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Eggplant Bruschetta

Eggplant Bruschetta

Ingredients

2 tablespoons salt 1 pound eggplant 6 tablespoons olive oil 8 slices Italian bread 1 medium red onion, cut into 1/4-inch dice 2 garlic cloves, peeled and thinly sliced Salt and pepper to taste 1/2 cup finely chopped Italian parsley	Advertisements

Preparation
  Peel and slice eggplant into 1/4-inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep, about 1 hour. Using paper towels, press eggplant to release moisture. Wipe off moisture and salt from slices.

In a 10-inch saut� pan, heat olive oil until smoking (1 to 2 minutes) over medium-high heat. Add onion and cook until lightly browned and softened (5 to 6 minutes). Add garlic and cook until soft, about 2 minutes. Add eggplant and cook, stirring frequently, until golden brown and soft (about 20 minutes) and resembles saut�ed mushrooms. Remove from heat, season to taste with salt and pepper and allow to cool to room temperature. Stir in parsley.

Place bread slices on a baking sheet and toast under the broiler until golden, about 2 minutes per side. Divide the eggplant mixture among the bread slices and serve.

Focaccia
Dissolve yeast in water. Let stand until bubbly. Stir in sugar, salt and olive oil. Add 2 cups flour and beat until elastic. Stir in 2/3 cup more flour. Knead for 10 to 15 minutes. Put into a greased bowl. Turn over to coat well. Cover and let rise for 1 hour. Heat 1/4 cup oil. Add garlic and co (Upload by user)

Fried Bread
Dissolve shortening in milk; add sugar and salt. Let cool. Dissolve yeast in water. Beat eggs and add milk-sugar mixture; stir. Pour yeast into mixture, add flour and knead. Cover. When raised, knead again. When ready to fry, pull off pieces, shape in flat, oblong pieces and fry in ho (Upload by user)

Gorgonzola and Sweet Onion Flatbread
Preheat oven to 425 degrees F. Lightly coat a 13 x 9-inch baking pan with 1 teaspoon olive oil. Unroll dough and place in pan. Starting at center, press dough to edges of pan. Brush with 1 teaspoon olive oil. Bake crust for 8 to 10 minutes or until light golden brown. Cut o (Upload by user)

Green Onion Flat Bread
In food processor, combine flour and 3/4 salt. While machine is running, pour in water. Continue mixing for 40 seconds. Transfer dough to plastic bag and seal tightly. Let rest 30 minutes. Heat 1 teaspoon oil with 1/4 teaspoon salt. Saut� scallions and ginger until tender. Cool (Upload by user)

Herbed Flat Bread
In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes). In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mi (Upload by user)

Lefse
After mashed potatoes are cooled, cut in lard and mix; add remaining ingredients and knead. Roll out very thin and bake on lefse grill. (Upload by user)

Okra Fry Bread
In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions. Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook u (Upload by user)

Olive and Rosemary Focaccia
Fifteen minutes before baking, preheat oven to 400 degrees F. Lightly grease 12-inch round pizza pan or large flat baking sheet. On lightly floured surface, roll dough into 12-inch circle. Spread dough to rim of pizza pan or place on greased baking sheet. Brush dough with olive oil. P (Upload by user)

Pesto Chicken Bruschetta
In a 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread. Cook over medium-high heat, turning once, 5 to 7 minutes or until toasted. Remove from pan. Add remaining oil and garlic; repeat with remaining bread slices. Sprinkle 1/4 cup Asiago on bread.
(Upload by user)

Pita
Dissolve yeast in warm water. Stir in oil, sugar and salt, then stir in 2 cups of the flour. Beat until smooth. Stir in remaining flour until the dough is easy to handle. Knead for 10 minutes. Cover and let rise in a greased bowl until double in size � about 1 hour. Punch down. (Upload by user)
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Rosemary Tomato Focaccia
Roll out pizza crust and place on a greased baking sheet. Poke indentations with fingertip about 1 inch apart all over the crust. Combine olive oil, garlic, salt and pepper and 1 tablespoon of rosemary and spread over pizza crust. Top with remaining rosemary, tomatoes, Parmesan cheese (Upload by user)
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Fiesta Focaccia
Let dough completely thaw (to thaw in microwave, cook at 30% power for 3 to 4 minutes, based on a 900 watt microwave). Combine both loaves of dough together. Grease a 17 x 11-inch baking sheet. Roll out thawed dough on a lightly floured surface to a 17 x 11-inch rectangle. If dough sh (Upload by user)
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Flour Tortilla
Sift flour and salt. Mix in bowl with lard or shortening and add water gradually. Usually it takes up to 3 cups. Knead well to make a smooth dough. Let it stand for 20 minutes in an oiled plastic bag. (Keep dough covered while making each tortilla.) Make into small 2-inch balls and ro (Upload by user)
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Baking Powder Biscuits
Sift flour, baking powder, salt, sugar and cream of tartar into a bowl. Add shortening to flour mixture and blend together until cornmeal consistency. Pour milk into flour mixture slowly; add egg. Stir to stiff dough; knead 5 times. Roll to 1/2 inch thickness. Cut and bake on cookie sheet 10 to (Upload by user)
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Beaten Biscuits
Mix flour with salt, Cut lard and butter into small pieces and work into flour, as if making pastry. Mix milk and ice water together. Pour mixture into flour mixture and beat until mixture forms a ball. Continue to "beat" the dough 2 minutes in a food processor or 5 minutes with a mixer. (Upload by user)
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