Red Carpet Bruschetta Food

BRUSCHETTA

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

RED PEPPER BRUSCHETTA

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool., Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes. , Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop. , In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.

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

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.

RED CARPET BRUSCHETTA

Steps:

• Combine the diced tomatoes, parmesan cheese, olive oil, minced garlic, seasoning salt (small amount to taste) I used approximately 1/8 tsp of seasoning salt, balsamic vinegar, basil,oregano, green onion.
• Heat oven to 350 and gently warm sliced pieces of baguette for approximately 3 minutes.
• Remove baquette from oven and place prepared mixture on slices and top with shredded mozarella cheese. Return to oven for approximately 5 minutes or until warm and mozzarella is melted.
• Roll out the Red carpet and enjoy!

BRUSCHETTA RECIPE

Steps:

• Dice tomatoes about ¼" and lightly drain.
• Mix all ingredients and let stand at room temperature for at least 1 hour.
• Slice the baguette, brush with olive oil, and toast or grill until lightly browned about 2-4 minutes.
• Rub each toasted slice baguette with a clove of raw garlic. Top with tomato mixture.

RED CARPET LAYER CAKE

Steps:

• Other Special Equipment You'll Need:.
• 1-2 wooden skewers, paintbrushes, gel food coloring; set of nine round cookie cutters in graduated sizes; piping bag; any small or medium petal-shaped piping tip; extra-tall cake scraper (10" at least-you can also use a quilting ruler!); a candy thermometer.
• Make the Topper:.
• Roll a small amount of gum paste out to 1/8th inch thickness.
• Use an exacto knife to cut out a shape inspired by the Oscars trophy, plus a smaller shape for the little cake it's holding. Allow to dry at least overnight.
• When dry, paint with edible gold paint and outline and detail your shapes with an edible ink pen in black, or with a thin paintbrush dipped in black edible paint.
• Using a bit of melted white chocolate (or water or piping gel), attach the cake to the figurine and draw in hands.
• Use a skewer or popsicle stick dipped in white chocolate to give the figurine something to stick into the cake so it can stand up on top.
• Bake Your Red Velvet Cake:.
• Preheat your oven to 350°F (180°C). Prep four 3" deep 6" round pans by greasing and flouring, using a parchment round at the base of each if you want to be sure the cakes don't stick.
• In a medium bowl, whisk dry ingredients together to combine. Set aside.
• Place the oil and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on medium for about one minute to combine. Add the dry ingredients, sour cream, and milk and mix on low until the mixture is moistened throughout. Raise to medium speed and beat 1-2 minutes to help build up the structure of the cake.
• Add the egg whites in two additions, beating on medium for 30 seconds after each addition. Finally, add the food coloring and vanilla and beat on medium until completely combined.
• Divide the batter between your prepped pans and bake for 30 minutes, at which point you should check every three minutes or so until the cake springs back when you poke it right in the middle. Allow to cool to room temperature, wrap in plastic, and cool in the refrigerator for at least a couple hours before de-panning.
• Bake Your Black Chocolate Buttermilk Cake:.
• Preheat your oven to 350°F (180°C). Prep four 3" deep 6" round pans by greasing and flouring, using a parchment round at the base of each if you want to be sure the cakes don't stick.
• In a medium bowl, whisk dry ingredients together to combine. Set aside.
• Slowly melt your chocolate in the microwave, stirring often and stopping when there are still a few small chunks of chocolate left. Stir until the chunks disappear, and set aside to come to room temperature.
• Place your butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and cream at medium speed until well blended. Add the eggs one at a time, beating well after each.
• On low speed, alternate adding your dry mixture and buttermilk, beginning and ending with the dry ingredients. Mix in the cooled chocolate, vanilla, and black gel color, adjusting the amount of coloring to create a black batter.
• Divide the batter between your prepped pans and bake for 40-45 minutes, at which point you should check every three minutes or so until the cake springs back when you poke it right in the middle. Allow to cool to room temperature, wrap in plastic, and cool in the refrigerator for at least a couple hours before de-panning.
• Mix Your Buttercreams:.
• Add your melted and cooled chocolate to most of your buttercream, being sure to set aside 1 cup of white buttercream for your red piped swags. Take about 1/4 cup of your chocolate buttercream and melt it in the microwave. Squeeze in about a tablespoon of black gel coloring, and mix it inches Combine your soupy black buttercream with the rest of the chocolate buttercream, and adjust further if more black coloring is needed.
• Mix that reserved 1 cup of buttercream with red food coloring gel using the same melting technique listed above.
• Prepare Your Cake Layers:.
• Trim your cakes into layers as thin as you can get them using a serrated knife.
• Use concentric round cookie cutters to cut out the centers of your black cake layers and replace them with red rounds of the same size. Each cutter should be used to create one two-toned layer, so that by the time you're finished, you have as many layers as you do cutters (I had nine total) and each has a different sized red circle in the middle.
• Pro tip: rather than cutting out your red circles from the middle of 9 red layers, you can fit up to three cutters on a layer since we only need the circles, not the full layer like we do with the black cakes. Use as few red layers as possible, saving the whole ones that are left over to stack at the bottom of the cake to give more height!
• Stack Your Cake:.
• Start with the full red velvet layers left over from cutting out circles earlier. Keep your buttercream layers super thin, to help give the staircase illusion.
• Now begin to stack your two-toned cake layers, starting with the largest red velvet circle and working your way down to the smallest.
• Trim, crumb coat, and ice your cake in leftover black chocolate buttercream.
• Decorate:.
• Using your petal tip, pipe layers of ruffles along the top of the cake to give the look of a luxe red curtain. Insert your topper into the top of the cake to finish.
• Grab some snacks, dim the lights, and slice to reveal your glamorous red carpet!

ITALIAN RED PEPPER BRUSCHETTA

Steps:

• Cut bread in half lengthwise; place on a baking sheet. In a nonstick skillet, saute 2 garlic cloves in 2 tablespoons oil until tender. Brush over cut side of bread. , In the same skillet, saute the red peppers, onion, Italian seasoning and remaining garlic in remaining oil until vegetables are tender; remove from the heat. Add 2 tablespoons basil, parsley and oregano; cool slightly. Place in a blender or food processor; cover and process until pureed. Spread over bread., Top with tomato slices and cheese. Sprinkle with remaining basil. Bake at 400° for 10-13 minutes or until cheese is melted and edges are golden brown.