Tuesday, January 19, 2010

Bob's Tuscan Bruschetta



From the kitchen of One Perfect Bite...Several months after Bob was discharged from the army we met with a group of friends at Bughouse Square, the name locals gave to Chicago's Washington Square Park. After listening to the evenings "soapboxers" we headed to a coffee house for an evening of folk music and pizza. There were five couples with us that evening and the men had a shared service experience they rarely discussed. There was an engineer, a mathematician, 2 chemists and a pharmacist in the group. Between them they spoke 7 languages and held advanced degrees. The topic they preferred not to discuss? The army had made them all cooks and they had been together in cook's school at Fort Knox, Kentucky. Over the years it became a closed joke between them. As the wife of one of those men, I can tell you they pretty much avoided the kitchen after that. The only time Bob jumped in to help me was to make gravy. It was delicious, but he literally made a gallon of it, so, thereafter, I let him stand down. He'd occasionally roll up his sleeves to make chili, a pizza or ribs, but nothing adventurous. Then one night, in a fit of creativity, he made this Tuscan-style bruschetta. I'm here to tell you it is delicious. It is simple to do and the only trick is to make sure you serve it while it's still hot. The bruschetta can be assembled several hours before serving, but bake them off just before you want to serve them. I've found that oil-packed, sun-dried tomatoes pack quite a flavor punch and this bruschetta is the perfect place to use them. Kudos to my husband for his wonderful creation. Here's the recipe. I want you all to remember that, "no army travels far without its cooks". Even if they could have been Russian language translators or corpsmen.

Bob's Tuscan-Style Bruschetta...from Bob's corner of Mary's kitchen at One Perfect Bite

Ingredients:
1 cup drained and chopped sundried tomatoes packed in in seasoned oil
1/2 cup toasted pine nuts or slivered almonds
1/2 cup finely sliced scallions (white and tender green)
3 ounces grated Parmesan-Regianno cheese
8 ounces shredded Provolone cheese
24 1/2-inch baguette slices

Directions:
1) Combine sun-dried tomatoes, pine nuts, scallions, Parmesan and Provolone cheese in a large bowl. Mix well.
2) Preheat oven to 400 degrees F. Spread cheese mixture over baguette slices and place on a baking sheet. Bake for 6 to 8 minutes, or until cheese is melted and golden brown. Serve immediately. Yield: 24 bruschetta.

49 comments:

Marie said...

Goodness! I would have to gift gravy to people if I ever found myself with a gallon of it! Love the thought of your husband presenting you with all that gravy, though. :)

My Little Space said...

How very sweet of him making these Tuscan Bruchetta for you. I'm sure it tastes fantastic! They look so presentable as well! Good job, BOB!

KathyB. said...

Your stories to go with the recipes are the best! The bruschetta looks to be a winner for a super bowl party...I already bought the ingredients for another of your recipes to try then.

A gallon of gravy, that's a lot of gravy.

Alessandra said...

I could do with this right now...but I have an empty fridge!!!

Martha said...

Bob came up with a winner!

zurin said...

Wow lucky you!!! I must try the topping ..i lik esundried tomatoes .:)

Penny said...

Bob did a great job on these. David cooked dinner on Sunday and I had to stay out of his way and let him do his own thing. I tend to butt in when i think he is not doing something right. His meal was wonderful, so I have learned a lessson. There is more than one way to cook.

La Table De Nana said...

They look like the best bites of sundried tomato and cheese..

~ ~ Ahrisha ~ ~ said...

Good Morning Mary~ ~
Bob's bruchetta looks wonderful and I think I will make the bean soup to go with it as you did. I have some dehydrated tomatoes in the freezer from the garden this summer. I will try soaking them in olive oil to soften and go from there. You are very inspiring and I appreciate you sharing your kitchen experiences.

Vanillastrawberryspringfields said...

Oh Bob is so sweet aint he?
And this looks so so good that i would request for it ever so often and would love to watch Bob making it with love.

Foley said...

Looks delicious...maybe a little more coaxing will get him in the kitchen more!
Wonderful post...

bj said...

This sounds so so delicious. As soon as bread is back into our South Beach Diet, I will make these.
I love the stories you share with your recipes. I love coming here, period.
xo bj

Claudia said...

Grand story of these very good men. If Bob keeps turning out things as wonderful as this bruschetta, I'd give him the key to my kitchen.

Di said...

Mary what a delightful and engaging story teller you are! Bob and Pete have something in common: a cook while serving and now pretty much stays out of the kitchen unless I ask for help. ;) I will print off the recipe now and can't wait... I can already taste it. Thank you. Diana

Sasha said...

Ooh, looks delicious! Sun-dried tomatoes spruce up any dish.

xinex said...

