BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO
Provided by Ian Knauer
Categories Tomato Appetizer Side Bake High Fiber Backyard BBQ Buffet Ricotta Rosemary Summer Prosciutto Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
- Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
- Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
- Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.
PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI
Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. -Stephanie Kalina-Metzger, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 1h35m
Yield 2 dozen.
Number Of Ingredients 24
Steps:
- In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving. , Preheat oven to 375°. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips., In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally., Place red peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes., Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine., Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown., To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 75mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
ARTICHOKE-ROSEMARY BRUSCHETTA
Enjoy this Italian appetizer topped with two types of cheese, herbs and artichoke hearts. Ready in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 375°. Place bread, cut sides up, on ungreased cookie sheet. Bake 10 minutes.
- Mix 1/2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes; spread on bread. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 15 to 20 minutes or until cheese is melted.
Nutrition Facts : Calories 235, Carbohydrate 21 g, Cholesterol 15 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 slice, Sodium 450 mg
PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI
Categories Herb Mushroom Appetizer Bake Arugula Bell Pepper Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15x10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and sauté until very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 375°F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.
DIVINE BRIE, MUSHROOM AND ROSEMARY BRUSCHETTA
The flavour combination of Brie, mushrooms and rosemary is amazing. This dish is a wonderful appetizer for a dinner party, or just served by itself as a little something. It is from 'Canada's Wine Country Cookbook' and pairs really well with a Dry Riesling (white wine)
Provided by Deantini
Categories Lunch/Snacks
Time 35m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- Add garlic to olive oil, mix well.
- Toast sourdough bread; brush one side with with olive oil (no need to use all oil).
- Lay brie slices over toast.
- Lightly saute mushrooms in butter, add rosemary, salt and pepper to taste.
- Grill bruschetta slices until brie is soft and begins to run.
- Place toast on plates and smother with mushrooms.
- Serve immediately.
Nutrition Facts : Calories 766.6, Fat 57.6, SaturatedFat 22.6, Cholesterol 100.5, Sodium 917, Carbohydrate 37.7, Fiber 1.9, Sugar 2.5, Protein 26.1
ROSEMARY & BEAN BRUSCHETTA
Make and share this Rosemary & Bean Bruschetta recipe from Food.com.
Provided by love4culinary
Categories Breads
Time 1h36m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place your beans in a large bowl, cover with water and allow them to soak overnight.
- After soaking, drain and rinse the beans, and then put them in a pan, cover with fresh water, and bring to a boil.
- Boil rapidly for approximately 10 minutes.
- Reduce your heat and allow the beans to simmer for about 1 hour, until tender.
- Drain beans and set them aside.
- Meanwhile, put the tomatoes in a bowl, cover with boiling water, and leave for 30 seconds.
- Then peel, seed and chop the flesh.
- Heat your oil in a frying pan, add the fresh tomatoes and the sun-dried tomatoes, the garlic and the rosemary.
- Cook for 3 minutes until the tomatoes begin to break down and soften.
- Add the tomato mixture to the beans, season to taste with salt and pepper and mix well.
- Rub the cut sides of your ciabatta slices with the garlic clove and then toast lightly.
- Spoon your bean mixture on top of the toast and sprinkle with basil and drizzle with olive oil before serving.
- Some like to grate a small amount of fresh parmesan on top.
- ENJOY!
Nutrition Facts : Calories 166.7, Fat 10.8, SaturatedFat 1.6, Sodium 14.4, Carbohydrate 14.8, Fiber 4.2, Sugar 4.2, Protein 4.6
More about "rosemary bruschetta recipes"
ROSEMARY WHITE BEAN BRUSCHETTA - OUR SALTY KITCHEN
From oursaltykitchen.com
5/5 (1)Total Time 27 minsCategory Appetizer, SnackCalories 139 per serving
- Place the white beans, chopped rosemary, olive oil, white wine vinegar, salt, and cracked black pepper in a mixing bowl and stir. Cover and place in the fridge to marinate, at least 1 hour and up to 24 hours.
- Preheat the oven to 375*. Slice the baguette into 24 ½” slices and spread evenly over a baking sheet. Brush one side with olive oil, flip, and brush the other side with olive oil. Bake the baguette slices until golden brown and completely dry, flipping once halfway through, about 12 minutes. Remove the slices from the oven and rub with each slice with a smashed garlic clove. Place the crostini in a sealed container (I like gallon zip lock bags) and set aside until you are ready to serve.
- When you are ready to serve, add the chopped parsley to the white beans and stir to incorporate. Spread the bruschetta toasts onto a serving platter and top each crostini with approximately 1 tablespoon of white beans. You'll have some reserved marinade, and you can spoon a little bit of extra marinade over the top of each toast. Serve immediately. This recipe keeps well at room temperature (perfect for parties!) and makes 24 bruschetta toasts. For a cocktail party, plan on two white bean bruschetta per person.
BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, …
From bonappetit.com
5/5 (2)Total Time 1 minServings 6
- Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
- Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
ROSEMARY BRUSCHETTA STACKS | BETTER HOMES & GARDENS
From bhg.com
3.2/5 (5)Calories 90 per serving
- Preheat oven to 425°F. Line a baking sheet with foil; set aside. In a small bowl, combine butter and garlic. Lightly spread butter mixture on one side of each bread slice. Place a piece of cheese on the buttered side of each of six of the bread slices; top each with a tomato slice, another piece of cheese, and a remaining bread slice, buttered side down.
- Pull the leaves off the bottom 2 inches of each rosemary sprig. Push a sprig into each stack to hold it together. Place stacks on the prepared baking sheet.
- Bake about 4 minutes or until cheese is starting to melt. Serve warm. If desired, sprinkle lightly with salt and pepper. Cut each stack in half.
GRILLED MARROW BONES WITH ROSEMARY-LEMON BRUSCHETTA …
From foodandwine.com
BRUSCHETTA WITH ROSEMARY, ROASTED TOMATOES, RICOTTA, …
From bakerbynature.com
SAUTéED MUSHROOM AND ROSEMARY BRUSCHETTA RECIPE
From culinaryginger.com
ROSEMARY GARLIC MUSHROOM AND HUMMUS BRUSCHETTA
From recipes-from-nature.com
CARMELIZED ONION & ROSEMARY BRUSCHETTA RECIPE - RECIPEZAZZ.COM
From recipezazz.com
LEMON-ROSEMARY WHITE BEAN BRUSCHETTA | HEALTHY RECIPES | WW …
From weightwatchers.com
MUSHROOM BRUSCHETTA WITH GARLIC AND ROSEMARY - OUR SALTY KITCHEN
From oursaltykitchen.com
BRUSCHETTA WITH LARDO DI COLONNATA AND ROSEMARY — IL GLOBO
From ilglobo.com
CHICKEN WITH GARLIC, ROSEMARY AND BRUSCHETTA RECIPE - BBC FOOD
From bbc.co.uk
You'll also love