Post by Carolyn on Nov 5, 2017 11:28:48 GMT -5
I found this brushetta appetizer recipe in a Company's Coming cookbook. We love it but I had to make a few adjustments because David can't eat tomatoes. I came up with a mushroom variation (Shroometta?) and a couple of other ideas. I hope you enjoy them.
Brushetta
1/2 cup salad dressing or mayonnaise
1 cup grated Mozzarella cheese
2 medium tomatoes, seeded and chopped (I don't bother taking the seeds out)
1/4 cup pitted ripe olives (I like these but my family doesn't so I leave them out too)
1/4 cup grated fresh Parmesan cheese or 2 tbsp dry Parmesan (I usually use the dry and put in the 1/4 cup anyway)
1 tsp dried oregano
1/4 tsp dried sweet basil
1/2 tsp pepper
1 baguette loaf (24 - 27 inches long)
1/3 cup butter or margarine, softened
Combine first 8 ingredients in a small bowl. Cut baguette into 1 inch thick slices. Divide and spread butter on 1 side of each slice. Place buttered side up on an ungreased baking sheet. Divide and spread tomato mixture on each slice. Bake in 350F oven for about 15 minutes until hot and cheese is melted. Serve warm. Makes about 24 appetizers.
Variations:
Shroometta: Substitute 1 cup of chopped mushrooms for the tomatoes in recipe above. Place mixture on buttered baguette slices and bake as above.
Ham and Cheese Canapes: Substitute 1 can of flakes of ham or 1 cup of chopped/diced cooked ham for the tomatoes in recipe above. Substitute 1/2 cup shredded Cheddar cheese for 1/2 cup of the Mozzarella cheese. Omit olives. Stir in 1 tbsp prepared mustard. Place mixture on buttered baguette slices and bake as above.
Dips/Spreads
One of David's former girlfriends was following gluten-free because of digestive issues so I started serving these recipes as a dip (to be used with crackers) instead of on the baguette slices. I mix everything together and spread in a pie plate. Bake at 350F for 15 minutes and serve with crackers. This is just as good and much less work. I usually make them as dips now instead of on the bread slices.
Brushetta
1/2 cup salad dressing or mayonnaise
1 cup grated Mozzarella cheese
2 medium tomatoes, seeded and chopped (I don't bother taking the seeds out)
1/4 cup pitted ripe olives (I like these but my family doesn't so I leave them out too)
1/4 cup grated fresh Parmesan cheese or 2 tbsp dry Parmesan (I usually use the dry and put in the 1/4 cup anyway)
1 tsp dried oregano
1/4 tsp dried sweet basil
1/2 tsp pepper
1 baguette loaf (24 - 27 inches long)
1/3 cup butter or margarine, softened
Combine first 8 ingredients in a small bowl. Cut baguette into 1 inch thick slices. Divide and spread butter on 1 side of each slice. Place buttered side up on an ungreased baking sheet. Divide and spread tomato mixture on each slice. Bake in 350F oven for about 15 minutes until hot and cheese is melted. Serve warm. Makes about 24 appetizers.
Variations:
Shroometta: Substitute 1 cup of chopped mushrooms for the tomatoes in recipe above. Place mixture on buttered baguette slices and bake as above.
Ham and Cheese Canapes: Substitute 1 can of flakes of ham or 1 cup of chopped/diced cooked ham for the tomatoes in recipe above. Substitute 1/2 cup shredded Cheddar cheese for 1/2 cup of the Mozzarella cheese. Omit olives. Stir in 1 tbsp prepared mustard. Place mixture on buttered baguette slices and bake as above.
Dips/Spreads
One of David's former girlfriends was following gluten-free because of digestive issues so I started serving these recipes as a dip (to be used with crackers) instead of on the baguette slices. I mix everything together and spread in a pie plate. Bake at 350F for 15 minutes and serve with crackers. This is just as good and much less work. I usually make them as dips now instead of on the bread slices.