California Style Rustic Bruschetta Recipes

ITALIAN-STYLE BRUSCHETTA

Steps:

• Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
• Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

BRUSCHETTA RUSTICA

Steps:

• In a bowl, combine tomatoes, onions, and rosemary. Season to taste with salt and pepper.
• Grill or toast both sides of the bread until golden brown. Rub each slice with garlic, brush with remaining olive oil, and sprinkle with salt and pepper. Arrange the tomatoes evenly on top o the toast and garnish with rosemary.

CALIFORNIA STYLE RUSTIC BRUSCHETTA

Steps:

• Preheat oven to 400°F.
• Combine onion and 2 tablespoons olive oil in large saute pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and golden brown, about 20 minutes.
• Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until everything is golden brown. Reduce oven temperature to 300°F.
• Combine caramelized onions, mushrooms, artichoke hearts, and sun dried tomatoes in a large bowl. Set aside.
• Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15-20 minutes, until crisp but not browned. Set aside.
• Combine mascarpone cheese, minced garlic, minced shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Whisk until combined.
• Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.

SPANISH STYLE BRUSCHETTA

Steps:

• Rub the bread with the whole clove of garlic to lightly flavor the bread.
• Brush the bread with olive oil and place in the oven, during the final 5 minutes of cooking of the squid.
• Remove the squid and the bread from the oven and then immediately rub the bread with the inside flesh of the tomato in order to make the toasted bread moist with the fresh ripe tomato juices.

GARLIC BRUSCHETTA

Steps:

• Preheat the oven to 375 degrees F. Using a serrated knife, cut the top 1/4 off the bulbs of garlic. Place the bulbs in a small baking dish. Drizzle with the oil, season with salt and pepper, and cover with foil. Bake until the garlic is tender when pierced with fork, 30 to 40 minutes. Remove from oven and let cool a bit. Squeeze the base of the bulbs to extract as much of the garlic pulp from the skins as possible. Season the garlic, to taste, with salt and pepper, stir in the chopped parsley and chives, and reserve. Reserve the oil in the pan also. Toast the bread on both sides, either over an outdoor grill, under the broiler, or in a toaster, until golden. Cut each piece of toast in half. Rub 1 side of the toasted bread with the whole cloves of garlic. Brush the toast with the reserved oil, and then spread the garlic paste over it. Place the toasts on a platter. Garnish with sprigs of parsley, and serve immediately.

RUSTIC TUSCAN PEPPER BRUSCHETTA

Steps:

• In a large bowl, whisk oil, vinegar, honey and mint. Add peppers; toss to coat. Let stand 15 minutes., Meanwhile, in a small bowl, beat goat cheese and cream cheese. Spread 1 rounded teaspoon on each cracker. Drain peppers well. Arrange peppers on cheese-topped crackers.

MOZZARELLA, GREENS, AND GARLIC BRUSCHETTA

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.