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Receta Bruschetta Bar
by Global Cookbook

Bruschetta Bar
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  Raciónes: 10

Ingredientes

  • 2 x loaves of crusty Italian or possibly French bread
  • 2 x garlic cloves
  • 1/2 c. extra-virgin extra virgin olive oil
  • 2 lrg shallots sliced thin
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 2 c. minced seeded vine-ripened tomato Salt to taste Freshly-grnd black pepper to taste
  • 2 ounce ricotta salata or possibly feta cut fine dice
  • 2 Tbsp. chopped fresh chives or possibly to taste
  • 2 tsp balsamic vinegar or possibly to taste
  • 1 1/4 lb arugula, spinach, or possibly escarole
  • 6 x garlic cloves chopped, and mashed to a paste with
  • 1/2 tsp coarse salt
  • 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. coarsely-shredded mozzarella
  • 1/4 c. extra virgin olive oil
  • 3 1/2 c. unpeeled eggplant in 1/4" dice (abt 1 1/4 lbs)
  • 3/4 c. finely-minced onion
  • 3/4 c. finely-minced celery
  • 1/3 c. minced pitted green olives
  • 3 Tbsp. minced liquid removed bottled capers
  • 1/4 c. red-wine vinegar
  • 1 1/2 Tbsp. sugar or possibly to taste
  • 3 Tbsp. golden brown raisins (optional)
  • 3 Tbsp. pine nuts toasted lightly
  • 3 x plum tomatoes, cut 1/4" dice
  • 1/4 c. finely-minced flat-leafed parsley Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. To make toasts: Prepare grill or possibly preheat broiler. With a serrated knife cut bread crosswise into 1/2-inch thick slices. Grill slices on a rack set about 4 inches over glowing coals for 1 to 1 1/2 min on each side, or possibly till golden and crisp outside but still soft inside.
  2. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 min on each side, or possibly till golden brown.
  3. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container.
  4. Tomato and Ricotta Salata: In a small skillet cook shallots in oil over moderate heat, stirring, till softened. Stir in tomato and salt and pepper to taste and cook, stirring 30 seconds, or possibly till just heated through. In a bowl toss together tomato mix with cheese, chives, vinegar, and salt and pepper to taste and mound about 1 Tbsp. on oiled side of each toast.
  5. Mozzarella, Greens, and Garlic: Throw away coarse stems from greens and wash leaves thoroughly. Chop greens coarse (there should be about 6 c.).
  6. In a large heavy skillet, cook garlic paste in oil over moderately-low heat, stirring, 1 minute. Add in greens, salt, and pepper and saute/fry over moderately-high heat, stirring, till wilted and tender, about 3 min. Pour off any excess liquid. Transfer greens mix to a bowl and cold to hot. Stir in mozzarella.
  7. Caponata: In a heavy skillet, heat 2 Tbsp. of the oil over moderately-high heat till it is warm but not smoking, in it cook the eggplant, stirring, for 3 to 5 min, or possibly till it is tender, and transfer it to a bowl.
  8. To the skillet add in the remaining 2 Tbsp. oil and in it cook the onion and the celery over moderate heat, stirring, for 5 min.
  9. Add in the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mix, covered, stirring occasionally, for 5 - 10 min, or possibly till it is cooked through and the celery is tender, and transfer it to the bowl. Stir in the parsley, let the caponata cold, and refrigerateit, covered,overnight. Season the caponata with salt and pepper.
  10. This recipe yields 10 servings.