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Monday, September 16, 2013

Bruchetta Butter

Please forgive the hiatus... the boy has been home most of the summer and our allotment of time on the hotspot for each month has been gobbled away. But  (::YEAH::) school is back in session and life is back on an even keel again....

So, at last we met we were talking about time saving butters and we've already talked through the Scampi (yum) butter and now I owe you the Bruchetta butter (even yummier yum!) The Bruchetta butter is very easy and makes quick work of dinner.

Bruchetta Butter                                          

2 sticks butter
1/4-1/2 cups sun dried tomatoes
NOT packed in oil
1 bunch basil (maybe 3 Tbsp fresh)
1 1/2 Tbsp dried onion
2 tsp dried garlic powder

First chop your basil and your sun dried tomatoes together very finely into a nice dice.

Then add this, your butter and the remaining ingredients in the mixing bowl.


Package in wax paper and seal in a plastic bag so it doesn't loose moisture in the freezer.


This is a modified recipe of one I found on the web about a year ago.
I've changed a few things out to meld with my family's likes. Unfortunatlely,
I used homemade bread that wasn't that photogenic so no pictures but it was delicious!

1 Italian loaf or French loaf cut lengthwise
4-5 strips of bacon
kale, spinach, whatever leafy greens you like, chopped fine
(in a pinch I've even used lettuce)
If desired, fresh tomatoes (not necessary as
this is the reason you put in  sun dried tomatoes)
mozarella cheese
Bruchetta Butter

Fry up your bacon in a skillet but don't drain off the fat.
Remove bacon to a lined plate to drain.
Add mushrooms to your bacon grease and cook until
mushrooms turn color and appear cooked. Add chopped
greens. Add a good 1" to 2" sized round of your Bruchetta
butter and melt into a nice sauce in the pan. Add crumbled bacon.
Remove from heat.

Put your lengthwised cut loaves on a cookie sheet under
the broiler of your oven on low for about 1-2 mins to just get
a "toasted" light crust. The main objective is to make it solid
enough to hold the topping. Add the mixture from the skillet,
dividing it between the two toasted bread loaves. Add cheese
and put back under the broiler for 2-5 minutes until cheese
has melted and is to desired point of toastiness.
Remove from oven, cut into chunks and enjoy! YUM!

1 comment:

  1. I love Bruchetta, this looks great! Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen