bruschetta

Pizza Bruschetta

Pizza Bruschetta 

 I happened upon this recipe somewhat by accident.  

A while back, I was looking through one of my many cookbooks for something new to make. For some reason, I was looking through a Weight Watcher’s cookbook.  I’m sure it was with some good intention to lose weight.  Whatever the case, I came across a picture that looked really good.  It was titled “Polenta with Tomato Sauce”.  Now, in case you aren’t sure what polenta is, it’s a fancy name for grits! Italians eat polenta and Southerners eat grits.  Some say they are different types of corn or ground differently but at the end of the day, they’re all the same.  My husband and I love grits, so I decided to make it.

Because only two of us eat grits, I didn’t make as much as the recipe called for.  I did however make the whole amount of tomato sauce (I was using canned tomatoes and couldn’t just use half).  The sauce reminded me of bruschetta topping and I did have a baguette, so I thought I’d give it a try.  The kids hadn’t liked bruschetta when we had ordered it at restaurants so again, I just made enough for two.  To my great surprise EVERYONE loved it!  I have “tweeked” the recipe a little over time and I’m pretty sure it doesn’t qualify for the Weight Watcher’s cookbook anymore.  This is our “go-to” bruschetta.  Some in our family think they taste like mini pizzas, hence the name Pizza Bruschetta.

What about that original “polenta” recipe?  Let’s just say…. I save the grits for breakfast! 

Here’s the Recipe:

(Printable Version at Bottom)

2 tablespoon Olive Oil – divided

1 can Italian style tomatoes

2 tablespoons finely chopped onions

1 teaspoon minced garlic

1/4 teaspoon Italian seasoning

dash pepper

dash of crushed red pepper flakes

finely shredded Parmesan cheese (or Parmesan cheese blend)

baguette – 1 loaf

Optional – bread dipping spices

baguette bread for bruschetta

 Slice baguette – about 1/2 inch slices

toasted bread for bruschetta

Brush slices lightly with olive oil and top with bread dipping spices (for a little extra flavor)

Broil for a slight “toast” – set aside

Heat olive oil in a medium sized skillet over medium heat  

Add onions and saute until soft but not too brown

Add garlic and saute only a few seconds

tomatoes for burschetta

Add tomatoes and other spices.

tomatoes for bruschetta - reduced

Cook over medium heat, stirring occasionally, until most liquid has cooked out

bruschetta ready for the oven

Top toasted bread with sauce and cheese

Broil until cheese has melted and is slightly browned

bruschetta with garnish

Use bread dipping spices as a garnish before serving

 Great for a side dish with an Italian meal or as a “fancy” appetizer for company!

This post is linked with Craft-O-Maniac

Bruschetta
Serves 5
Flavorful and fancy. Great for a side dish or fancy appetizer
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 tablespoon Olive Oil - divided
  2. 1 can Italian style tomatoes
  3. 2 tablespoons finely chopped onions
  4. 1 teaspoon minced garlic
  5. 1/4 teaspoon Italian seasoning
  6. dash pepper
  7. dash of crushed red pepper flakes
  8. finely shredded Parmesan cheese (or Parmesan cheese blend)
  9. baguette - 1 loaf
  10. Optional - bread dipping spices
Instructions
  1. Slice baguette - about 1/2 inch slices
  2. Brush slices lightly with olive oil and top with bread dipping spices (for a little extra flavor)
  3. Broil for a slight "toast" - set aside
  4. Heat olive oil in a medium sized skillet over medium heat
  5. Add onions and saute until soft but not too brown
  6. Add garlic and saute only a few seconds
  7. Add tomatoes and other spices
  8. Cook over medium heat, stirring occasionally, until most liquid has cooked out
  9. Top toasted bread with sauce and cheese
  10. Broil until cheese has melted and is slightly browned
  11. Use bread dipping spices as a garnish before serving
Notes
  1. Great as a side dish with an Italian meal or a "fancy" appetizer for guests.
  2. Tomato sauce could be made ahead. No need to reheat in skillet before using as a topping, broiling should heat it through.
O Taste and See https://otasteandseeblog.com/

2 Responses

Leave a Reply