CHERRY AND BOILED PEANUT BRUSCHETTA
Provided by Trisha Yearwood
Time 45m
Yield about 10 crostini
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Slice the baguette half on the bias into 3/4-inch-thick slices (about 10). Place the slices on a baking sheet. Bake until lightly toasted, 8 to 10 minutes.
- Meanwhile, place a saucepot over medium heat. Add the frozen cherries and cook until softened, about 5 minutes. Use the side of a spoon to cut the cherries in half. In a small bowl, combine the cornstarch with 1/4 cup water. Pour the cornstarch mixture into the cherries, stirring to combine. Continue to cook until slightly thickened, 5 to 8 minutes more. Set aside to cool completely.
- To prepare the peanuts, place a large skillet over medium-high heat. Add the butter and heat until melted. Spread out the breadcrumbs in the skillet and cook, stirring frequently, until toasted, about 3 minutes. Push the breadcrumbs to the side of the skillet and add the peanuts. Heat for 1 minute just to cook off any brine. Turn off the heat and stir the peanuts into the breadcrumbs.
- To assemble, spoon the cherry sauce onto the crostini. Sprinkle the peanut crumble over the cherries. Sprinkle the crostini with the fresh mint and serve immediately.
TOMATO BRUSCHETTA
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
- Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.
UPSIDEDOWN HAZELNUT BANANA CAKE
One of my first baking experiences with out my mom was banana bread. I was in art school away from home for the first time and of course, a vegetarian. I worked at a vegetarian restaurant and did some baking for it while I waitressed making $2.00 an hour plus $2.00 worth of food off the menu. I?d order a salad for $1.25 and my boyfriend Brian would come up to my work and eat the other .75 in a carob sundae?and that?s all we could afford to eat all day! I also would pick dandelions out of the cemetery near our apartment while walking home from college to our apartment (we couldn?t afford a car) and would cook them with onion soup boullion for our dinner. I weighed 112 then?In my hand-written recipe books, it?s the first recipe I ever wrote, so me and banana bread go way back. This one is dressed up with an ooooy gooooy nutty caramel top of brown sugar and butter which help slowly baste the banana slices as they bake in the oven. Pineapple upside down-cake move over!
Provided by Food Network
Categories dessert
Time 1h30m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Butter the cake pan.
- Toast the nuts and let them cool completely.
- In a food processor, grind the nuts with the sugar until very fine.
- Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
- To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
- Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.
- Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.
ZUCCHINI-RICOTTA SALATA BRUSCHETTA
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.
- Slice a small zucchini into long ribbons with a vegetable peeler. Toss with lemon juice, olive oil and a big pinch of salt. Rub the warm toast rounds with a smashed garlic clove. Top with the zucchini, shaved ricotta salata and fresh pepper; drizzle with any juices from the zucchini.
PORTOBELLO MUSHROOM BRUSCHETTA
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.
- Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered.
- Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil.
- Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
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