Yesterday I was in Coles and saw this yummo looking Italian bread which inspired me to make Bruschetta as an entreé to dinner last night. I forgot to get Olive Oil when I was there so had to improvise with peanut oil, but it wasn’t too bad.
I buttered the bread (no oil, remember?), spread some freshly crushed garlic on, sprinkled with Parmesan cheese and put in the oven… then switched to the grill, because apparently baking bread in the oven takes forever, and the grill is like superwoman in this respect. I finely chopped some grape tomatos, red onion, and avocado (sort of made a salsa/bruschetta topping) and mixed together with a bit of peanut oil (the other flavours totally covered up any oddness there might have been), salt, pepper, garlic powder and a touch of balsamic vinegar. The it’s a simple matter of spooning the mixture onto the cooked bread and OH MY GOD it was good. I could have eaten 6 pieces of that for dinner instead of an entreé, but we had delicious Cabonara for our mains which was also YUM. Just quietly (like I haven’t said it a thousand times), my life revolves around food. I love food.
Anyhoo, here’s the pic!
Bruschetta for entreé
How does this recipe differ if you use oil?
I love bruschetta, but I always use a bit of oil….
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If I’d had oil, I would have lightly coated the bread in it before popping in the oven, and then once it was cooked, rubbed the garlic over it, instead of spreading it into the butter beforehand. Either way it’s yum!
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It looks delicious Mikaela. Shame it’s midnight, you’ve made me feel hungry ;)
My husband’s the cook in our house but this looks like something within my capabilities. It reminds me of something I had for breakfast once with smoked bacon, scrambled egg and olive oil. We had that on ciabatta bread. Is that what you used?
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Great JOb. I like new and interesting things.
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