Spicy Vegetable Bruschetta Food

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.

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.

SOURDOUGH BRUSCHETTA

Steps:

• Combined the tomatoes, onion, half the parsley, juice and salt in a bowl, drizzle in olive oil.
• Spread Avocado on toasted sourdough.
• Spoon on tomato mix, sprinkle over remaining parsley, and finish with a drizzle of olive oil.

BRUSCHETTA

Steps:

• Combine the tomatoes, olive oil, balsamic vinegar and chopped basil.
• Sprinkle with a pinch of salt set aside.
• Toast the bread on one side.
• Rub the toasted side with the peeled clove of garlic.
• Top the same side with tomato mixture and garnish with the extra chopped basil.
• Serve immediately.