Sage Creamed Corn Bruschetta With Prosciutto Recipes

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PEACH, CORN AND BURRATA BRUSCHETTA



Peach, Corn and Burrata Bruschetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 11

2 ears corn, kernels cut off
2 small peaches, sliced into thin wedges
1 Fresno or serrano chile, thinly sliced
1/3 cup chopped fresh basil
2 teaspoons white balsamic vinegar
1 tablespoon extra-virgin olive oil, plus more for drizzling, optional
1/2 teaspoon kosher salt
Eight 1/2-inch-thick slices ciabatta bread
1/4 cup olive oil
8 ounces burrata cheese, drained and patted dry
1/2 teaspoon flaky sea salt

Steps:

  • In a medium bowl, combine the corn, peaches, chile, basil, white balsamic, extra-virgin olive oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
  • Meanwhile, heat a grill or grill pan over medium-high heat. Drizzle the ciabatta slices with the olive oil and grill until golden brown, about 1 minute per side.
  • To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more olive oil if desired.

BRUSCHETTA WITH PROSCIUTTO



Bruschetta with Prosciutto image

A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

8 plum tomatoes, seeded and chopped
1 cup chopped sweet onion
1/4 cup grated Romano cheese
1/4 cup minced fresh basil
2 ounces thinly sliced prosciutto, finely chopped
1 shallot, finely chopped
3 garlic cloves, minced
1/3 cup olive oil
1/3 cup balsamic vinegar
1 teaspoon minced fresh rosemary
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.

Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

PROSCIUTTO PARMESAN AND PINE NUT BRUSCHETTA



Prosciutto Parmesan and Pine Nut Bruschetta image

This fabulous appetizer was wonderful at our wine tasting group. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.

Provided by MISS AMY

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 30m

Yield 12

Number Of Ingredients 6

1 cup butter, softened
1 cup diced prosciutto
1 cup grated Parmesan cheese
ground black pepper to taste
2 French baguettes, cut into 1/2 inch slices
1 cup toasted pine nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
  • Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
  • Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

Nutrition Facts : Calories 496.5 calories, Carbohydrate 44.7 g, Cholesterol 58 mg, Fat 28.5 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 13.8 g, Sodium 949.1 mg, Sugar 2.4 g

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE



Creamy Polenta with Roasted Corn and Fresh Sage image

This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Provided by JOE ZARANSKI

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
½ yellow onion, diced
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
½ cup grated Parmesan cheese

Steps:

  • Grill corn in the husks, or roast in the oven; cut kernels from cob.
  • In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
  • Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
  • When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

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