These are two of my favorite ways to serve bruschetta. The first topping is an artichoke puree which I used to enjoy while living in Rome. It was a typical antipasto served at one of my favorite pizzerias. Luckily, it healthy, and easy to make. The second topping has only two ingredients- cream cheese, and roasted red peppers. Use the best quality olive oil possible.
Ingredients:
2 loaves crusty, day -old Italian bread
1/4 cup extra-virgin olive oil
Artichoke puree
1 (14 ounce) can artichoke hearts, drained and rinsed
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1/4 cup romano cheese
salt, to taste
freshly ground pepper, to taste
Roasted Red Pepper Puree
1 (8 ounce) container of cream cheese
1 large roasted red pepper (from the jar), drained
freshly ground pepper, to taste
2 loaves crusty, day -old Italian bread
1/4 cup extra-virgin olive oil
Artichoke puree
1 (14 ounce) can artichoke hearts, drained and rinsed
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1/4 cup romano cheese
salt, to taste
freshly ground pepper, to taste
Roasted Red Pepper Puree
1 (8 ounce) container of cream cheese
1 large roasted red pepper (from the jar), drained
freshly ground pepper, to taste
Preparation:
With a large serrated knife, slice the bread into 1/4- inch slices on the diagonal. Lay the bread slices evenly on cookie sheets. Brush both sides with extra-virgin olive oil. To make the purees: Place the ingredients for each puree into the food processor (separately) and process until a smooth puree is formed (less than 1 minute). Taste the purees. Adjust the seasoning if necessary. Set aside. Place the bread under the broiler. Toast for 3-5 minutes until golden. Remove from the oven. Turn bread over. Return to broiler and toast for another 3 minutes, or until golden on the other side. Remove from the oven. Slather a thick layer of puree on each slice of bread. Serve warm.
With a large serrated knife, slice the bread into 1/4- inch slices on the diagonal. Lay the bread slices evenly on cookie sheets. Brush both sides with extra-virgin olive oil. To make the purees: Place the ingredients for each puree into the food processor (separately) and process until a smooth puree is formed (less than 1 minute). Taste the purees. Adjust the seasoning if necessary. Set aside. Place the bread under the broiler. Toast for 3-5 minutes until golden. Remove from the oven. Turn bread over. Return to broiler and toast for another 3 minutes, or until golden on the other side. Remove from the oven. Slather a thick layer of puree on each slice of bread. Serve warm.