Bruschetta dip – a bread bowl with a fragrant dip sauce – one of the most interesting snacks for a friendly company. Bowls are set in the center of the table, and everyone present dips in the sauce laid out around crackers, vegetables, or slices of toasted bread. But on a par with popular cheese-based sauces will be no less tasty and traditional vegetable dip for Italian sandwiches bruschetta. Typically, a bruschetta includes a mixture of onions, eggplant, tomato, olives and basil on a slice of crispy of bread. All the same will be in the composition of the bruschetta dip. But you don’t have to fuss and cook a lot of portioned bruschettas. Put vegetable filling in a bread bowl and serve on a table with crackers for макания. 
Time: 55 мин. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 round or oval loaf of Italian peasant bread (approximately 20 cm in diameter)
- 3 tbsp. l olive oil + extra to drizzle
- 1 small onion, finely chopped
- 1 small fennel root, trimmed, peeled and chopped
- 1 small eggplant, finely chopped
- 2 garlic cloves, finely chopped
- A pinch of red pepper flakes
- 2 tbsp. grape tomatoes or cherry cut in half
- 0.5 tbsp. pitted olives
- 1 tbsp. l red wine vinegar
- 0.5 tbsp. coarsely chopped fresh basil
- 1/4 Art. grated salty ricotta + additionally for topping
- Crackers or vegetables for serving
Recipes with similar ingredients: Italian bread, eggplant, fennel onion, cherry tomatoes, grape tomatoes, olives, cheese ricotta, wine vinegar, basil
Recipe preparation:
- In a large skillet with non-stick coating over medium heat heat the olive oil. Add onions, dill and eggplant and sauté, stirring until tender, 10-12 minutes. Add garlic, cereal red pepper, 1 tsp. salt and a little ground black pepper. Add 1/4 tbsp. water and cook, stirring until all the water absorbed in about 2 minutes.
- Stir in the tomatoes and cook, stirring occasionally while they are slightly softened, 3-5 minutes. Remove from the stove, add the olives and vinegar. Cool for 20 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 200 ° C. Using a small serrated knife cut the crumb from bread, leaving the shell 1 cm thick. Cut the bread crumb into pieces and arrange into baking sheet, drizzle with olive oil, salt and pepper. Roast in the oven for 5-8 minutes.
- Stir the basil and cheese into the vegetable mixture, salt and pepper. Fill the bread bowl with sauce and sprinkle cheese on top. Sprinkle olive oil and serve with toasted bread, crackers and / or vegetables for dipping.
