Boursin N Grape Bruschetta Recipes

CAN-CAN CANAPéS! BOURSIN BAGUETTE BRUSCHETTA

Steps:

• Rub the garlic clove over the toasted baguette slices then drizzle over a little olive oil.
• Spread each slice with the Boursin cheese, then cut the slices in half. Season to taste with salt and freshly ground black pepper.
• Place a cherry tomato onto each piece of Boursin toast then garnish with a little fresh basil.
• Serve within an hour of preparing.
• As an alternative to the tomatoes, top with olives, pieces of mixed peppers or artichokes in oil, drained and thinly sliced, with an extra twist of black pepper.

BLISTERED GRAPE AND GOAT CHEESE BRUSCHETTA

Steps:

• Brush both sides of all bread slices with 1 tablespoon of the oil. Toast on a grill pan over medium-high heat for 1 minute. Turn each slice 90 degrees on the same side and cook for another minute so your bread chars with beautiful crisscross grill marks. Flip over and repeat. Rub each slice of hot bread with the cut garlic clove as it comes off the grill.
• Meanwhile, add the remaining 3 tablespoons oil to a medium skillet over medium heat. Add the red grapes and saute until warm and softened, about 3 minutes. Add the green grapes and toss just to warm. Remove to a bowl.
• Add the sage leaves to the hot oil and fry until crisp, 15 to 20 seconds. Remove to a paper towel-lined plate.
• Spread 2 tablespoons of the chevre over one side of each piece of toast, covering completely. Top with a mound of warm grapes on top. Sprinkle a bit of sea salt and a few grinds of pepper over the grapes. Top with a sage leaf. Zest the lemon generously over the top of each slice.

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

EASY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

ROASTED GRAPE CROSTINI

Steps:

• Preheat oven to 400°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until grapes are lightly browned and softened, 30-35 minutes. Stir in orange zest., Preheat broiler. Arrange bread slices on an ungreased baking sheet. Broil 3-4 in. from heat until lightly browned, 1-2 minutes per side. Top with warm grape mixture; sprinkle with cheese and basil.

BLACK PEPPER BOURSIN BRUSCHETTA

Steps:

• Cut Tomatoes into 1/2 inch cubes and put into medium size bowl.
• Roll up fresh basil leaves together, slice into very thin strips and add these to the bowl. Should be 2 Tbsp, more or less, of shredded basil.
• Place garlic cloves on cutting board. Top with the sea salt. Use side of knife to smear the salt into the garlic. Smear the garlic until it is well pulverized, then use the blade to chop very fine. Scrape up with the back of the knife, and add to the bowl.
• Grind in ~1/4 tsp black pepper.
• Add 1/4 cup of Basalmic Vinagrette dressing. Newmans or Kens brand work well for this, or make your own.
• Mix everything together with a spoon, cover and put the mixture in the fridge for later.
• Preheat oven to 350 degrees farenheit.
• Slice bread on the bias, into 3/4 inch slices. Pour extra virgin olive oil onto a dipping plate. Dip both sides of each slice in olive oil and place on baking sheet. sprinkle top of each slice lightly with dried basil, and fresh ground pepper.
• Bake bread slices for ~10 minutes, or until golden brown on the bottom. Remove from oven and let cool slightly.
• Spread each warm bread slice with Black pepper Boursin Cheese. and arrange around on the serving platter. Top each slice with some of the tomato mixture.
• Serve.

BEST BRUSCHETTA EVER

Steps:

• In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.