HUMMUS BRUSCHETTA
Fresh-baked bread is topped with fresh and flavorful ingredients in an easy appetizer.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 55m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Bake French loaf as directed on can. Cool until firm. Cut loaf into 1/4- to 1/2-inch slices. Place on ungreased cookie sheet.
- In small bowl, mix remaining bread ingredients. Brush mixture on one side of each bread slice. Bake 8 to 12 minutes or until golden brown and crisp.
- Spread hummus on each bread slice. Top each with roasted pepper strips and 1 olive slice. Garnish with fresh oregano.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 160 mg, Sugar 1 g, TransFat 0 g
HUMMUS AND OLIVE BRUSCHETTA
Time 33m
Yield 16 bruschetta
Number Of Ingredients 9
Steps:
- Combine the olives, basil, 1 tsp. olive oil, zest and pepper in a small bowl. Cover and refrigerate until needed. Preheat the oven to 400 degrees F. Set the bread slices on a baking sheet. Bake the bread 8 minutes, or until lightly toasted. Cool the bread a few minutes, and then rub the top side of each slice with the cut side of the garlic clove. Set bread on a serving platter; drizzle with the 1 Tbsp. olive oil. Cover with plastic wrap and keep bread at room temperature until ready to top. Can be made several hours before needed. To finish bruschetta, spread the top of each bread round with 1 Tbsp. of hummus, or to taste. Set a small spoon of the olive mixture in the centre of each bruschetta and enjoy. Note: The baguette or ciabattini used for the bruschetta should be about 3-inches (7.5 cm) wide. Thrifty Kitchens Hummus is available in our deli department. Recipe Options: If you prefer green olives over black, then use them to make the mixture you spoon on the hummus topped bread. If you would like to top the bruschetta with homemade hummus, try this recipe from our website collection: Sun-dried Tomato Hummus with Mint.
OLIVE BRUSCHETTA
This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.
Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
BURRATA BRUSCHETTA
Try a new twist on bruschetta, topped with burrata, broad beans, sugar snap peas, radish, mint and chilli. It makes a fab lunch or starter for a dinner party
Provided by Kyle Boyce from London Grind
Categories Brunch, Lunch, Snack, Starter
Time 20m
Number Of Ingredients 11
Steps:
- Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.
- Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.
Nutrition Facts : Calories 545 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
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