Salmon Capsicum Olive Bruschetta Recipes
SALMON, CAPSICUM & OLIVE BRUSCHETTA
This is based on a recipe from the January 2009 issue of "recipes +" magazine. The original recipe called for tuna and Spanish olives, but I changed those due to personal preferences. Also, you can sub the cheese for low-fat feta or low-fat cottage cheese if you like! The original recipe came in at just $2.95 a serve, so I imagine it will be roughly the same with my alterations :)
Provided by Sara 76
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine salmon, capsicum, olives, basil and vinegar in a medium bowl.
- Preheat a char-grill to moderate. Spray both sides of bread with oil. Grill 1 minute each side, or until toasted. Rub bread with garlic.
- Spread bread with ricotta. Transfer to a serving plate.
- Top bread with salmon mixture. Serve at once.
Nutrition Facts : Calories 239.8, Fat 5.9, SaturatedFat 1, Cholesterol 48.1, Sodium 394.8, Carbohydrate 23.2, Fiber 2.4, Sugar 1.3, Protein 22.6
ROASTED RED PEPPER, OLIVE, AND CAPER BRUSCHETTA
This bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.
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.
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