About Me

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Bradenton, Florida, United States
My mom used to cook the most inexpensive meals on Thursdays. She called it, "Poor Thursday!" It was something she felt was important for us to know, in case we ever went through the depression like she did. Also, my grandmother on my fathers side was a great Irish cook! Pasties and kidney pies, and stories to boot! I personally feel that the younger generation is losing the art of cooking from scratch and using staples to generate the base of the meal! Just because I use the word cook doesn't mean that it takes long to get something on the table! With kids coming and going and parties and work schedules, we hardly have the time. But, look at the health of our families, and the nation!!! The lost of art of whipping up nutritious food isn't that hard to learn! In fact, you can be quite inventive! So, here it is. My recipe blog. For my children, my friends and all of you out there who care to try something hot and delicious! Mamma Mungo's Soup Kitchen! Open for business and serving Man Food Daily!!! LOL. That means tummy filling food! Comments and questions are welcome!

Thursday, November 11, 2010

Mamma Mungo's Bruschetta with Baked Garlic Bread Slices

ICE COLD BRUSCHETTE SERVED ON HOT FROM THE OVEN GARLIC BREAD
I've been making this one for awhile now, and it is the favorite of my family, and all my extended families. 

Once you've made this, you can never go back.  It will be you're most requested hors de vour that you will ever make. 


The trick is in making the topping the night before the event, so it marinates well and settles before you serve it on hot, toasty bread!


The Recipe is in two parts! Part One is the Toppinade,  Part Two is the Bread and Spread!


Part One: The Toppinade
Ingredients:
  • 1 jar Green Olives
  • 2 cans Black Olives
  • 10 Pepperoncini's, unseeded
  • 1 whole red onion
  • 2 to 4 teaspoons of crushed garlic
  • Roasted Red Peppers, about 4 to 6 out of jar
  • 2 cans of diced tomato's, with basil, garlic, or onion
  • Good Balsamic Vinegar
  • Good Olive Oil
  • Oregano, Basil,  Sage, Parsley (dry is better)
  • Salt and Pepper


Put it together:
  1. Place the green olives, black olives, pepperoncini's, roasted red peppers, in food processor. Finely chop the mixture. Remove and place in a large serving bowl.
  2. Remove skin from Red Onion, quarter it and place pieces into the food processor.  Finely chop and add to the mix in the bowl.
  3. Place the 2 to 4 teaspoons of crushed Garlic into the bowl and mix the ingredients gently together.  Mix it well, so that all the colors are completely blended. 
  4. Next open the cans of diced flavored tomato's, and gently drain in a colander then place the tomatoes on top to the mix in the bowl.  DO NOT put the tomato's in the processor! You want them plump and red! Gently fold the tomato's into the olive mixture. 
  5. Now drizzle the Balsamic Vinegar and the Olive Oil over the mix, and be generous! Again, gently fold the mix to incorporate the Oil and Vinegar.
  6. Add the dry seasoning, and salt and pepper to taste. Mix gently. 
  7. Place in the refrigerator covered in plastic and let marinate overnight!
 Part Two: THE BREAD!
This part is very important.  You can put the toppinade on fresh sliced bread, but you will never have the full taste of Mamma Mungo's recipe.  The Toppinade must/should go on THIS bread to truly experience the bursting flavors I've devised!  OK, done with my lecture! LOL.


The Ingredients:
  • 1 to 2 sour dough baguette bread
  • 1 to 2 cubes/sticks of butter
  • 3 to 4 tablespoons of crushed garlic
  • fresh shredded Romano cheese, (can substitute Parmesan)
  • Italian Seasoning, or Crushed Oregano will do
  • Salt and Pepper
  • Hungarian Paprika
Put it together:
  1. Slice the baguette diagonally to make longer slices. Make them thin.
  2. Gently melt the butter in a bowl enough to be able to stir but not enough to cause it to clarify. 
  3. To the bowl of butter, add the crushed garlic and the shredded Romano cheese.  Mix and then with a basting brush, apply to the bread slices.
  4. Sprinkle the seasoning, salt and pepper onto the slices.
  5. Lastly, lightly sprinkle a tiny bit of the paprika onto the slices. 
  6. Now bake in the oven for about  6 to 8 minutes till the top is just bubbly but not burnt! Oven is at 375.
Now, Put It All Together!
 Plate it up.  I put the Bowl of cold toppinade in the center of a tray with the hot bread piled up on either side of it.  I put a serving spoon in the bowl and let the party begin.


You Know What To Do Next!