CRAB AND LEMON BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.
- For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
- For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
- Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.
BRUSCHETTA POLENTA
Prepared polenta can be found in the Italian, ethnic section or refrigerated section of your grocery store.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, cook polenta slices in oil over medium heat for 2 minutes on each side or until golden. , Place the bruschetta topping in a microwave-safe bowl; cover and cook on high for 1 minute. Spoon 1 tablespoon onto each slice of polenta; sprinkle with cheese.
Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 603mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
CRAB BRUSCHETTA
"Usually, I use only vegetables on my bruschetta, but I wondered how crab would taste. My family loves crab cakes, and now we love this appetizer, too," Mary Cokenour jots from Monticello, Utah.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 appetizers.
Number Of Ingredients 8
Steps:
- In a large skillet, saute shallots 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the crab, tomatoes, basil and oregano; cook and stir for 5-6 minutes or until heated through. Remove from the heat., Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture.
Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CRAB & POLENTA BRUSCHETTA
As you probably know, my family before-me loved polenta and they still do. So this recipe caught my attention, and then we bought the items and yesterday we made it! I loved it & the staff did too! :) Feel free to substitute ready-to-eat-polenta if you'd like. Slice it into rounds (as it looks like a round log) grill, and then top with crab salad. Actually - the whole recipe could all be store-bought-ready-to-eat! However, I doubt that it would taste as great IMHO! ;) CuisineAtHome, Issue #78, December 2009.Total cooking & prep time = 1 hr + chilling.
Provided by Manami
Categories Lunch/Snacks
Time 1h
Yield 32 Polenta Triangles
Number Of Ingredients 15
Steps:
- Coat a 9-inch square baking pan with non-stick spray; set aside.
- MAKE THE POLENTA:.
- Combine water and salt in a saucepan over high heat.
- Slowly whisk in cornmeal, reduce heat to low, and simmer whisking constantly, until polenta is thick and smooth, 10 minutes.(My grandmother taught me to do it with a wooden spoon!).
- Remove polenta from heat; add Parmesan, cream, butter, and 1/2 tsp (or more) Tabasco, whisking until butter melts. (Toppings stay on the polenta better if it's smoothed a bit before chilling - use an offset spatula or a spoon.).
- Spread polenta in the prepared pan, cover with plastic wrap and chill 2 hours or overnight.
- Preheat a grill pan over high heat or preheat broiler to low.
- Turn chilled polenta out of pan; cut into 16 squares and brush with olive oil.
- Place polenta squares in grill pan and grill for 8-10 minutes or place polenta squares on broiler pan and broil until lightly browned.(When char marks are visible on the polenta edges, use a sturdy spatual to release it from the grill pan.).
- Cut squares into triangles.
- MAKE THE CRAB SALAD:.
- Combine tomatoes, scallions, maynnaise, sour cream, lime juice and the remaining Tabasco for the salad in a bowl until blended.
- Gently stir in crabmeat with a fork to coat with dressing.
- To serve, top each polenta triangle with 1 teaspoon crab salad.
Nutrition Facts : Calories 32.1, Fat 1.3, SaturatedFat 0.6, Cholesterol 7.6, Sodium 63.6, Carbohydrate 3.3, Fiber 0.3, Sugar 0.1, Protein 1.9
LEMON PARSLEY BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 13m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste.
SIMPLE CRAB BRUSCHETTA
This easy Spring starter is perfect for the beginnings of an Easter feast. Thick slices of sourdough, crab and crunchy radishes make a fresh, zesty starter
Provided by Sophie Godwin - Cookery writer
Categories Starter
Time 20m
Yield 6 as a starter
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush the bread on both sides with oil, then roast on the top shelf of the oven for 10 mins until golden and crisp.
- Mix together the crabmeat, lemon juice and 1/2 the zest, the chilli, yogurt and most of the radishes with some seasoning. Spoon the mixture onto the toasts, then top each with the leftover radishes, parsley and scatter over the remaining lemon zest. Season with pepper, drizzle with olive oil and serve with lemon wedges.
