BRUSCHETTA
BRUSCHETTA
1 large baguette, sliced lengthwise
Roasted Garlic
1 head of garlic
2 sprigs fresh thyme
1 teaspoon olive oil (5ml)
Spread
1 head of garlic roasted (see above)
1 can/jar sun dried Tomatoes, marinated (300ml)
1 ½ cup grated Asiago cheese (375ml)
¼ cup olive oil (60ml)
Topping
4 vine ripened tomatoes, chopped medium dice
4 yellow tomatoes, chopped medium dice
1 red onion, finely diced
½ cup fresh basil, chopped (125ml)
2 tablespoons olive oil (30ml)
1 tablespoon of balsamic vinegar (15ml)
Salt and pepper to taste
Preheat barbecue to 300°F/150°C or medium low heat.
Cut the top off a whole head of garlic, just enough to expose the cloves. Piece the garlic top with a fork multiple times. Place the garlic on a piece of aluminum foil, drizzle with olive oil and top with thyme sprigs and wrap tightly.
Place garlic on the bun rack of the barbeque and using indirect heat, roast until tender and fragrant, about 30 minutes. Remove and let cool.
In a blender combine the whole head of the peeled roasted garlic, sun dried tomatoes and olive oil. Puree until smooth.
Smear mixture evenly on both sides of the sliced baguette. Sprinkle cheese evenly over bread and set aside.
In a medium bowl combine vine ripened red and yellow tomatoes, red onion and basil. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Mix well. Place the tomato mixture in the refrigerator and let marinate for a minimum of 30 minutes.
Preheat barbeque to 300°F/150°C or medium low heat.
Place the coated baguette on the warming rack of the barbecue and cook until warmed through and crispy.
Once the bread is toasted and cheese is melted remove from the grill. Top the warm bread with the fresh tomato topping, using serrated knife slice bread into desired pieces.
Yield: 2 long Baguette Sticks
1 large baguette, sliced lengthwise
Roasted Garlic
1 head of garlic
2 sprigs fresh thyme
1 teaspoon olive oil (5ml)
Spread
1 head of garlic roasted (see above)
1 can/jar sun dried Tomatoes, marinated (300ml)
1 ½ cup grated Asiago cheese (375ml)
¼ cup olive oil (60ml)
Topping
4 vine ripened tomatoes, chopped medium dice
4 yellow tomatoes, chopped medium dice
1 red onion, finely diced
½ cup fresh basil, chopped (125ml)
2 tablespoons olive oil (30ml)
1 tablespoon of balsamic vinegar (15ml)
Salt and pepper to taste
Preheat barbecue to 300°F/150°C or medium low heat.
Cut the top off a whole head of garlic, just enough to expose the cloves. Piece the garlic top with a fork multiple times. Place the garlic on a piece of aluminum foil, drizzle with olive oil and top with thyme sprigs and wrap tightly.
Place garlic on the bun rack of the barbeque and using indirect heat, roast until tender and fragrant, about 30 minutes. Remove and let cool.
In a blender combine the whole head of the peeled roasted garlic, sun dried tomatoes and olive oil. Puree until smooth.
Smear mixture evenly on both sides of the sliced baguette. Sprinkle cheese evenly over bread and set aside.
In a medium bowl combine vine ripened red and yellow tomatoes, red onion and basil. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Mix well. Place the tomato mixture in the refrigerator and let marinate for a minimum of 30 minutes.
Preheat barbeque to 300°F/150°C or medium low heat.
Place the coated baguette on the warming rack of the barbecue and cook until warmed through and crispy.
Once the bread is toasted and cheese is melted remove from the grill. Top the warm bread with the fresh tomato topping, using serrated knife slice bread into desired pieces.
Yield: 2 long Baguette Sticks
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