Jamies Bruschetta Recipes

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BRUSCHETTA



Bruschetta image

A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results.

Provided by Jamie Oliver

Categories     Bread Recipes     Jamie's Italy     Bread     Baking

Time 5m

Number Of Ingredients 4

1 large loaf sourdough natural yeast bread
1 clove garlic
extra virgin olive oil
1 tiny pinch salt

Steps:

  • The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.
  • After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
  • The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
  • These are my favourite toppings. They will each cover 4 to 6 slices. aubergine and mint bruschette baby artichoke bruschette tomato and basil bruschette
  • If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
  • Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is the best you can find otherwise it will never taste good.

Nutrition Facts : Calories 335 calories, Fat 14 g fat, SaturatedFat 2 g saturated fat, Protein 7.6 g protein, Carbohydrate 49.9 g carbohydrate, Sugar 1.9 g sugar, Sodium 2.0 g salt, Fiber 1.5 g fibre

SQUASHED CHERRY TOMATO AND SMASHED OLIVE BRUSCETTA



Squashed Cherry Tomato and Smashed Olive Bruscetta image

What you are just about to do makes complete sense in cooking. Tomatoes need salt, olives are preserved in salt, you've squeezed the juice out of the tomatoes, which in return draws the salt and the smoky flavour out of the olives. This makes the olives very edible and the tomatoes damn tasty. Rip in as much basil as you can afford and even a handful of rocket (arugula) if you have some. Lovely. P.S. If you have any leftovers, toss them in with some hot spaghetti.

Provided by Jamie Oliver

Categories     appetizer

Time 9m

Yield about 6 to 8 servings

Number Of Ingredients 12

2 handfuls cherry tomatoes
1 handful black olives
4 to 5 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
A drizzle herb vinegar
1 dried chile
A handful fresh basil
Sea salt and freshly ground black pepper
1/2 ciabatta or other rustic bread, cut into thick slices
1/2 clove garlic
4 boccacini
Parmesan, for shaving

Steps:

  • This is probably the quickest salad or bruschetta I make, but no less tasty for that. Very few ingredients, simple flavors, complete sense. Try to make use of the wider range of cherry tomatoes available now: yellow, tige, and plum cherry tomatoes for instance. And, as I always say, it's much better, taste-wise, to buy olives with their stones still in than without. Trust me.
  • Simply squash your tomatoes into a bowl. I always have to put one hand over the tomatoes as I do this as juice and pips go everywhere (generally on me). You can be as rough with the tomatoes as you like, as the salad looks much better rough and rustic than perfect and pretty. Then, gently smash the olives on a board with a hard object, like a cup or a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together. Add a few glugs of oil, the oregano, a drizzle of vinegar, crumbled chile, and rip in the basil. Season, to taste, and that's your salad.
  • Griddle or toast the slices of bread and rub with the garlic clove, pile on the tomatoes, and rip the mozzarella and lay over the top drizzle with a little bit more oil and finish with shaves of Parmesan.

JAMIE'S BRUSCHETTA



Jamie's Bruschetta image

Provided by Jamie Oliver

Categories     appetizer

Time 12m

Yield Serves 4 as a starter, or 2 as a light lunch

Number Of Ingredients 10

4 slices of sourdough bread
2 bulbs leftover roasted fennel, roughly sliced
A few sprigs fresh basil, leaves picked and chopped, smaller leaves reserved
1 fresh red chile, finely chopped
Juice of 1 lemon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 ounces/ 50 g Parmesan cheese
1 (1 1/2-ounces/ 125 g) ball buffalo mozzarella
1 clove garlic, unpeeled and halved

Steps:

  • Put your bread slices onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chile. Squeeze in the lemon juice, add a good drizzle extra-virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together. Have a quick taste to make sure the seasoning is right and add a bit more lemon juice or salt, if needed.
  • When the bread is nice and charred, rub the cut side of the garlic all over it. Drizzle with some extra-virgin olive oil then top with a small handful of your fennel mixture. Tear the mozzarella into quarters and place one on each bruschetta. Top with some thin shavings of Parmesan, a few little sprinkles of chile and the reserved basil. And just like that you've got a lovely lunch.

BEAUTIFUL LEFTOVER ROASTED VEG BRUSCHETTA



Beautiful Leftover Roasted Veg Bruschetta image

Provided by Jamie Oliver

Categories     appetizer

Time 12m

Yield Serves 1

Number Of Ingredients 44

1 slice sourdough bread
2 pieces leftover roast beetroot, recipe follows
1 piece leftover roast turnip, recipe follows
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
Extra-virgin olive oil
Balsamic vinegar
1 clove garlic, unpeeled and halved
2 sprigs fresh flat-leaf parsley
1 handful mixed salad leaves, washed and spun dry
1 sprig fresh mint, leaves picked
1 lemon
Parmesan cheese, to finish
Olive oil
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
18 ounces/ 500 g carrots, peeled
Juice of 1 clementine, squeezed halves reserved
Couple sprigs fresh rosemary, leaves picked
2 bulbs fennel, peeled and quartered
A few sprigs of fresh thyme, leaves picked
Juice of 1/2 lemon
14 ounces/ 400 g parsnips, peeled
A lug of white wine vinegar
Couple sprigs fresh sage, leaves picked and torn
A small teaspoon honey
12 1/2 ounces/ 350 g beets, larger ones cut into chunks
A couple of good lugs of balsamic vinegar
A few sprigs fresh oregano or marjoram (if you can get it)
12 1/2 ounces/ 350 g baby turnips
A couple of good lugs red wine vinegar
5 fresh bay leaves
4 slices of sourdough bread
2 bulbs leftover roasted fennel, roughly sliced, recipe follows
A few sprigs fresh basil, leaves picked and chopped, smaller leaves reserved
A few sprigs fresh basil, leaves picked and chopped, smaller leaves reserved
1 fresh red chile, finely chopped
Juice of 1 lemon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
2 ounces/ 50 g Parmesan cheese
1 (1 1/2-ounces/125 g) ball buffalo mozzarella
1 clove garlic, unpeeled and halved

