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.
BALSAMIC BRUSCHETTA
Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.
Provided by Kathy Bias
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g
PARMESAN TRUFFLE FRIES
French fries coated in truffle oil and Parmesan cheese is simply heavenly! They were served at one of my favorite brewpubs and I knew I had to recreate them at home.
Provided by Bethy
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
- Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
- Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
- Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
- Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 64.7 g, Cholesterol 4.4 mg, Fat 11.9 g, Fiber 8.2 g, Protein 9.4 g, SaturatedFat 2.3 g, Sodium 539.3 mg, Sugar 2.9 g
HEIRLOOM TOMATO BRUSCHETTA
Inspired by the Julie and Julia motion picture, here is a little twist on one of the most the delicious-looking recipes to grace the movie screen! Unless you and your guests are prepared to eat the bruschetta immediately, I suggest keeping the heirloom tomato mixture separate from the bread because it will become soggy. Serve the tomato mixture in one bowl and the bread on another serving platter. Be prepared to get a little messy!
Provided by Johnna
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.
- Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.
- Spoon tomato mixture over the baguette slices.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.8 g, Fat 2.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 109.8 mg, Sugar 0.9 g
MINI CHALLENGE: BRUSCHETTA WITH POACHED EGG, TRUFFLE OIL, AND ARUGULA
Steps:
- Preheat a grill or grill pan over medium heat.
- Drizzle olive oil over one side of each bread slice. Grill the bread slices on both sides until well marked. Set each bread slice on a plate.
- Fill a medium size saute pan with cold water. Add 1 tablespoon salt and the vinegar and bring to a boil; lower the heat to a simmer.
- Meanwhile, in another medium saute pan over medium-high heat, add 1 tablespoon olive oil. Stir in the garlic and cook until just fragrant. Add the arugula and toss to wilt. Remove from heat. Place some arugula over each slice of bread.
- Crack 1 egg into a small bowl; then slowly slip it into the simmering water. Repeat with the rest of the eggs. Poach the eggs for about 3 minutes, until the whites have coagulated. One by one, remove the eggs from the water with a slotted spoon, resting the spoon on top of a towel to dry off the excess water.
- Place 1 egg on top of each bread slice. Spoon some of the gremolata on top of each egg and drizzle with some truffle oil. Sprinkle Parmesan evenly over each egg and serve immediately.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Chop the garlic and parsley and place in a small bowl. Add the zest and stir to combine.
CRUSHED WHITE BEAN BRUSCHETTA WITH WHITE TRUFFLE OIL
Steps:
- In a large pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes.
- Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans, reserving the garlic cloves.
- Place the beans in a bowl and coarsely mash with a potato masher. Add 2 to 3 cloves of garlic and continue mashing. Mash in the olive oil, but keep the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with white truffle oil. Serve with a basket of crisp toasts and the bottle of truffle oil, for more drizzling.
BRUSCHETTA WITH FONTINA AND ASPARAGUS
Toast topped with asparagus and two types of cheese makes for a rustic appetizer; truffle oil adds a luxurious note.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Heat grill or broiler. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil.
- Preheat oven to 350 degrees. Bring a large saucepan of water to a boil over high heat; add salt generously. Add asparagus, and cook until tender, about 3 minutes. Drain asparagus, and set aside.
- Place toasted bread on a baking sheet, and sprinkle fontina evenly over slices. Arrange about 3 to 4 asparagus spears on top of each. Sprinkle Parmesan over asparagus, dividing evenly.
- Bake until cheese has melted, about 10 minutes. Remove from oven, and drizzle with truffle oil, if using.
MOZZARELLA, PESTO, ARUGULA, AND PARMESAN BRUSCHETTA
Go ahead and play around with the greens and pesto that top this bruschetta: Spinach, kale, and parsley are all options.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Place slices of mozzarella cheese on toasts. Drizzle with homemade or store-bought pesto. Top with arugula and shaved Parmesan cheese, and season with freshly ground pepper.
PARMESAN BRUSCHETTA
This is another great recipe that is good for an appetizer or for that Sunday Brunch or just for a quick snack - recipe from Kraft.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Heat broiler. Combine tomatoes, cheese, basil, garlic and 1/4 cup of the dressing; set aside.
- Brush both sides of bread slices with remaining dressing.
- Broil 6 inches from heat, 2 minutes on each side or until lightly toasted on both sides. Top each with tomato mixture.
KRAFT PARMESAN BRUSCHETTA
Make your own delicious bruschetta with toasted French bread, tomatoes, Parm, garlic and more. KRAFT Parmesan Bruschetta is great for guests.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Combine tomatoes, cheese, garlic, 2 Tbsp. oil and basil.
- Brush remaining oil evenly onto both sides of bread slices. Place in single layer on baking sheet.
- Broil, 6 inches from heat, 2 min. on each side or until edges are golden brown. Top each toast slice with about 1 Tbsp. tomato mixture.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PARMESAN-TRUFFLE BRUSCHETTA
Traditional bruschetta is boring! Introduce a little truffle oil and turn your party from blase to gourmet.
Provided by Mangia Mangia
Categories Bruschetta
Time 25m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Line bread slices on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper.
- Bake in the preheated oven for 10 minutes. Remove from the oven and let cool, about 10 minutes.
- While bread cools, mix ricotta cheese, grated Parmesan cheese, 1 tablespoon basil, and remaining coarse salt and pepper together in a bowl.
- Spoon ricotta mixture onto bread slices and top with remaining basil and shaved Parmesan pieces. Finish by drizzling with truffle oil and top with additional salt and pepper.
Nutrition Facts : Calories 76 calories, Carbohydrate 7.4 g, Cholesterol 7.2 mg, Fat 3.3 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 274 mg, Sugar 0.4 g
TRUFFLED PARSNIP & PARMESAN BRUSCHETTA
Scented truffle oil and fresh parmesan make humble parsnips the star in this tasty Christmas canapé
Provided by Good Food team
Categories Canapes, Lunch, Side dish, Starter
Time 35m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat a griddle pan and toast the bread for about 2 mins on each side until golden and marked. Rub the cut side of the garlic clove over each piece.
- Heat the butter in a large frying pan. Add the parsnips, season with sea salt and freshly ground black pepper, then cook over a medium heat, shaking regularly until golden and softened, about 20 mins. Add a splash of water if you need to. Remove from the heat and whizz to a purée in a food processor with both of the oils. Season to taste. Set aside at room temperature if serving on the day. Can be chilled up to two days ahead.
- To serve, top the toasts with the truffled parsnip mix (it should be room temperature), scatter with rocket leaves and parmesan shavings, then drizzle with a little more olive oil or truffle oil.
Nutrition Facts : Calories 112 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
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BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL
From onceuponachef.com
Cuisine ItalianTotal Time 30 minsCategory AppetizersCalories 108 per serving
- In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and 1/3 cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren't as sweet as you'd like, add 1/8 teaspoon sugar.)
- Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.
- Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky). Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
EASY BRUSCHETTA RECIPE - COOKING CLASSY
From cookingclassy.com
5/5 (28)Category AppetizerCuisine ItalianCalories 162 per serving
- For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don't brown it), about 1 minute.
- Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.
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