CORNBREAD-FIG BRUSCHETTA
Serve this uniqe spin on bruschetta at your next holiday party!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, stir together muffin mix, buttermilk, melted butter and egg just until moistened (batter will be lumpy). Spoon batter into pan.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes.
- Cut cornbread into 16 (1/2-inch) slices. Place on ungreased cookie sheet. Bake 20 minutes or until toasted.
- Meanwhile, in 1-quart saucepan, heat oil over medium-high heat. Cook shallots in oil 3 minutes, stirring occasionally, until tender. Stir in figs and vinegar. Reduce heat to medium-low; cook about 2 minutes or until thickened. Remove from heat; stir in pepper and chopped rosemary. Cover to keep warm.
- To serve, spread goat cheese on warm cornbread toasts. Top evenly with fig mixture. Garnish with rosemary sprigs.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg
FIG AND PATE BRUSCHETTA
This crostini makes an elegant appetizer at your next gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 12
Steps:
- Melt butter in a small skillet over medium heat. Thinly slice 2 shallots, and saute until golden and caramelized, about 6 minutes. Set aside.
- Quarter remaining shallot. Combine with port, bay leaves, peppercorns, and orange peel in a small saucepan. Set over medium heat, and bring to a boil. Reduce heat, and simmer until liquid is reduced to a thick syrup, 20 to 30 minutes. Remove from heat, and strain into a medium saute pan. Add figs, and adjust seasoning to taste with salt, pepper, and thyme. Warm over medium heat until figs begin to give up some juice and soften, about 3 minutes. Toss gently to combine, and remove from the pan.
- Preheat oven to 400 degrees. Cut each slice of bread into two triangles. Place on a cookie sheet, lightly brush both sides with olive oil, and toast until golden brown, about 4 minutes on each side.
- Spread each slice of toast with pate. Spoon figs over the pate, and garnish with reserved shallots and thyme sprigs, or set out all the elements and let your guests help themselves.
FIG AND BLUE CHEESE BRUSCHETTA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil.
FIG AND ONION BRUSCHETTA
Provided by Andrew Carmellini
Categories Onion Appetizer Vegetarian High Fiber Oscars Dinner Ricotta Fig Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 23
Steps:
- For figs:
- Place figs in small bowl. Pour 1 cup boiling water over; let soak 45 minutes. Drain figs; place in small saucepan. Add wine and next 3 ingredients; bring to boil, stirring to dissolve sugar. Reduce heat to medium. Simmer until figs are tender and liquid is syrupy, stirring occasionally, about 20 minutes. Add vinegar; cook 1 minute longer. Remove pan from heat; cool.
- For onion:
- Melt butter with oil in medium skillet over medium-high heat. Add onion; sauté until beginning to soften and brown, stirring occasionally, about 4 minutes. Reduce heat to low; add vinegar and sugar, then sprinkle with coarse salt and pepper. Stir until vinegar has almost evaporated, about 1 minute. Cool. DO AHEAD: Figs and onion mixture can be made 2 hours ahead. Let stand at room temperature.
- For ricotta:
- Whisk ricotta, 1 tablespoon oil, and cream in medium bowl until fluffy. Season with coarse salt and pepper. Preheat broiler. Drizzle ciabatta with some olive oil and sprinkle with coarse salt and pepper. Broil bread on both sides until toasted. Transfer to serving plate. Spread 2 tablespoons ricotta mixture on each bread slice. Spoon glazed figs with some of syrup over; top with onion mixture. Sprinkle with Parmesan and oregano. Drizzle with oil and serve immediately.
BURRATA BRUSCHETTA WITH FIGS
I can't guarantee you'll be able to find Burrata and fresh Black Mission figs, but if you can, you really must give this a try. I'll tell you right now that there really isn't a substitute for this heavenly cheese.
Provided by Chef John
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
- Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
- Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 44.9 g, Cholesterol 30 mg, Fat 17.3 g, Fiber 5.2 g, Protein 9.8 g, SaturatedFat 7.3 g, Sodium 363.8 mg, Sugar 25.7 g
FANTASTIC FENNEL BRUSCHETTA
This bruschetta is really delicious, a little different than the average bruschetta. It always gets devoured around my house, or wherever I take it. The fennel seed really makes the dish.
Provided by Sally Rogers
Categories Appetizers and Snacks Bruschetta Recipes
Time 1h30m
Yield 20
Number Of Ingredients 9
Steps:
- In a bowl, mix together the tomatoes, onion, garlic, fennel seed, basil, 1/3 cup olive oil, salt, and pepper. Chill for at least 1 hour to blend the flavors.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of bread slices with some of the 1/4 cup of olive oil; place slices onto a baking sheet. Toast the bread until golden brown and crunchy on the outside, about 3 minutes per side. To serve, spoon the tomato mixture onto the toasted bruschetta and arrange on a serving platter.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 18.6 g, Fat 7.2 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 185.3 mg, Sugar 2.3 g
PROSCIUTTO & FIG BRUSCHETTA
Make and share this Prosciutto & Fig Bruschetta recipe from Food.com.
Provided by MarraMamba
Categories < 15 Mins
Time 12m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler. Brush the bread slices on both sides with olive oil and season them with salt and pepper.
- Lay the bread slices on a baking sheet and place it as close to the heat source as possible. Broil the bread until golden brown on one side, about 1 to 2 minutes. Turn the slices over and broil for another 30 seconds to 1 minute, until browned.
- Lay the prosciutto on the bread slices, cutting it if necessary to fit. Toss the figs with balsamic vinegar and place on top of prosciutto. Drizzle with olive oil, salt, pepper and garnish with thyme if desired and serve at once (so the toast doesn't turn soggy).
Nutrition Facts : Calories 175.4, Fat 1.9, SaturatedFat 0.4, Sodium 389.8, Carbohydrate 33.2, Fiber 1.9, Sugar 0.1, Protein 5.6
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