BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
- Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
- Drizzle the toasts with honey. Place on a serving platter and serve immediately.
BRUSCHETTA WITH PEPPERS AND GORGONZOLA
Steps:
- Preheat oven to 375F Heat olive oil over medium high heat in a large skillet. Add all the peppers and saute for 12 to 15 minutes. Stirring occasionally until tender. Sprinkle with sugar and saute for another 2 minutes. Stir in capers and basil. Sprinkle with salt and pepper and set aside. Arrange bread slices in rows on sheet pans lined with parchment paper. Brush each slice with olive oil and toast 7 to 10 mintes, until lightly browned. Top each toast with a spoonful of the pepper mixture. Dot each one with Gorgonzola. Return to the oven for a minute or two to warm the cheese. Serve warm.
GRILLED BRUSCHETTA WITH GRILLED RED AND YELLOW PEPPERS, GORGONZOLA AND BASIL OIL
Steps:
- Heat the grill to high.
- Combine the oil, basil and salt and pepper in a blender and blend for 5 minutes. Strain the oil into a bowl.
- Grill the bread on both sides until lightly golden brown. Remove from the grill and spread some of the blue cheese on 1 side of each slice, top with some of the peppers and drizzle with a little of the basil oil.
BRUSCHETTA WITH GORGONZOLA AND PEACHES
Steps:
- Preheat the broiler. Brush both sides of the bread with 1 tablespoon of the olive oil and lay on a baking sheet. Broil until lightly browned, about 1 minute a side. While the bread is still hot, gently rub both sides with the garlic. Spread the cheese evenly over each slice.
- Peel the peaches and split each in half vertically, gently twisting the halves in opposite directions to separate them from the pit. Lay each half cut side down and slice into 1/4-inch slices. Divide each half in half again and fan the slices over the cheese. Drizzle with remaining olive oil and rebroil until peaches are soft and hot, about 1 to 2 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 945 milligrams, Sugar 10 grams, TransFat 0 grams
BRUSCHETTA WITH ROASTED RED PEPPERS YUMMY!
This is one of the recipes I've adpoted and made, using a tomato garlic mixture. We loved the added flavor of the roasted red peppers. To save time, you might want to use the roasted red peppers that you buy in a jar, which I think would work very well in this recipe. Hope you enjoy. We sure did.
Provided by Nimz_
Categories Breads
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush red pepper with olive oil.
- Roast red bell peppers over a medium indirect heat until charred on all sides. (This took about 20 minutes).
- Place in bowl and cover with plastic wrap to steam.
- When cool enough to handle, peel and remove seeds, cut into strips and reserve.
- Mix the tomatoes, basil, parsley, balsamic vinegar, extra virgin olive oil, garlic, salt and pepper together and set aside to allow the flavors to blend.
- Brush each side of french bread with olive oil.
- Grill the bread over medium heat until golden brown on both sides. (about 4-5 minutes on each side, but watch closely).
- Cut each piece of french bread into 2 slices (I didn't use the very ends of the french bread).
- Top with 4-5 slices of roasted pepper and spoon the tomato mixture over the top with some of the juice.
- Add parmesan cheese and enjoy.
BRUSCHETTA WITH SWEET PEPPERS AND FRESH MOZZARELLA
Make and share this Bruschetta With Sweet Peppers and Fresh Mozzarella recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
- Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.
- Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
- Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
- Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
- Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.
- Serve immediately.
Nutrition Facts : Calories 262.5, Fat 14.6, SaturatedFat 5, Cholesterol 22.4, Sodium 398.2, Carbohydrate 23.1, Fiber 1.9, Sugar 1.9, Protein 10.2
BRUSCHETTA WITH SAUTEED SWEET PEPPERS AND CREAMY GORGONZOLA
Make and share this Bruschetta With Sauteed Sweet Peppers and Creamy Gorgonzola recipe from Food.com.
Provided by pkothari
Categories < 60 Mins
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
- Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
- Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.
Nutrition Facts : Calories 39.9, Fat 2.5, SaturatedFat 1.6, Cholesterol 6.4, Sodium 145.2, Carbohydrate 2.4, Fiber 0.5, Sugar 0.8, Protein 2.2
BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY
I saw a few recipes but none were just like this one. We prepared these for a luncheon that is being catered...I had the honor of taking a bit part. This was courtesy of Giada de Laurentis.
Provided by Manami
Categories Spreads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400ºF.
- Arrange the sliced baguette bread on a baking sheet.
- Brush with olive oil.
- Bake bread until pale golden and crsip, about 10 minutes.
- Rub garlic clove over all the toasts.
- Arrange the cheese on toasts and bake until the cheese is melted, about 3 minutes.
- Drizzle the toasts with honey.
- Place on serving platter and serve immediately.
Nutrition Facts : Calories 452.8, Fat 22.1, SaturatedFat 8.8, Cholesterol 28.4, Sodium 988.4, Carbohydrate 48.9, Fiber 2.3, Sugar 9, Protein 14.8
BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE
Make and share this Bruschetta with Red Peppers and Goat's Cheese recipe from Food.com.
Provided by Melody
Categories Cheese
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F.
- Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
- Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
- Peel the peppers, cut open and remove the stem and seeds.
- Tear pepper flesh into strips.
- Dress with olive oil, salt and black pepper, and basil.
- Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
- Lay the peppers on top and crumble the goat's cheese over them.
- Dribble over a little more olive oil and serve
Nutrition Facts : Calories 415.2, Fat 23.1, SaturatedFat 7.4, Cholesterol 19.6, Sodium 520.2, Carbohydrate 40.9, Fiber 3.6, Sugar 3.3, Protein 12.1
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