Chef Jeffrey Glick, Gold Seal Culinary Arts instructor at South Hills High School, says: “The rustic, classic way to serve bruschetta is on slices of grilled ciabatta. We opted for pastry cups for Whiz Quiz for an easy-to-handle appetizer.”
8 Roma tomatoes, diced
1/3 cup fresh basil, chopped
¼ cup red onion, small diced
1/2 cup freshly grated Parmesan cheese
2-3 cloves of garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon EVOO (extra virgin olive oil)
salt and pepper to taste
¼ cup balsamic glaze (simmer balsamic vinegar over medium-low heat until thick and reduced by half)
1 box mini phyllo shells (if frozen, follow package instructions for heating), or 1 loaf ciabatta bread, sliced and grilled
- Mix tomatoes, basil, onion, garlic, and half the parmesan along with the balsamic vinegar, olive oil, salt and pepper. Mix well. Chill mixture for a couple hours.
- While tomato mixture chills, prepare balsamic glaze.
- Fill pastry cups with tomato mixture. Drizzle with balsamic glaze and top with remaining Parmesan.
Mini Cajeta Caramel Cheesecakes
Makes approximately 20
Chef Glick says these are delicious with or without whipped cream.
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
8 ounces cream cheese
1/4 cup sugar
1/4 cup cajeta (This caramel sauce is available at most Walmart stores and other stores.)
Whipped cream (optional)
- Mix butter and graham cracker crumbs together until well mixed. Press 1 or 1 ½ tablespoons of mixture into mini muffin pans.
- Mix cream cheese in mixer until light and fluffy. Add sugar and cajeta caramel. Add egg and mix until well blended.
- Spoon batter into muffin tins. Bake at 325 F for approximately 15 minutes. Allow to cool. Serve with whipped cream if desired.