Creamy Bruschetta Food

CREAMY MUSHROOM BRUSCHETTA

Steps:

• In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.

CREAMY BRUSCHETTA DIP

Steps:

• Mix reduced-fat cream cheese, basil and garlic until blended. Spread into 7- to 8-inch circle on serving plate, with center slightly indented to form rim around outer edge. Set aside.
• Combine tomatoes, cucumbers, onions, olives and dressing; spoon into center of cream cheese mixture.
• Serve as a spread with crackers.

JOANNE'S CREAMY BRUSCHETTA

Steps:

• Cut bread in 1 inch slices and butter the bottom of each.
• Mix the rest of the ingredients together.
• Put 1 tsp or so of mixture on each slice and place on baking pan.
• Bake at 350 for 10-15 minutes or until melted and the bread is crispy but not like hockey pucks.
• Serve immediately.

CREAMY BRUSCHETTA CHICKEN

Steps:

• Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes, adding garlic during the last 30 seconds of cook time. Remove and set aside.
• Prepare Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions.
• Stir in chicken and tomatoes. Sprinkle with mozzarella and basil.

ORANGE-CREAM BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Segment a blood orange over a bowl; reserve the juice. Toss the segments with 1 tablespoon superfine sugar. Simmer the juice and 1 tablespoon superfine sugar in a saucepan until syrupy. Spread whipped cream on the toast rounds; top with an orange segment and shaved chocolate. Drizzle with the orange syrup.

CREAMY BRUSCHETTA SPREAD

Steps:

• Mix the cream cheese spread, basil and garlic until well blended. Spread it in to about a 7-inch circle on a serving plate, keeping the edges higher than the center.
• In a medium mixing bowl, combine tomatoes, cucumbers, onion, olives and Italian dressing. Spoon this mixture into the center of the cream cheese spread.
• Serve with your bruschetta or with fancy crackers.

BRUSCHETTA

Steps:

• Combine tomatoes, garlic and basil, taste and add salt and pepper- cover and chill for about 2 hours.
• Take baguette slices, place on cookie sheet and broil until lightly brown.
• Turn and allow other side to brown.
• While still warm, rub garlic clove on surface of toast.
• Spoon tomato mixture on toast.

CREAM CHEESE BRUSCHETTA

Steps:

• Preheat the oven to 350°F.
• Slice the baguette into ½-inch thick slices, and place them on a baking sheet. Bake for about 10 minutes until the bread is lightly toasted. Remove from oven and set aside.
• Place the softened cream cheese and basil in a small bowl. Use a spoon to combine. Set aside.
• Place the tomatoes, onions, garlic, basil, and olive oil in a medium bowl. Stir to combine. Taste, and season with salt and pepper.
• Spread approximately 1 tablespoon of basil cream cheese onto each slice of toasted bread. Top with about 1 - 1 ½ tablespoons of bruschetta mixture. If desired, sprinkle with Parmesan cheese.
• Serve immediately. The bruschetta may be stored in the refrigerator for up to 3 days. Store unassembled in separate containers for best results.
• Please see information in the post/article for answers to frequently asked questions.

CREAMY BRUSCHETTA PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 7 to 8 min. or until done. Mix cream cheese spread, milk and garlic powder until blended. Add to skillet along with the tomatoes; cook and stir 2 to 3 min. or until heated through.
• Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with basil.

CREAMY SHRIMP BRUSCHETTA

Steps:

• In a food processor combine cream all of the ingredients for the cream sauce.
• Pulse until the mixture is thoroughly combined; set aside.
• Pat shrimp dry on both sides and season each side with Italian Seasoning Blend and House Seasoning Blend.
• Heat large skillet over medium high heat; add olive oil.
• When skillet is hot, add shrimp and sear on one side for 5 minutes.
• Turn shrimp and sear on other side for 5 more minutes or until cooked through.
• Remove shrimp from skillet and squeeze lemon juice on top; set aside.
• Lay baguette slices on a rimmed baking sheet.
• Broil for 2-3 minutes or until golden brown and toasted.
• Remove from broiler and place a generous amount of cream sauce on each baguette slice; top with shrimp.
• Garnish with minced chives and lemon zest.
• Serve hot or cold.

CREAMY BRUSCHETTA PASTA

Steps:

• Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.
• Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Increase heat to medium-high and add tomatoes and sun-dried tomatoes. Cook, stirring, until the fresh tomatoes have broken down, 5 to 8 minutes. Add wine to the pan and cook until reduced by about half, about 3 minutes. Stir in sour cream, Parmesan, salt and pepper. Add the pasta and toss to coat. Remove from heat and stir in basil.
• Divide among 4 plates and drizzle each portion with 1 teaspoon balsamic glaze. Garnish with more basil and serve with more Parmesan, if desired.

CREAMY MUSHROOM BRUSCHETTA

Steps:

• Heat pan with butter and oil and saute mushrooms until golden brown, then cool and chop.
• Meanwhile, put cream in a small saucepan and reduce until it is 2 tablespoons.
• Combine the mushrooms, shallots, chives, pine nuts, and cream and stir over medium heat until warmed through. Stir in the vinagrette and serve on toasted baguette slices.
• VINAGRETTE.
• Whisk together vinegar and mustard then slowly incorporate the olive oil until emulsified, then add salt to taste.
• The recipe only calls for 2 tbsp of it, but it's really good salad dressing.

CREAMY MUSHROOM BRUSCHETTA

Steps:

• Fry mushrooms in butter until tender and set aside in a sieve or collander to drain out the mushroom's natural water.
• Preheat Grill. Slice Ciabatta into 10 Slices and put in grill.
• Fry onion in butter until tender then add double cream, parsely and pepper. Turn Ciabbatta slices over.
• Add mushrooms once cream has thickened then take off the heat. Take Ciabatta out grill and put 5 slices on each plate.
• Top with mushroom mix and season to taste. Put a little vinegar over your plate of food and enjoy.

CREAMY BRUSCHETTA

Steps:

• Heat oven to 350 degrees F.
• Remove peel from garlic and place on a piece of aluminum foil.
• Drizzle with olive oil.
• Wrap up garlic and roast in oven for about 30 minutes, or until soft.
• In a medium bowl, toss tomatoes, basil, onion, minced garlic, olive oil, lemon juice, salt, and chill.
• Remove roasted garlic from the oven.
• Combine garlic with the cream cheese until smooth.
• Slice bread, 1/2-inch thick, on the bias.
• Toast the bread in the oven slightly and set aside.
• Spread cream cheese mixture on the toast and sprinkle with parmesan cheese.
• Return to oven to warm the cheese.
• Remove from the oven and top with tomatoes mixture and serve.