Bettis Bruschetta Recipe

Name: Bettis Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T butter; 1 T olive oil; i anchovy fillet; 4 spring onions, white and green parts, finely chopped; 2 cloves garlic, minced; 12 oz. assorted mushrooms(white, portabello, shitake...) roughly chopped; 1 red or Yellow sweet bell pepper, finely chopped; salt; pepper; 2 t thyme, fresh finely chopped or 1 tsp dried; 2 T dry sherry; lemon juice; 1 c spinach leaves; 4 oz. Calamata olives, coarsely chopped; Loaf of Crusty Tuscan Bread, halved; 4 oz Gorgonzola cheese, crumbled; 4 oz Asiago cheese, grated

Servings: persons

2 T butter
1 T olive oil
i anchovy fillet
4 spring onions, white and green parts, finely chopped
2 cloves garlic, minced
12 oz. assorted mushrooms(white, portabello, shitake...) roughly chopped
1 red or Yellow sweet bell pepper, finely chopped
salt
pepper
2 t thyme, fresh finely chopped or 1 tsp dried
2 T dry sherry
lemon juice
1 c spinach leaves
4 oz. Calamata olives, coarsely chopped
Loaf of Crusty Tuscan Bread, halved
4 oz Gorgonzola cheese, crumbled
4 oz Asiago cheese, grated

1
preheat oven to 375
2
In large saute pan melt butter and olive oil over medium high heat until butter starts to sizzle. Add anchovy and stir until dissolved, 1 minute. Add onions, cooking until slightly translucent, 3-4 minutes. Add garlic, stirring in with onions, 2 minutes. Add mushrooms, tossing to coat with other ingredients and cook until juice from mushrooms is released and begins to evaporate, 4-5 minutes Add peppers, incorporate into mushroom mixture and squeeze in the juice of 1/2 a lemon. The pan should hiss. Keep stirring and add the sherry. Allow mixture to simmer off sherry vapors, about 4 minutes. While simmering, add thyme, salt and pepper, being careful to taste with salt as anchovy and olives can overpower. Add spinach just long enough to begin to wilt, 1 minute or less. Take mixture off heat. This can be made up to one day ahead.
3
Spread mushroom mixture over both halves of bread, including juices. Sprinkle Gorgonzola over both, 2 oz. each. Add olives, then Asiago, grated fine the same way, 2 oz each.
4
Place bruschetta on cookie sheets in oven and bake for 12 to 15 minutes, or until Asiago begins to brown. Remove from oven, cool slightly(1 minute) then cut into hand held slices.
5
Serve with cold English ale
6
or soda for the kids.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 T butter, 1 T olive oil, i anchovy fillet, 4 spring onions, white and green parts, finely chopped, and more.

Yes, Bettis Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bettis Bruschetta

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