Rosemary Bruschetta Recipes
BRUSCHETTA WITH ROSEMARY, ROASTED TOMATOES, RICOTTA, AND PROSCIUTTO
Flavorful bruschetta is loaded with rosemary roasted tomatoes, creamy ricotta cheese, and salty prosciutto. These are always a hit!
Provided by Ashley Manila
Categories Appetizer
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
- Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
- Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
- Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.
BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO
Provided by Ian Knauer
Categories Tomato Appetizer Side Bake High Fiber Backyard BBQ Buffet Ricotta Rosemary Summer Prosciutto Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
- Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
- Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
- Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.
ARTICHOKE-ROSEMARY BRUSCHETTA
Enjoy this Italian appetizer topped with two types of cheese, herbs and artichoke hearts. Ready in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 375°. Place bread, cut sides up, on ungreased cookie sheet. Bake 10 minutes.
- Mix 1/2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes; spread on bread. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 15 to 20 minutes or until cheese is melted.
Nutrition Facts : Calories 235, Carbohydrate 21 g, Cholesterol 15 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 slice, Sodium 450 mg
More about "rosemary bruschetta recipes"
ROSEMARY WHITE BEAN BRUSCHETTA - OUR SALTY KITCHEN
From oursaltykitchen.com
5/5 (1)Total Time 27 minsCategory Appetizer, SnackCalories 139 per serving
- Place the white beans, chopped rosemary, olive oil, white wine vinegar, salt, and cracked black pepper in a mixing bowl and stir. Cover and place in the fridge to marinate, at least 1 hour and up to 24 hours.
- Preheat the oven to 375*. Slice the baguette into 24 ½” slices and spread evenly over a baking sheet. Brush one side with olive oil, flip, and brush the other side with olive oil. Bake the baguette slices until golden brown and completely dry, flipping once halfway through, about 12 minutes. Remove the slices from the oven and rub with each slice with a smashed garlic clove. Place the crostini in a sealed container (I like gallon zip lock bags) and set aside until you are ready to serve.
- When you are ready to serve, add the chopped parsley to the white beans and stir to incorporate. Spread the bruschetta toasts onto a serving platter and top each crostini with approximately 1 tablespoon of white beans. You'll have some reserved marinade, and you can spoon a little bit of extra marinade over the top of each toast. Serve immediately. This recipe keeps well at room temperature (perfect for parties!) and makes 24 bruschetta toasts. For a cocktail party, plan on two white bean bruschetta per person.
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