Egg Potato Bruschetta with 2 cheese

Bruschetta is originally an Italian recipe usually cooked with tomatoes, basil and garlic. It is pronounced as “brusketta”. You can do Bruschetta with various ingredients whichever is available in your fridge or pantry. It is a summer dish but can be cooked throughout the year.

As per Wiki, it origin dates to 15th century which consists of grilled bread rubbed with garlic and topped with olive oil, salt and pepper with variations in toppings. Bruschetta is usually served as a snack or appetizer

"In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salami called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way of salvaging bread that was going stale. In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the very first oil of the season"

Links:http://en.wikipedia.org/wiki/Bruschetta

Egg Potato Bruschetta with cheese

You can absolutely use anything as topping with tomatoes and cheese.
The dish here is a simple one with potatoes, tomatoes, 2 different kind of cheese.

Ingerdients:

1 Baguette  or ciabatta.
2 tbsp of olive oil
1 potates, cut into small cubes
1 tomatoes, roughly chopped
1 tsp of couscous
1 tsp of cumin powder
Sugar, salt n pepper
handful of mint leaves, you can use baby spinach or any other greens
1 egg beaten
mozarella & mexican cheese
1 tbsp of veg or olive oil

Preparing the topping.

In a small pan, heat the veg or olive oil. Put the chopped potatoes in it, some salt, Fry the potatoes for a minute or till it gets tender. Add half of chopped tomatoes and fry. Add the greens and mix well. Sprinkle the cumin powder, pepper, couscous and sugar to the mixture. Move the mixture to the end of the pan. Pour in the beaten egg and let it settle for a minute. Break the mould and mix with the potatoes and tomatoes. Th egg omelette broken in tiny pieces and mixed well with the potatoes, tomatoes and the green. Adjust the seasoning.

Method
Preheat the oven.
Slice the baguette into about a inch thick. Brush one side with olive oil and put in the oil side up in the grill for a 4-5 minute. Remove and let it cool.

Once cool, lay the grilled side up on a lined baking tray. Scoop the prepared topping generously on each slide. Add tomatoes on top of it. Put the broken mozzarella slices on top and two or three pieces of Mexican cheese.
Put it back in oven for 8-10 minutes till the cheese becomes crispy.

Bruschetta in Oven

Bruschetta

Serve with Soup or can be nibbled just like that.

Happy Cooking!