Garlic Herb Garden Bruschetta: Fresh Veggie Delight
🌿 Introducing the Very Veggie Herb and Garlic Bruschetta, a delightful creation bursting with the flavors of fresh herbs and savory garlic, perfect for utilizing those abundant garden herbs in a scrumptious way. 🍅🧀 This recipe combines the earthy essence of garlic and olive oil with a vibrant red pepper and herb sauce, all generously spread atop rustic bread halves and adorned with juicy plum tomatoes and a medley of cheeses, resulting in a delectable treat that pairs exquisitely with Italian fare or serves as a light and satisfying lunch option. 🥖🌶 Let’s dive into crafting this culinary masterpiece together!
Very Veggie Herb and Garlic Bruschetta
Preparation Time: 25 minutes
Cooking Time: 12 minutes
Total Time: 37 minutes
Servings: 12
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Garlic |
| 3-5 | Olive oil |
| 2 | Plum tomatoes |
| 6 | Onion |
| 2 | Basil |
| 1 | Fresh parsley |
| 1-2 | Fresh oregano |
| 6 | Part-skim mozzarella cheese |
| 2 | Provolone cheese |
| 1 | Parmesan cheese |
| 3/4 | Asiago cheese |
Instructions:
-
Prepare Bread:
- Begin by slicing the bread loaf in half lengthwise.
-
Preheat Oven:
- Preheat your oven to 400°F (200°C).
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Prepare Baking Sheet:
- Spray a baking sheet with non-stick cooking spray and place the bread halves on the sheet, ready for topping.
-
Infuse Garlic and Olive Oil:
- In a large skillet over medium heat, sauté 2 cloves of garlic in 2 tablespoons of olive oil until aromatic.
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Brush Bread Halves:
- Using a pastry brush, generously apply the garlic-infused olive oil mixture onto the cut sides of the bread halves, ensuring an even coating.
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Prepare Red Pepper and Herb Sauce:
- In the same skillet, add the remaining olive oil and sauté the red pepper, onion, Italian seasoning, and remaining garlic cloves until the vegetables are crisp-tender.
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Herb Infusion:
- Once cooked, turn off the heat and stir in 2 tablespoons each of basil, parsley, and oregano, allowing the fragrant herbs to infuse the mixture.
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Blend the Sauce:
- Transfer the sautéed vegetable and herb mixture to a blender or food processor, and puree until smooth and well combined.
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Spread the Sauce:
- Evenly spread the vibrant red pepper and herb sauce over the prepared bread halves, ensuring full coverage.
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Layer with Toppings:
- Arrange the plum tomato slices atop the sauce-covered bread halves, followed by a generous scattering of part-skim mozzarella, provolone, parmesan, and asiago cheeses.
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Garnish:
- Sprinkle the remaining basil over the cheese-topped bruschetta for an extra burst of freshness.
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Bake to Perfection:
- Place the assembled bruschetta in the preheated oven and bake for 10-13 minutes, or until the cheeses are melted and bubbly, and the edges of the bread are golden brown.
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Serve and Enjoy:
- Once baked to perfection, remove the bruschetta from the oven and allow it to cool slightly before slicing into delectable portions. Serve as a delightful appetizer, accompaniment to Italian dishes, or as a satisfying light lunch option.
-
Note:
- If substituting dried herbs for fresh, remember to adjust the quantities accordingly, as dried herbs tend to have a more concentrated flavor.
Indulge in the sensational flavors and textures of this Very Veggie Herb and Garlic Bruschetta, a culinary masterpiece that celebrates the abundance of fresh herbs and garden-fresh produce in every delightful bite. 🌱🍞✨
