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Thursday 20th July 2006

Hay Hay It’s Donna Day #4

Donna’s latest magazine, Issue #27 The lovely Barbara, (founder and creative genius of the Hay Hay it’s Donna Day Event) and I have taken the liberty of starting this of Hay Hay it’s Donna Day while we standby by for Clare’s HHDD#3 round up at Eatstuff.

As the privileged host for this 4th round I went straight to my copy of Donna’s latest magazine, Issue #27 - this one with cupcakes on the front cover!

The feature on Bruschetta and Crostini (pages 44-50) leapt right out at me. The stunning photos of tempting toppings on crisp char-grilled breads really inspired me and got me thinking about just how many wonderful and different flavours can be included to make Brilliant Bruschetta!

Tomato and Anchovy Bruschetta

I thought it an ideal theme for the HHDD event, something that would likely appeal to most palates, I had also thought perhaps it was time we did a savoury theme, since the last 3 Donna Hay events had all been sweet recipes. However, having said that there is nothing to stop you making a sweet style bruschetta if you so desire!

So it is with much excitement I announce this new round of
Hay Hay It’s Donna Day - Round #4 to be Brilliant Bruschetta!

Basic Bruschetta with Garlic

To get you started here are Donna Hay’s Basic Bruschetta and Crostini Recipes

  1. Donna Hay’s Basic Bruschetta Recipe
  2. Cut 1 loaf sourdough bread into 12 slices
  3. Brush with olive oil and cook on a preheated char-grill (broiler) pan for 2 minutes each side or until golden.
  4. Makes 12.

Chilli Feta and Crispy Pancetta Crostini Closeup

  1. Donna Hay’s Basic Crostini Recipe
  2. Preheat the oven to 160degC (320degF).
  3. Cut 1 baguette into 24 slices, brush with olive oil and place on a baking tray.
  4. Bake in the oven for 10 minutes or until crispy.
  5. Makes 24.

Tomato and Anchovy Bruschetta Topping

The rules of this HHDD #4… or in the words of Barbossa ‘they’re more what you’d call guidelines than actual rules’

  1. Make at least two different bruschetta or crostini and blog about them.
  2. The base of your bruschetta or crostini can be any char-grilled crispy bread, cake or baked goods.
  3. Use any toppings you like, sweet /savoury it’s totally up to you.
  4. Have your entries to me (bronLITTLEDOTmarshallREMOVE@gmail.com) before the end of the month, that’s BEFORE the 31st of July
  5. Please include ALL of the following in your entry email… 1) your name, 2) your blog’s name, 3) your location, 4) the url for your blog, 5) the url for your bruschetta, 6) the name/s of your bruschetta

Including this information in your email will make my job a lot easier, and therefore I will be able have the round up produced very shortly afterwards! You can also copy and paste the following technorati tag into your blog post if you wish.

  1. <a href="http://technorati.com/tag/donna+hay" rel="tag">Hay Hay Donna Day #4 </a>

The Bruschetta or Crostini voted most original and delicious looking will be decided by Friday the 11th of August. The winner’s prize? Some fantastic Donna Hay goodies, yet to be advised!

The ideas and recipes for my bruschetta and crostini pictured also came from Donna Hay’s magazine feature.

Tomato and Anchovy Bruschetta Closeup

  • Tomato and Anchovy Bruschetta - Donna Hay
  • 1 quantity basic bruschetta
  • 2 garlic cloves, halved
  • 6 vine ripened tomatoes, sliced
  • 12 anchovy fillets, sliced
  • 2 tablespoons oregano leaves
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon dried chilli flakes
  • sea salt to serve
  1. Follow the basic bruschetta recipe (above).
  2. Rub each slice of bruschetta with the garlic.
  3. Top with the tomatoes, anchovies and oregano.
  4. Place the oil, balsamic and chilli in a bowl and whisk to combine.
  5. Spoon the oil mixture over the tomato and anchovy bruschetta and sprinkle with salt.
  6. Makes 12.
  7. Quick Tip: If you are making large amounts of bruschetta, keep the smoke out of the house by cooking the bread on the char-grill (broiler) plate of the barbecue.

Chilli Feta and Crispy Pancetta Crostini

  • Chilli Feta and Crispy Pancetta Crostini - Donna Hay
  • 1 quantity basic crostini
  • 200 grams (7 oz) feta cheese
  • 1 tablespoon lemon zest
  • 1 red chilli, chopped
  • 1 teaspoon lemon thyme leaves
  • ¼ cup (2 fl oz) extra virgin olive oil
  • cracked black pepper
  • 12 pancetta slices, halved
  • 24 basil leaves
  1. Follow the basic crostini recipe (above).
  2. Cut the feta into 24 slices and place in a bowl with the lemon zest, chilli, thyme, oil and pepper.
  3. Gently toss to combine.
  4. Heat a non-stick frying pan over a high heat.
  5. Cook the pancetta for 1 minute each side or until golden and crispy.
  6. Layer the crostini with the pancetta, feta and basil to serve.
  7. Makes 24.
  8. Quick Tip: If you are serving these appetisers at a dinner party, save time by making the crostini a day in advance. Store in an airtight container to keep crisp.

