Mother Of The Pearl River Grilled Oysters Bruschetta Recipes
BRUSCHETTA FROM THE GRILL
Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. -Mary Nafis, Chino, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside., Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops.
Nutrition Facts :
GRILLED OYSTERS WITH CHIPOTLE BUTTER
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place butter in a small bowl. Stir in chipotle pepper and set aside.
- Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 13.1 g, Cholesterol 214.4 mg, Fat 25.8 g, Fiber 0.2 g, Protein 21.3 g, SaturatedFat 13 g, Sodium 786.4 mg
GRILLED SHRIMP BRUSCHETTA
Easy to make recipe using vine-ripened tomatoes fresh from your garden, or purchased in the grocery store. I wanted to use the rosemary I am growing in my garden this year and found this recipe at the Crisco website. Kosher salt is good instead of table salt, and freshly ground pepper. A serrated grapefruit spoon is a handy tool to seed the tomatoes.
Provided by foodtvfan
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the chopped tomatoes in a bowl with 1 cup of oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
- In a separate bowl, marinate the shrimp in 1 cup oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
- Drain the shrimp (discard the marinade) and grill or broil on both sides until done.
- Preheat oven to 350 degrees Fahrenheit.
- Place Italian bread slices on a baking sheet. Spray both sides of bread with no stick cooking spray or lightly brush with oil. Rub each piece with cut garlic. Sprinkle with salt and pepper to taste.
- Bake 5 minutes or until lightly golden brown.
- Top toast with tomatoes and shrimp; garnish with rosemary.
Nutrition Facts : Calories 1152.7, Fat 111.6, SaturatedFat 14.8, Cholesterol 42.6, Sodium 288.5, Carbohydrate 31.1, Fiber 4.5, Sugar 6.8, Protein 11.6
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