what is true recipe of brusketa?

Question

it is a base of pizza

Answer 1

Bruschetta is tomatoes, garlic, and basil misxed as you like it. Make toast and drizzle olive oil on the toast. Spread bruschetta on the toast and put under the broiler for a minute. Yum.

Answer 2

Bruschetta


Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.

INGREDIENTS:
See Below

PREPARATION:
You will need 4 six-inch wide slices of Tuscan bread. Toast them, over the coals if possible (though a toaster will work fine if need be) gently rub them with a cut clove of garlic (you don’t want to overwhelm the oil), then drizzle them with good olive oil. Season with salt and pepper to taste, cut the slices in half, and serve. Serves 4.

There are lots of variations to bruschetta. Here's one of the tastiest: After rubbing the slices with the garlic, rub them with a very ripe cut tomato as well (or spread a thin layer of chopped tomatoes seasoned with basil, salt & pepper over the slices). Then sprinkle with olive oil and season. In addition to being a fine appetizer, this is a traditional merenda, or afternoon snack (unfortunately it’s not as common now that Kinder and other companies are producing pre-packaged cakes).

Don't forget, if you are having a barbacue, that bruschetta is an excellent way to begin.

Prep Time : 5min
Cook Time : 5min
Course : Appetizer
Type of Prep : Toast
Cuisine : Italian

Answer 3

Hearty Oven Brisket

Recipe By : Linda West Eckhardt "The Only Texas Cookbook"
Serving Size : 20 Preparation Time :48:00
Categories : Beef Brisket
Main Dish Meats
Roast Texas Fare
Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 8-10 lb Brisket
1/4 cup dry red wine
1 Tablespoon molasses
1/4 cup soy sauce
1 teaspoon peppercorns
1 Tablespoon salt
5 cloves garlic
2 medium onions -- finely chopped
2 stalks celery -- finely chopped
Coarsely ground pepper

"Cooking a brisket recalls an elementary law of physics. What happens to water at 212 deg. F.? It boils away. By cooking a brisket at 200 deg. all the inherent juices are saved and the meat is made more tender than you ever imagined. It is important that the cooking sack be completely sealed -- a good method is to use what is called a drugstore wrap. here's what you do.
You'll probably notice that a brisket is too wide to seal in one width of foil, so you will need to seal 4 sides. here's how: Tear off 2 large equal lengths of foil. Lay 1 on top of the other. Now fold 1 side over twice, making a narrow 1/2-inch double fold. Open out the 2 sheets, and you'll have a good seal on the bottom. Lay the meat on top of the seam. Coat all surfaces with the marinade. Now lift the 2 remaining sides of foil up and, holding them even with each other, fold over and over in 1/2-inch folds until you have a tight package. Press fold flat against the meat. This leaves only the ends. Fold these like you would a birthday present -- into a kit shape -- and then fold them under the meat. This is what is known as a drugstore wrap. When you are finished the foil should be touching all surfaces of the meat snugly. You just have to be careful not to puncture it during the cooking and handling process.
When I cook this brisket, I do the whole thing after supper. The first night I make the marinade and place meat in the refrigerator; the next night I put it in the oven just before going to bed. By morning it is cooked to a turn. A good working woman's scheme. You can eat this for several days without screaming."

Make a marinade of wine, molasses, soy sauce, peppercorns, salt, garlic, onions, and celery. (You can put onions and celery in processor until almost pureed.) Lay the boned and trimmed brisket on a large piece of heavy-duty foil and spread the marinade over all surfaces. Wrap the brisket tightly. Place in refrigerator and marinate for 24 hours. Open foil and sprinkle the brisket generously with freshly milled pepper. Reseal, place in a large open roasting pan (or jelly roll pan). Place in a 200-deg. F. oven and cook for 8 hours. Remove from oven. Rewrap the meat in a clean sheet of foil. Reserve pan juices and serve with warm meat. Good hot or cold on sandwiches.

Answer 4

Red Pepper Bruschetta with Feta

1 jar (7 oz.) roasted red peppers, drained, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese, crumbled
1/4 cup chopped green onions
1/4 cup olive oil, divided
1 clove garlic, minced
1 tsp. lemon juice
1 loaf (16 oz.) French bread, cut into 18 slices



MIX peppers, cheese, onions, 1 Tbsp. of the oil, the garlic and lemon juice; set aside.
BRUSH bread slices lightly with remaining 3 Tbsp. oil; place on baking sheet.
BROIL 2 to 3 min. on each side or until lightly toasted on both sides. Top each toast slice with about 1 Tbsp. of the pepper mixture.

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This is just one of the many recipes of Bruschetta. Here is the link were I got this recipe fromjust in case you dont like this one or you want more bruschetta recipes
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_grid&u1=bytype&u2=6*442

Answer 5

I believe the question is referring to bruschetta (pronounced brusketa)

Ingredients:
450g tomatoes, chopped
1/3 cup chopped fresh basil leaves
1 tbsp chopped garlic
1 tbsp oregano
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp fresh lemon juice
6 slices french bread, toasted
salt and pepper to season.

How to prepare
Mix together all ingredients apart from the bread. Season with salt and pepper to taste.

Spoon tomato mixture on the hot toasted bread and serve.

Answer 6

this is how we make it in my house. buy a round loaf of Italian bread and cut it in half length wise so u have a top and bottom. drizzle some olive oil on it and out it in the oven. in a bowl cut up tomato's very small,add salt,pepper,fresh parsley finely chopped. when the bread is warm and crispy just put the tomato's on top. you can sprinkle a little Parmesan cheese on it if u like!