Post by raventx1 on Aug 24, 2006 21:48:41 GMT -5
Bruschetta con Pomodori Secci
(Bruschetta with Sun Dried tomatoes)
(four Bruschetta)
This Bruschetta topping arose from an abundance of sun-dried tomatoes. It is spicy, and can be used on other Bruschetta or pesto.
1 Cup Sun dried tomatoes
2 Tbs. Tomato paste
1/4 Tsp. Hot pepper flakes
6 Garlic cloves
1/2 Tsp. Mustard seed - black or brown
1/2 Cup Parsley - crudely chopped
1 Cup Extra Virgin Olive Oil
4-8 Anchovy fillets (optional)
Put the sun dried tomatoes in a pot with about 2 cups of water. Bring the tomatoes to a boil and let them plump up for about 3-4 minutes. Drain immediately and let cool.
Place the cooled tomatoes in a blender. Add all of the ingredients except for 1/4 cup of the olive oil. Blend on high speed until all of the ingredients are ground to a fine paste.
If the paste is very thick, like canned tomato paste, add the rest of the olive oil and blend again for 20 seconds or so. The resultant topping should be like whipped cream: spreadable but not stiff.
Put the topping in the refrigerator for at least 4 hours. This will allow the garlic flavor to permeate the entire topping.
When ready to use, spread the mixture on bread, which has been placed under the broiler until lightly toasted. Add an anchovy or two to the topping, and set under the broiler for about 1-1 12 minutes. Remove from the broiler and place a piece of Gorgonzola or similar cheese over the anchovies. Broil for 20-25 seconds. Eat while hot with a good Merlot or Chianti.
If anchovies are not enjoyed, leave them off and use only the cheese.
(Bruschetta with Sun Dried tomatoes)
(four Bruschetta)
This Bruschetta topping arose from an abundance of sun-dried tomatoes. It is spicy, and can be used on other Bruschetta or pesto.
1 Cup Sun dried tomatoes
2 Tbs. Tomato paste
1/4 Tsp. Hot pepper flakes
6 Garlic cloves
1/2 Tsp. Mustard seed - black or brown
1/2 Cup Parsley - crudely chopped
1 Cup Extra Virgin Olive Oil
4-8 Anchovy fillets (optional)
Put the sun dried tomatoes in a pot with about 2 cups of water. Bring the tomatoes to a boil and let them plump up for about 3-4 minutes. Drain immediately and let cool.
Place the cooled tomatoes in a blender. Add all of the ingredients except for 1/4 cup of the olive oil. Blend on high speed until all of the ingredients are ground to a fine paste.
If the paste is very thick, like canned tomato paste, add the rest of the olive oil and blend again for 20 seconds or so. The resultant topping should be like whipped cream: spreadable but not stiff.
Put the topping in the refrigerator for at least 4 hours. This will allow the garlic flavor to permeate the entire topping.
When ready to use, spread the mixture on bread, which has been placed under the broiler until lightly toasted. Add an anchovy or two to the topping, and set under the broiler for about 1-1 12 minutes. Remove from the broiler and place a piece of Gorgonzola or similar cheese over the anchovies. Broil for 20-25 seconds. Eat while hot with a good Merlot or Chianti.
If anchovies are not enjoyed, leave them off and use only the cheese.