BRUSCHETTA SAINTLY SAMPLER (homemade version)
As an appetizer, bruschetta is a definite crowd pleaser! But not everyone agrees on what makes great bruschetta. Some like lots of garlic while others prefer to keep fresh breath, some like only fresh herbs compared to dry herbs, some like the saltier taste of feta cheese as opposed to the blander taste of goat cheese. And some just leave bruschetta off their party appetizer menu altogether because it’s too much trouble to make. Well we have addressed all of these preferences with 2 great bruschetta recipes that include the amazing flavours of our original Tame Angell Spice Shake & Rub (remember, It’s Best on Everything!).
This particular 'homemade version' bruschetta recipe is based on a great idea from Vanessa’s mom (see our quick method version for whole story), but made with fresher ingredients which of course is a bit more work/ time prep-wise but addresses the people’s bruschetta taste preferences that are not in the 'quick method' (more garlic, fresh tomatoes and bread). Both recipes have received rave reviews at our parties!! Let us know what you think in our forums! Do you like one method over the other or did you mix it up and use a bit from each recipe and come up with your own version?
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us making this recipe!
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YIELD: 36 pieces
PREP TIME: 35 mins
COOK TIME: 22 mins
WHAT YOU NEED
PREPARE & COOK
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Fresh Baguette, cut into 1/2” slices
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2 medium tomatoes
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1 Tbsp minced garlic (from cloves or jar)
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1 tsp dry oregano
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1 tsp dry basil
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1/2 tsp Italian herbs
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140g goat or feta cheese
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1 cup Teriyaki Sauce (Golden Dragon Thick Teriyaki is best)
Preheat oven at 400°F.
Dice tomatoes into 1/4” cubes and place in a medium bowl along with the garlic, Tame Angell Spice, oregano, basil and Italian herbs. Mix thoroughly, cover with plasic wrap and place in fridge for at least 1hr. Once ready drain bruschetta mix very well (let it drain while you are prepping the bread).
Slice baguette into 1/2” slices (see Recipe Notes) and lay out evenly in a single layer on an ungreased cookie sheet. Place in oven for 7mins, flip each slice and put back in the oven for 5mins. Remove from oven and place aside to cool.
Top each baguette slice with approx.
1 Tbsp of bruschetta mix and crumble 1/2 Tbsp of preferred cheese and place in oven on the middle rack for 10 mins.
Remove from oven and drizzle teriyaki sauce in zigzag pattern over each slice. Place on serving platter.
RECIPE NOTES & TIPS
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When choosing a French Baguette choose one that is long, skinny and freshly made that day. You may want to buy 2 baguettes just in case you do not get enough slices out of one to use up all of your bruschetta mix.
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When toasting the baguette slices, check on them frequently. You want them to be well toasted but not burnt.
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The easiest way to drizzle the teriyaki sauce is to use a squeeze bottle. If you do not have one then place some teriyaki sauce on a small spoon and tip it over the slices from about 1.5 feet above moving in a zigzag motion.