BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
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.
MAMA'S FAB-U-LOUS FAJITAS
My fajitas are finally perfected, it doesn't get any better than this! Fo' sho'! Serve in tortillas with picante sauce or salsa, sour cream, cilantro, and maybe guacamole.
Provided by mrsderrer
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.
- Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.
- Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
- Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 4.3 g, Cholesterol 17.8 mg, Fat 7.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 20.2 mg, Sugar 2.1 g
TOMATO BRUSCHETTA
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
- Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.
BRUSCHETTA
All of the best tips we learned in Italy about how to make classic tomato bruschetta!
Provided by Ali
Time 30m
Number Of Ingredients 7
Steps:
- Stir together the diced tomatoes, basil, red onion, olive oil and a pinch of salt together in a mixing bowl until evenly combined. Cover and refrigerate for at least 15 minutes or up to 24 hours.
- Heat oven to 400°F. Arrange the bread slices on a large baking sheet in an even layer. If you would like, brush the bread lightly with olive oil (or you can skip this step). Bake for 7 to 10 minutes - keeping a close eye on the bread so that it doesn't over bake - until it is toasted and crispy. Transfer baking sheet to a wire cooling rack.
- Slice off the ends of the garlic cloves (without removing the papery skins). Then rub the cut end of the garlic evenly over the tops of the bread slices to add as much or as little garlic flavor as you prefer, to taste.
- Taste the tomato topping and season with additional salt (and black pepper, if you'd like) to taste. Add a spoonful of the tomato topping mixture to each slice of bread, then drizzle a hint of olive oil over the tomato topping.
- Serve immediately and enjoy!
FAMOUS BRUSCHETTA
I mix up a batch of this super-simple bruschetta at least once a week during the summer and all my friends ask for it when I'm entertaining. It's really easy and really delicious!
Provided by SAMS_Club
Categories Spreads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Seed and chop the tomatoes into small bite-sized pieces.
- Finely chop the basil leaves.
- Combine tomatoes, basil, garlic, parmesan in a small bowl.
- Sprinkle the seasoning packet over the top and mix to combine.
- Drizzle olive oil over the top until the bowl is about 1/2 full with oil. Probably close to 1/2-1 cup.
- Allow this to refrigerate for at least an hour to allow the flavors to combine.
- Meanwhile, slice the baguette into thin slices and toast. For extra flavor you can rub a garlic clove over the surface of the toasted bread.
Nutrition Facts : Calories 129.9, Fat 2, SaturatedFat 0.6, Cholesterol 1.8, Sodium 265.8, Carbohydrate 23.1, Fiber 2.9, Sugar 1.5, Protein 5.3
LOU'S FABULOUS BRUSCHETTA
Make and share this Lou's Fabulous Bruschetta recipe from Food.com.
Provided by klcesarz
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut baguette into slices.
- Butter and then sprinkle garlic powder each piece, and bake till lightly golden brown.
- Mix garlic powder, Parmesan cheese, and salt in the ricotta cheese, till a lovely blended taste.
- Dice tomatoes in small cubes, add Olive Oil, and small strips of fresh basil leaves, cut into thin strips.
- Spread the ricotta mixture, generously on the cooled garlic bread slices.
- Top with tomato mixture and bake at 350F for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 221.5, Fat 6.5, SaturatedFat 2.5, Cholesterol 11.8, Sodium 367.8, Carbohydrate 32.5, Fiber 2.5, Sugar 1.8, Protein 8.1
FAB-U-LOUS REFRIED BEANS!
Unlike the mush of brown on your plate at the restaurant, these beans have color, texture, and FRESH ingredients! Literally as easy as 1-2-3! Feel free to top with cheese or cilantro!
Provided by Baker101
Categories Side Dish Beans and Peas
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Heat olive oil in a nonstick pan; cook and stir red onion, cilantro, garlic, and chili powder until onion is softened, about 5 minutes.
- Cook and stir pinto beans and about 2/3 cup chicken broth into onion mixture until heated through, about 5 minutes. Mash pinto beans with the back of a spoon. Add remaining chicken broth and simmer until desired consistency.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 11.3 g, Cholesterol 1 mg, Fat 6.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 379.2 mg, Sugar 0.9 g
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