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Napa Valley Brunch Bruschetta Yield: 12 servings/36 bruschetta |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Italian baguette bread | 4 to 5 loaves (3-in. wide) | |||||
| Herb Cheese | ||||||
| Mascarpone or cream cheese | 2 lb. | |||||
| Parsley, chopped | 3 Tbsp. | |||||
| Dill, chopped | 3 Tbsp. | |||||
| Garlic, minced | 1 Tbsp. | |||||
| Pepper | 1 tsp. | |||||
| Dried tarragon | 2 tsp. | |||||
| Dried Mustard | 1/2 tsp. | |||||
| Dried chervil | 1 tsp. | |||||
| Worcestershire sauce | 1-1/2 tsp. | |||||
| Caramelized Onions | ||||||
| Onions, thinly sliced | 4 cups | |||||
| Olive oil | 1/4 cup | |||||
| White wine | 3 Tbsp. | |||||
| Fresh thyme, chopped | 1 tsp. | |||||
| Garlic, minced | 1 tsp. | |||||
| Salt | 1/2 tsp. | |||||
| Pepper | 1/2 tsp. | |||||
| Bruschetta | ||||||
| Shallots, finely chopped | 1 cup | |||||
| Garlic, minced | 1 Tbsp. | |||||
| Olive oil | 1/2 cup | |||||
| Fresh thyme, chopped | 3 Tbsp. | |||||
| Chives, chopped | 2 1/2 Tbsp. | |||||
| Dried tarragon | 1 1/4 tsp. | |||||
| Portobello mushrooms, stems removed, thinly sliced and chopped | 1 lb. 4 oz. | |||||
| Shitake mushrooms, stems removed, thinly sliced and chopped | 1 lb. 2 oz. | 10 large | ||||
| Sherry or water | 1/3 cup | |||||
| Salt | 1-1/2 tsp. | |||||
| Eggs, beaten | 2 lb. 10 oz.* | 24 Large | ||||
| Heavy cream | 3/4 cup | |||||
| Red pepper strips | As needed | |||||
| Butter, unsalted | 1/3 cup | |||||
| Fresh thyme | As needed |
- DIRECTIONS
- » Cut baguettes in half lengthwise, then into 4-inch lengths, 36 total. Toast lightly and set aside.
- » Blend all herb cheese ingredients; cover and refrigerate until needed.
- » Combine onions and oil in nonstick pan, mixing to coat onions. Sauté, stirring occasionally, over medium heat.
- » Add wine, thyme, garlic, salt, and pepper. Cook and stir frequently until onions are deep golden color, about 15 to 20 minutes. Remove from heat. Keep warm.
- » In large nonstick pan, cook shallots and garlic in oil about 1 minute. Stir in herbs and mushrooms. Sauté about 5 minutes. Add sherry and salt. Continue to cook until sherry is evaporated and mushrooms are soft.
- » Spread herb cheese mixture over toasted bread; top with mushroom mixture.
- » Heat in 350°F convection oven (375°F conventional oven) for 5 minutes or until hot.
- » Blend eggs and cream. Scramble eggs in butter over low to medium heat until eggs are firm throughout with no visible liquid egg remaining. Keep warm.
- » To serve, place 3 baguettes toppled with scrambled eggs on plate. Top each baguette with a Tbsp. of caramelized onions. Garnish with fresh thyme and red pepper strips, if desired. Serve immediately.
- * If using frozen or liquid whole egg product.
- Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).