. Recipes: BRUSCHETTA WITH PESTO RUSCHETTA & TOMATOES STUFFED ZUCCHINI

BRUSCHETTA WITH PESTO RUSCHETTA & TOMATOES STUFFED ZUCCHINI



BRUSCHETTA WITH PESTO RUSCHETTA & TOMATOES STUFFED ZUCCHINI


INGREDIENTS:

1 Baguette (Fresh, Long)

3-4 tbsp. Extra Virgin Olive Oil

Basil Pesto

1 Red- Ripe Tomato

½ Sweet Onions

½ tsp. Salt you can increase/decrease as per your taste.

½ tsp. Ground Pepper

½ cup Cheese



PREPARATION:

Heat oven to 400 ยบ F. Slice the baguette at a slight diagonal slant. Pour some Extra Virgin Olive Oil in a bowl, dip each slice just lightly into the oil (one side only). It does not have to be covered in Oil -- just "anointed", it will have patches the oil didn't reach. Pack on any cookie tin, and when oven has reached its heat, bake the slices until the edges start to go Golden, and the slices are hard in the center. (Do feel before you remove them!). While they bake, peel the Tomato, cut into 2 halves, and chop up finely. Do the same with the 1/2 Onion, and add to the Tomato. Season it with Salt and Black Pepper. Use as many Baked Bread Slices as you need. As you add the topping, put them back on the baking tin. Spread the hot, hard baguette slices thinly with Pesto, and top each with a teaspoon or more of the Tomato-Onion mix. Slice the Brie or Camembert quite thinly and drape a small slice over each bread slice. Put the prepared slices back into the oven for about 2 - 3 minutes and remove. BRUSCHETTA WITH PESTO RUSCHETTA & TOMATOES STUFFED ZUCCHINI is ready to serve.

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