BRUSCHETTA WITH FONTINA AND GREENS
Provided by Giada De Laurentiis
Categories appetizer
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
- For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. Using tongs, arrange the spinach on top of the toasts. Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling. Season with salt and cool for 2 minutes.
- Transfer the bruschetta to a platter and serve.
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 WITH SAUTEED GREENS
Categories Bread Garlic Leafy Green Appetizer Sauté Quick & Easy Spring Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
- Place toasts on platter. Drizzle 1 1/2 teaspoons oil over each toast. Top with greens. Sprinkle with salt and pepper.
AVOCADO BRUSCHETTA WITH GREEN SAUCE
The sauce on this bruschetta is like pesto, but the avocado chunks and parsley give it a different texture and tang.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 9
Steps:
- Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree. Set the sauce aside.
- Cut the avocados into 1/2-inch chunks. Toss with the lemon juice and remaining 2 teaspoons olive oil.
- Spread a scant tablespoon of the green sauce on each slice of bread. Arrange the avocado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley. Serve immediately.
MOZZARELLA, GREENS, AND GARLIC BRUSCHETTA
Categories Garlic Leafy Green Broil Cocktail Party Mozzarella Arugula Summer Grill/Barbecue Gourmet
Yield Makes 16 bruschetta
Number Of Ingredients 8
Steps:
- Discard coarse stems from greens and wash leaves thoroughly, Chop greens coarse (there should be about 6 cups).
- In a large heavy skillet cook garlic paste in oil over moderately low heat stirring, 1 minute. Add greens and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes. Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each toast.
- To make toasts:
- Prepare grill or preheat broiler.
- With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.
GARDEN-FRESH BRUSCHETTA
This easy-to-fix bruschetta can be served as an appetizer or as a colorful side dish. -Rachel Garcia, Fort Knox, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- Rub cut side of garlic over one side of each slice of bread. Place bread garlic side down on an ungreased baking sheet. Bake at 350° for 5 minutes on each side or until lightly browned. , In a large bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper; spoon about 2 tablespoons onto each piece of toast. Top each with a basil leaf.
Nutrition Facts : Calories 203 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 436mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
BEET GREENS BRUSCHETTA WITH POACHED EGG AND FONTINA
You'd think I'd get tired of greens. But this week while I was buying a nice bunch of beets at the market and another customer asked the vendor to cut off the greens from her beets, I jumped at the chance to get two bunches of free greens. I brought them home, stemmed and cleaned them thoroughly, then blanched them for a minute in salted boiling water. I enjoyed them all week. I made this bruschetta for dinner one night when I was home alone.
Provided by Martha Rose Shulman
Categories dinner, for one, main course
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Poach the eggs first and set aside in a bowl of warm water.
- Lightly toast the bread, and rub with the cut side of the garlic clove. Finely chop or purée the remaining garlic.
- Heat the olive oil over medium heat in a small skillet and add the garlic. As soon as it smells fragrant, in about 30 seconds, stir in the beet greens. Stir together for about a minute, until greens are infused with the garlic and olive oil. Season to taste with salt and pepper.
- Top the toasted bread with the greens. Top the greens with the cheese. Place in a warm oven or a microwave and heat just until the cheese begins to melt. Remove from the heat. Blot the eggs dry if they are in warm water and place on top of the greens. Sprinkle with salt, pepper and chives, and enjoy.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 537 milligrams, Sugar 4 grams, TransFat 0 grams
SUMMER GREENS BRUSCHETTA
When choosing leafy greens, mix it up -- buy whatever looks best the day you shop. Spinach, arugula, and mizuna make a winning combination.
Provided by Martha Stewart
Categories Finger Food Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Cook almonds in a large skillet over medium heat, tossing occasionally until fragrant and crisp, about 7 minutes. Remove from heat. Once almonds have cooled, place in a food processor and process until finely ground; set aside.
- In the same skillet, heat 1 tablespoon oil over medium-high. Add onion and cook, stirring constantly until tender, about 4 minutes. Working in batches, add greens, season with salt and pepper, and stir to combine. Cover for 1 minute to steam, then add remaining greens. (Depending on the size of your pan, you might need to do this in a few batches, steaming one until wilted and then adding another.) Uncover and cook 1 to 2 minutes until greens are tender and water has evaporated. If water remains in pan, drain, and cool greens to room temperature.
- In a small bowl, combine ground almonds, garlic, and remaining 2 tablespoons oil; season with salt and pepper.
- Spread a teaspoon or so of almond mixture on each slice of bread. Top with a slice of cheese. Toss greens with vinegar and place on top of the cheese.
Nutrition Facts : Calories 397 g, Fat 20 g, Fiber 7 g, Protein 14 g
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