Hello everybody, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Alex's Bruschetta. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Alex's Bruschetta Recipe. Whole Thanksgiving Turkey with Miles Standish Stuffing and Gravy. Bruschetta is the perfect appetizer for summer parties.
You can cook Alex's Bruschetta using 8 ingredients and 9 steps. Here is how you cook that.
Ingredients of Alex's Bruschetta
- It’s 2 of Cubed tomatoes.
- Make ready 1 loaf of French bread.
- Take 1 tbsp of Fresh basil.
- Take 1 clove of Garlic.
- You need 2 tbsp of Olive oil.
- Make ready 2 tsp of Italian seasoning.
- It’s 1 cup of Shredded Parmesan cheese.
- Prepare 1 cup of Shredded Romano cheese.
As much as I love serving crostini with a cheesy, creamy dip, my favorite way to serve it is topped with some delicious bruschetta or even guacamole.Here are some more delicious topping ideas.Smoked salmon, cream cheese and dill; Buffalo chicken drizzled with ranch and blue cheese crumbles; Marinara, mozzarella and basil; Caramelized onions.Cherry and Plum Bruschetta The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive.
Alex's Bruschetta instructions
- Set oven to 350°F..
- Cut French bread in slices and brush 1 tablespoon of oil on both sides of bread..
- In a small bowl..
- Combine minced garlic, other tablespoon of olive oil, basil, and Italian seasoning..
- Mix together the 2 cheeses..
- Add together the tomatoes with the seasoned mixture and combine the cheese mixture..
- Put slices on a baking sheet..
- Top bread with seasoned cheese mixture..
- Bake until cheese has melted..
Home > Piloti > Alex Bruschetta.Alex makes her delicious Fried Zucchini and tosses basil to Geoffrey Zakarian, who whips up Tomato Bruschetta with Crispy Prosciutto.Plus, the hosts showcase their gardens and share tips for.
We'll be serving this for breakfast, brunch, and dessert all summer.Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil.After nearly two years in the making, my first cookbook is published and available for purchase.Most of you can probably remember when I was working all hours of the day on my "secret project," and this is it!This is a fun take on bruschetta with peas, shallots, and mint that I invented one year when my neighbor brought me a bunch of fresh peas.
