POLENTA BRUSCHETTA WITH TAPENADE
Ideal for those on wheat-free or gluten-free diets
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Bring the stock to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Stir in the basil and season with black pepper and salt, if you like. Spread on an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.
- Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden.
- Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.
Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.97 milligram of sodium
QUICK BRUSCHETTA WITH OLIVE TAPENADE
Provided by Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running. Let sit for 5 minutes.
- Meanwhile, lightly toast the bread. Spoon the olive mixture on the bread and sprinkle with the basil before serving.
BRUSCHETTA POLENTA
Prepared polenta can be found in the Italian, ethnic section or refrigerated section of your grocery store.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, cook polenta slices in oil over medium heat for 2 minutes on each side or until golden. , Place the bruschetta topping in a microwave-safe bowl; cover and cook on high for 1 minute. Spoon 1 tablespoon onto each slice of polenta; sprinkle with cheese.
Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 603mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
TAPENADE WITH BRUSCHETTA
Provided by Food Network
Time 45m
Number Of Ingredients 10
Steps:
- Combine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended. Add the olives and the orange juice and pulse until well combined yet fairly coarse.
- Toast the bread on both sides under the broiler until lightly brown. While bread is still warm, rub one side with a smashed garlic clove. Using a pastry brush, lightly coat the bread on both sides with olive oil.
- Sprinkle with kosher salt. Bake in a 350 degree oven for 10 minutes or until crisp. Serve immediately with the tapenade.
POLENTA BRUSCHETTA
An easy and delicious alternative to traditional bruschetta--especially for those of us who are allergic to wheat or gluten!
Provided by merron-iru kami
Categories Vegetable
Time 37m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds.
- Add 2 tbs olive oil to a sauté pan and fry the polenta rounds until crisp. Flip the rounds and continue crisping the other side.
- Meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar.
- Remove the polenta slices from the pan and put them onto a cookie sheet sprayed with non-stick cooking spray. Top each slice with a tomato, salt and pepper to taste, and bake at 350 degrees for 12 minutes.
- Once thoroughly heated, top the polenta stacks with a basil leaf and a slice of brie. Return to the oven for 5 minutes or until brie melts. Serve immediately.
- Makes 12 appetizers or 4 - 6 light entrees.
Nutrition Facts : Calories 73.4, Fat 6.2, SaturatedFat 2.8, Cholesterol 14.2, Sodium 90.8, Carbohydrate 1.4, Fiber 0.5, Sugar 0.9, Protein 3.3
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