Tomato and Anchovy Bruschetta

So get ya skates on, you have 10 days to send me your entries. I can’t wait to see them. Come on, flood my inbox with Brilliant Bruschetta!

Cheers
Bron

30 comments »

  1. who needs donna hay when we have Bron taking such gloriously hay-ish photos, huh?!

    sam — Thursday 20th July 2006 4:30 pm

  2. Your’s look so good, I don’t think they can be topped! Great theme choice, there are so many things you can do with bruschetta/crostini. (And I love the use of the Pirates quote :) )

    From Our Kitchen — Thursday 20th July 2006 6:02 pm

  3. You blow my mind - I would be so happy with any one of them.
    Amuse-Bouche yes it would but these pictures do a real good job on my mind also.
    Thank you so very much.

    Tanna — Thursday 20th July 2006 8:59 pm

  4. Yummy, it’s a pity that you are so far away from Germany otherwise I would have come over and take a bite :-) Regards from the realy hot Germany Katja

    Kaffeebohne — Thursday 20th July 2006 10:04 pm

  5. Great idea Bron! Your bruschetta look divine. So clearly fresh, in my face! I hope I will have time to make something ;-)

    Bea at La Tartine Gourmande — Friday 21st July 2006 5:54 am

  6. Hi Bron, thank you so much for the extraordinarily kind comment you have left on my blog today. And after checking your own blog I must admit - I am absolutely hooked. I am going to enclose it to my list. Your photography is spectacular. Congrulations ! I will take my time soon to read as many of your posts as possible. Until soon ! angelika from vienna

    angelika — Friday 21st July 2006 10:28 am

  7. This looks like it will be good. I’ll give it a try.

    peabody — Friday 21st July 2006 11:12 am

  8. Wow… this looks great! Can I play? :)

    Curious — Friday 21st July 2006 5:32 pm

  9. Your photos are so great - they make even bread and tomatoes look wonderful! And I so rarely like crostini. But I will try to come up with something for this.

    Danielle — Saturday 22nd July 2006 3:12 am

  10. COUNT. ME. IN.

    Count me in!!!

    I’m so exited that you’re hosting. I’ve never participated in HHDD #4 so this will be my first one.

    I hope I can get my hands on a copy of that Donna Hay magazine … we’re always several issues behind here.

    Can’t wait!

    Ivonne — Saturday 22nd July 2006 3:18 am

  11. Everything you make looks so good! Love your photos!

    Catherine — Saturday 22nd July 2006 7:45 pm

  12. Oh Sam, I’m not sure about that, thank you so much!

    Hehe Natalia, gotta love the pirates! Thank you for your kind words!

    You blow my mind too Tanna! ;-)

    Hallo Katja, ja, ich hoffe, daß es für Sie heute ein bißchen kühler!

    I do hope you will find time too Bea, I’d love to see your interpretation for bruschetta.

    Thank you so much Angelika! You’re too kind.
    Please give your Gino boy a HUGE hug from me, ok? ;-)

    Can’t wait to see what you come up with too Peabody!

    Of course you can play Curious! The more the merrier!!

    Fantastic Ivonne, I can’t wait!
    I’m really excited to be hosting too!! Weehee!

    Thank you so much Catherine, you’re a sweety!

    Thanks ever so much everyone, really enjoy getting your comments!!

    bron — Saturday 22nd July 2006 10:36 pm

  13. Oh, yes, I really enjoy comments also.
    Thanks so much for the dressing suggestion - maybe there is hope for me I was thinking fish sauce also!

    Tanna — Sunday 23rd July 2006 1:20 am

  14. Bron, these photos make my mouth water. We had bruschetta at a local restaurant last week for our anniversary and they could certainly take a lesson from you! And Tanna, I think you should get busy and participate in this challenge!!

    SueVancil — Sunday 23rd July 2006 6:22 am

  15. Great work with the photography :)

    jeff — Monday 24th July 2006 2:52 am

  16. Hi Bron,

    Have to agree with everyone on the quality of your photos. Any info you care to share on your camera/lens lighting setup ? These look unbelievably good.

    Matt

    Matt at Abstract Gourmet — Monday 24th July 2006 9:55 pm

  17. Hi Bron

    I´m being really thick, but I can´t e-mail you my details because I don´t understand your address. that little dot and the remove, they throw me. Could you perhaps email me, so I can have your address?

