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Bruschetta

Compiled from Times wires
© St. Petersburg Times
published June 5, 2002
Bruschetta
2 French baguettes
2 cloves garlic
1/2 cup extra-virgin olive oil

* * *

Cut bread crosswise into 1/2-inch-thick slices. Bake at 400 degrees until golden brown. Rub toast with garlic, and lightly brush with olive oil. Toast may be made one week ahead and kept in an airtight container.

Tomato and Feta

2 large shallots, sliced thin
1 tablespoon extra-virgin olive oil
2 cups chopped, seeded tomato
2 ounces feta, cut into fine dice (about 1/2 cup)
2 tablespoons fresh chives, or to taste
2 teaspoons balsamic vinegar, or to taste

* * *

In a small skillet, cook shallots in oil over moderate heat, stirring, until softened. Stir in tomato and salt and pepper to taste. Cook, stirring 30 seconds, or until just heated through.

In a bowl, toss tomato mixture with feta, chives, vinegar and salt and pepper to taste, and mound about 1 tablespoon on oiled side of each toast.

-- Source: Gourmet magazine

Tomato and Roasted Garlic

6 cloves garlic
Extra-virgin olive oil
2 8-ounce packages cream cheese
1 cup Romano, freshly grated
1 cup chopped tomatoes
1 bunch cilantro, leaves chopped

* * *

Heat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic and roast in oven for about 30 minutes, or until soft.

Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. When cooled, combine with cream cheese.

Spread cream cheese mixture on toast and sprinkle lightly with some of the Romano. Return to oven to warm the cheese. Remove from oven and top with tomatoes. Sprinkle with remaining Romano. Scatter cilantro on top of bruschetta and serve.

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