Parmesan Bruschetta With Mushroom Ragu Recipes

PARMESAN-CRUSTED POLENTA WITH SAUSAGE-MUSHROOM RAGOûT

Steps:

• Preheat broiler.
• Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.
• Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
• Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
• Serve ragout spooned over polenta.

PARMESAN BRUSCHETTA WITH MUSHROOM RAGU

Steps:

• Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently.
• Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.
• Meanwhile, heat oven to 425ºF. Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min.
• Spoon mushroom mixture onto toast slices just before serving.

PARMESAN BRUSCHETTA

Steps:

• Heat broiler. Combine tomatoes, cheese, basil, garlic and 1/4 cup of the dressing; set aside.
• Brush both sides of bread slices with remaining dressing.
• Broil 6 inches from heat, 2 minutes on each side or until lightly toasted on both sides. Top each with tomato mixture.

KRAFT PARMESAN BRUSCHETTA

Steps:

• Heat broiler.
• Combine tomatoes, cheese, garlic, 2 Tbsp. oil and basil.
• Brush remaining oil evenly onto both sides of bread slices. Place in single layer on baking sheet.
• Broil, 6 inches from heat, 2 min. on each side or until edges are golden brown. Top each toast slice with about 1 Tbsp. tomato mixture.

PARMESAN BRUSCHETTA WITH MUSHROOM RAGU

Steps:

• Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently.
• Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.
• Meanwhile, heat oven to 425 degrees F. Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min.
• Spoon mushroom mixture onto toast slices just before serving.

PARMESAN BRUSCHETTA WITH MUSHROOM RAGU

Steps:

• Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently.
• Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.
• Meanwhile, heat oven to 425 degrees F. Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min.
• Spoon mushroom mixture onto toast slices just before serving.

PARMESAN BRUSCHETTA WITH MUSHROOM RAGU

Steps:

• Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently.
• Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.
• Meanwhile, heat oven to 425 degrees F. Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min.
• Spoon mushroom mixture onto toast slices just before serving.