Hello everybody, welcome to my recipe site. Today I will show you how to make a special dish, Bruschetta (my own version). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Bruschetta (my own version) Recipe. Hello po, on this Video, i will show to all of you on how to make Bruschetta my own version. i hope you'lll like it. pls. comment down below if you want to. BRUSCHETTA Easy Recipe My own version of Italian Bruschetta, a good combination for pasta or for Appetizer.

You can cook Bruschetta (my own version) using 21 ingredients and 10 steps. Here is how you cook that.

Ingredients of Bruschetta (my own version)

You need For of homemade white bread:-.
Make ready 2.5 cups of All purpose flour.
You need 1 tbsp of Sugar.
You need 1 and 1/8 tsp of Instant dry yeast(this doesn’t need any activation. You can directly add this to your flour).
You need 1/2 tsp of Salt.
Prepare 1/2 cup of Lukewarm milk.
You need 1/2 cup of Lukewarm water.
Take of Bruschetta in my way:-.
It’s 2 of Bread slices(Homemade white bread).
It’s As required of Butter.
Make ready 1/2 cup of Sweet Corn(frozen).
It’s 1/4 cup of Bell peppers(finely chopped. Multicolored you can take).
Prepare 1 tbsp of Onion(finely chopped).
Take Handful of Coriander leaves(finely chopped).
It’s Handful of Mint leaves(finely chopped).
Take 2 tbsp of Tomato sauce(as per your taste).
Make ready As per taste of Salt.
You need 1/2 tsp of Black pepper powder.
It’s 1 tsp of Oregano.
You need 1 tsp of Red chilli powder(as per your taste).
It’s As required of Mozzarella cheese(grated).

I wanted to tell you how they make it the Neapolitan way.Make my simple Shanklish bruschetta as a classic starter anytime!Its Ideal for light dinner or gathering with friends. fresh, tasty and falvorful You don't.Bruschetta recipe: Simple appetizer that can (and should) be made about an hour ahead of serving.

Bruschetta (my own version) instructions

For homemade white loaf: Take a bowl. Mix the dry ingredients really well. Then add the liquid ingredients properly. Hot water and hot milk will kill the yeast so make sure to add lukewarm milk and water to the dry mixture..
Knead this well together to a soft dough. Use 1 or 2 tbsp more lukewarm water if you need. The dough should be really soft..
Pour oil in your kitchen platform and knead your dough properly without using any more flour..
1st Proofing:- Grease a large bowl & the tight dough with sufficient oil. Then cover the bowl with a plate and keep it in a dark cabinet for 1 hour..
After 1 hour, we will punch the risen dough(almost doubled) and knock out the air and knead it for 2 mins. After 2 mins, grease the dough, kitchen platform and the rolling pin properly and start rolling out to a large rectangle shape..
2nd Proofing:- Make sure to roll it perfectly neither too loose nor too tight.Once it is rolled properly just ensure to pinch the sides and seal properly. Place it in the loaf pan and grease the top of the dough with some oil. Cover the pan with a cling wrap and keep it in the dark cabinet for 30 mins..
Once it is rolled just ensure to pinch the sides and seal properly. Once you are happy with the shape then place it in the loaf pan and grease the top of the dough with some oil. Cover the pan with a cling wrap and keep it in the dark cabinet for 30 mins for 2nd proofing..
After 30 mins, you will see the dough has risen so well. Then again apply some oil on the top of the loaf. Cover the loaf pan with the aluminum foil and keep it in the lower rack of the oven and bake it for 30 mins in a preheated oven at 350 F..
For Bruschetta:-1. Take a bowl. Add everything except bread slices and cheese. Mix properly and check the seasoning and then keep it aside..
Take the slices of bread and apply some butter On one side of it. The butter side has to be towards the pan. Keep the slices of the bread on the pan then add the above mixture and grated cheese from the top. Then cover the pan and cook it for 5-10mins in a low flame. After 10mins, you will see the cheese must have melted nicely..

My recipe today comes from my dear friend Becky who is currently living in beautiful Naples, Italy.When Becky sent me this recipe I jumped for joy.Becky writes: "My life has been changed by the bruschetta here.

The keys to this recipe are absolutely-fresh ingredients, fresh grilled bread and a high-quality extra virgin olive oil.Also, make sure you serve this at room temperature, not chilled.Homemade bruschetta made with homegrown garden tomatoes, fresh basil, shaved garlic, balsamic and a pecorino romano cheese for a kick.Sorta like I was on the Oregon Trail; foraging for food in my very own back yard.Bruschetta is my go-to recipe to serve with just about any meal or occasion.