October 28, 2020

Dishin’ with Dody: Bruschetta by any other name is still quite tasty!

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Did you ever have one of those days when you’re hungry, but have no idea what you want to eat?  You can list tons of things you don’t want, but nothing seems to “hit the spot.”  This is how it was today at lunch…it was about 2 p.m., so I was past the normal lunching hour.  I didn’t want any leftovers, I didn’t desire anything with meat…I wanted vegetables, but not in the mood for a salad.  I really did not want to get into an ambitious cooking situation.  I was wishing I could have bruschetta, but all my tomatoes dried up with the water in Texas.  Then I thought of a great idea…and it was great!

Some of my most exceptional creations come from hunger and available ingredients.  Perhaps that is part of my “make-over left-over” talent.  It has been said that I can feed an army on what I have on hand.  This may not be true, but I can place a pretty good spread on the table in short time with no jaunts to the grocery store.  Today, with some day-old bread and a couple of pantry items, I prepared a lunch that I would serve to anyone and be quite pleased with the presentation.

I already told you I wanted bruschetta.  If you recall, at the beginning of the summer I gave you that recipe.  It was fresh tomatoes, garlic, basil, and olive oil, served on toasted French bread.  With a lack of home grown tomatoes, I searched through the pantry, and discovered a tasty substitute.  By taking sun dried tomatoes and artichoke hearts on crusty bread, an alternate was created.  Normally I would add olive oil to the bread when making bruschetta.  With this recipe I chose not to since there is so much oil in the topping. Enjoy my lunch for your lunch, or serve as an appetizer to guests.

I am presenting two photographs.  The one on the grill shows the procession of ingredients and the other a finished product.

Ingredients

  • Sun-dried tomatoes (packed in oil)
  • Artichoke hearts (quartered and marinated)
  • Baguette bread
  • Fresh mozzarella cheese
  • Sea Salt and freshly ground pepper

Cook’s note:  I am not giving quantities with this recipe because the amount needed will depend on how many pieces you desire to make.  For each slice of bread, I would use 1 teaspoon each of the tomatoes and artichokes.

Directions

Heat grill on medium.  Slice the bread at an angle ½ inch thick.  Place equal amounts of tomatoes and artichokes on cutting board or large plate.  Dice together and mix well adding a small amount of the oils from tomato and artichokes.  Set aside. Grill bread at medium heat on first side for one minute or until slightly charred.  Turn the bread and immediately add the tomato/ artichoke mixture.  Top with thin slices of mozzarella.  Season with salt and pepper.  Cover loosely (I used a small pan so nothing would touch the cheese) to properly heat everything and melt cheese.  If bread is toasted and cheese is not melted, place under broiler to finish.

 

 

 

 

 

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