![Bruschetta Bar you can take an extra shortcut and grab a bag of frozen charred corn at Trader Jpe Bruschetta Bar](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPMsVvQL9R25rmTwzMDZbez86RjfbU6fn2fZQVyZyJ0_NwNy3LpwRM3BQ6gm3dyqDtDCaLszzJE31WoN4212MpabNqEvwjZ4xraeJLpauIZBRgqp_wwPOIcCIsHMDpUIrBLTNvPw1vq8/s1600/Bruschetta+Bar.jpg)
Bruschetta Bar
Ingredients
- 1 large loaf of bread, sliced into 1/2 inch pieces
- olive oil for drizzling
- 2 cloves of garlic
- 1 recipe Basil Vinaigrette
- 1 recipe Saffron Tomato Confit
- 1 recipe Red Pepper Sauce
- 1 recipe Spring Pea Pesto
- 1 handful fresh arugula
- 1 cup charred corn (you can take an extra shortcut and grab a bag of frozen charred corn at Trader Jpe's)
- 1/2 cup caramelized onions
- 1/2 cup sautéed mushrooms
- assorted cheeses
- assorted meats
Instructions
- Heat a grill over medium high heat.
- Generously drizzle the bread with olive oil on both sides. Using a pair of tongs, transfer the slices of bread to the grill and grill for a few moments until grill marks are present. Flip and continue to grill the bread on the other side for a minute more. Remove and set aside.
- Remove the garlic from it's paper and carefully rub the garlic on the toasted bread to give it an extra layer of flavor.
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