BRUSCHETTA PIZZA
You might need a knife and fork for this hearty pizza! Loaded with Italian flavor and plenty of fresh tomatoes, it's bound to become a family favorite. It's even better with a homemade, whole wheat crust! -Debra Kell, Owasso, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 slices.
Number Of Ingredients 13
Steps:
- In a small skillet, cook sausage over medium heat until no longer pink; drain. Place crust on an ungreased baking sheet. Top with pepperoni, sausage and cheese. Bake at 450° for 10-12 minutes or until cheese is melted., In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar, salt and pepper. Spoon over pizza. Garnish with additional basil if desired.
Nutrition Facts : Calories 346 calories, Fat 17g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 1044mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
TROUT BRUSCHETTA WITH CHILI VINAIGRETTE
Provided by Michael Chiarello : Food Network
Time 55m
Yield 10 to 12 pieces
Number Of Ingredients 17
Steps:
- Make the bruschetta: Preheat the oven to 375 degrees F. Lay the bread slices on baking sheets, brush with olive oil and season with salt and pepper. Bake until crisp, 5 to 6 minutes.
- Line a rimmed baking sheet with foil, then sprinkle 2 tablespoons salt over the foil. Lay the trout fillets skin-side down on the salt and sprinkle liberally with more salt. Set aside in the refrigerator for 10 minutes.
- Meanwhile, make the chili vinaigrette: Toast the chili powder in a small skillet over low heat, 1 minute. Let cool. In a small bowl, whisk the chili powder, garlic and vinegar. Whisk in the chili oil, olive oil, 1/2 teaspoon salt, pepper to taste and the parsley.
- Rinse the trout fillets and pat dry. Season the trout with pepper. Fill a shallow dish with the instant flour. Dredge the fillets in the flour, shaking off the excess.
- Heat 2 tablespoons olive oil in a large skillet over moderately high heat. When hot, add the fish, skin-side down, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the other side until done, about 1 minute. Drain on paper towels.
- To serve, cut the trout into bite-size pieces. Top each toast with a piece of roasted red pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Sprinkle with the olives and parsley.
SHRIMP BRUSCHETTA WITH CUCUMBER-CHILE MIGNONETTE
Provided by Geoffrey Zakarian
Categories appetizer
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the cucumber-chile mignonette: In a medium bowl, stir together the cucumber, vinegar, mint, cilantro, shallot and chile pepper, and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes.
- For the shrimp salad: When ready to serve, combine the shrimp with the mignonette. Arrange the toasted baguette slices on a serving tray and top each with the shrimp and mignonette mixture.
ALI'S AMAZING BRUSCHETTA
This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.
Provided by Alison
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
- Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 7.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 288.4 mg, Sugar 2.3 g
BRUSCHETTA PIZZA
If you like bruschetta then this recipe is for you!!! It's so easy but has a gourmet flair. Delish!!! Great for a hot summer night on the patio or on a cold winter's day by the fireplace!!! Compliments of Reader's Digest
Provided by Chef Decadent1
Categories < 30 Mins
Time 20m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400. In a bowl combine diced tomatoes, diced onions, minced garlic and dried basil. Set aside1/2 cup of this mixture. Spread pre baked pizza crust with sun dried tomato pesto. Sprinkle remaining tomato mixture over top of the sun dried pesto -- still reserving the 1/2 cup of this mixture for later use. Top with mozzarella cheese and bake for 10-15 minutes or until golden and cheese is bubbling. Remove from oven and top with fresh basil leaves and reserved tomato mixture. Serve on the patio with a nice glass of wine.
- *you can also add green or red peppers, olives and I cooked chicken. I always add the olives and the cooked chicken to mine -- mmmm! I use pre baked boboli pizza crust for this.
Nutrition Facts : Calories 147.2, Fat 9.6, SaturatedFat 5.6, Cholesterol 33.2, Sodium 267.6, Carbohydrate 5.6, Fiber 1.2, Sugar 2.7, Protein 10.3
BRUSCHETTA CHICKPEA CHILI
Here's a tasty twist on bruschetta with tomatillos, chiles, and chickpeas. Top with avocados and cilantro-and knock their socks off!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Heat broiler.
- Place tomatillos and chiles in shallow pan; brush with oil. Broil, 6 inches from heat, 15 min. or until blackened. Meanwhile, cook patties as directed on package. Chop coarsely.
- Transfer tomatillos and chiles to blender. Add broth; blend until pureed. Pour into large saucepan. Stir in chopped patties, chickpeas and tomatoes.
- Bring to boil; simmer on medium-low heat 15 min., stirring occasionally. Serve topped with avocados and cilantro.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 11 g
MARK'S MINI-PIZZA BRUSCHETTA
Mark Strausman, owner and executive chef of the New York City restaurant Campagna, takes bruschetta, the classic Italian garlic bread, and adds tomato sauce and fresh mozzarella cheese, creating small, crunchy bread pizzas. Be sure to use a good, crusty Italian bread for the bruschetta; if you'd like, you can grill the bread outdoors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat the broiler or salamander. Heat a grill or grill pan over high heat. Grill bread on each side until crisp and toasted, 45 to 60 seconds per side.
- Rub crusts with garlic, and place on baking sheet. Drizzle with olive oil, and spoon on about 2 tablespoons of tomato sauce per slice of bread. Cover with cheese. Broil until melted and bubbly, about 5 minutes. Remove and garnish with basil leaves.
CHILI BRUSCHETTA PIZZA
Enjoy chili in a new way, in a bruschetta-style pizza! Made with the convenience of canned vegetarian chili, this flavorful pizza gives you another way to get the health benefits of fiber-rich beans. And the combination of hearty chili, melted cheese, sun-dried tomatoes, olives and fresh herbs turns this recipe into a true crowd pleaser! (Hint: For tailgating party, make pizza ahead at home, then heat it up on the grill!)
Provided by cannedfood
Categories Cheese
Time 25m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425ºF. Put pizza crust on a baking sheet or pizza pan. Brush olive oil evenly over crust. Spread chili and tomatoes on top. Combine mozzarella, Parmesan, garlic, oregano and black olives, if desired; sprinkle over pizza. Bake 15 to 20 minutes until golden brown. Garnish with basil.
- *If chili needs thickening, simmer until the desired consistency is reached. Other varieties of chili may be substituted for vegetarian chili, such as no-bean chili or turkey chili (with consequent changes to the nutrition information).
- Nutritional Information Per Serving: Calories 310; Total fat 11g; Saturated fat 2.5g; Cholesterol 5mg; Sodium 720mg; Carbohydrate 43g; Fiber 8g; Protein 14g; Vitamin A 20%DV*; Vitamin C 6%DV*; Calcium 20%DV; Iron 20%DV.
- *Daily Value.
Nutrition Facts : Calories 112.2, Fat 8.8, SaturatedFat 2.8, Cholesterol 12.3, Sodium 215.4, Carbohydrate 3.4, Fiber 0.8, Sugar 1.6, Protein 5.5
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