Recipe

Chef Kelseys Intense Bruscetta Recipe

Add Step-by-Step Photos	Chefmal / All my dishes 10 months, 2 weeks ago Kelsey is my roommate, an aspiring chef with the oddest taste in food. He's like the teenaged son I never wanted. But he comes up with a gold nugget every once in a while. The first time he made this for me, he used english muffins and fresh spinach.... More Prep:20m Cook:20m Servings:8	Chefmal
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Ingredients

4 English Muffins (plain), Hamburger Buns (w/o seeds), or 8 slices of Baguette or Ciabatta bread.

1 Ugli or Beef tomato

1 Hass Avacado

2 Cups Fresh Leaf Spinach or chopped Collards

3-5 Cloves Fresh Garlic

Badia's Garlic and Parlsey Spread (I swear by this stuff) or Non-Hydrogenated Margarine (Promise, Balance, etc)

Salt, Pepper, Parsley, Onion Powder to taste

Optional: Chopped Mushrooms, Jalapenos, olives, whatever your imagination can conceive!

Directions

Dice garlic, wash and stem Spinach or Collards.

Using a bit of the margarine, sautee in frypan over medium heat until leaves wilt and garlic is fragrent, about 5 minutes, cut off heat.

Dice tomatoes, scoop out avacado meat with a spoon and cut into small, flat pieces. Chop up any remaining optional vegetables you're using, cover and refridgerate until ready to use.

Toast the english muffins or buns in the toaster. If making Baguette or Ciabatta, put onto foil-lined baking sheet and roast in the oven at 350 for about 10 minutes or so until lightly browned. (Don't turn off the oven)

When bread is baked/toasted, coat the tops with a layer of either Badia's spread or Margarine.

Top with garlic/green mixture, diced tomatoes, avacados, then salt, pepper and a bit of onion powder to bring out the taste of the garlic. Add a sprinkle of Parlsey to each.

Put them in a foil-lined baking sheet and bake for 10 minutes, or until avacado is slightly dark.

Serve immediately.

******Warning: If making Jalapenos, use plastic gloves when handling them raw. Sauteeing them will cut down the heat, making them safer to handle. I learned this the hard way when I made the SouthWest Ziti. You won't wash it off well enough and will eventually rub your eyes without thinking. (Oh, the PAIN- you will pray for death to come and take you!!!)

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Comments

notyourmomma 10 months, 2 weeks ago said:
My kind of recipe, you make it with what you've got and it turns out well. Congrats on a yummy post. I hear your pain on the jalapeno staying on your hands...it is pure misery for your eyes!

lunasea 10 months, 2 weeks ago said:
How creative of you both! It looks good and easy. Thanks for sharing.

And I hear you about the Jalapeno. Those Jalapeno ribs and seeds are dangerous little buggers and your eyes are only one of the bodily victims the heat can assault. Ha!

Okay, I think it's time for caffeine now.

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