Shallot Bresaola Bruschetta Recipes

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Toss 1 thinly sliced shallot, 3 tablespoons olive oil, 1 teaspoon chopped rosemary and a pinch of salt; set aside 10 minutes. Spread softened butter on the toast rounds. Top with sliced bresaola (cured beef) and the marinated shallot. Drizzle with the marinade.

Steps:

• In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

Steps:

• Whisk oil, vinegar, and shallot in small bowl. Season dressing with salt and pepper. Using mandoline or V-slicer, thinly slice brussels sprouts. Place 4 cups shaved brussels sprouts in large bowl. Add dressing; toss to coat. Season with salt and pepper.
• Arrange 3 bresaola slices over each of 4 plates. Divide brussels sprout salad among plates, mounding in center so bresaola is visible. Sprinkle horseradish over brussels sprout salad and serve.

Steps:

• Preheat broiler. Heat oil in heavy small skillet over medium heat. Add shallots and sauté until tender, stirring frequently, about 5 minutes.
• Broil 1 side of bread until toasted. Spread shallot mixture on second side of bread. Sprinkle generously with pepper and cheese. Broil until beginning to brown. Serve immediately.