5 MINUTE BRUSCHETTA HUMMUS
[i]This 5 Minute Bruschetta Hummus is the ideal summer appetizer! The classic Italian flavors shine through with the homemade cherry tomato and garlic bruschetta that pairs perfectly with creamy hummus![/i]
Provided by Megan
Yield 10
Number Of Ingredients 12
Steps:
- [b]Bruschetta:[/b] In a small bowl, combine the tomatoes, garlic, salt, pepper, oil and vinegar. Stir to combine.
- [b]For serving:[/b] Top hummus with bruschetta mixture and serve with choice of baguette, pita bread, crackers, cucumbers and/or carrots. Enjoy!
HUMMUS AND OLIVE BRUSCHETTA
Time 33m
Yield 16 bruschetta
Number Of Ingredients 9
Steps:
- Combine the olives, basil, 1 tsp. olive oil, zest and pepper in a small bowl. Cover and refrigerate until needed. Preheat the oven to 400 degrees F. Set the bread slices on a baking sheet. Bake the bread 8 minutes, or until lightly toasted. Cool the bread a few minutes, and then rub the top side of each slice with the cut side of the garlic clove. Set bread on a serving platter; drizzle with the 1 Tbsp. olive oil. Cover with plastic wrap and keep bread at room temperature until ready to top. Can be made several hours before needed. To finish bruschetta, spread the top of each bread round with 1 Tbsp. of hummus, or to taste. Set a small spoon of the olive mixture in the centre of each bruschetta and enjoy. Note: The baguette or ciabattini used for the bruschetta should be about 3-inches (7.5 cm) wide. Thrifty Kitchens Hummus is available in our deli department. Recipe Options: If you prefer green olives over black, then use them to make the mixture you spoon on the hummus topped bread. If you would like to top the bruschetta with homemade hummus, try this recipe from our website collection: Sun-dried Tomato Hummus with Mint.
GREEK BRUSCHETTA
This vegetarian Greek Bruschetta, which can be made both dairy free and vegan-friendly, is a tasty way to get a party started! Toss a tomato, cucumber, red onion and feta cheese salad in a homemade Greek vinaigrette. Slather garlicky, toasted baguette rounds with either hummus or tzatziki, then top with the veggie mixture. Colorful, flavorful and hard to stop eating once you start, Greek Bruschetta is a delicious appetizer for any gathering!
Provided by Erin Parker, The Speckled Palate
Time 25m
Number Of Ingredients 15
Steps:
- Slice the baguette with a serrated knife.
- Rub the baguette slices with the crushed garlic cloves.
- Brush with olive oil.
- Toast on a grill pan until pan marks show. (If you don't have a grill pan, toast in a toaster oven or a conventional oven until crispy.)
- Using a sharp knife, dice the red onion and English cucumber. Quarter the tomatoes.
- Combine the onion, cucumber and tomatoes in a large glass bowl.
- Measure out the feta cheese into the bowl.
- Using a large spoon, toss the ingredients until combined.
- In a liquid measuring cup, measure out the olive oil and red wine vinegar.
- Zest the lemon directly into the liquid measuring cup with the other dressing elements. Season with salt and pepper.
- Whisk or mix with a fork until combined, then pour on top of the vegetables.
- Toss until combined.
- Using a butter knife, spread hummus OR tzatziki sauce on top of the toasted, garlicky bread.
- Spoon the topping on top of the hummus or tzatziki.
- Garnish with parsley.
- Enjoy immediately.
Nutrition Facts : Calories 139 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 245 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
WHITE BEAN BRUSCHETTA
This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. -Kristin Arnett
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.
Nutrition Facts :
JERUSALEM ARTICHOKE HUMMUS WITH ROSEMARY BRUSCHETTA
This slightly unusual recipe is actually from Marie Claire Cooking. I love the flavour combinations of this dish and sometimes add a teaspoon of tahini to the hummus. The original recipe calls for a loaf of wood-fired bread which I can't get so I use regular Ciabatta instead! I know that the term 'hummus' is used very lightly here & I have to admit that sometimes I use a classic hummus recipe but blend in the Jerusalem Artichoke before serving.
Provided by Um Safia
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
- Drain & place artichokes in a food processor with the butter & milk & process until smooth.
- To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
- Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
- Serve the brushetta with the artichoke hummus.
Nutrition Facts : Calories 254.2, Fat 8.6, SaturatedFat 4.8, Cholesterol 21.7, Sodium 336.8, Carbohydrate 37.8, Fiber 5.4, Sugar 8, Protein 7.8
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