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
GRILLED ZUCCHINI BRUSCHETTA
I found a similar recipe and decided to try it using flavors my family loves. I was pleasantly surprised at how great it turned out -- better than I imagined. I think it's the combination of ingredients that just gives it an extra zip. You can enjoy this recipe as a lovely light and satisfying meal, or as a wonderful...
Provided by Tam D
Categories Meat Appetizers
Time 25m
Number Of Ingredients 13
Steps:
- 1. Place the shredded chicken in a quart-size zip top bag. Add the thyme, 1/8 t. ground chili flakes, 1 T. of the lemon juice, and a pinch of salt and pepper. Mix it up a bit with your fingers to distribute the marinade, then seal the bag and refrigerate 30 min.
- 2. Cut the tomatoes in half and place them in a small bowl. Add the garlic, onion, parsley and 1 T. of the lemon juice. Salt and pepper to taste. Stir gently to coat the tomatoes and blend. Set aside.
- 3. Pre-heat your grill pan, or heat up the barbecue grill. Meanwhile, cross-cut the zucchini into 1/2" slices. Brush both sides of each slice with olive oil, then grill 2-5 min. on each side. They should be golden with nice grill marks, softened but still firm.
- 4. While the zucchini is grilling, smash the avocados in a flat-bottomed bowl with a fork to break up the chunks and make a coarse paste. Stir in 1 T. olive oil, 1/8 t. ground chili flakes, and lime juice. Add garlic powder, salt and pepper to taste. Set aside.
- 5. Remove the zucchini slices from the griddle onto a platter or baking sheet. To assemble bruschetta, top each zucchini slice with a smear of avocado, then layer on a nice loaded forkful of the shredded chicken, then top with a bit of the tomato relish. Serve and enjoy!
- 6. NOTES: 1) This recipe is a great way to use leftover chicken meat. In the summer I like to put several boneless, skinless chicken breasts in the crockpot. When they're done I put them in an airtight container in the frig for use in various salads, chopped or shredded, stir fry, or soup -- keeps the cooking quick and easy and the kitchen (and the cook!) nice and cool :) 2) Substitutions: If you don't have any leftover or pre-cooked chicken, simply use the marinade on a couple of chicken breasts or tenders, then cook them, cool slightly, and proceed from there. You could use lemon in place of the lime juice, if you don't have it, but lime is best. Thin-sliced scallion would work in place of the onion. Garlic powder could be used instead of granulated garlic. 3) Choose M-L size zucchini, as evenly shaped as possible, and not too big and bulbous on the end; the bigger around they are the bigger the soft, seed area that turns to mush -- NOT good eats :p 4) I got about 12 good slices. 5) If you have leftover zucchini, grate it or fine-chop and freeze in a zip-top bag to sneak into muffins, brownies, spaghetti sauce, soups and stews... and feel *very* good about how you feed your family ;)
ZUCCHINI BRUSCHETTA
Salting the zucchini before cooking it draws out water, eliminating sogginess.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
- Melt butter in a large skillet over medium-high. Add shallot; cook 1 minute. Add zucchini; cook until tender and golden, 5 minutes. Stir in red-pepper flakes; season with salt and pepper. Serve atop baguette slices, drizzled with olive oil.
BALSAMIC GRILLED ZUCCHINI
A simple, easy grilled zucchini with a touch of balsamic vinegar and spices.
Provided by LashGal
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for medium-low heat and lightly oil the grate.
- Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
- Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.
Nutrition Facts : Calories 37.6 calories, Carbohydrate 3.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 2.2 g
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