Pea Pecorino Bruschetta Food

PESTO BRUSCHETTA ON GARLIC CROSTINI

Pesto Bruschetta on Garlic Crostini image

Provided by Kelsey Nixon

Time 18m

Yield serves 8

Number Of Ingredients 12

Ingredients

2 cups fresh basil leaves
2 large minced garlic cloves
1/2 cup freshly grated Parmesan cheese
2 T. freshly grated Pecorino Romano cheese
1/4 cup pine nuts
1/2 cup extra virgin olive oil
Kosher salt and cracked black pepper
1 baguette sliced at a 45-degree angle about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 cloves of garlic, sliced lengthwise
Fresh mozzarella, thinly sliced
1 basket grape tomatoes, halved lengthwise

Steps:

Preheat oven to 400 degrees F.
Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.

ARTICHOKE & PECORINO BRUSCHETTA

Artichoke & pecorino bruschetta image

These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest

Provided by Bill Granger

Categories Starter

Time 20m

Number Of Ingredients 8

Ingredients

140g artichoke in olive oil, drained
pinch of chilli flakes
small handful mint leaves
zest ½ lemon
1 tbsp olive oil , plus extra for drizzling
2 large or 4 small slices of crusty bread
1 garlic clove , sliced
50g pecorino , thinly sliced (or vegetarian alternative)

Steps:

Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

Nutrition Facts : Calories 320 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium

ROASTED PEARS WITH PECORINO CHEESE

Roasted Pears with Pecorino Cheese image

Look for a mild pecorino from Tuscany, sometimes called caciotta.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 6

Ingredients

4 ripe Bosc or Anjou pears
2 tablespoons unsalted butter
6 tablespoons sugar
1 vanilla bean, split lengthwise
1/3 cup brandy
1/2 pound pecorino cheese

Steps:

Preheat the oven to 350 degrees. Halve and peel the pears, and carefully remove the seeds and core.
Melt the butter in a large cast-iron skillet over medium heat. Arrange the pears, cut side down, in the skillet so they just touch one another. Sprinkle the sugar, over the pears and butter. Cook, tilting the pan back and forth gently from time to time, until the sugar dissolves and melts into a golden caramel, about 4 minutes. Scrape the vanilla seeds into the pan, and add the pod. Reduce the heat, add the brandy, and cook a few minutes more. Be aware that the brandy may ignite, but the flames will die down quickly.
Carefully turn the pears over, and transfer to the oven. They should be deep golden brown. Roast until the pears are fork tender, about 10 minutes, depending on the ripeness and size of the pears. Serve with thick slices of pecorino and caramel sauce.