Bruschetta Iii Food

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A TRIO OF BRUSCHETTA



A Trio of Bruschetta image

Provided by Bobby Flay

Categories     appetizer

Number Of Ingredients 18

1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper
16 slices French bread, sliced 1/2-inch thick
Olive oil

Steps:

  • For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
  • For the tapenade: Combine all ingredients in a food processor and process until smooth.
  • For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
  • For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

BRUSCHETTA 3 WAYS



Bruschetta 3 Ways image

Plain bread is delicious, but for wowing a crowd I love jazzed up bruschetta. Although this Italian appetizer is often grilled, I find that simply broiling the bread makes a perfectly crispy base. Here, I prepare it with three different toppings that are sure to please.

Provided by Jackie Rothong

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 22

6 plum tomatoes, cored and cut into 1/4-inch-thick slices
Leaves from 2 sprigs thyme
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 head broccoli rabe, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon red pepper flakes
1 garlic clove, thinly sliced
1 tablespoon honey
1/4 cup freshly grated Pecorino Romano
1/2 pound fresh English peas in the pod, shelled (about 3/4 cup shelled peas)
2 tablespoons chopped mint
Zest of 1 lemon
Kosher salt and freshly ground black pepper
2 baguettes, cut diagonally into 1/2-inch-thick slices
1/4 cup olive oil
2 garlic cloves
Kosher salt
24 ounces (3 cups) fresh ricotta
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • For the candied tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil.
  • Place the tomatoes in a single layer on the prepared pan. Sprinkle with the thyme, oil, and salt and pepper to taste. Roast until the tomatoes are juicy and slightly charred around the edges, about 25 minutes. Remove from the oven, transfer the tomatoes to a plate and let cool until ready to use. Set the sheet pan aside (leave the foil on).
  • Meanwhile, for the broccoli rabe: Bring a large pot of water to a boil. Salt the water and add the broccoli rabe. Cook until bright green, 2 to 3 minutes. Remove the broccoli rabe with a spider or slotted spoon, leaving the water in the pot.
  • While the broccoli cooks, heat a large skillet over medium heat and add the oil. Add the pepper flakes and garlic. Place the broccoli rabe directly into the skillet. Add the honey, season with salt and pepper, and cook until heated through and the flavors are combined, 3 to 5 minutes. Transfer the broccoli rabe to a bowl and let cool until ready to use.
  • For the mint and peas: Drop the shucked peas into the pot of boiling water the broccoli rabe cooked in. Boil the peas until they are tender and bright green, 3 to 5 minutes. Drain and place immediately into a large bowl filled halfway with ice water. Once cool, drain and transfer to a medium bowl. Smash the peas with a fork. Stir in the mint and lemon zest. Season with salt and pepper and set aside until ready to use.
  • For the garlic toast: Turn the oven to broil. Place the sliced baguette on the reserved sheet pan. Drizzle one side of the slices with oil and broil until golden, about 30 seconds. Remove from oven and rub each slice of toast with garlic. Season with salt.
  • For the zesty ricotta: Combine the ricotta and lemon zest and juice in a large bowl. Season with salt and pepper and stir until smooth. Add a third of the lemon-ricotta mixture to the mint-pea mixture and stir until combined.
  • Spread two-thirds of the toast slices with the zesty ricotta. Top half of the ricotta toast slices with candied tomatoes and the other half of the slices with broccoli rabe. Sprinkle the broccoli rabe with pecorino. Spread the mint and pea mixture on the remaining toast slices.

BRUSCHETTA



Bruschetta image

This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 whole baguette or crusty loaf
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 stick butter

Steps:

  • In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
  • Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
  • Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
  • To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

THE REAL ITALIAN BRUSCHETTA



The Real Italian Bruschetta image

we lived in naples italy for 3 years and are actually going back for 3 more. here is the authentic bruschetta recipe, guaranteed to be a huge hit.

Provided by Glenna Reasland

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

8 roma tomatoes, chopped into cubes
1/3 cup red onion, chopped
1 bunch fresh basil
3 garlic cloves, chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 dash salt and pepper
1 loaf long French bread, sliced

Steps:

  • chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
  • add red wine vinegar and oil, and salt/pepper and mix well.
  • let sit.
  • meanwhile grill/ or broil bread until just toasted.
  • serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.

BRUSCHETTA 3 WAYS RECIPE BY TASTY



Bruschetta 3 Ways Recipe by Tasty image

Here's what you need: multi-grain baguette, olive oil, medium red tomato, medium yellow tomato, olive oil, freshly ground black pepper, fresh basil, freshly grated parmesan cheese, flaky sea salt, olive oil, asparagus, sea salt, lemon, lemon, ricotta cheese, smoked salmon, freshly ground black pepper, avocados, red radish, olive oil, everything bagel seasoning, flaky sea salt, sprouts, Tanqueray® RTD Can

Provided by Tanqueray

Categories     Drinks

Yield 12 pieces

Number Of Ingredients 24

1 multi-grain baguette
¼ cup olive oil
½ medium red tomato
½ medium yellow tomato
1 tablespoon olive oil
freshly ground black pepper, to taste
1 tablespoon fresh basil, plus 8 small whole leaves, for garnish
1 tablespoon freshly grated parmesan cheese
⅛ teaspoon flaky sea salt
1 tablespoon olive oil
4 stalks asparagus, sliced on a bias into 5 pieces
sea salt, to taste
1 lemon, zested
1 lemon, juiced
⅓ cup ricotta cheese
2 oz smoked salmon, sliced
freshly ground black pepper, to taste
11 avocados, peeled, pitted, and halved
red radish
1 tablespoon olive oil
¼ teaspoon everything bagel seasoning
⅛ teaspoon flaky sea salt
2 tablespoons sprouts
Tanqueray® RTD Can, for serving

Steps:

  • Make the crostini: Turn the oven to broil on high.
  • Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
  • Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
  • Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
  • Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
  • Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
  • In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
  • Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
  • Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
  • Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
  • Serve the bruschetta with Tanqueray® RTD Cans.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 27 grams, Fat 30 grams, Fiber 10 grams, Protein 7 grams, Sugar 2 grams

BEST EVER BRUSCHETTA



Best Ever Bruschetta image

I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.

Provided by sofie-a-toast

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 baguette, cut in half length-wise and toasted
2 teaspoons minced garlic (I use the kind in a jar)
3 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese
2 1/2 cups minced roma tomatoes (cut so fine its almost a paste)
1/3 cup thinly sliced fresh basil leaf
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper

Steps:

  • In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
  • Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
  • Slice the bread into individual pieces and spoon the mixture on top.

Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8

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