The first course for our big cook day was a seemingly simple bruschetta. This recipe can be easily doubled or tripled for a party. In fact, I bought a baguette which we didn't even use half of so making this recipe for 15-20 people would not be a problem.
It's also a relatively healthy option and you can choose a whole wheat bread (or 60% whole wheat) to soothe your conscience.
I adapted this recipe from Ina Garten's Back to Basics cookbook. See it after the jump!
Difficulty: Easy
Time: 25-30 Minutes
Yield: 8-10 servings
As you can see, it ended up looking a lot like the picture, which I love. Too often, (and you'll see this in later posts) the pictures in the book are so different from what I end up creating. It's a bit disheartening, to be honest. I wish the authors/editors would be more honest with us, like this book is.
This appetizer is best served warm but if you're entertaining, you can easily prepare the peppers ahead of time. Cook them for 5-6 minutes in the morning before your event and then when your guests have arrived, put the bread in the oven and finish cooking the peppers for another 5-6 minutes. Make sure you don't add the capers or basil until the end. Your guests will enjoy the nice smell of baked bread and your appetizer will taste fresh and warm. Even if you decide to cook the entire dish when your guests are present, make sure to cut peppers and bread in advance. Don't cut the bread too far in advance, though as it'll dry out.
Utensils:
Medium or Large Skillet - I know there is a lot of controversy on non-stick skillets and this recipe does not require a non-stick skillet.
Sharp Chef's Knife or Paring Knife
Bread Knife - If you've ever bought a knife set, you'll probably have a bread knife in it. They have "teeth" which makes it easier to cut into the crust of bread.
Wooden or Silicone Spoon - Avoid plastic spoons in general but especially if you're going to be using them on the stove. I prefer wooden spoons but silicone is popular these days and tends to be more sanitary.
Sheet Pan
Parchment or Wax Paper
Oven Mitts
Ingredients:
2-3 tablespoons olive oil plus extra for brushing bread - in my opinion, the recipe calls for too much oil. The peppers would have been drenched so I cut back a lot. I tend to use oil and butter sparingly in general so really, use this as a guideline for your cooking.
1/2 red bell pepper, seeded and cut into thin strips - When you cut bell peppers, cut it in half from the top and cut with the inside of the pepper facing you. It makes it a lot easier to slice them that way.
1/2 yellow or orange bell pepper, seeded and cut into thin strips - feel free to substitute green peppers as well and mix and match
1/2 tsp sugar - in my opinion, this is an unnecessary ingredient. It added nothing to the recipe and is just extra calories that we don't need. Feel free to try it with and without and let me know what you think!
1 tablespoon capers - This is totally to taste; 1 tablespoon is just a guideline. Capers are very salty so use them sparingly to start with; you can always add more. They are high in sodium, however, so this is another ingredient that you can skip without taking away too much from the recipe.
1-2 tablespoons basil, julienned - feel free to use frozen basil (often when I have excess herbs, I freeze them and they taste just as good thawed) but stay away from dried basil. It won't give you the same effect. Julienned simply means very thinly sliced but watch your fingers!
Salt and freshly ground pepper, to taste
French baguette - cut this into about 1/4 to 1/2 inch thick slices. For best results, buy the bread the same day you plan on cooking.
Marscapone or Gorgonzola Cheese at room temperature, about 1/2 tablespoon per slice
Preparation:
1. Preheat the oven to 375 degrees Fahrenheit (you'd be surprised at how many people get this mixed up)
2. Heat olive oil over medium-high heat in your skillet. Adding all the peppers, saute (stir occasionally) for about 12 minutes or until tender. Sprinkle sugar if you're using it and saute for another 2-3 minutes.
3. Turn off heat and stir in capers and basil. Add salt and pepper to taste then set aside.
4. Place baguette slices on sheet pan covered in parchment/wax paper. Brush or drizzle with oil. Brushing is a little tedious and adds one extra thing you have to clean later. I prefer lightly drizzling.
5. Place bread in oven for 7-8 minutes or until lightly browned. We left it in the oven for about 10 minutes and smoke came out when we opened the oven door. Always watch bread carefully as it burns easily and can catch fire.
