil
- balsalmic vinegar
- salt and pepper to taste
Directions
- Slice the bagel on an angle thinly into about 20 pieces.
- Melt the butter gently till creamy, mix in two of the tablespoons of minced garlic, stir in the shredded parmesian cheese, and add the salt, pepper, dried parsley and oregano.
- Spread this mix on the bread then sprinkle lightly with paprika.
- Bake the bread mix side up on a cookie sheet at 375 degrees till just done, bubbley not brown!
- While the bread is cooking. Mix the olives, the roasted red peppers, the onion, the garlic, and the pepperocinnis in a food processor, till minced and blended well.
- Take that mix out of the processor, and place in a nice bowl for serving.
- Drain the tomatoes, drop into the mix without processing them, you want them meaty. Mix with spoons.
- Add more salt and pepper to taste, and you can certainly add some more parsley and oregano if you like it stronger.
- Then pour basalmic vinegar and olive oil into the mix and toss it. It is now ready to serve!
- You can make the mix the day before a party, cover in refrigerator, and serve cold over the hot bread for starters! That way the balsalmic vinegar and olive oil have done their magic. My family likes it that way!
