Italian dip in a bread bowl
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Bruschetta dip—a bread bowl with a flavorful dipping sauce—is one of the most interesting appetizers for a gathering of friends. The bowls are placed in the center of the table, and everyone dunks crackers, vegetables, or pieces of toasted bread placed around them. Just as popular as cheese-based dips, a vegetable dip with a traditional Italian bruschetta filling is equally delicious. Bruschetta typically includes a mixture of onions, eggplant, tomatoes, olives, and basil on a slice of crusty bread. Bruschetta dip has all the same ingredients. But you don't have to fuss and prepare multiple individual bruschettas. Simply spoon the vegetable filling into a bread bowl and serve with croutons for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 round or oval a loaf of Italian peasant bread (diameter approximately 20 cm.)
- 3 tbsp olive oil + extra for drizzling
- 1 small onion, finely chopped
- 1 small fennel root, trimmed, cored and chopped
- 1 small eggplant, finely chopped
- 2 cloves garlic, finely chopped
- A pinch of red pepper flakes
- 2 cups grape or cherry tomatoes, halved
- 0.5 cups pitted olives, cut in half
- 1 tbsp red wine vinegar
- 0.5 cup fresh basil, coarsely chopped
- 1/4 cup grated salted ricotta + extra for topping
- Crackers or vegetables for serving
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Recipes with similar ingredients: Italian bread, eggplants, fennel bulb, cherry tomatoes, grape tomatoes, olive, ricotta cheese, wine vinegar, basil
Cooking the dish according to the recipe:
- Heat olive oil in a large nonstick skillet over medium heat. Add the onion, dill, and eggplant and cook, stirring, until tender, 10-12 minutes. Add the garlic, red pepper flakes, 1 teaspoon salt, and a few grinds of black pepper. Add 1/4 cup water and cook, stirring, until all the water is absorbed, about 2 minutes.
- Stir in the tomatoes and cook, stirring occasionally, until slightly softened, 3-5 minutes. Remove from heat, add the olives and vinegar. Cool for 20 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 200°C. Using a small serrated knife, cut out the bread crumb, leaving a 1 cm thick crust. Cut the bread crumb into pieces and arrange them on a baking sheet, drizzle with olive oil, season with salt and pepper. Toast in the oven for 5-8 minutes.
- Stir the basil and cheese into the vegetable mixture, season with salt and pepper. Fill a bread bowl with the sauce and top with cheese. Drizzle with olive oil and serve with toasted bread, crackers, and/or vegetables for dipping.
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