Lemon Parsley Bruschetta Recipes

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LEMONY WHITE BEAN BRUSCHETTA RECIPE - (4.1/5)



Lemony White Bean Bruschetta Recipe - (4.1/5) image

Provided by LynnWelch

Number Of Ingredients 10

1 (8-ounce) long loaf Italian bread
1 (15 to 19 ounce) can white kidney beans (cannellini), rinsed and drained
1/2 teaspoon lemon peel, grated
1 tablespoon lemon juice, freshly squeezed
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper, coarsely ground
1 tablespoon fresh parsley leaves, chopped
1 teaspoon fresh parsley leaves, chopped
2 cloves garlic, each cut in half

Steps:

  • Prepare charcoal fire or preheat gas grill for direct grilling over medium heat. Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs another day. In medium bowl, with fork, lightly mash beans with lemon peel, lemon juice, oil, salt, pepper, and 1 tablespoon parsley. Place bread slices on grill rack and cook 2 to 3 minutes or until lightly toasted on both sides. Rub 1 side of each toast slice with cut side of garlic. Just before serving, top garlic-rubbed side of toast with bean mixture and sprinkle with remaining 1 teaspoon parsley.

BRUSCHETTA WITH RICOTTA-LEMON SPREAD



Bruschetta with Ricotta-Lemon Spread image

This quick appetizer comes together in minutes, and the spread will keep in the refrigerator up to a week.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 1 cup

Number Of Ingredients 8

1 baguette, sliced on bias
1 clove garlic
1 cup ricotta cheese
2 teaspoons finely grated lemon zest
Coarse salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh oregano, finely chopped

Steps:

  • Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove.
  • Stir together ricotta, zest, olive oil, basil, and oregano. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.

BUTTERY LEMON PARSLEY NOODLES



Buttery Lemon Parsley Noodles image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound pasta (fettuccine, linguine, angel hair)
4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
1/4 cup finely minced fresh parsley
1 tablespoon minced garlic
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
  • Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

LEMON, PARSLEY, AND PARMESAN PLUS BREAD, PROSCIUTTO, AND EGG



Lemon, Parsley, and Parmesan plus Bread, Prosciutto, and Egg image

This dish is a good use for day-old baguette or leftover Italian bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Number Of Ingredients 8

1 baguette (15 inches long)
5 large eggs
1 teaspoon finely grated lemon zest
3 tablespoons whole milk
1/4 cup roughly chopped flat-leaf parsley leaves
1/2 cup grated Parmesan cheese
Coarse salt and freshly ground pepper
4 slices thinly sliced prosciutto (2 ounces)

Steps:

  • Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.
  • In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
  • Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.
  • Slice into 2-inch pieces. Serve immediately.

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