These looks like they would be good to serve as appetizers. Yummy!...Christine

Esi said...

These look like perfect little bites

Hootin' Anni said...

Looks simply mouth watering Mary!!! [But...literally, a gallon of gravy? Be still my heart...I could probably consume all of it in a couple of meals given to me with REAL mashed potatoes. I'm such a gravy freak, you can see it in me if you look about midway down...near the belly? LOL]

Anyway, the cranberry soap is actually a cranberry red...translucent.]

Have a super Tuesday. It's foggy here. I'm bummed, I wanted to go see if I could see some of the migrating whooping cranes today...can't see diddly squat 1 foot in front of me...maybe tomorrow!]

Cathy said...

Oh my, I love this type of food. I could make a meal of the bruschetta. The toasted pine nuts are a wonderful addition.

A Feast for the Eyes said...

A gallon of gravy! Heaven! What a clever recipe! I wish my husband had some culinary skills. Alas, he relies on me. Please tell Bob that I hope to try this for my Happy Hour Fridays, at home. It's a great recipe, and I have a huge jar of sun-dried tomatoes. Love 'em!

Juliana said...

Hi Mary, I'd like to thank you for the sweet words that you left on my site, thanks for the visit :-)
And your bruschetta just came handy...my husband love bruschetta and I was searching for a recipe to make it...will definitely try it! Great pictures, they look very yummie!

George Gaston said...

Mary, I salute Bob on his culinary skills. These bruschettas look absolutely incredible.

As for a gallon of gravy, that must have been a throw back to his KP days... after all some recipes are just meant to feed an army!

A Year on the Grill said...

Government work... too funny.

But what do you mean about ribs not being adventurous???

Katherine Aucoin said...

I enjoyed your story of Bob and his fellow servicemen. The bruschetta look fantastic...they are so my taste. Looks like i may treat myself to this for the Super Bowl.

Geaux Saints!

Mary said...

Calm down, Dave :-) Your ribs are adventurous. Bob's are not. I love him very much but his ribs come pre-seasoneds and sauced and are just warmed on the grill.

Curious Lissa said...

I love the use of pinenuts in this recipe. It helps make it a little more hearty than you typical fresh tomato bruschetta.

Pam said...

What a wonderful appetizer Mary - I love the flavors.

Kim said...

Cheesy, crunchy, chewy! It sounds like the perfect bite.

The Blonde Duck said...

I like this bruchetta much more than the just tomato ones I've seen.

Wandering Chopsticks said...

A gallon of gravy sounds perfect for my family gatherings. ;)

I mix sun-dried tomatoes with fresh tomatoes for my bruschetta, but now that it's winter, might have to try your version.

Federica said...

meravigliose!! me le mangerei anche adesso!

Karen said...

I love bruschetta and this looks great! My son-in-law is in the Coast Guard. He has raved about the cook on every ship he's been on. They are talented, creative people and are much appreciated!

Barbara said...

From the sound of things, you were lucky to get him to make anything, let alone something as super as this bruschetta!

Katy ~ said...

Gosh, I do love gravy, but I think that exceeds my limits, grins. Sweet gesture, and he wanted to ensure that there was an abundance.

This bruschetta looks like a winner! Big YUMS up.

Lynda said...

That is alot of gravy, although my husband would be overjoyed with a whole gallon!
Bob's brushetta look fantastic-I'm bookmarking it for my next pasta meal! Thanks for sharing, Mary.

noble pig said...

That is a funny story and I think he did a great job!

Donna-FFW said...

What an absolutely delicious combination, and provolone is one of my favorite cheeses.

pigpigscorner said...

wow that's a lot of gravy! and a great creation! Looks amazing!

Debbie said...

Oh that bruschetta looks wonderful. So creative, I love all the ingredients!

The Cooking Photographer said...

I need a friend like Bob, and those donut sticks down there. Holy cow! You are my food hero.

Apples and Butter said...

I love bruschetta. Almost any kind. Thanks to you and Bob for a new version to try out!

DailyChef said...

Oh, this looks like the perfect Bruschetta!

Chef Aimee said...

I love bruschetta because its pan-seasonal! What a great version here. Mmmm!

theUngourmet said...

Your husband's bruschetta looks absolutely fabulous! I love this kind of thing any time! Yum!

Debinhawaii said...

Mmm...looks delicious--what a great pupu!

Janine said...

Oh my these sound like heaven. A definite do in my house!!

Misalyn said...

Sweet goodness...mouth watering...yummmyyyyyyyyyyy.

Thanks for sharing the recipe.

Tammy518 said...

This looks amazing! I've not made bruschetta in a long time, but the next time I do I'm going to try this. Yum!

Lori said...

Thats a wonderful combination of flavors Mary. Your hubby did a great job.

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