Cynthia Ferich

980.292.1255

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
  • Welcome!
  • Cynthia
    • Inspiration
    • Testimonials
    • Privacy Policy
  • Blog
  • Press
    • Media Advisory
    • TV Videos
    • FAQ
    • In The News
  • Services
    • Book Signings
    • Cooking Class Schedule
    • Cooking Classes
      • Cooking Classes Registration
    • Events
    • Interactive Home Dinner Parties
    • Personal Chef Services and Cooking Classes
    • Speaker
    • Contact for Services
  • Recipes
    • Appetizers
    • Breads, Pizza, Muffins
    • Breakfast & Brunch
    • Cakes
    • Cookies
    • Cooking Tips
    • Desserts
    • Drinks & Cocktails
    • Fish & Meats
    • Fowl
    • Gluten-Free Recipes
    • Just For Kids
    • Pasta & Rice
    • Pies
    • Salads & Sauces
    • Salute’!
    • Skinny Plates
    • Soups
    • This & That
    • Vegetables
    • Vegetarian
  • Shop & Products
    • Cookbooks
    • E-Book
  • Contact
  • TV Videos
  • Video Cooking Tips

@CBS / WBTV Bruschetta Recipe and Variations

May 19, 2015 By Cynthia Ferich

Pin
Share
Post

Cristine.Me.WBTV_5.19.2015 Bruschetta_WBTV_5.19.2015 Al.Me.Cooking_WBTV_5.19.2015

 

 

 

 

 

A pleasure to join Christine Nelson in another food segment as we celebrated the ‘Red, White and Blue’ with the upcoming red, white and blue summer holidays.  Red Tomatoes, White Mozzarella and Purple Basil, that is.  It was a re-creation of a ‘classic’ with many options, including an appetizer, which I served up this morning.

The recipe also has gluten-free options, as well as an easy pasta and pizza option.  It’s also a great crowd-pleaser!

As the scent of basil, garlic and tomatoes permeated our cooking area this morning, it took me right back to my grandmother’s kitchen and where my culinary career began ~ Her gift to me that remains ever so present and joyful.

Tomato Bruschetta

7 Roma (plum) tomatoes, seeded and finely chopped

2 cloves minced garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 tablespoons honey (preferably local honey)

1/4 cup fresh basil ribbons

1/2 teaspoon salt (or to taste)

1/4 teaspoon fresh ground black pepper

1 French baguette, sliced

In a large bowl, combine the chopped Roma tomatoes, minced garlic, olive oil, vinegar, honey, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. Top with the tomatoes on the fresh bread slices.

Or, if you like your bread crispy, on a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until lightly brown, remove from oven and flip the bread and brown the other side.  Top with tomatoes (Bruschetta).

Delish!

Serving Variations and Alternatives: 

  • To Celebrate! The Red White & Blue Holidays: Add Pearl Mozzarella Balls and Substitute Purple Basil for Green Basil (it takes on the ‘blue’ color).
  • Toss in hot spaghetti or gluten-free spaghetti to the Bruschetta recipe (with the Pearl Mozzarella Balls). The mozzarella will melt as it is tossed. Serve.
  • For a Gluten-free alternative: Use Gluten-free breads or Gluten-free wraps
  • The Bruschetta is great served as an appetizer or as a salad topper on grilled fish, chicken or steak.
  • Makes a nice Pizza! Simply add to the pizza dough and bake.
  • Double, triple or quadruple the recipe for a crowd and serve the breads/crostini on the side. Guests can help themselves!

Compliments:

Cynthia Ferich

Author, Culinary Educator, Personal Chef Services, Public Speaker  

Contact:

Phone:  980-292-1255

www.CynthiaCooks.com

www.MamaMiaCucina.com

http://www.wbtv.com/story/29093133/tomato-bruschetta

Pin
Share
Post

Share this:

  • Share
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on X (Opens in new window) X
  • Click to email a link to a friend (Opens in new window) Email

Filed Under: Appetizers Tagged With: al conklin, basis, Best Barbeque Recipes, Best Italian Cookbook, best italian recipe, bruschetta recipe, CBS, Charlotte, Chris Larson, christina nelson, cynthia ferich, Cynthia Ferich Cooks, Cynthia Ferich Goch, food television, MaMa Mia Cucina Cookbook, Memorial Day Recipes 2015, North Carolina, purple basil, tomatoes, TV chefs, TV Food Segment, WBTV

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

Purchase YOUR copy of MaMa Mia Cucina

Recent Blog Posts

  • Strawberry Muffin Recipe
  • Hot Fudge Sauce
  • Italian Greens and Beans Recipe
  • Banana Bread Recipe

Sign up for Cynthia’s Favored Recipes & News!

Testimonials

I met Cynthia and was immediately taken in by her charm and passion for cooking. She presented me … Read More

You’ll Find Me Here

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Copyright Tastes and Time, LLC