Kenny Bowers' Bruschetta - Dallas News | myFOXdfw.com

KENNY BOWERS' BRUSCHETTA  
     
                   (SERVES APPPROX 5 PEOPLE FOR AN APPETIZER   
                                                    
FOR THE TOPPING:
QUANTITY                  INGREDIENTS       

1 TBS                          OLIVE OIL (EXTRA VIRGIN)

1/2 TBS                       LEMON JUICE

1 TBS                                 RED WINE VINEGAR

1 TBS                          GARLIC (FRESH, SLICED PAPER THIN)

1 TBS                          SHALLOTS (CHOPPED FINE)

1/2 TSP                       SALT (KOSHER)

1/2 TSP                       BLACK PEPPER

2 TBS                          BASIL (FRESH, JULIENNE)

1/3 CUP                      OLIVES (MIXED) (PITTED &SLICED 1/8TH INCH)
                                                   (PREFERABLY KALAMATAS AND GREEN)

2 CUPS                       GRAPE TOMATOES (HALVED)


PREPARATION

COMBINE ALL INGREDIENTS, MIX WELL, MAKING SURE EVERYTHING IS EVENLY DISTRIBUTED.  

NOTE:  BRUSCHETTA MUST MARINADE FOR A MINUMUM OF 2 HOURS BEFORE SERVING.  WHILE IT IS MARINATING IT MUST BE MIXED A FEW TIMES MAKING SURE EVERYTHING IS WELL COATED.    


FOR THE BRUSCHETTA:                                               
QUANTITY                INGREDIENTS                         

10 EA                        CROSTINIS (hoagie rolls sliced 1/2" medallions    
                                                        (Brushed with olive oil and toasted )  

1/3 CUP                    OLIVE OIL      

2-1/2 CUPS              BRUSCHETTA MIX (recipe above)

2 TSP                        BALSAMIC VINEGAR (AGED)

1/4 CUP                    PARMESAN CHEESE (SHAVED)


               

PREPARATION


CUT HOAGIE ROLLS MAKING 1/2TH INCH THICK BY  
2 INCH WIDE MEDALLIANS (CROSTINIS).

BRUSH EACH SIDE OF CROSTINI LIBERALLY WITH OLIVE OIL AND PLACE IN A MED HOT SKILLET FOR APPROX 1 TO 2 MINUTES PER SIDE UNTIL TOASTED AND GOLDEN BROWN.

PLACE CROSTINIS ON PLATE IN A ROW.  EVENLY TOP EACH CROSTINI WITH BRUSCHETTA MIX AND SOME NATURAL JUICE BUT NOT SO MUCH THAT IT MAKES IT SOGGY.  

DRIZZLE EACH WITH AGED BALSAMIC VINEGAR.

TOP WITH SHAVED PARMESAN AND SERVE.