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<pre>In a message dated 2/14/00 4:44:55 PM Eastern Standard Time,
drewbrow@senet.com.au writes:

>
> Does anyone have a recipe for bruscetta. I'm not even sure that is how
> it is spelt. I don know it tastes great.
>
> Andrew & Val Brown
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BRUSCHETTA IN A CLASSIC METHOD
Recipe Courtesy of Michelle Urvater

2 large slices of good quality bread, toasted
Cut clove of peeled garlic
About 1/2 cup very thinly sliced mushrooms or chopped fresh tomatoes, or
roasted eggplant Slices
Extra virgin olive oil
Salt and freshly ground black pepper
Chopped parsley

Right after toasting, rub the bread with garlic and cover it with mushrooms.
Drizzle with oil, season with salt and pepper and garnish with parsley.

Yield: 2 servings
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http://www.foodtv.com/recipes/re-c1/0,1724,387,00.html

A TRIO OF BRUSCHETTA
Recipe courtesy Bobby Flay

16 slices French bread, sliced 1/2-inch thick
Olive oil

Brush bread with olive oil on one side and grill oiled side down until golden
brown. Top with the following toppings.

White Bean:
1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary

Combine all ingredients in a medium bowl and let sit at room temperature for
30 minutes.
Tapenade: 1 cup black nicoise olives, pitted 1 tablespoon capers 3 cloves
garlic 2 anchovy fillets 1 tablespoon fresh lemon juice 1/4 cup olive oil

Combine all ingredients in a food processor and process until smooth.

Fresh Tomato:
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper

Combine all ingredients in a small bowl and season with salt and pepper to
taste.
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SOUR DOUGH BRUSCHETTA WITH CHUNKY OLIVE TAPENADE

Recipe courtesy of Gourmet Magazine

1/2 cup green olives, pitted
1/2 cup black olives, pitted
3 to 4 tablespoons finely chopped garlic
1 tablespoon freshly grated lemon zest
1 large tomato, seeded and diced
2 tablespoons rice vinegar or to taste
2 tablespoons soy sauce or to taste
Salt and freshly ground black pepper
1 small loaf sour dough bread, cut into 1/2-inch slices on a diagonal
Olive oil for grilling
1 tablespoon toasted sesame seeds

In a food processor coarsely chop the green olives by pushing the pulse
button several times. Transfer green olives to a bowl. Repeat process for
black olives and transfer to bowl with the green olives. Stir in the garlic,
lemon zest, tomato, rice vinegar and soy sauce. Adjust seasoning with salt,
pepper and additional rice vinegar and soy sauce, if necessary.
Heat a grill, grill pan or broiler. Brush bread slices with olive oil and
arrange on grill. Toast until golden or grill marks appear on bread, flip and
grill other side. Transfer grilled bread to a serving platter. Spread
tapenade on each slice of bread and sprinkle with toasted sesame seeds.

Yield: 4 servings
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<pre>Does anyone have a recipe for bruscetta. I'm not even sure that is how
it is spelt. I don know it tastes great.

Andrew & Val Brown
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<pre>"Fettunta o bruschetta al pomodoro" or 'fettuna or bruschetta with tomatoes"
and I'm not even Italian! To save boring Marco Bernadino, and our other
Italian olive friends, on the discussion group I will send the recipie as a
separate e-mail.


Regards,

Phil Bramley
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<pre>Alle 09.32 15/02/2000 +1100, Phil Bramley ha mandato a Marco questo messaggio:

>"Fettunta o bruschetta al pomodoro" or 'fettuna or bruschetta with tomatoes"
>and I'm not even Italian! To save boring Marco Bernadino, and our other
>Italian olive friends, on the discussion group I will send the recipie as a
>separate e-mail.

Well, thanks!
Here is an old recipe just from Piedmont, called "Soma d'aj".
To translate: the "Soma" (not that one of Huxley) is the load of the mule,
"aj" is the garlic.
You must take a bread called "biovetta" (see
http://milioni.com/pane/inglese/dati/1.htm for a pic): this bread has a
very rough skin.
Pick a tooth of garlic and rub it on the bread.
Add some salt and EVOO.
Eat.
I think it is not a Valentine recipe, however it's very good with a robust
red wine.

Bye!

Marco Bernardini
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