Bruschetta Dip In An Italian Bread Bowl Recipes

ITALIAN-STYLE BRUSCHETTA

Steps:

• Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
• Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

MEATBALL SUB BREAD BOWL

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Set a wire rack on a rimmed baking sheet.
• Slice off the top 2 inches of the bread and reserve. Hollow out the inside, taking care to leave a 1/2-inch-thick shell on all sides. Tear enough of the bread scraps to make about 1/2 cup and put them into a large bowl along with the milk. Allow to sit for 5 minutes. (Save the remaining bread scraps for another use.) Add the parsley, egg, 1/4 cup of the Parmesan, 1/4 teaspoon of the crushed red pepper, half the garlic and 1 teaspoon salt. Use your hands to mix everything together until well combined. Add the beef and mix until just combined.
• Drop level tablespoons of the meat mixture onto the rack on the baking sheet. Use slightly damp hands to form the mounds into balls. Bake until slightly browned and just cooked through, about 10 minutes.
• Spread 1/2 cup of the marinara sauce in the bottom of the bread bowl and pour the remaining 1 1/2 cups of the sauce in a large bowl. Add the meatballs to the bowl and stir gently to combine.
• Wipe the rack clean, return it to the baking sheet and put the bread bowl on it. Fill the bread in this order: Sprinkle the inside with 1 cup of the mozzarella, then add half the sauce-covered meatballs and 1/4 cup of the Parmesan; repeat the layers of mozzarella, meatballs and Parmesan. Top with the remaining 1 cup mozzarella.
• Whisk together the butter, remaining 1/4 teaspoon crushed red pepper, remaining garlic and 1/2 teaspoon salt. Generously brush the underside of the bread top with the butter mixture and put it on top of the bread bowl. Generously brush the outside of the bread bowl with the remaining butter mixture. Weigh down the bread bowl with a large cast-iron skillet. (Alternatively, you can use an aluminum skillet weighed down with a couple of large cans.) Allow to sit at room temperature for 30 minutes.
• Remove the skillet from the bread bowl and sprinkle the remaining 1/4 cup Parmesan on top. Bake, rotating the baking sheet halfway through, until the bread is crispy and the cheese is melted and golden brown, 35 to 40 minutes. Let cool for 10 minutes before slicing.

PANZANELLA BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F. Hollow out the center of the ciabatta loaf to form a rectangular "bowl"; set aside. Cut the removed bread into 1-inch cubes; spread 2 cups of the bread on a rimmed baking sheet (reserve the rest for another use). Bake the bread cubes until lightly toasted, 5 to 6 minutes. Let cool.
• Combine the lettuce, tomatoes, cucumber, roasted red peppers, salami, prosciutto, soppressata, cheese and toasted bread cubes in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the salad and

MINI BREAD BOWL DIPS

Steps:

• Mix half of a 10-ounce box of frozen chopped spinach (thawed and squeezed dry) with 3/4 cup chopped canned artichoke hearts, 4 ounces room-temperature cream cheese, 1/2 cup sour cream, 1/4 cup grated Parmesan, and salt and pepper to taste. Cut off the tops of 8 dinner rolls and hollow out the insides. Fill with the dip and serve with veggies.

EASY BRUSCHETTA DIP

Steps:

• Preheat oven to 350°F.
• Combine tomatoes, garlic, basil, oregano, onion, olives, oil and 1 tbs. parmesan cheese in a small casserole dish. With back of spoon, smooth down top of mixture until flat.
• Sprinkle 1/2 cup parmesan cheese evenly over top.
• Bake at 350 F for 10-12 minutes or until heated through.
• While this is baking, slice bread and arrange as desired. If desired, lightly toast the bread before arranging.
• Turn off oven heat and preheat broiler to medium heat. Place tomato mixture 2-3 inches under broiler for 1-2 minutes or until cheese is lightly browned.
• Serve immediately, allow guests to spoon the mixture onto pre-sliced bread.