BLUEBERRY-ALMOND 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.
- Spread softened butter on the toast rounds. Top with blueberry preserves and fresh blueberries. Sprinkle with toasted sliced almonds.
DEVILED EGG BRUSCHETTA
Leftover hardboiled eggs from the Easter table? This take on deviled eggs is for you! Instead of making the Southern classic, turn leftovers into Deviled Egg Bruschetta, making a creamy and delicious mayonnaise-free appetizer.
Provided by Erin Parker, The Speckled Palate
Categories Appetizers & Starters
Time 18m
Number Of Ingredients 7
Steps:
- Place the eggs in a pot. Add cold water, covering the eggs by at least an inch.
- Bring the water to a boil over medium-high heat and cover. Immediately remove the saucepan from the heat, and set aside for 8-10 minutes. (Set a timer so you don't forget!)
- Drain the water, then pour cold water over the eggs. When the eggs are cool enough, crack the shells and peel carefully, rinsing off any extra shell from the eggs.
- Chop the eggs, and set aside.
- In a small bowl, combine the yogurt, mustard, pickle juice, dill, salt and pepper. Stir together until combined.
- Pour the wet ingredients on top of the eggs, then stir until just combined.
- Dollop the egg salad on top of toasted bread, and enjoy immediately.
Nutrition Facts : Calories 111 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 bruschetta, Sodium 240 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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.
BLUEBERRY-LEMON BREAKFAST BISCUITS
With only 4 ingredients, these biscuits are so tasty that you could serve them for dessert.
Provided by Yoly
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
- Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with the remaining biscuits.
- Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
- Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 41.2 g, Cholesterol 0.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2 g, Sodium 559.9 mg, Sugar 19.4 g
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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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- In a small bowl, combine basil, honey, salt, olive oil and vinegar, stirring well. Pour the dressing over the blueberries and tomatoes and toss gently to coat. Set aside.
- Spread the bread slices on a cookie sheet and bake for 10 minutes. Remove from the oven, top each slice with a large spoonful of bruschetta and drizzle with additional honey.
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