I know…I know! I am talking about food again. The reason why is that I just remembered the girls’ sleep over at my friend’s place in USJ2 couple of months ago. I went to Asia Cafe in SS15, Subang Jaya to get finger foods i.e. bruschetta, squid rings, chicken wings etc. I realised bruschetta was **sigh** as expensive as the squids. Luckily they’re out of it 😛
Bruschetta is not hard to make. Basically just throw everything together on a slice of bread (preferably use baguette) and grill it or toast it. THERE YOU GO!
What You Need:
1 large baguette, sliced lengthwise
1 head of garlic
2 sprigs fresh thyme
1 teaspoon olive oil
1 head of garlic roasted (see above)
1 can/jar sun dried Tomatoes, marinated
1 ½ cup grated Asiago cheese or Mozarella
¼ cup olive oil
4 vine ripened tomatoes, chopped medium dice
4 yellow tomatoes, chopped medium dice
1 red onion, finely diced
½ cup fresh basil, chopped
2 tablespoons olive oil
1 tablespoon of balsamic vinegar
Salt and pepper to taste
Do not worry. All these ingredients you can easily get it from your local groceries 😉 You don’t have to use precisely what I use because you can just add basically anything! Improvised 😉 Sometimes, you can add prosciutto (dried thin slice ham). Well, in my case…my dad loves this kind of food. So he will go extra miles to buy beef proscuitto or salami or beef bacon. Yeah yeah…people keep saying it won’t taste the same. But at least it’s HALAL aye?!
Preheat oven toaster or grill to 300°F/150°C or medium low heat.
Cut the top off a whole head of garlic, just enough to expose the cloves. Pierce the garlic top with a fork multiple times. Place the garlic on a piece of aluminum foil, drizzle with olive oil and top with thyme sprigs (you can get this from Jusco/Cold Storage) and wrap tightly.
Place garlic on the warming rack of the oven and close lid. Roast until tender and fragrant, (approximately 30 minutes). Remove and let cool.
In a blender combine the whole head of the peeled roasted garlic, sun dried tomatoes and olive oil. Puree until smooth.
Spread mixture evenly on both sides of the sliced baguette. Sprinkle cheese evenly over bread and set aside.
In a medium bowl combine the red and yellow tomatoes, red onion and basil. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Mix well. Place the tomato mixture in the refrigerator and let marinate for a minimum of 30 minutes.
Preheat oven or grill to 300°F/150°C or medium low heat.
Place the coated baguette on the warming rack of the oven and cook until warm and crispy.
Once the bread is toasted and cheese is melted remove from the grill. Top bread with the fresh tomato topping. Use a serrated knife to slice bread into desired pieces.
Want to see the finish product? 😉
Yep yep yep!! YUMMY-li-cious finger food or appetizer.