Flaky Bacon Bruschetta Food

BACON BRUSCHETTA BAGUETTE

Steps:

• Heat grill to low heat.
• Combine all ingredients except baguette halves; spread onto baguette halves. Place on sheet of heavy-duty foil.
• Grill 8 to 10 min. or until cheese mixture is hot and bubbly, and bread halves are toasted around the edges.

CHEESY BACON BRUSCHETTA

Steps:

• Heat broiler.
• Cook and stir bacon in skillet on medium heat 12 min. or until browned. Remove from skillet with slotted spoon; drain on paper towels.
• Spread bread with mayo. Broil, 4 inches from heat, 1 to 2 min. or until toasted; rub with garlic.
• Cover toast slices with 4 cheese pieces, bacon and tomatoes. Top with remaining cheese pieces; broil 1 min. or until melted.

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

BRUSCHETTA 3 WAYS RECIPE BY TASTY

Steps:

• Make the crostini: Turn the oven to broil on high.
• Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
• Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
• Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
• Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
• Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
• In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
• Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
• Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
• Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
• Serve the bruschetta with Tanqueray® RTD Cans.
• Enjoy!

FAST CHEDDAR BACON BRUSCHETTA

Steps:

• Combine cheese, mayonnaise and bacon bits.
• Spread about 1 tablespoon on each slice of bread.
• Bake on an ungreased baking sheet at 425' for 5-7 minutes or until cheese is melted.

BEST BACON BRUSCHETTA

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Split rolls in half; cut each half into quarters. Lightly brush both sides with oil. Place in an ungreased 15x10x1-in. baking pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until golden brown., Meanwhile, in a small bowl, combine the tomatoes, salt and pepper. , Top each piece of toasted bread with bacon, tomato mixture, cheese and basil; drizzle with vinaigrette. Serve immediately.