bruschetta

Vegetarian Bruschetta

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Vegetarian Bruschetta! There’s something about sharing an appetizer for dinner. It feels sinful and tastes shamefully delicious. The rustic combination of artisan bread, savory veggies, and warm cheese conjure up images of the Italian landscape. Transcend yourself to a country villa in the hills of Tuscany. Lend a little romance to dinner with finger food that melts in your mouth with a slightly salty finish. 

VEGETARIAN BRUSCHETTA 

Ingredients:

1 baguette, sliced horizontal 

1/2 cup olive oil

1/8 teaspoon garlic powder

1/8 teaspoon marjoram

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper 

12-ounce jar marinated artichoke hearts

1 cup mushrooms, sliced

1 cup mozzarella cheese

2 green onions, snipped

1 tablespoon pimento, chopped

Instructions:

Preheat oven to 400°. Slice baguette horizontally and place open face on baking sheet. Spread olive oil on top of baguette. Sprinkle with garlic powder, marjoram, salt, and pepper. Drain artichoke hearts, reserving liquid. Cut artichokes into bite size pieces and add back into the liquid. Add mushrooms to liquid. Mix well to coat. Divide artichoke/mushroom mixture between the baguette halves. Top with mozzarella cheese. Bake for 15-20 minutes until cheese is melted and bread is crunchy. Cut into diagonal slices. Garnish with green onion and pimento. 

Red Pepper Bruschetta Pasta

What’s Cooking in Gail’s Kitchen? Food With Soul: Red Pepper Bruschetta Pasta! I truly enjoy perusing Italian gourmet markets. There’s something charming and romantic about choosing a jar of private-label olive oil, flavored balsamic vinegar, house roasted red pepper bruschetta, or four-fruit jam. An extensive collection of imported products can send my mind spinning as I begin to salivate with serving ideas. There are often aromas of freshly baked bread, smoked and cured meats, unique deli offerings, an antipasto bar, pizza nook, and fresh burrata station. San Marzano tomatoes always seem to make it into my cart as well as olive tapenades and basil pesto or marinated artichoke hearts. Before you leave, don’t forget a nice bottle of Chianti.

RED PEPPER BRUSCHETTA PASTA

Ingredients:

8 ounces spaghetti pasta

1 tablespoon kosher salt

1/3-1/2 cup red pepper bruschetta, prepared

Basil leaves, for garnish

Instructions:

Bring a large pot of water to boil. Cook pasta in salted water for 8-10 minutes or until al dente, stirring occasionally. Drain pasta in a colander. Transfer cooked pasta back to the pot. Add prepared red pepper bruschetta mixture. Gently toss; heat through. Using tongs, place spaghetti clusters into a serving bowl. Garnish with fresh basil leaves. Serve immediately.

Red Pepper Bruschetta Pasta

What’s Cooking in Gail’s Kitchen? Food With Soul: Red Pepper Bruschetta Pasta! I truly enjoy perusing Italian gourmet markets. There’s something charming and romantic about choosing a jar of private-label olive oil, flavored balsamic vinegar, house roasted red pepper bruschetta, or four-fruit jam. An extensive collection of imported products can send my mind spinning as I begin to salivate with serving ideas. There are often aromas of freshly baked bread, smoked and cured meats, unique deli offerings, an antipasto bar, pizza nook, and fresh burrata station. San Marzano tomatoes always seem to make it into my cart as well as olive tapenades and basil pesto or marinated artichoke hearts. Before you leave, don’t forget a nice bottle of Chianti.

RED PEPPER BRUSCHETTA PASTA

Ingredients:

8 ounces spaghetti pasta

1 tablespoon kosher salt

1/3-1/2 cup red pepper bruschetta, prepared

Basil leaves, for garnish

Instructions:

Bring a large pot of water to boil. Cook pasta in salted water for 8-10 minutes or until al dente, stirring occasionally. Drain pasta in a colander. Transfer cooked pasta back to the pot. Add prepared red pepper bruschetta mixture. Gently toss; heat through. Using tongs, place spaghetti clusters into a serving bowl. Garnish with fresh basil leaves. Serve immediately.

L’Olivo Ristorante in Naples, Florida

Dining Outside the Home: L’Olivo Ristorante in Naples, Florida! Located in the heart of Fifth Avenue is an authentic Italian restaurant where Happy Hour, Three-Course Specials, and Featured Entrees make it a memorable place. Although there is a main menu, sometimes it’s a good idea to go with the flow, especially when the chef suggests preset combinations. The portions were reasonable in order to keep a steady pace from one specialty to another. The Bruschetta Prosciutto with shaved parmesan cheese was an easy start, allowing time for sipping on an Aperol Spritzer. The oven-baked Lasagna with bolognese sauce and melted mozzarella cheese was hearty, down to the very last dredge of crusty bread across the marinara. As a finale, there’s always room for dessert when it’s Tiramisu. The espresso-soaked ladyfingers are like eating air. Grazie!