Steps:

  • The word 'bruschetta' comes from the Italian word 'bruscare', which basically means to char. As long as you've got some raw garlic to rub on the 'pane bruscato' (toasted bread) and some good olive oil you can make bruschetta. Anything you put on top after that, from leftover meat, shellfish or even simple anchovies - will be delicious. One of my favourite combos is leftover lamb, fresh mint and a splash of sherry vinegar... come on!
  • These roasted vegetable bruschetta are delicious and easy. All you have to do is season and dress the leftover roasted veggies carefully to bring them back to life and you've got a perfect snack or light lunch. Gennaro has his way, and I have mine!
  • Roast Vegetable Mega Mix
  • Pop the bread on a hot griddle pan and toast it on both sides. While that's happening, use the back of a fork or knife to roughly mash up the beetroot, turnip, and parsnip on a wooden board. Season with salt and pepper, drizzle over some extra-virgin olive oil and a little splash of balsamic, then mash again. Once your bread has nice char marks on both sides, rub the cut garlic clove all over it for flavour, then spoon the mashed vegetables on top. Finely chop the parsley and scatter that on top.
  • Toss the salad and mint leaves in a bowl with a good pinch of salt, a splash of extra-virgin olive oil, a drizzle of balsamic and a squeeze of lemon juice. Put a pinch of the salad leaves on top of the bruschetta then shave over some Parmesan. Finish with a drizzle of extra-virgin olive oil and serve right away with the rest of the salad on the side.
  • For the vegetables:
  • If any of your carrots, parsnips or turnips are particularly big, chop them in 1/2. You can parboil the carrots, fennel, parsnips, and baby turnips together-everything except the beets, as they'll turn everything else red! The beets also take quite a bit longer to cook, around 20 to 25 minutes.
  • Put the rest of the vegetables into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes until you've got part-cooked, softened bendy vegetables, and then drain in a colander and leave to steam dry.
  • Get yourself a small tray, and use it to mix up each set of vegetables with their own gorgeous flavours, a few good lugs of oil and a good pinch of salt and pepper. Toss the carrots, clementines and rosemary together first and move them to a larger roasting tray so they're all together.
  • Then mix your fennel with its flavours and do the same... When you get to the parsnips, keep the honey back for later. Make sure each vegetable group is separate in the roasting tray. Cover the tray with tin foil and keep in the refrigerator or the garage until your turkey is out of the oven and resting.
  • When you are ready to cook them, preheat your oven to 375 degrees F/ 190 degrees C/ Gas 5. Roast the vegetables in the hot oven for 50 minutes to 1 hour until they are golden, crispy and beautiful looking. Five minutes before they are ready to come out of the oven take the tray out, drizzle the honey over the parsnips and jiggle the tray so they are nicely coated.
  • Pile all the vegetables up on a platter so they sprawl and hang all over the place. That platter is like winter in a nutshell, and every single mouthful will taste different and exciting - you'll definitely want to keep it close to you at the table.
  • For bruschetta: Put your bread slices onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chile. Squeeze in the lemon juice, add a good drizzle extra-virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together. Have a quick taste to make sure the seasoning is right and add a bit more lemon juice or salt, if needed.
  • When the bread is nice and charred, rub the cut side of the garlic all over it. Drizzle with some extra-virgin olive oil then top with a small handful of your fennel mixture. Tear the mozzarella into quarters and place one on each bruschetta. Top with some thin shavings of Parmesan, a few little sprinkles of chile and the reserved basil. And just like that you've got a lovely lunch.

JAMIE OLIVER'S ULTIMATE MUSHROOM BRUSCHETTA



Jamie Oliver's Ultimate Mushroom Bruschetta image

Make and share this Jamie Oliver's Ultimate Mushroom Bruschetta recipe from Food.com.

Provided by Sharon123

Categories     Spreads

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

extra virgin olive oil
11 ounces mixed wild mushrooms, wiped clean
2 garlic cloves (1 peeled and finely chopped, the other halved)
2 sprigs fresh thyme, leaves picked
2 sprigs fresh parsley, leaves picked
1 sprig summer savory, leaves plucked (optional)
sea salt
fresh ground black pepper
1 dried red chili, crumbled
1 small pat butter
1 lemon
2 slices sourdough bread

Steps:

  • Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
  • Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
  • Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
  • To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
  • Now toast your bread.
  • Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!

Nutrition Facts : Calories 241.5, Fat 1.9, SaturatedFat 0.4, Sodium 339.8, Carbohydrate 47, Fiber 4.3, Sugar 6.7, Protein 13.3

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