24-3 Dream Homes Issue
This appetizing dish was created especially for the readers of Bakersfield Magazine
by our own local restaurateur Ralph Fruguglietti of Frugatti’s Italian Eatery. We gave him the daunting task of dreaming up a hors d’oeuvre recipe using locally grown ingredients. Ralph took our test and rose to the challenge. Using his signature brick oven he whipped up an old family favorite with a Kern County twist, the Focaccia Raccolta.
Written by Bakersfield Magazine
This time of year, the oven is certainly not our friend. When we see the words “pre-heat,” we flip the page in the cookbook, right?
Well when we asked the imaginative guys at R.J.’s to create a tasty recipe for something light for our readers this summer, they made sure everything was fresh (and local). A crispy, cool bruschetta recipe was born that day. It’s the perfect appetizer for a late-night get together or a great lunch snack because it’s big on taste and light on preparation. Aren’t you glad we asked?
R.J.’s Bar & Grill – Big Taste Bruschetta
In a large bowl, combine tomatoes, salt, garlic, olive oil, and the roughly-chopped basil. Allow the mixture to chill for 15 minutes in the refrigerator. While your topping is cooling, lightly grill your biased-cut baguette. If you don’t have a grill or griddle available, try toasting them in a sauté pan until they get brown and crispy.
To assemble, place your baguette slices on a large plate and top with the chilled tomato mixture. Then place the Parmesan cheese on top and garnish with the leftover fresh basil.
After that...well, you know what to do.
Article appeared in our 27-3 Issue - August 2010