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.
TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
BADA BING BETTY'S TUSCAN PORTOBELLO MELT (GRILLED CHEESE)
Also known as Tuscan Portobello Melt.This winning recipe (combined with Recipe #193721) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about then and I know why. Delicious!
Provided by SharleneW
Categories Lunch/Snacks
Time 40m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
- In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
- In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
- Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
- In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
- Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
- Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.
- To serve: Cut in half and serve with a cup of soup.
BURRATA BRUSCHETTA WITH FIGS
I can't guarantee you'll be able to find Burrata and fresh Black Mission figs, but if you can, you really must give this a try. I'll tell you right now that there really isn't a substitute for this heavenly cheese.
Provided by Chef John
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
- Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
- Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 44.9 g, Cholesterol 30 mg, Fat 17.3 g, Fiber 5.2 g, Protein 9.8 g, SaturatedFat 7.3 g, Sodium 363.8 mg, Sugar 25.7 g
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