PEACH BRUSCHETTA
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 35m
Yield 12 to 15 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.
- In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil.
- Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.
- To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.
ROASTED GARLIC BRUSCHETTA
Provided by Food Network Kitchen
Time 7m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bruschetta:
- Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.
- Copyright© 2002 Television Food Network, G.P., All Rights Reserved
- Roasted Garlic:
- Preheat oven to 350 degrees F.
- Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool.
- Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables.
TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
LEMON PARSLEY BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 13m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste.
BALSAMIC BERRY BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Toss 1 cup sliced strawberries, 2 tablespoons superfine sugar and 1 tablespoon balsamic vinegar; set aside 30 minutes. Mix 1/2 cup mascarpone cheese, 1/4 cup confectioners' sugar and a dash of vanilla extract. Spread the mascarpone mixture on the toast rounds; top with the berries and juices.
TOMATO BRUSCHETTA
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
- Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.
MARINATED CHICKEN BRUSCHETTA
The Italian tomato salsa brightens up grilled chicken. Also delicious served over mixed salad greens.
Provided by Food Network
Time 52m
Yield 6 servings
Number Of Ingredients 5
Steps:
- 1. Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
- 2. Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
- 3. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.
- For Marinated Chicken with Fresh Salsa, use cilantro instead of basil.
- Cost per recipe*: $10.49.
- Cost per serving*: $1.75.
- *Based on average retail prices at national supermarkets.
BRUSCHETTA-TOPPED BAKED COD FISH
This is a healthy, delicious and simple way to enjoy cod fish. Each forkful consists of a light, tender pillow of cod topped with flavor-packed tomato brushchetta that is sure to please the taste buds. We love it and hope you do too! (Note: Cod is a very moist fish. Please be aware that during the cooking process, it will release a lot of milky-white moisture in the bottom of the pan. Do not be alarmed, as this is only natural.)
Provided by MarthaStewartWanabe
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
- Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
- Bake for 15 minutes or until fish flakes easily.
More about "anise lemon bruschetta food"
31 BRUSCHETTA RECIPES FOR EVERY OCCASION - FOOD NETWORK
From foodnetwork.com
Author By
TRIO OF BRUSCHETTA: LEMON CANNELLINI BEAN BRUSCHETTA
From recipetineats.com
ANISE COOKIES (ITALIAN ANISETTE) - AMANDA'S COOKIN' - COOKIES
From amandascookin.com
SAUSAGE BRUSCHETTA WITH FENNEL PESTO - LA CUCINA ITALIANA
From lacucinaitaliana.com
BRUSCHETTA WITH LEMON AND ANISE JAM - BOSSKITCHEN.COM
From bosskitchen.com
RECIPE FOR ANISE-LEMON BRUSCHETTA - MARLI AVE RECIPES
CLASSIC BRUSCHETTA - DELALLO
From delallo.com
RECIPE FOR ANISE-LEMON BRUSCHETTA - CRABBIE RECIPES
From underspicycrab.com
LEMON ANISE BREAD RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
BRUSCHETTA WITH LEMON AND ANISE JAM RECIPE - SNACKS
From za.hunterandcharlies.com
14 EASY AND DELICIOUS BRUSCHETTA RECIPES FOR ANY MEAL OR OCCASION
From delallo.com
ANISE-LEMON BRUSCHETTA BY FOOD NETWORK KITCHEN
From pinterest.com
LEMON-ANISE VINAIGRETTE - CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
RECIPE FOR ANISE-LEMON BRUSCHETTA BY DAWN’S RECIPES
From dawnsrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love