Pineapple Bruschetta Food

PAPAYA BRUSCHETTA

Papaya Bruschetta image

I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing. Awesome with pieces of fresh baguette, crackers or tortilla chips.

Provided by Lisa Jolley

Categories Appetizers and Snacks Bruschetta Recipes

Time 20m

Yield 8

Number Of Ingredients 11

Ingredients

1 papaya
5 roma (plum) tomatoes, diced
½ red onion, diced
1 red bell pepper, seeded and diced
¼ cup chopped fresh basil leaves
2 tablespoons white sugar
¼ cup red wine vinegar
¼ cup vegetable oil
½ teaspoon mustard powder
2 green onions, chopped
1 French baguette, cut into 1/2 inch pieces

Steps:

Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.
In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 41.1 g, Fat 8.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 1.4 g, Sodium 372.9 mg, Sugar 7.8 g

TOSSED GREENS WITH PINEAPPLE, APPLE AND FETA CHEESE

Tossed Greens With Pineapple, Apple and Feta Cheese image

This is a simple tossed salad, and I love the fact that the vinaigrette is oil-free. The dressing has a bit of a tang to it, but it is well-balanced by the sweetness of the fruit. I used Golden Delicious apples since they don't turn brown when cut, and romaine lettuce for the greens. I think the greens should be something "sturdy" to hold up to the apples and pineapple. Spinach would also be great! This recipe comes from Del Monte. Edited to note that I have this posted in the vegan category, even though feta cheese is listed in the ingredients because I have made this without cheese, too, and it is also good that way.

Provided by Vino Girl

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 apples, cored and thinly sliced
1 1/2 cups pineapple, cubed
1 red onions or 1 other sweet onion, thinly sliced
3 tablespoons feta cheese, crumbled
6 cups salad greens
3 tablespoons water
3 tablespoons balsamic vinegar
2 tablespoons sweet-hot mustard
1 clove garlic, minced finely or 1 clove garlic powder
salt and pepper

Steps:

Whisk together water, vinegar, mustard, garlic, salt, and pepper in a small bowl; set aside.
In a large bowl, combine greens, apples, pineapple, onion, and cheese.
Pour dressing over the fruit and vegetables and toss gently to coat.
Serve immediately.

Nutrition Facts : Calories 145.2, Fat 2.7, SaturatedFat 1.7, Cholesterol 9.5, Sodium 154.9, Carbohydrate 29.1, Fiber 4.9, Sugar 19.8, Protein 4

BRUSCHETTA PASTA SALAD WITH CHICKEN

Bruschetta Pasta Salad with Chicken image

Inspired by the flavors of bruschetta, this pasta salad boasts fresh tomatoes, mozzarella, and basil in a balsamic vinaigrette. I love the addition of roasted chicken (rotisserie chicken is a great store-bought shortcut!) because it turns this simple side dish into the main event. It's truly a meal-in-a-bowl, and best of all, that meal can be served warm, room temp or chilled.

Provided by Kelly Senyei

Categories main-dish

Time 15m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 pound uncooked short pasta, such as gemelli or bowties
3 cups diced tomatoes (See Cook's Note)
1 cup mini mozzarella balls, halved
2 cups diced cooked chicken (See Cook's Note)
1 cup fresh basil leaves
1/2 cup marinated artichoke hearts, quartered
1/3 cup sliced black olives
1/3 cup shredded Parmesan
1/4 cup balsamic vinegar
2 cloves garlic
1 tablespoon honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.

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PINEAPPLE PROSCIUTTO CROSTINI RECIPE - RELUCTANT ENTERTAINER

Web May 24, 2021 Set pineapple aside. Arrange the bread slices on a baking sheet. Brush with butter and broil on one side. Remove and sprinkle with …
From reluctantentertainer.com

Preheat broiler to high heat. Arrange pineapple chunks on a foil-lined sheet, and brush with olive oil and sprinkle with sugar. Mix with your hands, then spread the pieces out into a single layer. Broil until the pineapple has browned and is slightly charred—about 6 minutes each side. Alternately, you can grill the pieces on medium-high heat.
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Remove from the oven one piece of rolled prosciutto to each crostini, and then one large basil leaf, and two pieces of pineapple.

Pineapple Bruschetta Food

PAPAYA BRUSCHETTA

I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing. Awesome with pieces of fresh baguette, crackers or tortilla chips.

TOSSED GREENS WITH PINEAPPLE, APPLE AND FETA CHEESE

BRUSCHETTA PASTA SALAD WITH CHICKEN

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