Lemon Parsley Bruschetta Recipes
LEMONY WHITE BEAN BRUSCHETTA RECIPE - (4.1/5)
Provided by LynnWelch
Number Of Ingredients 10
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
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
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
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
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
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
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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From cookingchanneltv.com
Cuisine ItalianCategory AppetizerServings 6Total Time 13 mins
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Cuisine ItalianCategory AppetizerServings 6Total Time 13 mins
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