Veggie Wednesday: Artichoke Bruschetta Topping

I love bruschetta in just about any form and topped with artichoke is one of my very favorite. One made with pantry ingredients is even better. This one goes together easily with ShopRite Imported Artichoke Hearts, ShopRite Diced Tomatoes and a few other pantry ingredients to make one fabulous topping. Eat as-is with crusty bread or add to grilled chicken, fish or pork. Any way you serve it, it's sure to be a delicious addition to your pantry staples recipe repertoire!


Artichoke Bruschetta Topping
Makes about 3 cups

Ingredients:

1 can (14.5 ounces) ShopRite Imported Artichoke Hearts - whole
1 can (14.5 ounces) ShopRite Diced Tomatoes with Oregano and Basil
1 clove garlic - minced
1 green onion - sliced, green and white parts
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
3 Tablespoons ShopRite Imported Extra Virgin Olive Oil
1 teaspoon white vinegar
pinch of sugar
pinch of Kosher salt

Directions:

1. Drain artichoke hearts and tomatoes. Chop artichoke hearts well.
2. Combine remaining ingredients, tasting for seasoning - only add sugar if necessary.
3. Refrigerate for at least one hour to let the flavors develop before serving.

Poached Eggs on Ratatouille Bruschetta

Poached Eggs on Ratatouille Bruschetta

Ratatouille has been one of my favorites for over twenty years. The first reference I had ever come across was in a Sunset publication that I picked up at an Atlantic Books warehouse that long ago. I recall thinking then that it was one of the most delicious sounding dishes I'd heard of. It was billed as a salad in that book and included no background whatsoever.

As the years passed I learned more about its origins and the slight differences and variations, but I always came back to making it close to the way I first learned. My own recipes can be found here and here and it is those I used to make this breakfast.

Poached Eggs on Ratatouille Bruschetta

I've taken to eating ratatouille bruschetta-style, on toasted thick bread and there's nothing so satisfying to me at the moment. Until this particular craving is fully sated, I expect I'll find more new and interesting ways to consume this thick French stew.

Poached Eggs on Ratatouille Bruschetta
Serves 1 or 2
Printable Link

2 slices French batard
1 cup prepared ratatouille, warmed through
2 large eggs

1. Toast bread rounds until desired crunch is achieved.
2. Top toasted bread with ratatouille.
3. Poach eggs (slide gently into simmering water from a small bowl or plate - one at a time - and cook until whites are just firm and center is still soft). Remove with a slotted spoon and set atop ratatouille. Grind fresh pepper over the eggs. Serve.

R,S,C #24 Recipes

From Adopted Son (aka big brother) at Ear to the Heavens:

Holiday Pizza
Printable Recipe

Pizza dough:

3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt

Mix water, honey and salt until well blended.
Add yeast and mix gently. Let mixture rest for 5 minutes.
Add 1 cup of flour and olive oil.
Mix until well blended. Add the rest of the flour and mix well.
The mixture should form easily into a ball.
(If too dry, add water- one tablespoon at a time;
If too wet, add flour - one tablespoon at a time.)
Once the dough is in ball, place the ball on a flour dusted
board and knead for a minute. Cover and store in a warm, dry area to
rise.

Once the dough has about doubled in size
(about 30-40 minutes) punch it down.
Let the dough rise for another hour to an hour and a half.

Take dough and press it into a flat ball about
six to eight inches wide. Continually press the
dough from the center outwards to stretch
it out, turning the dough as you go.
When the dough is 1/2" thick, roll it out to 1/4".

Place the rolled out dough on a pizza stone or a lightly-greased cookie sheet.

Toppings:

2 or 3 whole tomatoes, diced.
2 cloves crushed garlic
1lb package of frozen spinach, thawed and drained
8 oz. ricotta cheese
8 oz. mozzarella, shredded.
(Any other toppings you'd like)

Spread the ricotta cheese evenly around the pizza dough, leaving a
1/2"-3/4" edge all around. Sprinkle the crushed garlic, evenly over
the ricotta cheese. Spread the spinach evenly; evenly add the
tomatoes, then sprinkle with the shredded mozzarella cheese. Salt and
pepper lightly.

Bake at 400° F. for 20-25 minutes or until the crust is lightly
browned and cheese is sufficiently melted.
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From Ian at The Gallumphing Gourmand:

Roasted Tomato Bruschetta with Spinach Pesto
Printable Recipe

6 fresh plum tomatoes, thickly sliced
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
crusty bread or baguettes
1/2 C fresh Parmesan cheese

Pesto
2 C firmly packed spinach
1 C flat leaf parsley
2 cloves garlic, crushed and minced
1/4 C - 1/2 C olive oil
1/2 C fresh Parmesan cheese
1/3 C pine nuts

Preheat oven to 450F (230C).
Place the sliced tomatoes on a broiler pan, sprinkle the minced garlic and
salt and pepper over the tops. Drizzle the olive oil over all of the
tomatoes. Cook on the top rack for 5 minutes, then turn the tomatoes over
and cook for another five minutes. Remove from oven and let cool, but leave
the oven at 450F.

Then, prepare the pesto.
Combine nuts and garlic in food processor. Whirl until finely ground. Add
spinach and parsley. Whirl until coarsely chopped with motor running. Pour
oil through feed tube until mixture is finely chopped, not pureed. Stir in
Parmesan. Salt and pepper to taste.

Slice the baguettes diagonally, and place them on the broiler pan. Drizzle
with a little olive oil, place a roasted tomato on each piece, spoon on a
little pesto and sprinkle with more fresh Parmesan cheese. Bake for 10
minutes.
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My own recipes:

Spinach and Feta Stuffed Chicken Breasts with Tomato Chutney
Printable Recipe

4 boneless, skinless chicken breasts-pounded to an even thickness
8 oz. frozen spinach, thawed and chopped
1/2 cup crumbled feta
1 clove garlic minced
Salt and pepper to taste
1/2 C. dry white wine or chicken stock

Mix all ingredients except chicken and wine. Be sure to drain spinach well.
Lay chicken out and top each breast with 1/4 of the filling. Roll each breast tightly and secure with toothpicks.
Brown rolls in a hot skillet, about 3 minutes per side. Place in a baking dish and pour wine or stock over the chicken breasts. Bake for 15 minutes 400 degrees or until the juices run clear.

Top with warmed chutney:

My idea for this is a bit different. I've used balsamic vinegar to replace part of the usual red wine or malted vinegar and an apple all for a sweeter taste. Likewise, I thought caramelized onions would be a flavorful addition.

Tomato Chutney

1 small onion, diced
1 T olive oil
1 large apple, peeled, seeded and chopped
3 large ripe tomatoes, peeled, seeded and chopped
1 T golden raisins
1 clove garlic, minced
2 T sugar
1 t curry powder
1/4 t cayenne pepper
1/4 c balsamic vinegar
1/4 c cider vinegar
1 t salt
2 c water

Cook onions in olive oil until well caramelized.
Mix in remaining ingredients and bring to a boil.
Reduce heat and simmer, stirring occasionally until thick.