BRUSCHETTA WITH PEPPERS AND GORGONZOLA
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 18 bruschetta servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
- Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
- Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.
GRILLED BRUSCHETTA
This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
- Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
- Drizzle the toasts with honey. Place on a serving platter and serve immediately.
GRILLED GORGONZOLA TOASTS WITH SWEET PEPPERS
Pat: When the grill is fired up for dinner-as it often is in our house-these toasts make great appetizers. The grilled vegetables and vinegar create an appealing relish that's the perfect foil for Gorgonzola cheese. The pungent, savory flavors are a fantastic kickoff to a juicy grilled steak and a killer bottle of red wine.
Yield serves 6 to 8
Number Of Ingredients 12
Steps:
- Preheat a grill to 375°F (or turn on the broiler).
- Place the garlic cloves and olive oil in a saucepan, and heat gently for 1 to 2 minutes, to flavor the oil (be careful not to burn the garlic or it will turn acrid and bitter). Discard the garlic.
- Cut the baguette into 1/2 inch thick slices, brush the slices lightly with the garlic oil (you will have some left over) and grill them (or toast them) until crisp, 1 to 2 minutes. Set the bread aside, uncovered, so that it will remain crisp while you prepare the vegetables.
- Slice the bell peppers lengthwise into 1/2 inch thick slices. Brush the bell peppers and tomato halves with the remaining garlic oil, and grill or broil on both sides until lightly charred but still firm. Cool the vegetables for several minutes before roughly chopping and tossing them in a bowl with the basil, vinegar, capers, salt and pepper to taste, and any remaining oil.
- Slather the toasts with the softened Gorgonzola, and top each one with a spoonful of the grilled pepper-and-tomato mixture and a grinding of black pepper.
GRILLED BRUSCHETTA
Keep the heat out of the kitchen and on the grill with easy appetizers ready in minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In small bowl, mix oil, basil and garlic. Brush or drizzle oil mixture on cut sides of bread.
- Carefully brush grill rack with vegetable oil. Place bread on grill over medium heat. Cook uncovered 4 to 6 minutes, turning once, until golden brown. Top with tomatoes.
Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 6 g, TransFat 0 g
GRILLED PEPPER BRUSCHETTA
A quick turn on the grill brings out the natural sweetness of bell peppers. Here, they're tossed with cherry tomatoes, capers, red-wine vinegar, olive oil to top crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Heat grill to medium-high. Place peppers skin side up on grill, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.
- Cut peppers into thin strips. In a medium bowl, combine peppers, tomatoes, capers, vinegar, and oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.
ROASTED YELLOW PEPPER BRUSCHETTA
Categories Cheese Tomato Broil Vegetarian Quick & Easy Parmesan Basil Bell Pepper Summer Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 8
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.
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