MUSHROOM SOURDOUGH BRUSCHETTAS
Steps:
- Preheat the oven to 200ºC/gas 6.
- Place the portobello mushrooms on a baking tray, drizzle with 1 tablespoon of oil, crush and scatter over 1 clove of garlic and dot on half of the butter.
- Roast in the oven for 10 minutes, or until juicy.
- Heat a griddle pan over a high heat and chargrill the bread until you have deep golden grill-mark lines.
- Tear the wild mushrooms, peel and crush the remaining clove of garlic, then add to a frying pan over a medium-high heat with the remaining butter.
- Fry for 3 minutes, or until the mushrooms are cooked. Take off the heat and stir through the hollandaise.
- Top each toast with a roasted portobello and a spoonful of the wild mushrooms. Serve with a scattering of roughly chopped tarragon and a crack of black pepper.
Nutrition Facts : Calories 363 calories, Fat 27.7 g fat, SaturatedFat 13 g saturated fat, Protein 7.3 g protein, Carbohydrate 21.2 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
POMODORO FRESCO SOURDOUGH BRUSCHETTA
Steps:
- Preheat the oven to 350 degrees F.
- Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
- In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.
- Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
SOURDOUGH BRUSCHETTA
This colorful sourdough bruschetta combines all those epic flavors we love on toast! With tender tomatoes, creamy avocado spread, and crispy sourdough, you get all the texture you're after as well. And the dish takes about 5 minute to make!
Provided by Dan Churchill
Categories Low Cholesterol
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combined the tomatoes, onion, half the parsley, juice and salt in a bowl, drizzle in olive oil.
- Spread Avocado on toasted sourdough.
- Spoon on tomato mix, sprinkle over remaining parsley, and finish with a drizzle of olive oil.
HOMEMADE ITALIAN BRUSCHETTA
Steps:
- Preheat oven to 400F. Slice the sourdough to 1/2" slices and then in thirds on the diagonal to create smaller pieces of bread.
- In a small bowl add 1/2 of the olive oil and the minced garlic. Use a basting brush to generously baste the bread with the garlic and olive oil. Place the pieces of bread on a baking sheet and bake for 10 minutes or until the bread is crispy and browned.
- In a large bowl add the chopped tomatoes, remaining olive oil, red onion, basil, oregano, salt and pepper. Mix to combine. Strain any excess juice from the mixture using a sieve.
- Top each toasted garlic crostini with a heaping spoonful of the bruschetta mix. Top with shaved parmesan if you wish and serve.
Nutrition Facts : ServingSize 1 piece, Calories 125 kcal, Carbohydrate 14 g, Protein 3 g, Fat 6.5 g, SaturatedFat 0.9 g, Sodium 208 mg, Fiber 1.1 g, Sugar 1.8 g, UnsaturatedFat 5.3 g
SOURDOUGH BRUSCHETTA
Provided by Moira Hodgson
Categories easy, quick, condiments, dips and spreads, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Pour the olive oil into a baking pan and spread it around. Coat the bread slices on both sides in the oil. Bake for 10 minutes until crisp and golden.
- Rub the bread slices with the garlic. Mix the tomatoes with the basil, season to taste with salt and pepper and spread on the bread. Serve.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 13 grams, Carbohydrate 77 grams, Fat 17 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 842 milligrams, Sugar 8 grams, TransFat 0 grams
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 :
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