Nutrition Facts : Calories 287 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
POLENTA BRUSCHETTA
An easy and delicious alternative to traditional bruschetta--especially for those of us who are allergic to wheat or gluten!
Provided by merron-iru kami
Categories Vegetable
Time 37m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds.
- Add 2 tbs olive oil to a sauté pan and fry the polenta rounds until crisp. Flip the rounds and continue crisping the other side.
- Meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar.
- Remove the polenta slices from the pan and put them onto a cookie sheet sprayed with non-stick cooking spray. Top each slice with a tomato, salt and pepper to taste, and bake at 350 degrees for 12 minutes.
- Once thoroughly heated, top the polenta stacks with a basil leaf and a slice of brie. Return to the oven for 5 minutes or until brie melts. Serve immediately.
- Makes 12 appetizers or 4 - 6 light entrees.
Nutrition Facts : Calories 73.4, Fat 6.2, SaturatedFat 2.8, Cholesterol 14.2, Sodium 90.8, Carbohydrate 1.4, Fiber 0.5, Sugar 0.9, Protein 3.3
JOHN SIERP'S CRAB BRUSCHETTA
This crab bruschetta recipe is courtesy of John Sierp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together tomatoes, onion, garlic oil, parsley, basil, salt, and pepper. Refrigerate, covered, for at least 2 hours.
- Preheat oven to 375 degrees. Lay bread slices in a single layer on a baking sheet; brush with olive oil. Bake until golden brown.
- Spoon 1 tablespoon of tomato mixture onto bread; top with a piece of crab. Repeat with remaining bread slices. Season with Old Bay; serve immediately.
CALZAGATTI (PAN-FRIED POLENTA AND BEANS)
From Italy's Emilia-Romagna, creamy polenta and cranberry beans are cooked together and then pan-fried. This particular version hails from Modena, famous for sports cars and Luciano Pavarotti. This recipe can also be called "casagai" or "cazzagai". This street food makes a lovely snack or appetizer and is best served with a light red wine. Serve warm as an appetizer or alongside a salad for a light meal.
Provided by Buckwheat Queen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 9h10m
Yield 8
Number Of Ingredients 12
Steps:
- Bring 3 cups of water to boil in a large pot. Add 1/2 teaspoon salt. Sprinkle in polenta, whisking constantly, to avoid lumps from forming. Reduce heat and simmer, stirring often, until polenta is creamy and no longer gritty, 15 to 20 minutes. Turn off the heat.
- While polenta is cooking, heat 1 teaspoon olive oil in a skillet. Add guanciale and saute until crispy. Add minced onion, garlic clove, and rosemary and cook until garlic is lightly browned and fragrant but not burned, about 1 minute. Remove and discard garlic clove. Stir in cranberry beans and tomatoes and simmer until thickened a bit, about 5 minutes.
- Fold bean mixture into polenta and mix well. Pour into a 9-inch square glass dish or silicone cake pan and allow to cool, about 30 minutes.
- Flip cooled polenta over and set out, covered with cheesecloth, to air-dry until most of the moisture has evaporated, 8 hours to overnight.
- Cut dried polenta into 2x3-inch rectangles.
- Heat a pan over medium-high heat and add 2 tablespoons oil. Add a few polenta rectangles to the hot oil and cook until brown and crisp, 3 to 4 minutes, without disturbing the calzagatti. Flip, and cook until brown and crisp on the other side. Remove and drain on paper towels. Continue with the rest of the calzagatti, adding more oil as necessary.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 21.1 g, Cholesterol 6.5 mg, Fat 12.9 g, Fiber 3.5 g, Protein 5 g, SaturatedFat 3 g, Sodium 452.7 mg, Sugar 1.4 g
POLENTA BRUSCHETTA WITH TAPENADE
Ideal for those on wheat-free or gluten-free diets
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Bring the stock to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Stir in the basil and season with black pepper and salt, if you like. Spread on an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.
- Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden.
- Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.
Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.97 milligram of sodium
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