What is up today?
Today is a big day. It is The Cuisineuer's first "blogversary", so i'm pleased to announce that I'm giving away....love,love,love!
To celebrate, I made Adobo Bruschetta and Adobo Baguette for y'all. Actually, the dish below was my entry to our monthly themed party. We had Garden Tea Party with my nieces and cousins last Sunday hosted by the eventologist, Sissy Anney of Blog ni Ako. Bruschetta for the kiddies and baguette for the grown ups. Since kids doesn't like veggies, I hid the tomato, he he he.
This is not your typical Bruschetta with tomato, basil and olive oil recipe. I would say its my original concept, a Filipino version using leftover Chicken Adobo on top of your french bread, this dish is very easy to prepare, here are the ingredients;
500 grams left over chicken adobo made to flakes
1 baguette French bread or similar Italian bread
2 large, ripe tomatoes
fresh lettuce ( for Adobo Baguette )
Procedure for Adobo Bruschetta:
1) Boil the Eggs. A friend told me that the perfect boiled eggs is 8 minutes in boiling temperature, and it's true!
2) Prepare the tomatoes and lettuce while waiting for your perfect hard boiled eggs.
3) Slice the baguette on a diagonal about 1/2 inch thick slices. Place on a cooking pan. Place a slice of tomato, chicken adobo flakes on top of each slice. You might want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
4) While waiting, slice the hard boiled egg.
5) Align the bread on a serving platter and place sliced hard boiled egg on top of each bread.
6) Serve while its hot. Cottage cheese on the side is recommended but not required.
Procedure for Adobo Baguette:
The procedure is the same, the only difference is that I put in some lettuce. My mistake was when I toasted the bread with lettuce in it. Burnt lettuce doesn't taste good but its okay, lesson learned.