Rustic Tuscan Pepper Bruschetta Recipes

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BRUSCHETTA DI PROSCIUTTO



Bruschetta di Prosciutto image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 6m

Yield 8 servings

Number Of Ingredients 5

6 slices rustic country-style or sourdough bread, thickly sliced
4 cloves garlic peeled
1/4 cup best available virgin olive oil
Salt and freshly ground black pepper
1/3 pound prosciutto

Steps:

  • Toast the bread in a toaster or oven until it is very brown.
  • Immediately after removing the bread from the toaster, rub a garlic clove over the entire surface of 1 side. Each slice should use up about 1/4 to 1/3 of a clove. (Be careful, when the garlic meets the toast's hot surface, it will create fumes that sting your eyes, just like an onion.)
  • Generously drizzle olive oil over the top of each slice. Sprinkle with salt and a generous amount of pepper. Top with 1 or 2 slices of prosciutto. Slice into 1-inch strips, or quarters, and serve immediately.

BRUSCHETTA WITH SWEET PEPPERS AND FRESH MOZZARELLA



Bruschetta With Sweet Peppers and Fresh Mozzarella image

Make and share this Bruschetta With Sweet Peppers and Fresh Mozzarella recipe from Food.com.

Provided by CookingONTheSide

Categories     Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons extra virgin olive oil
1 red bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
1 yellow bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
1 orange bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
2 garlic cloves, minced
1 large garlic clove, peeled
salt, to taste
fresh ground black pepper, to taste
balsamic vinegar (1 generous splash or to taste)
1 loaf rustic Italian bread, cut crosswise into 1-inch thick pieces (Ends removed, choose a bread that measures around 12x5-inches)
8 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
1/4 cup fresh basil leaf, sliced

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
  • Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.
  • Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
  • Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
  • Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
  • Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.
  • Serve immediately.

Nutrition Facts : Calories 262.5, Fat 14.6, SaturatedFat 5, Cholesterol 22.4, Sodium 398.2, Carbohydrate 23.1, Fiber 1.9, Sugar 1.9, Protein 10.2

CALIFORNIA STYLE RUSTIC BRUSCHETTA



California Style Rustic Bruschetta image

Make and share this California Style Rustic Bruschetta recipe from Food.com.

Provided by Member 610488

Categories     < 4 Hours

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 large onion, sliced
7 tablespoons olive oil, divided
1/2 teaspoon coarse salt
1/2 cup shiitake mushroom, sliced
1/2 cup cremini mushroom, sliced
1/2 cup artichoke heart, sliced
1/4 cup sun-dried tomato, sliced
1 medium French baguette
1 cup mascarpone cheese
3 garlic cloves, minced
1/2 shallot, minced
1/4 teaspoon ground black pepper
shaved parmesan cheese (garnish)

Steps:

  • Preheat oven to 400°F.
  • Combine onion and 2 tablespoons olive oil in large saute pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and golden brown, about 20 minutes.
  • Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until everything is golden brown. Reduce oven temperature to 300°F.
  • Combine caramelized onions, mushrooms, artichoke hearts, and sun dried tomatoes in a large bowl. Set aside.
  • Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15-20 minutes, until crisp but not browned. Set aside.
  • Combine mascarpone cheese, minced garlic, minced shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Whisk until combined.
  • Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.

Nutrition Facts : Calories 198.6, Fat 16.1, SaturatedFat 2.3, Sodium 306.3, Carbohydrate 12.4, Fiber 2.3, Sugar 2.5, Protein 2.6

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