Best Bruschetta Toast Recipes

BBQ BAKED BEANS BRUSCHETTA WITH CILANTRO PESTO ON CHEESY TEXAS CUT TOAST

Steps:

• Pour the beans into a sauce pot and cover with 4 cups water. Bring to a boil over medium heat and then reduce the heat slightly and simmer until tender, about 45 minutes.
• Preheat the oven or grill to 350 degrees F.
• Preheat another sauce pot over medium heat and add the oil, garlic and onions. Cook the onions and garlic, without browning, until translucent. Stir in the tomatoes, vinegar, chipotle sauce, honey, coriander and cumin and simmer over low heat, about 30 minutes. Add the lemon juice and season with kosher salt and black pepper.
• Once the beans are nearly fully tender, drain and add to the BBQ sauce. Bake or grill uncovered over direct heat until fully cooked, stirring frequently to prevent burning, about 45 minutes.
• Preheat the grill to medium-high heat.
• Place the cheese between baguette slices and season the top slices with sea salt. Brush the outsides with Cilantro Pesto and grill, covered, 1 minute per side. Plate the cheesy toast and top with the warm baked beans. Drizzle with a line of Cilantro Pesto and finish with more sea salt. Serve immediately.
• Puree the cilantro, parsley and olive oil in a food processor until fairly smooth. Season with sea salt, cover and refrigerate.

BRUSCHETTA TOAST

Steps:

• Preheat broiler.
• Cover a medium sized baking sheet with a single layer of bread slices. Brush the slices with olive oil.
• Dice the tomatoes. In a mixing bowl, combine the tomatoes, olive oil and basil. Mix for two minutes.
• Place bread under broiler until lightly browned. Remove from broiler and top with the tomato mixture.

GRILLED SCALLOPS TOPPED WITH BRUSCHETTA ON TOAST

Steps:

• Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
• Combine scallop ingredients and marinate for about 15-30 minutes.
• Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
• Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
• Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.

AVOCADO FETA CROSTINI ITALIAN TOAST BRUSCHETTA

Steps:

• Cut your baguette at a slight angle (to allow for more spreading surface). Preheat oven to 400 degrees F. Mix avocado, 3/4 cup feta (the rest of the feta will be used to sprinkle on top), lemon juice, 2 Tablespoons salt, 2 Tablespoons garlic salt and 3/4 cup olive oil. Blend well in food processor.
• Place 1 Tablespoon of avocado mixture onto each sliced baguette piece, spread to cover the whole slice. Take the remaining feta 1/4 cup and sprinkle it on top of spread placed on baguette. Place in oven for approx. 10 minutes.
• While baguettes are crisping, slice tomatoes in long slices and take the seeds out. Pour 1/4 cup olive oil, 1 Tablespoon salt, 1 Tablespoon garlic salt and parsley over the tomatoes you have sliced. Coat the tomatoes evenly.
• Take the baguettes out of the oven and place a slice of tomatoes on each baguette and serve.

PEPPER STEW WITH TOAST: PEPERONATA CON BRUSCHETTA

Steps:

• Preheat the grill or broiler.
• In a 12 to 14 inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.
• Add the peppers and onion and saute over high heat 4 minutes, until browned at the edges and softened.
• Add the sherry vinegar, garlic, salt, & peppers to taste, reduce the heat to medium, and continue to cook for 5-7 minutes, until peppers & onions are tender.
• Adjust the seasoning and set aside to cool.
• Grill each slice of bread on both sides until crusty and browned.
• Then top with peperonata and serve.
• Enjoy!