Veggie Bruschetta Food
VEGGIE BRUSCHETTA
This scrumptious appetizer from our Test Kitchen is worth every bit of time it takes to make! Guests will love the vegetable combination on crisp baguettes. Add a sprinkling of cheese, and you've got a hit!
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 32 appetizers.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first nine ingredients. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are crisp-tender. , Cut each baguette into 16 slices. Stir capers into vegetable mixture; spoon 1 tablespoon onto each slice of bread. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until golden brown.
Nutrition Facts : Calories 98 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
OLIVE BRUSCHETTA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 5m
Yield 24 servings
Number Of Ingredients 0
Steps:
- Chop 1 cup pitted green or kalamata olives and transfer to a medium bowl. Stack 6 basil leaves, roll into a tight cylinder and thinly slice. Add to the bowl. Finely chop 2 scallions and 1 garlic clove. Add to the bowl. Add 1/4 cup olive oil and 1/4 cup grated parmesan cheese to the bowl and toss. Arrange 20 to 24 crostini, crackers or baguette slices on a platter. Divide the mixture evenly among the crostini. Drizzle with olive oil and sprinkle with more grated parmesan.
- Per serving (per piece); Calories: 81; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 10 grams; Sugar:1 gram; Fiber: 0.5 gram; Cholesterol: 1 milligram; Sodium: 159 milligrams
Nutrition Facts : Calories 81 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 1 milligrams, Sodium 159 milligrams, Carbohydrate 10 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
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- Light a grill. In a food processor, mince the basil and garlic, then add the oil and process to a paste. Transfer to a bowl and fold in the grated cheese. Season the pesto with salt and pepper.
- Brush the bell peppers, squash, zucchini and sweet onion with oil; season with salt and pepper. Grill the vegetables over moderately high heat, turning once, until charred and just tender. Discard the charred skin from the peppers. Cut the grilled vegetables into 1-inch squares and transfer to a large bowl. Add the tomatoes and red onion.
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- Brush the bread on both sides with oil. Grill over moderately high heat, turning once, until toasted, 2 minutes. Spread each toast with a rounded tablespoon of the pesto, then top with the grilled vegetables and the ricotta salata and serve.
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- Spread the corn and potatoes on 1 large baking sheet and the squash, bell peppers and scallions on another. Bake the squash, peppers and scallions for about 20 minutes and the corn and potatoes for about 30 minutes. The vegetables are done when they are tender and lightly browned.
- Arrange 2 piles of vegetables on each toast. Top with Parmesan shavings and serve hot or at room temperature.
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