Rustic Tuscan Pepper Bruschetta Food

RUSTIC TUSCAN PEPPER BRUSCHETTA

Steps:

• In a large bowl, whisk oil, vinegar, honey and mint. Add peppers; toss to coat. Let stand 15 minutes., Meanwhile, in a small bowl, beat goat cheese and cream cheese. Spread 1 rounded teaspoon on each cracker. Drain peppers well. Arrange peppers on cheese-topped crackers.

TUSCAN BRUSCHETTA

Steps:

• Combine diced Roma tomatoes (use as many as necessary depending on size) with white and green onions, and minced garlic in a clear, resealable tupperware container and mix thoroughly.
• Add White Balsamic Vinagrette to taste (normally I watch the sides of the container until the vinagrette comes up 1/3 of the mixture).
• Add Roasted Garlic oil also to taste (1/4 cup works for me).
• Stir ingredients with a wooden spoon until evenly and thoroughly mixed.
• Seal and refrigerate for several hours or overnight (the longer it sits the more the flavours of the oil and vinagrette will be absorbed). Should be served the next day for best taste.
• Prior to serving: slice baguette diagonally (for larger pieces) into1/2" - 1" slices and toast to desired doneness in the oven (I have a double oven with a smaller top oven that has a toast setting, one toast cycle - 3 minutes - normally does the trick but I always watch it so the small pieces don't burn).
• Place toasted bread slices on a plate and take the remaining peeled whole garlic cloves and rub them gently but quickly on one side of each of the slices. You can also pour a small amount of the garlic oil on a plate and brush it lightly on the slices but I find the rubbing gives the same flavour without sogging up the bread.
• Remove bruschetta mixture from fridge and give it a quick stir (and taste!). Add feta cheese to taste.
• I prefer to use a rounded plastic spoon to scoop and drain mixture then place onto bread slices immediately before serving.
• Garnish with oregano and basil.
• Tip: I find most people's complaints about bruschetta is soggyness. The ways I prevent this is with slightly thicker toasted slices of italian bread (holds up better under the weight of the mixture and juices sit on top longer instead of soaking in in seconds), lower-moisture Roma tomatoes, less liquid added and only adding the mixture to the bread slices right before serving.

BRUSCHETTA WITH RICOTTA AND MARMALADE

Steps:

• Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.;

BRUSCHETTA WITH ROASTED PEPPERS RECIPE

Steps:

• Heat broiler.
• Place peppers on foil-lined baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally.
• Transfer peppers to heatproof bowl; cover. Let stand 20 min. or until peppers are cooled. Remove peppers from bowl. Peel away blackened skins and seeds with small knife; discard skins and seeds.
• Cut peppers into strips; place in medium bowl. Add dressing, oil, parsley and garlic; mix lightly. Spoon onto toast slices.

TUSCAN BRUSCHETTA DIP

Steps:

• Combine sour cream, cream cheese, garlic and half the basil in a food processor; pulse until well smooth. Scoop mixture into bottom of a bowl.
• Top with tomatoes and sliced basil.

ROASTED YELLOW PEPPER BRUSCHETTA

Steps:

• Blend first 3 ingredients and 3 tablespoons oil in small bowl. Season topping with salt and pepper.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers.
• Preheat oven to 375°F. Arrange bread slices on baking sheet; brush with 2 tablespoons oil. Top bread with peppers and cheese shavings. Bake until Asiago melts, about 12 minutes. Transfer bruschetta to plates. Spoon on tomato topping; sprinkle with Parmesan.