Appetizer, Snack

Garlic & Vegetable Bruschetta

I got hold of a lovely french bread or baguette the other day from Jaya Grocer. I didn’t plan to get anything from the bakery actually but the heavenly smell of freshly baked bread is OHMYGOD so intoxicating!

I went nuts.

“What’s that smell? What’s that smell?”

Literally ignoring the stare of the security man there.

“Ohmygod which bread is giving out that smell? Which bread huh?”

It wasn’t french bread that did that to me but I choose to bring Mr. French home because I’ve not had french bread for a long time. LOL

I have a choice of making pudding bread or bruschetta using Mr. French. I choose the latter.

Garlic n Vegetable Bruchetta

I’m making 2 flavors for the bruschetta; Garlic (my all-time favorite) and vegetable (carrot-celery-mushroom).

First let’s prepare the garlic topping.

Garlic and Coriander
You will need 6-7 cloves of garlic and 5 stalks of coriander.

Smash the garlic one by one using the side of your knife.

Finely Chopped Garlic
You can chop the garlic into large chunks or mince ’em finely. I love the in-between.

Finely Chopped Coriander
Finely chop the coriander as well.

Garlic and Coriander
Put them in a bowl and add 1 tablespoon of butter and 1 tablespoon of olive oil.

Garlic and Coriander
Mix them up and put aside. Let the flavors say hello to each other for few minutes.

Now, let’s do the vegetable topping.

Celery and Carrot
Take a medium size carrot and 2 stalks of celery and slice them about 1 inch long. For the carrot, cut ’em width wise into half again or you can skip this if you want.

Boil Celery and Carrot
Boil them until soft & tender.

Slice Cremini Mushroom
In the meantime, slice about 5-6 mushroom. You can use any type of mushroom. I have some leftover cremini.

Saute Mushroom
Saute the mushroom with some butter, dash of olive oil, balsamic vinegar and black pepper. Cook until soft and brownish.

Sauteed Mushroom
Ahh job well done. Hehe. Put them aside.

Back to the celery and carrot. They should be done by now. Drain off the boiling water and wash the vegetable under cold running water to stop the cooking.

Chopped Celery and Carrot
Simply chop them up nicely into small sizes. Transfer the vegetable into the mushroom bowl.

Celery and Carrot
Add 1 tablespoon of cream cheese and salt to taste.

Celery and Carrot
Mix them up nicely. Mmmm…

See this?

Pork Belly Slice
Pork belly slice… yum yum

Pork Belly Marinated with Whole Grain Mustard
Half 4 pork belly slices and add 1 tablespoon of whole grain mustard (YUM!) and 1 tablespoon of butter and dash of olive oil. Add bits of rosemary if you have them. Mix ’em all up and fire up the pan.

Pork Belly Marinated with Whole Grain Mustard
Cook them until it’s done on both side. 1 minute on each side should be enough.

Pork Belly Slice
Agonizingly good. Haha

Whole Grain Mustard
My holy grail; whole grain mustard!
That’s my new love. Sorry balsamic vinegar. πŸ™

French Bread
Next, smooth a moderate amount of butter onto each slice of french bread. Here I have 12 slices. Bake in 180OC oven for 10 minutes.

French Bread
Right out from the hot oven. Ah I can eat it just like that!

Going Into Oven
Now’s the time to add the 2 toppings (garlic and vegetable) prepared earlier onto the baked bread. Place them back in the 180OC oven for 8-10 minutes. Experiment with 8 minutes first as some oven is hotter and it will harden the bread.

Garlic n Vegetable Bruschetta
The result: Good gracious crunchy bruschetta! Make sure you try ’em. Please note that the garlic is half-raw so you will get a little kick and very garlicky after-taste in your mouth. I don’t mind because I’m a garlic girl. πŸ˜›

What about the pork belly slice?

Vegetable Bruschetta Top With Pork Belly Slice
Because garlic flavor is overpowering, you need a secret flavor to defense poor vegetable. Pork belly slice is the perfect choice! Thank me later. πŸ˜›

Garlic n Vegetable Bruschetta

Garlic & Vegetable Bruschetta Recipe
Serves 2-3

Garlic topping:
5-6 garlic cloves
5 coriander stalks
1 tablespoon butter
1 tablespoon olive oil

Vegetable topping:
1 carrot, medium
2 celery stalks
5-6 mushroom, cremini
1 tablespoon cream cheese
balsamic vinegar
olive oil
black pepper

Special topping:
4 pork belly slice
1 tablespoon whole grain mustard
1 tablespoon butter
5-6 rosemary leaves (optional)

12 slice French bread/baguette

1. To make garlic topping, chop garlic & coriander finely.

2. Add 1 tablespoon of butter and olive oil and mix well. Put aside.

3. To make vegetable topping, slice celery and carrot into 1 inch length.

4. Boil celery and carrot until soft. Drain off the water and wash celery and carrot under running cold water.

5. Chop celery and carrot moderately fine.

6. Slice mushroom and saute with dash of olive oil, butter, balsamic vinegar and black pepper.

7. Mix celery, carrot and sauteed mushroom with 1 tablespoon of cream cheese and salt to taste. Put aside.

8. For the special topping, half 4 slices of pork belly and marinate with 1 tablespoon of whole grain mustard and butter. Add bits of rosemary.

9. Cook on both side of pork belly at 1 minute each. Put aside.

10. Apply butter on 12 slices of french bread. Bake in 180OC oven for 10 minutes.

12. Add garlic and vegetable topping to the baked french bread. Bake for another 8 minutes.

13. Add special topping on the vegetable bruschetta during serving.


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