Bruschetta Trio
Source of Recipe
From chef and author Wolfgang Puck
List of Ingredients
21 slices batard or good French bread, sliced 1 inch thick
1/2 cup olive oil
3 garlic cloves
1 cup goat cheese, softened
1 cup olive tapenade
1 cup roasted peppers, store-bought
7 white anchovies
1/2 cup garlic aioli
7 pedals confit tomatoes
7 slices Parmesan cheese
1/4 cup balsamic vinegar
Recipe
Lightly oil the bread on both sides and grill.
Rub the bread with the garlic cloves.
Spread soft goat cheese on 7 pieces of bread and top with olive tapenade.
Spread soft goat cheese on 7 pieces of bread top with roasted peppers and white anchovies.
Spread garlic aioli on 7 pieces of bread.
Place confit tomato on top and then Parmesan.
Drizzle olive oil and aged balsamic vinegar on each piece.
Confit Tomato
Blanch tomatoes in boiling salted water for 15 seconds. Shock in ice water.
Peel and quarter tomatoes and remove the seeds with a knife. Place on a sheet pan; cover halfway with olive oil.
Season each piece with salt and sugar. Roast in a 225� F. oven for 20 minutes
Black and Green Olive Tapenade
Ingredients
1 cup Ni�oise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/2 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Directions
In a food processor, combine all the ingredients, except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil.
Refrigerate in a covered container. Spread on homemade croutons (recipe follows).
Yield: makes 1 heaping cup.
Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000
Oven-Dried Tomatoes
Ingredients
About 12 medium Roma tomatoes (2 pounds)
1/2 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
Directions
Preheat the oven to 250 degrees F.
In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
Yield: Makes 1 1/4 cups.
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