I know what to snack on: we look at 15 non-Russian names for light dishes

• Secrets of making holiday sandwiches
• Bruschetta with avocado and sun-dried tomatoes
• Bruschetta with eggplant, tomatoes and mozzarella
• Fish bruschetta
• Bruschetta with tomatoes
• Bruschetta with Mozzarella cheese

This homemade bruschetta recipe allows you to make a beautiful and tasty sandwich. To do this, use a variety of ingredients that improve the taste of the finished dish.

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16 Jan 2020 at 1:11 PST

Secrets of making holiday sandwiches

To make bruschetta beautiful and tasty, it is recommended to take into account the following secrets of traditional preparation:

1. They use special ciabatta bread, the ideal thickness of the slices is 1-2 centimeters.
2. The slices must be fried in the oven or in a frying pan until golden brown on the outside, while the bread inside remains soft.
3. When frying, avoid using vegetable oil; only toasted bread can be carefully sprinkled with olive oil.
4. Warm slices are rubbed with a thin layer of garlic.
5. The filling is placed only on the finished bread.

Such recommendations for preparing bruschetta are very important in order to get tasty and beautiful sandwiches for the holiday table.

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13 Jan 2020 at 10:28 PST

With olives and feta

Bruschetta with olives and feta is a classic Mediterranean sandwich that is also served before the main meal to whet the appetite.

You will need:

• Bread6 slices
• Garlic2 cloves
• Olive oil 2 tbsp. l.
• Feta cheese 3 tbsp. l.
• Olives 10–12 pcs.
• Black pepper to taste
• Cherry tomatoes 6 pcs.

Cooking method:

Cut the olives (pitted) into thin slices. Cut the cherry tomatoes into quarters. Mix feta, olives and tomatoes. Pepper to taste. There is no need to add salt - olives and feta are already salty. Dry the slices of bread in a dry frying pan or in a toaster, then rub with garlic and lightly sprinkle with olive oil. Spread the resulting croutons with a mixture of feta, tomatoes and olives.

Bruschetta with avocado and sun-dried tomatoes

This bruschetta with sun-dried tomatoes will delight you with impeccable taste thanks to the addition of avocado.

Ingredients:

• French baguette;
• 150 g feta cheese;
• 150 g curd cream cheese;
• 2 avocados;
• sun-dried tomatoes;
• 1-2 cloves of garlic;
• basil and cilantro;
• olive oil.

Cooking method:

1. Knead the feta with a fork, then mix with the cream cheese until smooth.
2. Avocados are cut into small cubes, sun-dried tomatoes into thin slices.
3. Slices of bread are greased with cheese mixture, avocado and sun-dried tomatoes are placed on top. Chopped greens are used for sprinkling.

Bruschetta with avocado and sun-dried tomatoes has a pleasant taste, because the main ingredients combine perfectly with each other.

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Jul 6, 2020 at 3:06 PDT

Bruschetta with eggplant, tomatoes and mozzarella

To prepare holiday sandwiches, different types of cheese and fresh tomatoes are often used. The recipe below calls for additional eggplant.

Ingredients:

• French baguette;
• 1 eggplant;
• 2 tomatoes;
• mozzarella cheese;
• 1 clove of garlic;
• olive oil;
• lemon juice;
• 2 tsp. balsamic vinegar;
• basil;
• salt and ground black pepper.

Cooking method:

1. Eggplants are cut into slices and fried in olive oil on both sides.
2. Tomatoes are cut into slices.
3. Eggplant, tomatoes and cheese are placed on the baguette.
4. Mix lemon juice, olive oil, balsamic vinegar, add spices to taste and brush the baguette with the appetizer with the mixture. Fresh herbs are used for sprinkling.

Such sandwiches are prepared quickly, but at the same time they will delight even gourmets with their impeccable taste.

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3 Aug 2020 at 8:35 PDT

Fish bruschetta

Bruschetta with salmon is an ideal and original dish for a holiday table.

Ingredients:

• 2 slices of bread;
• 60 g lightly salted salmon;
• 1 tomato;
• pesto sauce;
• a couple of green basil leaves;
• 2 cloves of garlic;
• salt.

Cooking method:

1. The loaf is cut into thin slices, which are fried until golden brown in the oven.
2. Wash the tomato and chop it finely.
3. Finely chop the salmon fillet.
4. The garlic is peeled and cut into slices.
5. Basil is torn by hand or cut into small pieces.
6. Mix garlic, basil, tomatoes, add oil and stir. Add chopped salmon to the same mixture.
7. Place the snack on the bread in a neat layer.
8. The finished sandwiches are topped with pesto sauce made from basil, pine nuts and garlic, with the addition of salt, ground black pepper, and olive oil.
9. The bread is decorated with fresh herbs.

This fish bruschetta is ideal for a holiday table. If desired, a similar recipe can be used to prepare bruschetta with salmon or any other lightly salted fish.

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March 22, 2020 at 11:26 PDT

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22 Sep 2020 at 10:53 PDT

Bruschetta with lightly salted red fish, pesto sauce and lime

For red fish bruschetta, you will also need pesto sauce and lime juice (you can use lemon juice instead).

The original pesto sauce included in this recipe will highlight the taste of red fish and make it bright and rich.

For the sauce you will need: 10 tablespoons of olive oil, a bunch of fresh basil (preferably green), a handful of pine nuts, a small piece of Parmesan, a couple of cloves of garlic, salt. Finely chop the basil, grind the nuts in a mortar or blender, coarsely chop the garlic, grate the parmesan. Grind everything, add olive oil and salt, then mix. Pesto is ready!

