Spicy Vegetable Bruschetta Recipes

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

Steps:

• For the bacon:
• Preheat the oven to 425 degrees F.
• Put a baking rack over a parchment paper lined tray and arrange the bacon slices across the rack - do not overlap. In small bowl combine the syrup and cayenne and brush the bacon generously with the mixture. Put in the oven and bake until cooked through, about 15 to 20 minutes. Set aside until ready to use.
• For the Summer Salad:
• In a large bowl, add the vinegar, honey, Dijon and lime zest and juice and whisk to combine. While whisking, slowly drizzle in the olive oil to make a dressing. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Set aside until ready to use.
• For the bruschetta:
• In large saute pan, add the olive oil, cayenne and garlic. When the garlic has browned, remove it and discard. Add the bread slices, in batches if necessary, and cook until browned on both sides. You may need to add more olive oil to the pan if the bread soaks up too much. Remove to sheet tray and set aside until ready to plate the dish.
• For the Zesty Olive Spread:
• Add all the ingredients to a food processor and pulse until pureed and smooth. Check for seasoning and set aside until ready to use.
• Assembly:
• Put 2 pieces of bread on each plate. Spread the zesty olive spread on top of the bread. Lay 1 piece of bacon on each bread slice and top with the summer salad. Repeat with remaining bread and toppings.

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
• For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
• For the bruschetta: Heat a grill pan over medium-high heat.
• Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.

Steps:

• Cut french bread into thin slices (
• Cut tomatoes into thin slices and set aside.
• Keeping separated finely chop shallot, green onion, celery, cilantro, parsley, basil and oregano.
• In a pan, using 2 oz olive oil sauté until soft (3-5 min): shallot, 3 tbls green onion, celery, parsley, basil,1 1/2 tbls cilantro, 1 tbls pressed garlic.
• In a bowl mix together all cheeses (may have to microwave cheese 30 sec), cooled down sautéed ingredients from pan, garlic powder white pepper and cayenne pepper, best if refrigerated a few hours before spreading.
• Put butter remaining olive oil and remaining garlic in a cup and melt down in a microwave.
• Spread sliced bread on large cookie sheet.
• Stir butter and generously brush it on one side of each piece of bread.
• Put bread in broiler until lightly toasted.
• Spread cheese mixture on cooled down bread.
• Place sliced olives (2-3) on each piece.
• Top with 2 or 3 slices of tomato.
• Mix remaining cilantro and green onion and sprinkle over each slice.
• You may have to chop some more cilantro and green onion for this.
• Remember cilantro has a very powerful taste so use sparingly.
• You can serve cold or put in oven at 350 for 5-8 minutes not allowing cheese to run.

Steps:

• Prepare rice according to package instructions.
• Cut green pepper and onion into thin strips.
• Coat a large skillet or wok with cooking spray, add onion and green pepper.
• Cook onion and green pepper over med-high heat until onions are clear.
• Add bruschetta, basil, and red pepper to skillet, mix with onion and green pepper.
• Once thoroughly heated, remove from heat.
• Serve over rice as a main dish or mix with rice for a side dish.

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.