The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

More Easy Bruschetta Topping

zhandax's picture
zhandax

More Easy Bruschetta Topping

I bought a jar of bruschetta at the store and really liked the taste; plus it wasn't butter which seems to hang around my waist for months. I noted the ingredients and then a few weeks later, at another store, saw that Dunbar's sold jars of roasted red peppers marinated with whole garlic cloves in olive oil. I decided to experiment and threw a jar into the food processor along with a couple of cloves of fresh garlic, 1/4 cup (maybe more) of olive oil, a nice squirt of lime juice and 6 or 8 thawed artichoke quarters. Half a dozen bumps of the pulse button, and I hit the jackpot! This beats the pre-packaged version to a pulp plus no hydrolized sodium mono-di whatever. I have been eating this for a couple of months. I experimented even further, even throwing in a handful of shelled pistachio nuts which isn't bad, but it is hard to beat the taste of the basic recipe. And lets face it; the hardest part is putting the food processor bowl, top, and blade in the dishwasher when you are done.