I am looking for ideas for bruschetta toppings please. I don't like
aubergine, but love tomatoes and red onions. I don't want to use
cheese that requires any cooking either.

Does anyone have any other ideas for bruschetta toppings that are
interesting? Currently I finely chopped fresh tomato with red onions
and garlic - sauteeing the onions and garlic slowly and adding the
tomatoes for only a quick flick and then a squirt of balsamic vinegar.

If I have fresh basil I sprinkle some chopped basil on top.

This seems a very popular and frequently served type of bruschetta and
I am simply looking for further ideas.

Thanks

Daisy

Daisy wrote:
> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>
> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy


Add some deep-fried capers and sour cream or Parmesan to your mix . . .


jim

"Daisy" > wrote in message
...
> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>snipped>
>
> Daisy

This is what I do - it is worth the extra time rubbing the garlic on as
opposed to roasting and spreading.

Italian loaf, sliced up
Lightly toast (no colour, you just want a harder surface)
Rub each slice back and front with garlic clove until it smells strong
Brush with Olive Oil both sides
Put in oven until browned and crisp

Load up with diced tomatoes, anchovies and strips of Mozzarella
sprinkle with ripped basil
If your cardiologist's not looking, salt it too but if cardiologist present
say you never use the stuff.

Roasting capsicums, removing the skins and then spreading them on is good,
too.
--
Hoges in WA
Remove the zeds.

Daisy > wrote in
:

> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>
> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy

Roasted Red Bell peppers (just so you can remove their skins).


--
Last year's nuts must go.
- Michael Odom

In article >,
wrote:

> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.

Is there any cheese which _requires_ cooking?

Anyway, tomatoes, olive oil, basil, salt & pepper, sauteed onions or
finely chopped raw, if you like a little balsamic, but I prefer it
without, kalamata olives roughly chopped, garlic rubbed on the
bruschetta, sprinkle with parmesan.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

Daisy > wrote in message >. ..
> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>
> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy

Refried cannellini beans (white kidney beans will do, but I don't care
for Great Northern or pea beans in this). Start with cooked or canned
beans; saute in enough olive oil to keep them from getting dry,
sticking, or scorching; season as you go with garlic and pepper. If
you think they need salt, don't add salt until almost done.

(Black-eyed peas, though totally inauthentic in bruschetta, have a
smoky flavor that makes them good done this way, too.)

--
Chris Green

"Daisy" > wrote in message
...
> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>
> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy



* Exported from MasterCook *

Appetizer: Bruschetta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf Italian bread
4 tomatoes Roma tomato
1/2 cup black olives -- sliced
1 tblsp fresh basil -- chopped -or more
1/4 cup fresh parsley -- chopped
1/4 cup olive oil
1/4 cup feta cheese or any kind of shredded cheese
salt & pepper -- to taste


Slice Italian bread lengthwise. if you have a lot of the mixture, remove
some of the inside of the bread so the mixture doesn't fall off.

Brown the bread slightly in an oven.

Combine remaining ingredients, except cheese, in a small bowl & mix well.
Spread the mixture on top of the bread. Cover the top with the cheese.

Bake in a 350 deg oven until cheese melts.

Slice and serve.

- - - - - - - - - - - - - - - - - - -

Daisy

In addition to the suggestions you have already received, there are an
additional 3 recipes on The Artisan, as well as 12 recipes for
Crostini - a close relative of bruschetta.

Here is the link:

http://www.theartisan.net/recipesfrm.htm The recipes are under
Antipasti (Appetizers)

Regards

Jerry @ The Artisan
http://www.theartisan.net

> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy

Daisy wrote:
> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>
> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy


Add some deep-fried capers and sour cream or Parmesan to your mix . . .


jim

"Daisy" > wrote in message
...
> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>snipped>
>
> Daisy

This is what I do - it is worth the extra time rubbing the garlic on as
opposed to roasting and spreading.

Italian loaf, sliced up
Lightly toast (no colour, you just want a harder surface)
Rub each slice back and front with garlic clove until it smells strong
Brush with Olive Oil both sides
Put in oven until browned and crisp

Load up with diced tomatoes, anchovies and strips of Mozzarella
sprinkle with ripped basil
If your cardiologist's not looking, salt it too but if cardiologist present
say you never use the stuff.

Roasting capsicums, removing the skins and then spreading them on is good,
too.
--
Hoges in WA
Remove the zeds.

Daisy > wrote in
:

> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>
> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy

Roasted Red Bell peppers (just so you can remove their skins).


--
Last year's nuts must go.
- Michael Odom

In article >,
wrote:

> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.

Is there any cheese which _requires_ cooking?

Anyway, tomatoes, olive oil, basil, salt & pepper, sauteed onions or
finely chopped raw, if you like a little balsamic, but I prefer it
without, kalamata olives roughly chopped, garlic rubbed on the
bruschetta, sprinkle with parmesan.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

Daisy > wrote in message >. ..
> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>
> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy

Refried cannellini beans (white kidney beans will do, but I don't care
for Great Northern or pea beans in this). Start with cooked or canned
beans; saute in enough olive oil to keep them from getting dry,
sticking, or scorching; season as you go with garlic and pepper. If
you think they need salt, don't add salt until almost done.

(Black-eyed peas, though totally inauthentic in bruschetta, have a
smoky flavor that makes them good done this way, too.)

--
Chris Green

"Daisy" > wrote in message
...
> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>
> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy



* Exported from MasterCook *

Appetizer: Bruschetta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf Italian bread
4 tomatoes Roma tomato
1/2 cup black olives -- sliced
1 tblsp fresh basil -- chopped -or more
1/4 cup fresh parsley -- chopped
1/4 cup olive oil
1/4 cup feta cheese or any kind of shredded cheese
salt & pepper -- to taste


Slice Italian bread lengthwise. if you have a lot of the mixture, remove
some of the inside of the bread so the mixture doesn't fall off.

Brown the bread slightly in an oven.

Combine remaining ingredients, except cheese, in a small bowl & mix well.
Spread the mixture on top of the bread. Cover the top with the cheese.

Bake in a 350 deg oven until cheese melts.

Slice and serve.

- - - - - - - - - - - - - - - - - - -

On Fri, 27 Aug 2004 19:36:16 +1200, Daisy >
wrote:

>I am looking for ideas for bruschetta toppings please. I don't like
>aubergine, but love tomatoes and red onions. I don't want to use
>cheese that requires any cooking either.
>
>Does anyone have any other ideas for bruschetta toppings that are
>interesting? Currently I finely chopped fresh tomato with red onions
>and garlic - sauteeing the onions and garlic slowly and adding the
>tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
>If I have fresh basil I sprinkle some chopped basil on top.

You can add any of these to your recipe:
Parmesan (grated or shaved)
Mozzarella
Feta
Olives
Dried tomatoes in oil
prosciutto
anchovies
capers
rosemary
pancetta
grilled peeled bell peppers

Nathalie in Switzerland

Daisy wrote:
> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>
> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy

Can't believe no one suggested caramelized onions yet.... I add some
black pepper when making bruschetts...

Also, try a very thin slice of chevre (goat cheese) on the tomatoes....
one of our family's favorites (doesn't go well with the onions).

Also... a capanata goes well....

Really, almost anything you can chop finely or slice thinly....

Daisy

In addition to the suggestions you have already received, there are an
additional 3 recipes on The Artisan, as well as 12 recipes for
Crostini - a close relative of bruschetta.

Here is the link:

http://www.theartisan.net/recipesfrm.htm The recipes are under
Antipasti (Appetizers)

Regards

Jerry @ The Artisan
http://www.theartisan.net

> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy