Alex's Bruschetta
Alex's Bruschetta. Nothing says hello warmer days by Bondi Beach like this easy and fuss free summer bruschetta with whipped ricotta, crushed peas, avocado and finger lime. Icebergs Dining Room and Bar, Head Chef Alex Prichard shares this delicious entree with us! The best part about it is this is a free form guide and you can use whatever you find or whatever you like.
Ingredients
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Prepare 2 of Cubed tomatoes
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You need 1 loaf of French bread
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You need 1 tbsp of Fresh basil
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You need 1 clove of Garlic
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Prepare 2 tbsp of Olive oil
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Prepare 2 tsp of Italian seasoning
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You need 1 cup of Shredded Parmesan cheese
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Prepare 1 cup of Shredded Romano cheese
Steps
- Set oven to 350°F..
- Cut French bread in slices and brush 1 tablespoon of oil on both sides of bread..
- In a small bowl..
- Combine minced garlic, other tablespoon of olive oil, basil, and Italian seasoning..
- Mix together the 2 cheeses..
- Add together the tomatoes with the seasoned mixture and combine the cheese mixture..
- Put slices on a baking sheet..
- Top bread with seasoned cheese mixture..
- Bake until cheese has melted..
Buona visione 😉 #ford #focus #focuswrc #wrc #rally #. Fried dough w/ tomato sauce, fresh mozzarella, pecorino cheese, and a basil leaf. Bruschetta is the perfect appetizer for summer parties. In fact, I only make bruschetta during the summertime, since ripe tomatoes are the number one key to making great bruschetta. At its best, bruschetta is light and crisp, covered in deep red tomatoes and full of fresh flavor.
