How to make Not the Everyday Bruschetta

This recipe is by 'Nikita-Gandhi-'

Main Ingredients : Baguette (बागेत), For broccoli pesto

Cuisine : Fusion

Course : Snacks and Starters

Not the Everyday Bruschetta Recipe Card

Not the Everyday Bruschetta
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Not the Everyday Bruschetta checkout Mushroom Bread, Yogurt and Prune Bruschetta, Not the Everyday Bruschetta. You can also find more Snacks and Starters recipes like Eggless Chocolate Chip Muffins, Chilli Paneer Cigars, Bacon Chicken Bites, Almond Shortbread Cookies.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Not the Everyday Bruschetta Recipe

  • Baguette sliced and lightly toasted 1

  • For broccoli pesto

  • Broccoli florets, blanched 1 cup

  • Pinenuts toasted 3 tablespoons

  • Dried thyme 1/2 teaspoon

  • Garlic cloves 4

  • Salt to taste

  • Olive oil 1/3 cup

  • For roasted peppers

  • Red bell pepper roasted, peeled and cut into thin strips 1

  • Dried thyme 1 teaspoon

  • Garlic cloves finely chopped 3

  • Salt to taste

  • Crushed black peppercorns to taste

  • Olive oil 2 teaspoons

  • For onion jam

  • Onion thinly sliced 1 medium

  • Butter 1 tablespoon

  • Olive oil 1 teaspoon

  • Rosemary 1 fresh sprig

  • Castor sugar (caster sugar) 1 teaspoon

  • Salt to taste

  • For balsamic reduction

  • Balsamic vinegar 1/4 cup

  • brown sugar/jaggery 2 teaspoons

Method

Step 1

To make balsamic reduction, cook balsamic vinegar with brown sugar in a non-stick pan on low heat till it thickens.

Step 2

To make onion jam, heat butter and olive oil in another non-stick pan, add onion and sauté for one to two minutes. Add rosemary, salt and sugar, mix and cook on a low heat for fifteen to twenty minutes.

Step 3

Put roasted pepper in a bowl, add garlic, dried thyme, salt, crushed peppercorns and olive oil. Mix well and set aside.

Step 4

Put broccoli, thyme, pinenuts, garlic and salt in a blender jar and blend coarsely. Add olive oil and blend it again.

Step 5

Remove the rosemary sprig from the caramelized onion jam and transfer it in a bowl.

Step 6

To assemble spread a little broccoli pesto on each toasted baguette slice, put some roasted pepper mixture over it and then top it with caramelized onion jam.

Step 7

Arrange them on a serving plate, drizzle balsamic reduction on top and serve immediately.