Bruschetta Trio

Bruschetta TrioCourtesy of Brian Light, Executive Chef at Jake’s Grill and Jake’s Catering

Bruschetta originates from Southern Italy. It is grilled bread that has been rubbed with garlic and olive oil. Most of the time the bruschetta is topped with various items and served open face. Most people grill the bread or toast it under the broiler. Bruschetta can be topped with any combination of items and served as a hors d’oeuvre or appetizer.

Bruschetta with Tomatoes and Basil

4 slices of baguette (cut 1 inch thick)
1 clove of garlic (cut in half)
2 Roma tomatoes
1/8 of a red onion
1 Tbsp balsamic vinegar
1 1/2 ounce of olive oil
3 sprigs of fresh basil
salt and pepper
parmesan

Dice the tomatoes, red onion and garlic. Place into a mixing bowl. Add the balsamic vinegar, olive oil, salt and pepper then allow to sit. Grill or toast the bread, rub with cut clove of garlic. Top with tomatoes and parmesan.

Oregon Bay Shrimp & Green Olive Bruschetta

4 slices of baguette (cut 1 inch thick)
2 oz of bay shrimp
2 – 4 green olive slices
2 leaves, chopped of sage
1 clove of garlic
2 Tbsp of olive oil
1 Tbsp of lemon juice
Salt and Pepper

Mix the bay shrimp, olives and sage together. Add the olive oil, lemon juice. Season with salt and pepper. Grill or toast the bread, rub with cut clove of garlic. Top with shrimp mixture.

Bruschetta with Roasted Peppers and Arugula

4 slices of baguette (cut 1 inch thick)
2 whole roasted red peppers (de-seeded)
1 shallot (diced fine)
1/2 clove of garlic (diced fine)
1 1/2 cloves of garlic (cut in half)
2 Tbsp balsamic vinegar
6 Tbsp olive oil
6 sprigs of cilantro
1/4 C arugula (rough cut)
parmesan
Salt and Pepper

Medium dice the roasted red peppers and place in a bowl. Add the shallots, diced garlic, salt pepper, balsamic vinegar, olive oil and cilantro. Mix well and marinate for 2-4 hours in the refrigerator. Grill or toast the bread, rub with half a clove of garlic. Mix the arugula into the pepper mixture and place onto the bread. Top with parmesan cheese.