Garlic Knot Bruschetta
Buttery Garlic Knot Bruschetta. Perfect for tailgating, backyard BBQ parties, or simply a weeknight appetizer. Easy to do in the oven or even in the smoker!
YouTube Instructional: https://youtu.be/cIT47k7V2mE
Makes appx 16 Knots
Garlic Knot Ingredients:
7.4g active yeast
14g white sugar
~320ml Warm Water
440g all purpose flower
3 Tbsp Melted Butter (salted)
1 Tsp Salt
1 Tsp Garlic Powder
Bruschetta Ingredients:
7 plum tomatoes
2 Tsp olive oil
1/3 Cup fresh basil
1.5oz parmesan cheese
2 garlic cloves
1.5 Tbsp balsamic vinegar
1.5 Tsp kosher salt
1.4 Tsp black pepper
Step 1: Make the Dough
Activate the yeast by combining yeast, warm water, and sugar for about 5 min.
Add in warm butter, salt and garlic, and about half of the flower. Mix for around 30 seconds.
Slowly add in the remaining flower and mix with dough hook until the dough ball is spongey and not sticky.
Spray the inside of a bowl with olive oil and drop in the dough ball - cover with saran wrap and wait 2-12 hrs
Step 2: Making the Knots
Weigh your dough, and divide by 16 - this is your target weight by knot. Roll out dough into big square
Cut each knot to the weight above, and roll into a log appx 8 inches long. Tie into a bow and set aside
Leave all of the knots to rest for about 30 min
Step 3: Make the Bruschetta
Dice all of the tomatoes, finely mince the garlic, and grate the parmesan cheese.
Stir together all of the ingredients and add salt and pepper to taste
Step 4: Bake or Smoke the Knots
OPTIONAL STEP: you can give these a butter bath if you want before they go into the oven/smoker. It adds a harder exterior but makes a nice browned color. I prefer to butter bath after I cook them, but you can do either or both.
I have both smoked and baked these knots, but smoking adds a bit more interesting flavor. Put these on a 350 degrees until they are cooked though but not starting to get hard, we want them soft and fluffy. Appx 45min
Step 5: Assemble
Give the knots a butter bath with warmed butter and another clove of minced garlic. Slightly push them down and spoon on bruschetta.
Enjoy!
