Tomato Basil Mozzarella and Red bell pepper Bruschetta

my version of bruschetta

I love Italian food and very much in love with them apart from watching Giada De Laurentiis's 'Everyday Italian'. This bruschetta recipe is an adapted version of hers, hope you gonna enjoy trying this as we did enjoyed eating this. Very simple, elegant and easy to make recipe. If you cannot bake it in oven then you can simply toast the slices on a tava. One good thing about bruschetta is you can change the topping as per your inventory in your pantry.

I read an interesting article on the pronounciation of bruschetta where the author says "The word bruschetta is pronounced "broo-SKET-ta,' not "broo-shetta." Yet there it is, in a national television commercial being pronounced "broo-shetta," as in "Broo-shetta" Burger. (Yes, I know...)

What is so hard about calling a spade a spade, or in the case, a bruschetta? I am so frustrated with American companies perpetuating incorrect pronunciations. But even Buitoni is guilty of it, hawking their wares in the U.S.A. as made by "Byoo-toni" instead of "Bwee-toni" as it should be pronounced.

Are there bigger, more important issues in the world? Yes. Should I let it go? Sure. But this still pisses me off." If interested you can continue reading the comments made on this statement here. Bruschetta can be a good finger food, great for starters or just can accompany you for a tea-party! Also for more on bruschetta/crostini you can visit Sangita, Sharmi and Mishmash to check their versions.

Source: adapted from Giada De Laurentiis (channel FoodTV)
Cuisine: Italian
Preparation time:10 mins
Baking time: 10 mins
Serves: 5-6 people
Ingredients:
1 large French baguette or any Italian bread, sliced 1-inch thick (about 36 slices)
4-5 sprigs of fresh basil leaves, coarsely chopped
1 red bell pepper, finely chopped
2 medium sized plum tomatoes, de-seed and finely chopped
1 tsp of rosemary, fresh or dried(optional)
1/2 cup shredded mozzarella cheese
2 tbsps of extra-virgin olive oil
2 cloves of garlic, grated
freshly ground black pepper
Salt as per taste

Method:

1. First preheat the broiler, meanwhile slice the baguette and line them up on a cookie sheet. Drizzle with some extra-virgin olive oil and sprinkle with salt and pepper.
2. Broil the bread for a min on the upper shelf till it turns light brown, be careful not to burn the bread, remove and set the oven to 350 degrees F.
3. In the bowl mix the basil leaves, remaining olive oil, grated garlic, rosemary, chopped tomatoes and red bell pepper and season with salt and pepper.
4. Spread one tablespoon of the tomato mixture on each piece and top it with shredded mozzarella. Since I am not a cheese fan, i used very little cheese. But those who are cheese lovers you can replace the shredded ones with thick sliced mozzarella.
5. Place bread back in oven and melt cheese slightly and till the aroma of basil fills your kitchen.
6. Place bruschetta on decorative platter and serve hot.

tomato basil mozzarella red bell pepper bruschetta

bruschetta, ready to eat!

Stuffed Egg Bread Potlis

Stuffed egg bread potlis, halved and served with ketchup

Stuffed egg bread potlis/small pouches are my new invention in finger foods, I tried them for the first time when a dear friend visited us. I wanted to make something different, unique, loaded with veggies and yet tasty for her kids. This is a quick easy, simple recipe and very entertaining because of its color. I am sure you gonna love this. I used egg batter for coating the potlis which can be easily substituted by besan (chickpea flour) batter and you need to deep fry this in oil juz like fritters or pakodas.

Source: My own
Cuisine: Indian
Prep time: 20 mins
Cooking time: 20 mins
Serves: 4-5
Ingredients
8-10 regular bread slices, trim the hard ends
2 eggs
1 cup of mixed vegetables (carrots, beans, peas,corn)
2 red beets
1 large potato, boiled
1 medium onion
2 tbs grated ginger
1 tbs lemon juice
2 tbs almonds, chopped
1 tbs green chillies,finely chopped
1/4 cup oil for frying
1/4 tsp chilli powder (cayenne)
Salt and pepper

Method:

1. Boil in a pressure cooker the mixed vegetables and red beet.
2. In a dish mash the boiled vegetables and boiled potato.
3. Add chopped onions, almonds, ginger, lemon juice, green chillies, salt, pepper to the mixed vegetables and mix properly.
4. In a separate container, beat the eggs thoroughly.
5. Heat oil in a pan on a medium flame.
6. Take one slice of bread and pat it with warm water to make it soft.
7. Then take it in the cup of your left hand and add some of the vegetable mixture in the middle of the bread and close the sides of the bread.
8. Dip this in the beaten egg mixture and fry it till golden brown, it will have french toast texture and don't worry its less oily.
9. Serve hot with tomato ketchup.

Tips & Note: If you cannot use eggs for coating you can use besan (chickpea flour) batter, but only problem is you need to deep fry the potlis.

stuffed egg bread potlis/small pouches