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
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.
OLIVE GARDEN BRUSCHETTA CAPRESE
Make and share this Olive Garden Bruschetta Caprese recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Blend all topping ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain to eliminate excess liquid.
- Let minced garlic soak in 2 tbsp olive oil for 1 hour. Remove minced garlic from oil before use.
- Preheat oven to 400°F Line a sheet pan or cookie sheet with foil. Dribble 1 tbsp garlic oil over each Boboli shell, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut each Boboli into 6 wedges.
- Remove to a serving plate and cover, generously, with the cold tomato/basil topping. Serve immediately.
OLIVE GARDEN CHICKEN CAPRESE
Make and share this Olive Garden Chicken Caprese recipe from Food.com.
Provided by SLColman
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Tomatoes and Basil Preparation:.
- Core and cut Roma (plum) tomatoes into 1-inch pieces. Chef's Note: To preserve juices and seeds, use a paring knife to remove just the top of the core on each tomato.
- Cut basil leaves into 1-inch pieces (no stems).
- Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly.
- Cover, set aside and refrigerate for at least 1 hour.
- Chicken Preparation:.
- Preheat oven to 350 degrees Fahrenheit.
- Coat a large, non-stick skillet with vegetable oil and heat over medium-high heat.
- Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches.
- When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
- Pasta Preparation:.
- Cook pasta according to package directions.
- Drain and set aside until needed.
- Sauce Preparation:.
- While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
- Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
- Slowly add 1 tablespoon of flour and stir to combine.
- Add white wine and bring to a boil. Boil for approximately 1 minute.
- Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute.
- Add heavy cream. Lower heat and bring to a simmer.
- Add grated Parmesan cheese.
- Assembling Chicken Caprese:.
- Preheat broiler.
- Remove chicken from baking dish and set aside until needed.
- Transfer pasta to baking dish and partly coat with sauce.
- Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta.
- Place chicken on top of pasta.
- Sprinkle shredded mozzarella cheese evenly over chicken.
- Place baking dish under broiler for approximately 2-3 minutes or until mozzarella cheese has melted.
Nutrition Facts : Calories 1359.9, Fat 83.6, SaturatedFat 28.1, Cholesterol 194.1, Sodium 2343.2, Carbohydrate 90.4, Fiber 4.7, Sugar 4.5, Protein 57.6
OLIVE GARDEN SHRIMP CAPRESE
Make and share this Olive Garden Shrimp Caprese recipe from Food.com.
Provided by chachi13084
Categories Spaghetti
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
- Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
- Add cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
- Transfer pasta and sauce to serving platter and top with mozzarella cheese.
- Grill or sauté shrimp until internal temperature reaches 150°F and set aside.
- Place serving platter in broiler for 2-3 minutes, or until cheese has melted.
- Top pasta with cooked shrimp and serve.
OLIVE GARDEN BRUSCHETTA AL POMODORO
Make and share this Olive Garden Bruschetta Al Pomodoro recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
- When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.
OLIVE BRUSCHETTA
This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.
Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
OLIVE GARDEN CAPRESE FLATBREAD
Olive Garden's new flatbread appetizer was inspired by the chef's recent trip to the Italian region of Emilia-Romagna. The Caprese Flatbread features mozzarella cheese, tomatoes and basil on a flatbread crust with a savory garlic aioli. A cooking demo from the experts at Olive Garden is available at www.olivegardennewfavorites.com. This recipe is the "at-home" version - you can also enjoy the new flatbread at your local Olive Garden restaurant.
Provided by angela.rambo
Categories Savory Pies
Time 47m
Yield 1 flatbread, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºf.
- Dice tomatoes into small pieces and transfer to a mixing bowl. Add chopped garlic, salt, pepper, ½ of chopped basil, and 4 tbsp of extra virgin olive oil. Set aside and allow to marinate for 10 minutes.
- Flatten pizza dough into pan as indicated on package. Drizzle with extra virgin olive oil and brush it over the surface. Bake in oven at 350ºf for 10 minutes on center rack. Remove from oven and allow to cool, about 2 minutes.
- Cut garlic clove in half and rub, cut side down, onto the surface of the bread. Allow bread to cool completely, about 10 more minutes.
- Increase oven temperature to 450ºf.
- Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread. Top with shredded mozzarella to evenly cover surface.
- Drain the Caprese mixture and spread the bread mixture evenly over the bread. Sprinkle with grated parmesan cheese. Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly.
- Garnish with remaining chopped basil. Serve immediately and enjoy!
Nutrition Facts : Calories 402.9, Fat 35.3, SaturatedFat 9.3, Cholesterol 40.8, Sodium 705.4, Carbohydrate 12.2, Fiber 1.1, Sugar 4.5, Protein 11.1
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