Sourdough Bruschetta

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 30 bruschetta

Recipe photo

Thin slices of these baguettes, with their fine crumb and crunchy crust, make a perfect bed for any of your favorite bruschetta toppings.

Sourdough Bruschetta

star rating (3) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: about 30 bruschetta
Published: 01/22/2013

Ingredients

Baguettes

Topping

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

Directions

1) To make the baguettes: Combine all of the dough ingredients, kneading to form a smooth dough.

2) Allow the dough to rise, covered, for 1 hour. Refrigerate, covered, for 12 to 18 hours.

3) Divide the dough in half. Shape each piece into a 15" to 16" baguette, and place on a lightly greased or parchment-lined baking sheet, or into a baguette pan.

4) Cover the baguettes and let them rise until very puffy, about 3 hours. Towards the end of the rising time, preheat the oven to 425°F.

5) Spritz the baguettes with water, and make three fairly deep diagonal slashes in each.

6) Bake the baguettes for 25 to 30 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack.

7) To make the topping: Combine all of the topping ingredients.

8) To assemble the bruschetta: Slice the baguettes 3/4" thick on the diagonal. Brush one side of each slice with oil.

9) Place slices oiled side up on a baking sheet, and broil until the slices are lightly browned, about 2 minutes.

10) Cool the toasts completely, then spoon a heaping tablespoon of topping onto each one.

Yield: about 30 bruschetta.

Reviews

1
  • star rating 08/19/2014
  • tht523 from KAF Community
  • I also only made the bread. Second try -- the first time I did not have a good result. This time I doubled the recipe and made three baguettes using my KAF baguette pan. The dough was beautiful. It rose very well. Taste was great. Nice and crusty. Very happy with the result and will make again.
  • star rating 02/10/2014
  • Gabrielle_L from KAF Community
  • I too only made the bread, but this is the best recipe I have tried so far for a basic sourdough bread. I love the overnight rise in the refrigerator, it really develops a nutty, full flavor to the bread. I shaped as one big boule, so soft in the inside and crunchy crust. Next time I will try a baguette shape, and I will try the topping, (minus the white beans, I don't like them, maybe shrimp instead?!) Great sourdough recipe, I have tried so many, this one just works!
  • 07/20/2013
  • jarobo from KAF Community
  • I didn't rate this recipe since I never made the bruschetta, but the sourdough baguette portion of the recipe is excellent. They looked great and tasted better. Can't wait to made this recipe again.
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