Bruschetta Pita Wedges Food

SALTED PITA WEDGES

Steps:

• Preheat the oven to 375 F.Cut the pita pieces into six wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with olive oil. Sprinkle both sides with salt, then bake them for 15 to 18 minutes until they're golden brown and crisp. Serve warm or at room temperature with whatever dip you want!

EGGPLANT BRUSCHETTA WITH PITA CHIPS

Steps:

• Preheat oven to 400 degrees F.
• Cut flatbreads into 8 wedges. Place wedges into a large bowl and drizzle with 4 tablespoons olive oil. Sprinkle with black pepper and toss to coat. Place on an ungreased baking sheet and lightly top with feta cheese. Bake for 5 to 8 minutes. Remove from oven and set aside.
• Preheat grill to medium-high heat.
• Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
• Place on grill and cook for 2 minutes on each side or until tender. Remove from grill and dice. Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine. Serve with toasted pita chips.

MEDITERRANEAN BRUSCHETTA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.;
• In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine.
• To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.

PITA BREAD BRUSCHETTA ON THE GRILL

Steps:

• Mix the first 8 ingredients and put aside. (this can be done ahead of time and refrigerated until needed).
• Brush the pita breads with a little bit of olive oil (and garlic if desired).
• Grill on each side for a couple of minutes - and no longer! Make sure the grill is at meduim heat.
• Once you've flipped it twice, put some of the tomato mixture on the top side of the pita bread, sprinkle some mozzarella cheese over top and then close the lid for a couple of minutes until the cheese is melted.
• Take it off the grill and cut each pita into 6 wedges. Enjoy!

BRUSCHETTA

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.

BEST EVER BRUSCHETTA

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.

BURRATA BRUSCHETTA WITH FIGS

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
• Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
• Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.

EGGPLANT BRUSCHETTA WITH PITA CHIPS

Steps:

• For the pita:.
• Preheat oven to 400 degrees F.
• Cut flatbreads into 8 wedges. Place wedges into a large bowl and drizzle with 4 tablespoons olive oil. Sprinkle with black pepper and toss to coat. Place on an ungreased baking sheet and lightly top with feta cheese. Bake for 5 to 8 minutes. Remove from oven and set aside.
• For the bruschetta:.
• Preheat grill to medium-high heat.
• Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
• Place on grill and cook for 2 minutes on each side or until tender. Remove from grill and dice. (If you can't grill outside, use your grill pan). Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine.
• Serve with toasted pita chips.