Take lightly salted salmon (you can use any other fish of the salmon family, but salmon is the fattest and most satisfying), and cut it into small cubes. Squeeze the juice out of the lime.

Place pesto sauce and salmon on bread. Sprinkle everything with lime juice and garnish with basil.

Bruschetta with tomatoes

This recipe for bruschetta with tomatoes makes it easy and quick to prepare sandwiches for the everyday table. The baguette is cut into thin slices and toasted in the oven for several minutes until golden brown. Next, the bread is rubbed with garlic and curd cheese. Cut the tomatoes (it is advisable to use yellow and red varieties) into thin slices. The mixture is spread on a baguette, sprinkled with salt, black pepper, and chopped basil. Preparation requires a minimum of time and effort, and the finished snack will delight you with its taste and appearance.

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17 Oct 2020 at 4:27 PDT

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14 Jan 2020 at 1:12 PST

Bruschetta - the perfect Italian appetizer

The Italians have one wonderful phrase in use: “Uova di un'ora, pane di un giorno, vino di un anno, donna di quindici e amici di trent'anni”, which translated into Russian means: “(It is better to prefer) an egg one hour (fresh), one day’s bread (today’s), a year’s wine, a fifteen-year-old woman and thirty-year-old friends.” Very wisely and fairly said, especially in relation to the topic of our conversation - the typical Italian appetizer (or snack) bruschetta, the recipe for which has survived to this day since ancient Roman times and continues to be universally appreciated for its simplicity and satiety.

Bruschetta (Italian bruschetta or less commonly bruschetto from the verb bruscare - to bake on coals) is a peasant Central Italian dish, now mostly served as a quick appetizer (Italian antipasto) before the main course to “whip up the appetite.” The difference between bruschetta and a sandwich or toast is that the slices of fresh rustic bread are pre-fried (on a grill, grill or in a frying pan without oil). Ciabatta is ideal for making bruschetta.

There are a great many recipes for making bruschetta! Each region has its own traditional fillings, but at home everyone makes it the way they like it - with prosciutto, tomatoes, basil, mozzarella, olives, tuna, peppers and many, many ingredients. But the most common remains the classic recipe - with tomatoes and basil. Well, if you want to try bruschetta the way it was made in Tuscany hundreds of years ago, then all you need is toasted Tuscan bread, drizzled with high-quality refined olive oil and grated with a clove of garlic.

The secret to successful bruschetta is simplicity, but like any other recipe, it has its own nuances.

Bread. It’s better to take ciabatta or any other rustic bread based on sour yeast dough with large holes in the crumb - for the perfect bruschetta with tomatoes, this will be just right. Fry it until golden brown. Tomatoes. We take the ripest and sweetest tomatoes we can find. If there are several different types, great, we are for a variety of tastes, but this is not the main thing. The main thing is that the tomatoes are tasty. Basil. We need green, fresh, with large juicy leaves. However, if this is not observed in your field of vision, then purple, which is more common in Russia, will do. Olive oil. Extra Virgin with a beautiful color, fresh, spicy will do. Sprinkle the bread with it or pour it in a slightly thin stream so that they become sufficiently friendly, but the bread does not become completely soggy. Garlic. Any will do, as long as it is fresh and spicy. Spices. Salt – sea salt, pepper – freshly ground.

Bruschetta with tomatoes and basil

Cut the bread into slices 1.5 cm thick. During frying, it will dry out slightly, and after it, ideally you should get a slice that is crispy but soft inside. If you are going to fry the bread on a grate over coals or on a grill with a fan, you can fry it as is, but if in a regular oven, then take a brush and brush the bread slices with a small amount of olive oil on both sides. After this, fry the bread until golden brown and let cool, then rub each slice with garlic.

Cut the tomatoes into arbitrary pieces, the basil into thin strips (set aside a couple of leaves for decoration), if there is any garlic left, chop it and add it there. Season with salt and pepper, season with olive oil, stir and let stand for at least 10-15 minutes.

Place the bread on plates and spoon the tomato and basil mixture evenly on top. Decorate the top of our piece with basil leaves.

Bruschetta with peppers

Cut the bread into slices 1.5 cm thick. During frying, it will dry out slightly, and after it, ideally you should get a slice that is crispy but soft inside. If you are going to fry the bread on a grate over coals or on a grill with a fan, you can fry it as is, but if in a regular oven, then take a brush and brush the bread slices with a small amount of olive oil on both sides. After this, fry the bread until golden brown and let cool, then rub each slice with garlic.

Coat fresh colorful peppers with olive oil, pierce them with a fork several times, place on a baking sheet and bake in the oven until brownish. Take out the finished peppers, let them cool and then peel them from the skin and seeds, and cut the already peeled ones crosswise into strips. Season the resulting pepper mass with salt, pepper, garlic and balsamic vinegar (or lemon, to your taste). Place in the refrigerator for 30 minutes to marinate the mixture thoroughly.

Place bread on plates and spoon pepper mixture evenly on top. Decorate the top of our piece with basil leaves.

Serve bruschetta with chilled white wine and a great mood. Bon appetit!

Comments

Bruschetta with Mozzarella cheese

Mozzarella cheese is one of the best foods that goes well with white loaf and tomato. Bruschetta with cheese and tomatoes is easy and quick to prepare, because all you need to do is put ready-made chopped ingredients on toast; Greenery is used for decoration. Mozzarella goes perfectly only with fresh tomatoes, so it is highly recommended to use this combination.

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16 Jan 2020 at 12:47 PST

Bruschetta is an appetizer that is easy and quick to prepare, but at the same time pleases with its beautiful appearance and impeccable taste.