BLUEBERRY LEMON RICOTTA BRUSCHETTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
- For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.
- For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
- For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving.
BALSAMIC BRUSCHETTA
Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.
Provided by Kathy Bias
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g
GARLIC BREAD BRUSCHETTA RECIPE BY TASTY
Here's what you need: italian bread, butter, garlic, italian seasoning, parmesan cheese, roma tomatoes, garlic, olive oil, salt, pepper, fresh basil leaves
Provided by Hector Gomez
Categories Appetizers
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- In the microwave, melt the 3 tablespoons of butter with 1 clove of garlic.
- Slice up a loaf of Italian bread to about 1-inch (2 ½ cm) thickness.
- Top with melted garlic butter, Italian seasoning, and parmesan cheese.
- Bake for approximately 15 minutes or until golden brown.
- In a mixing bowl, combine the tomatoes, garlic, salt, pepper, basil, and olive oil and stir until everything is fully coated with olive oil.
- Top the garlic bread with desired amount of tomato mixture.
- Garnish with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 812 calories, Carbohydrate 112 grams, Fat 31 grams, Fiber 10 grams, Protein 21 grams, Sugar 21 grams
BEST EVER BRUSCHETTA
I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.
Provided by sofie-a-toast
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
- Slice the bread into individual pieces and spoon the mixture on top.
Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8
TEN-MINUTE BRUSCHETTA
Five ingredients and 10 minutes is all you need to serve delicious restaurant-fare appetizers.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In medium bowl, mix tomatoes, basil, olive oil and garlic.
- Spoon mixture onto toasted bread slices. Serve immediately.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 85 mg, Sugar 0 g, TransFat 0 g
BLACKBERRY-ALMOND BRUSCHETTA
It doesn't matter if you serve this fruit-topped bruschetta as an appetizer or dessert -- it will be a hit!
Provided by Food Network
Time 50m
Yield 24 appetizers
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Bake French loaf as directed on can. Cool 5 minutes. Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. Return to oven; bake 8 to 10 minutes longer or until lightly toasted. Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined. Spread cheese mixture evenly onto toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta. High Altitude (3500-6500 ft): No change. *Special Touch: Garnish the serving platter with additional blackberries and fresh mint leaves.
- Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Karen Mack City: Webster State: NY Prize Value: $10,000 Brand New You Category Winner
SWEET BERRY BRUSCHETTA
I've made this sweet berry bruschetta recipe by toasting the bread on a grill at cookouts, but any way I serve it, I never have any leftovers. The bruschetta is sweet instead of savory as is often expected, and visitors enjoy that change. -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 20m
Yield 10 pieces.
Number Of Ingredients 9
Steps:
- Place bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 teaspoons sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. , In a small bowl, combine the cream cheese, extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 179mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BLACKBERRY BRUSCHETTA
These are so delicious. I saw these made on a Pillsbury Bake-off Special (the original version of this recipe won its category) and immediately gave them a try the very next day. We all ooohed and aahhed at how pretty they look and then the taste....so scrumptious. In the contest, the original version called for using a tube of Pillsbury French bread, which she baked up fresh and sliced...I have done this and it is a brilliant idea for a fast quick loaf of bread to use for this. However, I often just use a baguette fresh made from the local bakery. My other changes are using fresh blackberries (she used frozen thawed) and I omit the nuts and add mint instead. You may also use other berries in this. A mix of blackberries and raspberries is very pretty.
Provided by HeatherFeather
Categories Cheese
Time 18m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- (If you are using frozen berries, thaw and drain well according to package directions.).
- Slice your baguette into about 24 thin rounds, about 1/2" thick (you might have extra bread left over).
- Preheat oven to 350 F and have ready a large baking sheet, ungreased.
- Lightly spray the tops of each bread round with some nonstick spray or brush with a small amount of melted butter.
- Sprinkle with granulated sugar evenly.
- Bake 8-10 minutes, or until lightly toasted.
- Meanwhile, beat cream cheese with almond extrac and powdered sugar using a mixer on low speed.
- Spread some cream cheese mixture on top of each bread round, then top with 3-4 berries, sprinkle with some nuts (if using) and garnish with a mint leaf.
- Using a sifter, dust some powdered sugar over all and serve.
- If making ahead: you can make the cream cheese spread in advance and just wait to toast and top the bruschetta until right before you plan to serve them.
- Also, if your berries are very very tart, you may need to add an extra sprinkling of granulated sugar to the berries, only be aware that this will cause the berries to weep a bit, so only do if necessary and eat right away.
Nutrition Facts : Calories 88.7, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.3, Sodium 143.2, Carbohydrate 14, Fiber 1.2, Sugar 3, Protein 2.8
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