    Ximena — Tuesday 25th July 2006 11:37 pm

  18. OMG, what beautiful photos! I am really going to try and take part (although my track record in that department has been pretty poor lately…!) Great theme!

    Jeanne — Wednesday 26th July 2006 5:45 am

  19. hi bron, what BEAUTIFUL pictures of bruschetta; i’m totally blown away! also, that couture cupcake picture has got to be one of my favourite d.h.covers in recent memory…what clever use of ribbon!

    J — Friday 28th July 2006 2:53 am

  20. Beautiful Bron!! I want some…

    Bruno

    Bruno — Friday 28th July 2006 4:53 am

  21. Definately got to learn how to photography like that. One of the few edble photos that I have seen. I feel hypnotised.
    Really amazing!

    Josh — Sunday 30th July 2006 1:35 pm

  22. My God your photos are gorgeous! That chili feta and pancetta bruschetta is calling out to me.

    Alice Q. Foodie — Sunday 30th July 2006 2:16 pm

  23. […] I first came across the idea to toast sponge cake in Rick Stein’s Food Heroes Book, where he serves a large wedge of toasted sponge with a gorgeous blackcurrant fool. The idea really appealed to me and influenced me into trying other ways to serve the toasted sponge like here as a sweet sort of bruschetta for Hay Hay it’s Donna Day Round #4! - Brilliant Bruschetta […]

    Toasted Vanilla Sponge Bruschetta - Two Winter Fruit Ways! — Sunday 30th July 2006 6:10 pm

  24. Thank you so much for all your lovely comments!

    I’ve emailed Ximena, however if anyone else is having trouble understanding my email address.
    Please, please leave a comment with your bruschetta details here and I’ll email you!
    Many thanks!

    I’ve been really enjoying all the gorgeous entries so far, however I’m looking forward to receiving a whole lot more overnight!!
    Please don’t disappoint me!

    bron — Sunday 30th July 2006 7:56 pm

  25. […] Thanks to Bron and Barbara for hosting this round of Hey Hey its Donna Day #4 - Brilliant Bruschetta. […]

    Brilliant Bruschetta - HHDD#4 at eatnz — Monday 31st July 2006 3:24 pm

  26. Hi, Bron,

    Just wanted to make sure you got my entry as I am also having difficulty getting through your email address.

    ~ Bruschetta with Smoke Sardines and Toscana Bean Salad
    ~ Gorgonzola, Carmelized Onions and Fig Crostini
    ~ Boquerones en Pan Tostada
    ~ Figue and Provençal Tapenade Crostini
    ~ Pickled Herring Rollmops on Black Bread

    Thanks, again to you and Barbara for pulling this through!

    Tootles,
    Anni :-)

    Anni — Monday 31st July 2006 5:31 pm

  27. […] Not only am I late in getting this post done… it’s also incomplete. Bron Marshall is hosting Hay, Hay it’s Donna Hay Day…, where the challenge was to create two different bruschetta recipes and get them posted by the weekend. Well, it’s now Monday, and I’ve only got the one recipe… and rather than risk being even later, I’ll go ahead and post this little creation, inspired by the big bag of fava beans in last week’s CSA basket. To round out the butteriness of the beans, I wanted to add some zip… and Greek Olives and Anchovy seemed like an interesting choice. Simple and delicious, and I think quite worthy of the Donna Hay banner. Fava, Olive and Anchovy Bruschetta 3 parts fava beans 2 part green olives, pitted 1 part white anchovies Baguette slices, cut on the bias Olive oil […]

    cookbook 411: Recipes, Restaurant Reviews, Food Photography and more — Tuesday 1st August 2006 10:52 am

  28. […] So you will understand that I could not be but in love with the idea launched by Bron, this delicious kiwi friend, to organize a Hay Hay It’s Donna Hay event. […]

    La tartine gourmande » Blog Archive » La ronde des tartines — The Tartine Dance — Tuesday 1st August 2006 11:08 am

  29. […] Luckily I don’t have to, because that’s your job! I’m not sure if you are all up on the “regular routine” of the Hay Hay it’s Donna Day Event, but normally the person who hosts the event was the winner of the previous round. However, I am the first ever exception to this rule, as I was not the winner of round #3. I simply stepped up to the plate, when Round #3 unfortunately dragged on, eventually concluding without a roundup or vote. […]

    Hay Hay it’s Donna Day #4 Round Up - Brilliant Bruschetta — Tuesday 1st August 2006 11:07 pm

  30. hi i amonly 10 but love!!!!!!!!!!!!!!!!!! cooking cakes and all sortes of things please email me what your favourite food is

    paris

    paris — Friday 17th July 2009 3:05 pm

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