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Sunday, April 3, 2016

Bruschetta with Homemade Bread Sticks





This is such a delicious combination of flavors. The crunch of toasted bread beneath melted cheese and the fresh tomato/pesto mixture...oh my gosh. In fact....I made this last weekend. Had it for lunch and kept craving it throughout the day, so I had it again for dinner! :)


Bruschetta with Homemade Bread Sticks
 
Breadsticks
 
Ingredients
1 ½ c. warm milk
1 Tbsp. Active Dry Yeast
1 tsp. sugar
1 tsp. salt
2 Tbsp olive oil plus more for bowl
3 c. all purpose flour plus more for dusting
2 tsp. Gainey Vineyard Rosemary Garlic Seasoning
1 Tbsp. baking powder
 
Directions
In mixer bowl with paddle attachment, whisk warm milk, yeast and sugar. Let stand for about 5 minutes or until foamy on top. Add salt and 1 Tbsp. olive oil.
 
Meanwhile, in medium bowl, combine flour, rosemary garlic seasoning and baking powder.
 
Add flour mixture to yeast mixture ½ cup at a time. Mix until ingredients are fully incorporated. When dough forms and begins to pull away from sides of bowl, turn dough out onto floured surface and knead about ten times.
 
Drizzle a small amount of olive oil in a large bowl. Transfer dough to the large bowl making sure to coat all sides with the oil. Cover with plastic wrap and let dough rise until doubled in size (about an hour).
 
Preheat oven to 375°.
 
Once dough has risen, turn out onto floured surface and knead a few times. Separate dough into 12 equal portions. Roll each dough piece out to 6-inch long strips. Lay each one on a baking pan preferably lined with silicone baking sheet. Brush each dough length with remaining olive oil. Bake at 375 for 12 minutes or until golden brown on top.
 
Bruschetta
 
Ingredients
1 prepared breadstick (recipe above)
2 slices of Mozzarella
1 Tbsp. butter
8-10 red grape tomatoes sliced in half
8-10 yellow grape tomatoes sliced in half
1 Tbsp. Gainey Vineyard Artichoke Chardonnay Pesto
Olive oil
 
Directions
Slice breadstick in half lengthwise. Drizzle each half with olive oil. Top each breadstick half with Mozzarella and place under the broiler for a few minutes until bread is toasted and cheese is melted and bubbly.
 
Meanwhile, melt butter in a skillet over medium heat. Add tomatoes to the pan. Stir and cook for 5-7 minutes.
 
At the end of cooking time, add pesto and combine well.
 
Arrange tomato and pesto mixture on top of toasted breadstick. Serve hot.

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