Cheese And Spinach Roulade Bruschetta Recipes

CHEESE AND SPINACH ROULADE

Steps:

• To make the Jellyroll:.
• Preheat oven to 375 degrees.
• Prepare a jellyroll pan by spraying it with nonstick spray, then putting a piece of wax or parchment paper in it.
• Thaw the spinach, then wring most of the water out. In a food processor or blender, whirl the Feta, cottage cheese, and egg yolks. Add the spinach and mix for a few seconds. Add the seasonings.
• In a separate bowl, beat egg whites until stiff. Gently fold in the spinach mixture. Pour into the pan and bake 15 to 18 minutes, until lightly browned.
• After it is out of the oven, turn the pan over onto a lightly floured dishtowel. pull the paper off the back, the gently roll it into a tube and let cool on a rack.
• To make the Filling:.
• Mix mozzarella, onion, garlic and seasonings.
• Spread filling on spinach roll, then sprinkle with bread cubes. Reroll and bake for 20 minutes.

CHICKEN SPINACH ROULADE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Grease a baking sheet.
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
• Heat spinach in a saucepan over medium-high heat.
• Whisk eggs, Parmesan cheese, and milk together in a bowl.
• Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
• Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
• Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
• Sprinkle bread crumbs atop rolled chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.

SPINACH ROULADE

Steps:

• Preheat oven to 400 degrees. Coat a 10-by-15-inch rimmed baking sheet with cooking spray, and line with parchment. Spray and flour parchment; shake off excess flour.
• Heat milk in a saucepan until hot but not boiling; set aside. Place flour in an airtight container with the water; shake until dissolved. Set aside. Heat 2 tablespoons butter in a medium saucepan over medium heat. Add flour mixture; whisking constantly, cook until roux is lightly colored, 1 to 2 minutes. Whisk in hot milk; cook, stirring constantly, until thick, about 3 minutes more. Remove from heat; season with 1 teaspoon salt and cayenne. Lightly beat yolks in a bowl; gradually whisk some of the hot mixture into yolks to warm them. Whisk yolk mixture back into milk; set pan aside.
• In a medium bowl, whisk egg whites until foamy. Add cream of tartar; whisk until smooth, firm peaks form. Stir a quarter of the whites and half the Parmesan into milk mixture; gently fold in remaining whites. Pour mixture onto prepared baking sheet; spread to fill all corners. Sprinkle with remaining Parmesan. Bake until top is browned and puffed, about 15 minutes. Remove from oven; let cool. Carefully invert onto a parchment-lined work surface; gently remove paper from bottom; set aside.
• Bring a large saucepan of water to a boil. Fill a large bowl with ice and water; set aside. Add spinach to boiling water in bunches; cook until bright green and wilted, about 1 minute. Transfer to ice bath to stop cooking. Transfer to colander to drain; squeeze out excess water. Very finely chop spinach; set aside in a bowl.
• Coat a baking sheet that is at least 15 inches long with cooking spray; set aside. Heat remaining tablespoon butter in a nonstick skillet over medium heat. Add onion, and cook, stirring occasionally, until tender, about 10 minutes. Remove from heat, and transfer to bowl with spinach. Add ricotta, and season with remaining 1/2 teaspoon salt and black pepper. Stir until well combined. Spread the filling over cooled souffle base. Using the parchment as a guide, roll souffle tightly, starting with a long side, and transfer carefully to baking sheet, seam side down. Brush with cream, and bake until filling is heated through and souffle is light golden, 25 to 30 minutes. Slice, and serve hot or at room temperature with sauce, if using.

SPINACH ROULADE WITH SUNDRIED TOMATOES

Steps:

• Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
• Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
• Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away

CHEDDAR BRUSCHETTA

Steps:

• Place bread slices on ungreased baking sheets. Bake at 350° for 5 minutes on each side or until toasted. , Meanwhile, in a small bowl, combine the remaining ingredients. Spread over toasted bread. Bake 8-10 minutes longer or until bubbly. Serve warm.

CHEESE AND SPINACH ROULADE BRUSCHETTA

Steps:

• Preheat oven to 200°C.
• Cut bread into thin slices. Brush slices lightly on each side with oil. Place in a single layer on an oven tray. Bake for 10 minutes or until lightly brown, turning once.
• Remove stalks from spinach leaves, place leaves into bowl and cover with boiling water. Stand for about 3 minutes or until leaves have softened. Drain and cool. Squeeze out excess liquid; drain on sheets of paper towel.
• Lay spinach leaves flat, overlapping each other on a piece of plastic wrap, to form a 25 x 20cm rectangle.
• Beat cheeses together until smooth. Spread cheese mixture evenly over the spinach. Top cheese evenly with pimiento/red pepper.
• Using the plastic wrap as a guide, carefully roll up spinach to enclose the cheese. Remove plastic wrap and cut log into thin slices (about 1.5cm).
• Serve on the slices of baked bread.
• Note: The cheese/spinach can be made ahead and kept wrapped in the plastic wrap in the fridge, cooking the bread slices and slicing the roll just before serving. Refrigerating also makes cutting the cheese easier. Herbs could be added to or sprinkled over the cheese mix to taste, or substitute caviar or shredded smoked salmon for the pimiento (yummm).