Anise Lemon Bruschetta Recipes

ANISE-LEMON BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Simmer 1/4 cup water, some thin strips of lemon zest, 1/2 teaspoon anise seeds and 2 tablespoons sugar in a saucepan until syrupy. Spread lemon curd on the toast rounds. Top with the candied zest and anise seeds.

BRUSCHETTA WITH RICOTTA-LEMON SPREAD

Steps:

• Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove.
• Stir together ricotta, zest, olive oil, basil, and oregano. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.

LEMON ANISE BISCOTTI

Steps:

• In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

LEMON PARSLEY BRUSCHETTA

Steps:

• Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste.

LEMON AND ANISE BISCOTTI

Steps:

• Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
• Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
• In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
• Process sugar & zest in a food processor until zest is finely ground.
• In a medium bowl, whisk together the flour, coriander, baking powder & salt.
• In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
• Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
• With a rubber spatula, stir in the almonds.
• Halve the dough & place both portions on the buttered baking sheet.
• Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
• Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
• Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
• Arrange slices on the same baking sheet & return to the oven.
• Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
• Let cool on a wire rack, then store in an airtight container for up to 1 month.

RICOTTA WITH LEMON, BASIL, AND HONEY BRUSCHETTA

Steps:

• Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation). Add a few basil leaves, and drizzle with delicate honey.