Savory Bruschetta Recipes

Steps:

• Preheat oven to 400°F. Mix oil and garlic; spread onto cut surfaces of bread. Bake 8 to 10 minutes or until lightly browned. Cool.
• Mix cream cheese and Parmesan cheese with electric mixer on medium speed until blended. Stir in olives.
• Spread toasted bread halves with cream cheese mixture; top with tomatoes. Cut into 24 slices to serve. Sprinkle with basil.

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Toss 1 cup sliced strawberries, 2 tablespoons superfine sugar and 1 tablespoon balsamic vinegar; set aside 30 minutes. Mix 1/2 cup mascarpone cheese, 1/4 cup confectioners' sugar and a dash of vanilla extract. Spread the mascarpone mixture on the toast rounds; top with the berries and juices.

Steps:

• Heat the oil in large high sided skillet over medium-high heat. Add the cubed chicken and 1 tablespoon of the seasoning mix. Cook, stirring often for 5 minutes or until browned and fully cooked. Remove chicken from the pan and transfer to a large bowl. Set aside.
• Add the onion to the skillet and cook for 3 minutes or until softened and translucent.
• Add the stock, tomatoes and remaining seasoning mix to the skillet, bring to boil and stir to release browned bits from bottom of skillet. Stir in the uncooked pasta and cook for 15 to 20 minutes, stirring occasionally until the pasta is fully cooked.
• Return the chicken to skillet. Stir in the mozzarella and cook for 2 minutes or until thel chicken is heated through. Sprinkle with chopped basil if desired and serve immediately.
• Enjoy!

Steps:

• In a large skillet, heat 1 teaspoon oil over medium-high heat. Add rhubarb, onion, sugar and lemon juice; cook and stir until tender, 5-7 minutes. Stir in zest and lavender. Remove from the heat. Mash to a chunky consistency; set aside., Brush bread slices on both sides with remaining 4 teaspoons oil. Place bread on ungreased baking sheets. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Spread with goat cheese. Top with rhubarb mixture and pistachios.

Steps:

• Place your sliced onions into a skillet with a little bit of olive oil, salt, pepper and saute them until they are nicely caramelized. Set them aside when done.
• Arrange your sliced baguette's onto a baking sheet.
• Place the sliced Roma Tomatoes on top of baguettes.
• Now place the caramelized onions on top of the tomatoes.
• Sprinkle a little bit of Thyme onto the onions.
• Now the Swiss Cheese on top.
• Place 1 Sage leaf on top of the Swiss Cheese.
• Drizzle Olive Oil over all of the assembled baguettes.
• Bake in preheated 350 degree oven for 8-10 minutes until cheese is brown and bubbly or place under broiler for a few minutes.
• When done sprinkle a little salt and pepper over it all and enjoy.