Bruschetta is an appetizer originally from Italy, reminiscent of a sandwich, for which bread is dried and rubbed with garlic.
It is necessary
- - bread - 12 pieces;
- - garlic - a couple of large cloves;
- - olive oil;
- - wine vinegar - 1, 5 tbsp. spoons;
- - pepper, salt, a pinch of thyme;
- - tomatoes - 2 pcs;
- - a bunch of basil and a bunch of spinach;
- - champignons - 300 g;
- - onion - 1 piece;
- - a handful of olives;
- - zucchini (or young zucchini) - 1 pc;
- - mint (optional) for decoration.
Instructions
Step 1
Bread for all types of bruschetta is dried in a dry frying pan. It should be crispy on the outside, but always soft on the inside. Each dried piece of bread is rubbed with garlic cut in half. The base is ready, you can make fillings.
Step 2
Buschetta with tomatoes
Tomatoes are cut with a cross and placed in boiling water for literally one minute, after which they are filled with cold water. Cold water is immediately drained, and the skin is removed from the tomato. The seeds are removed from the tomato and the tomatoes are cut into cubes. The basil is finely chopped. In a bowl, combine chopped tomatoes, a tablespoon of olive oil, basil, half a tablespoon of wine vinegar, salt and a pinch of pepper to taste. The mixture is infused for 10 minutes, after which it is laid out on bread. Basil leaves can be used as decoration.
Step 3
Bruschetta with mushrooms and olives
Onions, mushrooms and olives are finely chopped. Onion is fried in a small amount of oil until soft and transparent, mushrooms are added to it. Mushrooms and onions are fried until golden brown. In a bowl, stir fried mushrooms and onions with olives, a tablespoon of olive oil, half a tablespoon of wine vinegar, salt, thyme and pepper. The filling is infused for 10 minutes and laid out on slices of bread. Basil leaves serve as decoration.
Step 4
Bruschetta with zucchini and ham
Spinach and zucchini are washed and dried. The zucchini is cut into thin half rings, and the spinach is cut into strips about 1 centimeter wide. The ham is cut into very thin slices. Spinach is fried in olive oil (no more than one minute) and transferred to a bowl. Zucchini is fried until golden brown and transferred to spinach. Add a tablespoon of olive oil and half a tablespoon of wine vinegar to a bowl of zucchini and spinach. Season the mixture with pepper and salt and stir. The filling is infused for 10 minutes and laid out on the bread. The decoration is mint or basil leaves.
