Best Bruschetta 3 Ways Recipes

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BRUSCHETTA 3 WAYS RECIPE BY TASTY



Bruschetta 3 Ways Recipe by Tasty image

Here's what you need: multi-grain baguette, olive oil, medium red tomato, medium yellow tomato, olive oil, freshly ground black pepper, fresh basil, freshly grated parmesan cheese, flaky sea salt, olive oil, asparagus, sea salt, lemon, lemon, ricotta cheese, smoked salmon, freshly ground black pepper, avocados, red radish, olive oil, everything bagel seasoning, flaky sea salt, sprouts, Tanqueray® RTD Can

Provided by Tanqueray

Categories     Drinks

Yield 12 pieces

Number Of Ingredients 24

1 multi-grain baguette
¼ cup olive oil
½ medium red tomato
½ medium yellow tomato
1 tablespoon olive oil
freshly ground black pepper, to taste
1 tablespoon fresh basil, plus 8 small whole leaves, for garnish
1 tablespoon freshly grated parmesan cheese
⅛ teaspoon flaky sea salt
1 tablespoon olive oil
4 stalks asparagus, sliced on a bias into 5 pieces
sea salt, to taste
1 lemon, zested
1 lemon, juiced
⅓ cup ricotta cheese
2 oz smoked salmon, sliced
freshly ground black pepper, to taste
11 avocados, peeled, pitted, and halved
red radish
1 tablespoon olive oil
¼ teaspoon everything bagel seasoning
⅛ teaspoon flaky sea salt
2 tablespoons sprouts
Tanqueray® RTD Can, for serving

Steps:

  • Make the crostini: Turn the oven to broil on high.
  • Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
  • Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
  • Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
  • Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
  • Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
  • In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
  • Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
  • Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
  • Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
  • Serve the bruschetta with Tanqueray® RTD Cans.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 27 grams, Fat 30 grams, Fiber 10 grams, Protein 7 grams, Sugar 2 grams

A TRIO OF BRUSCHETTA



A Trio of Bruschetta image

Provided by Bobby Flay

Categories     appetizer

Number Of Ingredients 18

1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper
16 slices French bread, sliced 1/2-inch thick
Olive oil

Steps:

  • For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
  • For the tapenade: Combine all ingredients in a food processor and process until smooth.
  • For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
  • For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

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