Spicy Bruschetta Food

RICOTTA BRUSCHETTA WITH SWEET AND SPICY TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
• For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
• For the bruschetta: Heat a grill pan over medium-high heat.
• Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

SPICY BRUSCHETTA

Steps:

• Cut french bread into thin slices (
• Cut tomatoes into thin slices and set aside.
• Keeping separated finely chop shallot, green onion, celery, cilantro, parsley, basil and oregano.
• In a pan, using 2 oz olive oil sauté until soft (3-5 min): shallot, 3 tbls green onion, celery, parsley, basil,1 1/2 tbls cilantro, 1 tbls pressed garlic.
• In a bowl mix together all cheeses (may have to microwave cheese 30 sec), cooled down sautéed ingredients from pan, garlic powder white pepper and cayenne pepper, best if refrigerated a few hours before spreading.
• Put butter remaining olive oil and remaining garlic in a cup and melt down in a microwave.
• Spread sliced bread on large cookie sheet.
• Stir butter and generously brush it on one side of each piece of bread.
• Put bread in broiler until lightly toasted.
• Spread cheese mixture on cooled down bread.
• Place sliced olives (2-3) on each piece.
• Top with 2 or 3 slices of tomato.
• Mix remaining cilantro and green onion and sprinkle over each slice.
• You may have to chop some more cilantro and green onion for this.
• Remember cilantro has a very powerful taste so use sparingly.
• You can serve cold or put in oven at 350 for 5-8 minutes not allowing cheese to run.

SPICY SHRIMP BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Toss 1/2 pound peeled shrimp with 1 tablespoon each chopped chives and parsley, 1 teaspoon each red pepper flakes and lemon zest, 1/2 teaspoon paprika, a drizzle of olive oil and a pinch of cayenne. Grill 2 to 3 minutes per side. Spread marinara sauce on the toast rounds. Top with the shrimp; drizzle with olive oil and sprinkle with chopped chives.

SPICY BRUSCHETTA PORK CHOPS FOR TWO

Steps:

• Heat oven to 425ºF.
• Pour 1/4 cup dressing over chops in shallow dish; turn to evenly coat both sides of each chop. Refrigerate 15 min.
• Drain chops; discard dressing. Place coating mix in shallow bowl. Dip chops in coating mix, turning to evenly coat both sides of each chop. Place on baking sheet sprayed with cooking spray. Discard any remaining coating mixture.
• Bake 20 min. or until chops are done (145ºF). Meanwhile, combine tomatoes, remaining dressing, parsley and crushed red pepper.
• Top chops with tomato mixture and cheese. Bake 5 min. or until cheese is melted.

SPICY WHITE BEAN BRUSCHETTA

Steps:

• Cut one tomato into 1/4-inch pieces, and place in a medium bowl. Add the white beans, 2 tablespoons olive oil, the balsamic vinegar, red-pepper flakes, thyme, salt, and pepper, and stir to combine. Set mixture aside.
• Heat oven to 350 degrees. Brush bread slices with remaining olive oil. Place on a baking sheet, and bake until golden brown, about 10 to 15 minutes. Just before serving, cut remaining tomato in half, and rub each toasted bread slice with the tomato. Divide bean mixture among toasted bread slices.

SPICY SHRIMP AND CRAB BRUSCHETTA

Steps:

• Bring clam juice to boil in medium saucepan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp.
• Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
• Preheat oven to 375°F. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.

BRUSCHETTA WITH SPICY CECI BEAN PURéE

Steps:

• 1. On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste.
• 2. In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.
• 3. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.