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.
BREAKFAST BRUSCHETTA
My family loves bruschetta, so why not have it for breakfast? This gives us a healthy start to the morning, and takes very little effort. You get all the traditional flavors, and with egg added, it makes a great meal. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Breakfast
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Mix the first six ingredients. Place English muffin halves on a baking sheet; top with tomato mixture. Bake until heated through, 10-12 minutes., Meanwhile, whisk together eggs, salt and pepper. Heat a small nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Top each English muffin half with scrambled eggs; sprinkle with basil. Serve immediately.
Nutrition Facts :
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
BLUEBERRY CHILL
Cream cheese and blueberries, what could be better?
Provided by Teri
Categories Desserts Frozen Dessert Recipes
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- Spread the crushed vanilla wafers evenly into the bottom of a square baking dish. Beat the cream cheese, heavy cream, and confectioners' sugar in a bowl until smooth; spread in a layer over the vanilla wafers. Spread the blueberry pie filling over the cream cheese layer. Freeze at least 2 hours before serving.
Nutrition Facts : Calories 449 calories, Carbohydrate 54.8 g, Cholesterol 71.6 mg, Fat 24.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 13.9 g, Sodium 158.2 mg, Sugar 35.5 g
PAN-ROASTED TROUT BRUSCHETTA WITH CHILI VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 10 to 12 bruschetti
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Slice the bread into 1/4-inch thick slices. Cut those slices in half on a diagonal. Lay the slices on baking sheets in a single layer and brush the bread with extra-virgin olive oil. Season with salt and pepper. Place on a baking sheet and bake until crisp outside but still soft within, about 5 to 6 minutes.
- On a baking sheet covered with foil, sprinkle salt over the foil. Lay the trout fillets skin side down and sprinkle the tops of the fillets liberally with more salt. Set aside in refrigerator for 10 minutes.
- Blend the Chili Vinaigrette: In a small bowl, whisk together the garlic, chili oil, olive oil, sherry vinegar, chili powder, salt, pepper and parsley.
- Rinse the trout fillets and pat dry. Sprinkle some pepper on the fillets. In a shallow dish filled with the flour, dredge the fillets with the flour, shaking off the excess.
- Heat the 1/4 cup extra-virgin olive oil in a large skillet over moderately
- high heat. When hot, add the fish, skinned side up, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the skinned side until done, about 1 minute. Transfer to paper towels to drain.
- To serve, cut the trout into bite size pieces. Top each toast with a slice of roasted pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Scatter a few olives around each portion, and dust the fish with the remaining parsley. Serve immediately.
BLUEBERRY FLUMMERY
This is a recipe shared with me by my Mom, shared with her by her Mom. Grandmom was the wife of a career Navy man. An incredible woman! The mother of 6 children, lovingly raising the future of the world, loving my Grandfather and supporting our freedom. She would move their children and worldly possessions to be as close to my Grandfather as they could be, whenever and wherever the Navy needed Grandpop. Eventually they settled in NJ, known far and wide for its awesome produce, especially its blueberries. It just reminds me Of Mom and Grandmom's love and devotion to their families. Scoop a biscuit into a bowl and spoon blueberry sauce over biscuit, top with the chilled vanilla pudding, and oh my! Enjoy! Heaven on earth!
Provided by Chef Dad
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk the pudding and 2 cups milk together in a bowl until thickened, about 2 minutes. Refrigerate the pudding until serving time.
- Mix blueberries and 1/2 cup sugar in a large saucepan, and pour in enough water to just barely cover the berries. Bring the mixture to a boil over medium heat, reduce heat to low, and simmer while you make the biscuits.
- To make drop biscuits, mix flour, baking powder, 1 tablespoon of sugar, and salt together in a bowl. Make a well in the center of the flour mixture, and pour in vegetable oil and 1 cup of milk. Stir until the mixture forms a soft dough.
- Bring the berry mixture back to a boil, and drop the biscuit dough into the boiling blueberries by heaping spoonfuls. Cover, and simmer over medium-low heat until the biscuit dough is cooked through, about 15 minutes. A knife inserted into a dumpling will come out clean. To serve, scoop a biscuit into a serving bowl, spoon blueberry sauce over, and top with chilled vanilla pudding.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 88 g, Cholesterol 9.8 mg, Fat 12.4 g, Fiber 3.8 g, Protein 9.1 g, SaturatedFat 3.1 g, Sodium 724.9 mg, Sugar 47.7 g
BRUSCHETTA
Make and share this Bruschetta recipe from Food.com.
Provided by BrendaM
Categories European
Time 20m
Yield 8 slices
Number Of Ingredients 8
Steps:
- Under broiler, toast bread on both sides until brown.
- Rub one side of hot toast with cut side of garlic.
- While bread is toasting, heat oil in non stick fry pan over medium heat.
- Add onion and cook, stirring until tender.
- Add tomato, oregano and pepper.
- Stir to mix.
- Spoon tomato mixture over garlic side of toast and sprinkle with Parmesan cheese, then broil for 1 minute.
- Serve immediately.
Nutrition Facts : Calories 192, Fat 2.9, SaturatedFat 0.7, Cholesterol 1.1, Sodium 410.2, Carbohydrate 34.7, Fiber 2.2, Sugar 0.9, Protein 6.4
BRUSCHETTA 3 WAYS RECIPE BY TASTY
Here's what you need: multi-grain baguette, olive oil, medium red tomato, medium yellow tomato, olive oil, freshly ground black pepper, fresh basil, freshly grated parmesan cheese, flaky sea salt, olive oil, asparagus, sea salt, lemon, lemon, ricotta cheese, smoked salmon, freshly ground black pepper, avocados, red radish, olive oil, everything bagel seasoning, flaky sea salt, sprouts, Tanqueray® RTD Can
Provided by Tanqueray
Categories Drinks
Yield 12 pieces
Number Of Ingredients 24
Steps:
- Make the crostini: Turn the oven to broil on high.
- Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
- Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
- Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
- Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
- Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
- In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
- Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
- Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
- Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
- Serve the bruschetta with Tanqueray® RTD Cans.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 27 grams, Fat 30 grams, Fiber 10 grams, Protein 7 grams, Sugar 2 grams
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- Preheat oven to 425 degrees. Prepare the beets for roasting by first cutting off the green tops. Using a vegetable peeler, remove the skins and then cut them into equal pieces (halve the small ones and quarter the large ones). Wrap them in tin foil packets and drizzle olive oil over the tops – divide 2 tablespoons across the packets – before closing the packets. Place the packets on a baking sheet and roast for 45 minutes or until the beets are fork tender. Remove from the oven and let them cool. Dice each beet and place them in the fridge to chill.
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