BRUSCHETTA
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.
TUSCAN TUNA BRUSCHETTA
Made with protein-rich hummus and canned tuna, this simple appetizer is perfect for game night or an Italian feast.
Provided by cannedfood
Categories < 30 Mins
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Flake the tuna with a fork into a bowl, and stir in the onion, parsley, lemon juice, olive oil, thyme and pepper.
- In a separate bowl mix the hummus and sun-dried tomatoes together. Heat the broiler.
- Arrange the bread slices in a single layer on a cookie sheets. Broil 1 to 3 minutes on each side, or until lightly toasted.
- Top each toast with a layer of the hummus mixture and a small mound of the tuna mixture.
- Nutritional Information Per Serving: Calories 170; Total fat 7g; Saturated fat 1g; Cholesterol 5mg; Sodium 360mg; Carbohydrate 18g; Fiber 4g; Protein 10g; Vitamin A 4%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 10%DV *Daily Value.
TUSCAN BRUSCHETTA
I once found this recipe when this site was Recipe Zaar and haven't been able to find it since so I decided to post my adapted version. I was in highschool and in my Travel Languages class in my Italian unit, I was assigned Tuscany as my province for a project and had to find and cook a Tuscan dish for the class as part of my presentation. This recipe is a little time consuming but not very expensive and I've had TONS of compliments on it. I apologize for the inconsistency in the measurements but it has been a LONG time since I've used a recipe and I mostly do this by feel/taste.
Provided by MissAcedia
Categories Spreads
Time 4h5m
Yield 24 pieces, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine diced Roma tomatoes (use as many as necessary depending on size) with white and green onions, and minced garlic in a clear, resealable tupperware container and mix thoroughly.
- Add White Balsamic Vinagrette to taste (normally I watch the sides of the container until the vinagrette comes up 1/3 of the mixture).
- Add Roasted Garlic oil also to taste (1/4 cup works for me).
- Stir ingredients with a wooden spoon until evenly and thoroughly mixed.
- Seal and refrigerate for several hours or overnight (the longer it sits the more the flavours of the oil and vinagrette will be absorbed). Should be served the next day for best taste.
- Prior to serving: slice baguette diagonally (for larger pieces) into1/2" - 1" slices and toast to desired doneness in the oven (I have a double oven with a smaller top oven that has a toast setting, one toast cycle - 3 minutes - normally does the trick but I always watch it so the small pieces don't burn).
- Place toasted bread slices on a plate and take the remaining peeled whole garlic cloves and rub them gently but quickly on one side of each of the slices. You can also pour a small amount of the garlic oil on a plate and brush it lightly on the slices but I find the rubbing gives the same flavour without sogging up the bread.
- Remove bruschetta mixture from fridge and give it a quick stir (and taste!). Add feta cheese to taste.
- I prefer to use a rounded plastic spoon to scoop and drain mixture then place onto bread slices immediately before serving.
- Garnish with oregano and basil.
- Tip: I find most people's complaints about bruschetta is soggyness. The ways I prevent this is with slightly thicker toasted slices of italian bread (holds up better under the weight of the mixture and juices sit on top longer instead of soaking in in seconds), lower-moisture Roma tomatoes, less liquid added and only adding the mixture to the bread slices right before serving.
Nutrition Facts : Calories 33.9, Fat 0.2, SaturatedFat 0.1, Sodium 43.6, Carbohydrate 6.9, Fiber 0.8, Sugar 1.4, Protein 1.4
BRUSCHETTA WITH TUNA BUTTER
Make and share this Bruschetta With Tuna Butter recipe from Food.com.
Provided by Mercy
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, mix the tuna and capers until a paste forms.
- Scrape the sides of the bowl.
- With the motor running, add the olive oil in a steady stream, until you end up with a creamy consistency.
- Season with salt and pepper, keeping in mind the mixture is probably well-salted by the capers.
- Spread the tuna butter over the grilled Tuscan bread, and serve.
Nutrition Facts : Calories 282.9, Fat 16.2, SaturatedFat 2.5, Cholesterol 8.1, Sodium 349.1, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 8.8
TUNA SALAD BRUSCHETTA
Tuna puts a protein-packed twist on a tried-and-true Italian appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h20m
Yield 24
Number Of Ingredients 7
Steps:
- In medium bowl, gently fold together all ingredients except lettuce and bread. Cover; refrigerate at least 1 hour before serving.
- Just before serving, stir lettuce into tuna mixture. Serve as topping for bread slices.
Nutrition Facts : Calories 35, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 0 g, TransFat 0 g
TUNA SALAD BRUSCHETTA
Tuna in olive oil makes sandwiches and casseroles tastier, and is particularly good in any dish that showcases the flavor of the fish itself, such as Tuna Cakes or Tuna Salad Nicoise.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.
- In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.
- Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.
Nutrition Facts : Calories 403 g, Fat 17 g, Fiber 5 g, Protein 24 g
TUNA BRUSCHETTA
Make and share this Tuna Bruschetta recipe from Food.com.
Provided by Boca Pat
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl combine cheese, tuna, tomatoes, onion, parsley and oregano; set aside Brush both sides of bread slices with olive oil and rub surfaces with cut sides of garlic.
- In dry preheated skillet, grill bread until light golden brown; turn& top each toasted surface with 1/4 of tuna mixture; continue to grill until cheese melts and bread is golden brown on bottom.
Nutrition Facts : Calories 551, Fat 31.9, SaturatedFat 10.7, Cholesterol 76.5, Sodium 625.9, Carbohydrate 28.5, Fiber 3, Sugar 4.7, Protein 37.2
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