Cherry Plum Bruschetta Recipe 455 Food

CHERRY AND PLUM BRUSCHETTA

Steps:

• Spread toasts with cream cheese spread.
• Top with fruit.

BRUSCHETTA

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

TOMATO BRUSCHETTA

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

SWISS CHERRY BRUSCHETTA

Steps:

• In a large skillet, saute onions and garlic in oil until tender, about 6 minutes. Add the vinegar, brown sugar and garlic salt; reduce heat. Cook until onions are caramelized, 3-4 minutes. Stir in the cherries; cook until sauce is syrupy, about 5 minutes longer., Place toasted bread on a baking sheet; spoon cherry mixture evenly over toast. Sprinkle with cheese and parsley. Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.

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.

CHERRY & PLUM BRUSCHETTA RECIPE - (4.5/5)

Steps:

• Combine plums, cherries, 1 tablespoon sugar, 1 tablespoon oil, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract; toss to combine. Let macerate just until fruit begins to release juices, 10-15 minutes. Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in a medium bowl until smooth. Drizzle toast with olive oil, spread with ricotta mixture, and top with fruit. Drizzle with more oil, if desired, and juices from bowl. Sprinkle with salt.

BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO

Steps:

• Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
• Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
• Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
• Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
• Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.

CHERRY BRUSCHETTA

Steps:

• Heat the grill to its highest setting. Cut the ciabatta into 12 slices, then brush each slice on both sides, with a little extra virgin olive oil. Grill the bread for 2 mins each side.
• Spread over the ricotta. Pit and halve the cherries and arrange them on top of the bruschetta with the prosciutto. Drizzle over some more olive oil to serve.