Bruschetta Trio
There's many ways to make bruschetta. These three recipes include the classic, an onion and sausage version, and a shrimp with zucchini pesto
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wowitalianfood.com.
Cooking tools:
- Blender
- Pastry brush
- Chef's knife
- Cutting board
- Baking sheet
- Wax paper
- Oven
- Stove
- Grill
- Nonstick skillet
- Mixing bowl
- Plastic wrap
- Measuring spoon
- Measuring cup
Ingredients
- 1 Bread loaf (preferably homemade)
- qb Extra virgin olive oil
- For 2 Eggplant, Burrata cheese & Tomato Brushetta
- 7 oz (200 g) Buratta cheese
- 6 Eggplant slices
- 10 - 12 Datterini tomatoes
- 1 tsp Sugar
- Salt
- Thyme
- Mint
- For 2 Onion & Italian Sausage Brushetta
- 7 oz (200 g) Italian sausage
- 1 White onion
- 2 tbs Balsamic vinegar
- 4 oz (120 ml) Water
- For 2 Shrimp and Zucchini pesto Bruschetta
- 2 - 4 Shrimp per bruschetta depending size
- 2 Zucchini
- 3 oz (85 g) Almonds, peeled
- Paprika
- Basil
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