Apple Onion Bruschetta
Top Rated Recipe
Key Details:
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prep time: 10 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Italian
Key Ingredients:
Apple
Onion
Baguette
Green and black olives
Gruyere cheese
Parsley
About Apple Onion Bruschetta
Table of Contents
Baguette slices topped with apple-onion mixture and Gruyere cheese and baked
Read More- Medium apple, finely chopped 1
- Medium onion, finely chopped 1
- Baguette 1
- Olive oil to grease
Step 1. Preheat oven to 180º C. Grease a baking tray with olive oil.
Step 2. Mix together apple, onion and lemon juice in a bowl. Add salt, pepper, dried herbs, olives and parsley and mix well.
Read MoreIngredients
- Medium apple, finely chopped 1
- Medium onion, finely chopped 1
- Baguette 1
- Olive oil to grease
- Lemon juice 3 tbsps
- Salt to taste
- Black pepper powder to taste
- Mixed dried herbs ½ tsp
- Green olives, chopped 2 tbsps
- Gruyere cheese, grated as required
- Black olive slices as required
- Fresh parsley, chopped 2 tbsps
How to Make Apple Onion Bruschetta (Stepwise Photos)
Method
- Preheat oven to 180º C. Grease a baking tray with olive oil.
- Mix together apple, onion and lemon juice in a bowl. Add salt, pepper, dried herbs, olives and parsley and mix well.
- Slice baguettes into 1 cm thick slices and spread them on the baking tray.
- Spread apple-onion mixture on the baguette slices, top it generously with grated Gruyere cheese.
- Keep the tray in the preheated oven and bake for about 5-7 minutes or till the cheese melts.
- Bring the tray out, arrange the bruschetta on a serving platter, garnish each of them with olives and parsley and serve immediately.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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