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Sourdough Bruschetta

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Sourdough Bruschetta

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Sourdough Bruschetta Recipe Sourdough Bruschetta Recipe

Thin slices of those baguettes, with their high-quality crumb and crunchy crust, make an ideal mattress for any of your favourite bruschetta toppings.

At a look

Prep
Bake
Total
Yield
about 30 bruschetta

Nutrition data

Ingredients

Baguettes

  • half cup fed sourdough starter
  • three/four cup lukewarm water
  • 1 teaspoon rapid yeast
  • 1 half teaspoons sugar
  • 1 1/four teaspoons salt
  • 2 half cups King Arthur Unbleached All-Purpose Flour

Topping

  • 15-ounce can cannellini beans, rinsed and tired
  • 1 pint grape tomatoes, quartered
  • half cup diced crimson onion (part a medium onion)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon Pizza Seasoning
  • 2 tablespoons olive oil, for brushing on baguettes

Baguettes

  • four oz. fed sourdough starter
  • 6 oz. lukewarm water
  • 1 teaspoon rapid yeast
  • 1 half teaspoons sugar
  • 1 1/four teaspoons salt
  • 10 half oz. King Arthur Unbleached All-Purpose Flour

Topping

  • 15 oz. canned cannellini beans, rinsed and tired
  • 1 pint grape tomatoes, quartered
  • 2 half oz. diced crimson onion
  • 7/eight ounce olive oil
  • half ounce lemon juice
  • 1 tablespoon Pizza Seasoning
  • 7/eight ounce olive oil, for brushing on baguettes

Baguettes

  • 113g fed sourdough starter
  • 170g lukewarm water
  • 1 teaspoon rapid yeast
  • 1 half teaspoons sugar
  • 1 1/four teaspoons salt
  • 298g King Arthur Unbleached All-Purpose Flour

Topping

  • 425g canned cannellini beans, rinsed and tired
  • 1 pint grape tomatoes, quartered
  • 71g diced crimson onion
  • 25g olive oil
  • 14g lemon juice
  • 1 tablespoon Pizza Seasoning
  • 25g olive oil, for brushing on baguettes

Instructions

  1. To make the baguettes: Combine the entire dough elements, kneading to shape a clean dough.
  2. Allow the dough to upward thrust, lined, for 1 hour. Refrigerate, lined, for 12 to 18 hours.
  3. Divide the dough in part. Shape every piece right into a 15″ to 16″ baguette, and position on a evenly greased or parchment-lined baking sheet, or right into a baguette pan.
  4. Cover the baguettes and allow them to upward thrust till very puffy, about three hours. Towards the top of the emerging time, preheat the oven to 425°F.
  5. Spritz the baguettes with water, and make 3 quite deep diagonal slashes in every.
  6. Bake the baguettes for 25 to 30 mins, till they are a deep golden brown. Remove them from the oven, and funky on a rack.
  7. To make the topping: Combine the entire topping elements.
  8. To bring together the bruschetta: Slice the baguettes three/four” thick at the diagonal. Brush one aspect of every slice with oil.
  9. Place slices oiled aspect up on a baking sheet, and broil till the slices are evenly browned, about 2 mins.
  10. Cool the toasts totally, then spoon a heaping tablespoon of topping onto every one.
  11. Yield: about 30 bruschetta.

Nutrition Information

  • Serving Size1 piece (50g)
  • Servings Per Batchabout 30
Amount Per Serving:
  • Calories80
  • Calories from Fat20
  • Total Fat2g
  • Saturated Fat0g
  • Trans Fat0g
  • Cholesterol0mg
  • Sodium200mg
  • Total Carbohydrate13g
  • Dietary Fiber1g
  • Sugars1g
  • Protein3g

* The vitamin data equipped for this recipe is decided by way of the ESHA Genesis R&D tool program. Substituting any elements would possibly alternate the posted vitamin data.

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