6. Place a spoonful of the pepper mixture on each slice and add cheese. If you want, return the bread to the oven to warm the cheese; it comes out nice and creamy. The author recommends sprinkling with salt before serving but I don't think it's necessary.
It's also a relatively healthy option and you can choose a whole wheat bread (or 60% whole wheat) to soothe your conscience.
I adapted this recipe from Ina Garten's Back to Basics cookbook. See it after the jump!
Difficulty: Easy
Time: 25-30 Minutes
Yield: 8-10 servings
 |
| This was our attempt at this recipe. |
 |
| This is a picture I took of the original picture in the book. |
This appetizer is best served warm but if you're entertaining, you can easily prepare the peppers ahead of time. Cook them for 5-6 minutes in the morning before your event and then when your guests have arrived, put the bread in the oven and finish cooking the peppers for another 5-6 minutes. Make sure you don't add the capers or basil until the end. Your guests will enjoy the nice smell of baked bread and your appetizer will taste fresh and warm. Even if you decide to cook the entire dish when your guests are present, make sure to cut peppers and bread in advance. Don't cut the bread too far in advance, though as it'll dry out.
Utensils:
Medium or Large Skillet - I know there is a lot of controversy on non-stick skillets and this recipe does not require a non-stick skillet.
Sharp Chef's Knife or Paring Knife
Bread Knife - If you've ever bought a knife set, you'll probably have a bread knife in it. They have "teeth" which makes it easier to cut into the crust of bread.
Wooden or Silicone Spoon - Avoid plastic spoons in general but especially if you're going to be using them on the stove. I prefer wooden spoons but silicone is popular these days and tends to be more sanitary.
Sheet Pan
Parchment or Wax Paper
Oven Mitts
Ingredients:
2-3 tablespoons olive oil plus extra for brushing bread - in my opinion, the recipe calls for too much oil. The peppers would have been drenched so I cut back a lot. I tend to use oil and butter sparingly in general so really, use this as a guideline for your cooking.
1/2 red bell pepper, seeded and cut into thin strips - When you cut bell peppers, cut it in half from the top and cut with the inside of the pepper facing you. It makes it a lot easier to slice them that way.
1/2 yellow or orange bell pepper, seeded and cut into thin strips - feel free to substitute green peppers as well and mix and match
1/2 tsp sugar - in my opinion, this is an unnecessary ingredient. It added nothing to the recipe and is just extra calories that we don't need. Feel free to try it with and without and let me know what you think!
1 tablespoon capers - This is totally to taste; 1 tablespoon is just a guideline. Capers are very salty so use them sparingly to start with; you can always add more. They are high in sodium, however, so this is another ingredient that you can skip without taking away too much from the recipe.
1-2 tablespoons basil, julienned - feel free to use frozen basil (often when I have excess herbs, I freeze them and they taste just as good thawed) but stay away from dried basil. It won't give you the same effect. Julienned simply means very thinly sliced but watch your fingers!
Salt and freshly ground pepper, to taste
French baguette - cut this into about 1/4 to 1/2 inch thick slices. For best results, buy the bread the same day you plan on cooking.
Marscapone or Gorgonzola Cheese at room temperature, about 1/2 tablespoon per slice
Preparation:
1. Preheat the oven to 375 degrees Fahrenheit (you'd be surprised at how many people get this mixed up)
2. Heat olive oil over medium-high heat in your skillet. Adding all the peppers, saute (stir occasionally) for about 12 minutes or until tender. Sprinkle sugar if you're using it and saute for another 2-3 minutes.
3. Turn off heat and stir in capers and basil. Add salt and pepper to taste then set aside.
4. Place baguette slices on sheet pan covered in parchment/wax paper. Brush or drizzle with oil. Brushing is a little tedious and adds one extra thing you have to clean later. I prefer lightly drizzling.
5. Place bread in oven for 7-8 minutes or until lightly browned. We left it in the oven for about 10 minutes and smoke came out when we opened the oven door. Always watch bread carefully as it burns easily and can catch fire.
6. Place a spoonful of the pepper mixture on each slice and add cheese. If you want, return the bread to the oven to warm the cheese; it comes out nice and creamy. The author recommends sprinkling with salt before serving but I don't think it's necessary.
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