BRUSCHETTA 3 WAYS
Plain bread is delicious, but for wowing a crowd I love jazzed up bruschetta. Although this Italian appetizer is often grilled, I find that simply broiling the bread makes a perfectly crispy base. Here, I prepare it with three different toppings that are sure to please.
Provided by Jackie Rothong
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the candied tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil.
- Place the tomatoes in a single layer on the prepared pan. Sprinkle with the thyme, oil, and salt and pepper to taste. Roast until the tomatoes are juicy and slightly charred around the edges, about 25 minutes. Remove from the oven, transfer the tomatoes to a plate and let cool until ready to use. Set the sheet pan aside (leave the foil on).
- Meanwhile, for the broccoli rabe: Bring a large pot of water to a boil. Salt the water and add the broccoli rabe. Cook until bright green, 2 to 3 minutes. Remove the broccoli rabe with a spider or slotted spoon, leaving the water in the pot.
- While the broccoli cooks, heat a large skillet over medium heat and add the oil. Add the pepper flakes and garlic. Place the broccoli rabe directly into the skillet. Add the honey, season with salt and pepper, and cook until heated through and the flavors are combined, 3 to 5 minutes. Transfer the broccoli rabe to a bowl and let cool until ready to use.
- For the mint and peas: Drop the shucked peas into the pot of boiling water the broccoli rabe cooked in. Boil the peas until they are tender and bright green, 3 to 5 minutes. Drain and place immediately into a large bowl filled halfway with ice water. Once cool, drain and transfer to a medium bowl. Smash the peas with a fork. Stir in the mint and lemon zest. Season with salt and pepper and set aside until ready to use.
- For the garlic toast: Turn the oven to broil. Place the sliced baguette on the reserved sheet pan. Drizzle one side of the slices with oil and broil until golden, about 30 seconds. Remove from oven and rub each slice of toast with garlic. Season with salt.
- For the zesty ricotta: Combine the ricotta and lemon zest and juice in a large bowl. Season with salt and pepper and stir until smooth. Add a third of the lemon-ricotta mixture to the mint-pea mixture and stir until combined.
- Spread two-thirds of the toast slices with the zesty ricotta. Top half of the ricotta toast slices with candied tomatoes and the other half of the slices with broccoli rabe. Sprinkle the broccoli rabe with pecorino. Spread the mint and pea mixture on the remaining toast slices.
BRUSCHETTA RECIPE BY TASTY
Here's what you need: tomatoes, garlic, fresh basil, olive oil, balsamic vinegar, salt, pepper, baguette
Provided by Pierce Abernathy
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
- Serve on toasted baguette.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 44 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, Sugar 7 grams
BRUSCHETTA 3 WAYS
Steps:
- Cut the cherry tomatoes into quarters and place in a bowl.
- Season with salt and pepper and drizzle with olive oil. Add the finely chopped basil, cover with plastic wrap and transfer to the refrigerator.
- Cut the cantaloupe in half and discard the seeds. Use a melon-baller to make as many balls as needed.
- Wrap each ball with a strip of prosciutto, set on a plate, cover with plastic wrap and transfer to the refrigerator.
- Slice the fontina set on a plate cover and transfer to the refrigerator.
- Chop the sun-dried tomatoes and pickled eggplant into very small pieces, crumble the gorgonzola cheese and mix all together. Set on a plate and transfer to the refrigerator.
- Slice a baguette on the diagonal into 1/2-inch slices. Grill, or bake in the oven until they are slightly crisp, about 8 minutes. Remove from the oven and rub with a garlic clove that has been cut in half.
- Remove all the ingredients from the refrigerator and assemble the bruschetta right before you serve them.
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
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
BRUSCHETTA III
This is a bruschetta recipe I came up with for a dinner party.
Provided by Susan
Categories Appetizers and Snacks Bruschetta Recipes
Time 12m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
- Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 45.7 g, Cholesterol 43.4 mg, Fat 17.2 g, Fiber 2.2 g, Protein 25.5 g, SaturatedFat 9.3 g, Sodium 972.4 mg, Sugar 3.2 g
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
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