Bruschetta Recipe: Brown Bread Bruschetta
Posted on Aug 18, 2009 04:20:27 PM
brown bread bruschetta
My huge fan base has been complaining that I haven’t been posting for a while. The truth is I haven’t been cooking a lot recently, but this is only temporary, you’ll see. In the meantime, check this super quick bruschetta recipe: brown bread bruschetta.
I’m stretching the concept of bruschetta a lot here, as I didn’t use the classic Tuscan bruschetta bread, but Irish brown soda bread. The topping is 1 ball of mozzarella cheese, and zucchini with bacon bits.
This is actually three recipes in one. But first things first. For the Irish soda bread:
- 500g (1lb) whole flour
- 1 tsp baking soda
- 1 tsp of salt
- between 350 and 500 ml (12-17 fl oz) buttermilk
Preheat the oven at 180°C ( 350° F). Combine all the dry ingredients, then add the buttermilk. I don’t have a specific quantity, but whole flour tends to make a hard bread, so I like a very very sticky dough, I won’t say liquid, but almost.
Stir just enough to mix all together, pour the dough in a cake tin and bake in the oven for 40-45 minutes. For the best result you want to make the bread the day before, as it’s more taste after a day.
For the zucchini topping:
- 2 finely chopped zucchini
- a clove of garlic
- a tsp of olive oil
- ½ pint of stock, heated
- ½ a glass white wine
- 2 tbsp of bacon bits
Heat the olive oil in a pan and suteé with the garlic and the bacon bits. Add the zucchini and stir until they’re all coated with oil. Turn on the heat and pour the wine. When it has evaporated turn down the heat again and add the stock, a little at the time. Let it absorb before adding it again (like you would do in a risotto recipe). When the zucchini are tender set aside.
Preheat the oven at 100° C (210° F) , cut 4 slices of brown bread and leave them for 30 seconds in the toaster. Slice the ball of mozzarella cheese and cover each slice of bread, put some zucchini on top and stick the bread in the oven until the cheese is melted. The remaining zucchini will be your side dish.
As I said, this is not the real bruschetta recipe, but if you have non-Italian guests at your table, you can show off a little bit and say that this is how they do it in that secluded Tuscan village, it’s just a pity you can’t remember its name right now…