Wednesday, June 5, 2013

Bruschetta (remake) and Antipasto

Diced tomatoes and basil to top thinly sliced ciabatta toast with a meat and cheese platter.  Great as an appetizer and filling enough for a meal.



This is a recipe remake of my earlier Bruschetta with very slight changes.  And served with a plate of cured meats (salami and prosciutto)


We had 1 loaf of ciabatta bread left over and wanting to use it and other meats we had in the fridge I decided we would have Antipasto for dinner.  I love appetizers and would rather eat them instead of an entree.  The meats and cheese along with the bruschetta make this a light but filling meal.  It also feels special because we usually only have this stuff when people come over.  That is actually why we had the meats, they were left over from a get together.  It is almost like having breakfast for dinner; having only appetizers seems taboo and tastes great.


Ingredients:

2 cups chopped tomatoes
20 basil leaves, chiffonade
1/4 cup diced roasted red peppers
2 tsp balsamic vinegar
Salt and pepper to taste
Toasted thin slices of bread

Toss the tomatoes, basil, peppers, vinegar, salt and pepper together.  Let sit out at room temperature for at least 1 hour before serving.


This time I brushed the bread slices with olive oil and broiled them about 5 minutes until brown and crispy.  Then, I rubbed them with garlic.

The meats are salami and prosciutto and the cheese is a camembert and gorgonzala blend we found at Costco.

Put out the bruscheta, meats and cheese and top the toasts with what ever combination you prefer.  Enjoy.



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