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Napa Valley Brunch Bruschetta
Yield: 12 servings/36 bruschetta
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Italian baguette bread |
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4 to 5 loaves (3 in. wide) |
| Herb Cheese |
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| Mascarpone or cream cheese |
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2 lb. |
| Parsley, chopped |
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3 Tbsp. |
| Dill, chopped |
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3 Tbsp. |
| Garlic, minced |
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1 Tbsp. |
| Pepper |
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1 tsp. |
| Dried tarragon |
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2 tsp. |
| Dried Mustard |
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1/2 tsp. |
| Dried chervil |
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1 tsp. |
| Worcestershire sauce |
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1 1/2 tsp. |
Caramelized Onions
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| Onions, thinly sliced |
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4 cups |
| Olive oil |
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1/4 cup |
| White wine |
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3 Tbsp. |
| Fresh thyme, chopped |
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1 tsp. |
| Garlic, minced |
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1 tsp. |
| Salt |
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1/2 tsp. |
| Pepper |
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1/2 tsp. |
| Bruschetta |
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| Shallots, finely chopped |
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1 cup |
| Garlic, minced |
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1 Tbsp. |
| Olive oil |
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1/2 cup |
| Fresh thyme, chopped |
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3 Tbsp. |
| Chives, chopped |
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2 1/2 Tbsp. |
| Dried tarragon |
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1 1/4 tsp. |
| Portobello mushrooms, stems removed, thinly sliced and chopped |
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1 lb. 4 oz. |
| Shitake mushrooms, stems removed, thinly sliced and chopped |
1 lb. 2 oz. |
10 large |
| Sherry or water |
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1/3 cup |
| Salt |
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1-1/2 tsp. |
| Eggs, beaten |
2 lb. 10 oz.* |
24 Large |
| Heavy cream |
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3/4 cup |
| Red pepper strips |
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As needed |
| Butter, unsalted |
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1/3 cup |
| Fresh thyme |
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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).
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