Thursday, July 28, 2011
You can mix and match your own ingredients, but I always like to start my toasts- my take on bruschetta- with a garlic butter and onion jam. However, there are many ways to make these little open-faced bites, I've made a few suggestions below, but I'm sure you'll come up with your own!!
Crispy french or italian bread, such as a baguette, cut into thin round slices
olive oil or butter of choice (See garlic butter, below)
gruyere cheese (strong and melts really fabulously) (can also use goat, cheddar, etc)
roast or fresh red pepper
carmelized onion (see next post!)
slices of apple
cappicola or other high-quality ham
Combo A: garlic butter, onion jam, tomato, arugula, and gruyere cheese
Combo B: garlic butter, onion jam, apple, arugula, cheddar
Combo C: garlic butter, onion jam, roasted squash, gruyere
Combo D: Garlic butter, cappicola, gruyere
Stack the ingredients on the toast, placing the cheese on top. Heat oven to broil, and cook about 3 minutes, until cheese is melted and bubbly.
Garlic butter: cut 8 cloves of garlic into slivers. Boil for about 10 minutes, and remove from water with slotted spoon. Mash with fork into fine pieces. Combine with a stick of butter at room temperature, add a pinch of sea salt, and return to refrigerator. Smear on everything. Mix in mashed potatoes. Use it to finish off sides of cooked carrots or green beans. Enjoy.