BRUSCHETTA WITH AMMOGGHIU SAUCE - SICILIAN
Ammogghui is a Scilian tomato sauce that has been made to accompany fish and beef for centuries.The original sauce was made with roasted tomatoes, garlic and first cold pressed extra virgin olive oil. Posted by request.
Provided by Lorac
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pulse all ingredients, except bread, in processes to make coarse pesto.
- Taste and correct seasoning.
- Can be left in refrigerator to intensify flavors or use immediately on grilled bread.
- Ammogghiu, is a Sicilian sauce for grilled fish.
BRUSCHETTA WITH SAUTEED MUSHROOMS
Provided by Food Network
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toast your bread in a toaster or on the grill, or if you are lucky enough to own one, an Italian stovetop toaster.
- In a large pan over medium-high heat, heat 3 tablespoons olive oil. Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes.
- Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil.
ITALIAN-STYLE BRUSCHETTA
Light and fresh for a quick tasty appetizer.
Provided by Francine Lizotte Club Foody
Categories Appetizers and Snacks Bruschetta Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
- Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 28.5 g, Fat 11.1 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 281.4 mg, Sugar 3.7 g
ITALIAN BRUSCHETTA WITH BREAD FROM FRANCE
The Bruschetta is prepared with perfectly crunchy French toasted bread made in France, and Italian sun dried tomatoes pureed with anchovies, extra virgin olive oil, capers, oregano, and garlic made in Italy.
Provided by YummyBazaar.com
Categories < 15 Mins
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Take one slice of several-bite-sized toasted French bread.
- Spread one table spoon of sun-dried tomatoes pureed with anchovies, extra virgin olive oil, garlic, oregano, salt, capers and hot peppers made in Italy.
- Put on top several leaves of arugula or other salad leaves.
- Slice one cherry tomato into several pieces and sprinkle it on top of the salad leaves.
Nutrition Facts : Calories 75, Fat 0.9, SaturatedFat 0.2, Sodium 197.1, Carbohydrate 14.5, Fiber 1, Sugar 2.3, Protein 2.4
SICILIAN BRUSCHETTA RECIPE - (5/5)
Provided by Fred
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Lay bread on a baking sheet and drizzle with about 2 tablespoons of olive oil. Bake until toasted and light golden brown, about 5 minutes, then set aside. Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium high heat. Cook eggplant stirring often, until softened and starting to brown, for about 8 minutes. Transfer to a bowl and set aside. In the same pan, cook garlic in remaining 2 tablespoons of olive oil, stirring, until fragrant for about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, red wine vinegar, tomato paste, raisins, and pine nuts, and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in the fresh basil, oregano, and flat leaf parsley. Serve caponata mixture with ricotta on the toasted bread.
BRUSCHETTA WITH TUNA BUTTER
Make and share this Bruschetta With Tuna Butter recipe from Food.com.
Provided by Mercy
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, mix the tuna and capers until a paste forms.
- Scrape the sides of the bowl.
- With the motor running, add the olive oil in a steady stream, until you end up with a creamy consistency.
- Season with salt and pepper, keeping in mind the mixture is probably well-salted by the capers.
- Spread the tuna butter over the grilled Tuscan bread, and serve.
Nutrition Facts : Calories 282.9, Fat 16.2, SaturatedFat 2.5, Cholesterol 8.1, Sodium 349.1, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 8.8
ITALIAN SAUSAGE BRUSCHETTA
Sometimes I garnish each slice of this bruschetta with a sprig of fresh basil. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine mascarpone cheese and pesto., Preheat broiler. Place bread on ungreased baking sheets. Brush bread slices on 1 side with oil. Broil 3-4 in. from the heat until golden brown, 30-45 seconds on each side. Spread with mascarpone mixture. Top each with sausage, tomatoes, parsley and Parmesan cheese. Serve warm.
Nutrition Facts : Calories 131 calories, Fat 11g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 202mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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
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