Best Caramelized Plum Ricotta Black Pepper Crostini Recipes

A TRIO OF BRUSCHETTA

A Trio of Bruschetta image

Provided by Bobby Flay

Number Of Ingredients 18

Ingredients

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.

SWEET PEPPER CROSTINI

Sweet Pepper Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 17m

Yield 6 servings

Number Of Ingredients 4

Ingredients

6 slices baguette (1/2-inch-thick)
2 tablespoons olive oil
1/2 to 3/4 cup roasted red bell pepper strips
1/3 to 1/2 cup grated smoked mozzarella or fontina

Steps:

Preheat the oven to 375 degrees F.
Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.

Nutrition Facts : Calories 197 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 439 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams

GRILLED ANTIPASTO WITH GORGONZOLA CROSTINI

Grilled Antipasto with Gorgonzola Crostini image

Provided by Bobby Flay

Categories appetizer

Time 26m

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 red bell peppers, grilled, peeled and cut into 1/8
2 yellow bell peppers, grilled, peeled and cut into 1/8
1/2 pound asparagus, trimmed and grilled
2 small eggplants, halved and grilled
4 plum tomatoes, halved and grilled
Olive oil
Balsamic vinegar
Salt and freshly ground black pepper
Assorted olives
8 slices Italian bread, cut into 1/4-inch thick slices
1/2 pound Gorgonzola, at room temperature

Steps:

Place all of the grilled vegetables on a platter and drizzle with olive oil and balsamic vinegar. Season with salt and pepper, to taste. Scatter the olives around the platter. Brush the bread with olive oil on both sides and grill for 2 to 3 minutes per side. Remove the bread from the grill and immediately spread with the softened Gorgonzola.

SOFT SCRAMBLED EGGS WITH ROMANO AND BLACK PEPPER WITH TOMATO BRUSCHETTA

Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 loaf Italian bread
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large ripe tomatoes, roughly chopped
Generous handful fresh basil, roughly chopped, plus small leaves for serving
4 tablespoons unsalted butter
1 dozen large eggs
1/4 teaspoon coarsely ground black pepper
4 ounces coarsely grated Pecorino Romano cheese

Steps:

Preheat a grill pan over medium heat for 5 minutes. Slice the bread in half the long way. Brush the cut sides with 2 tablespoons olive oil, season with salt and pepper and grill, cut-side down, until nicely charred. Remove from the grill to a cutting board. While the bread toasts, toss the tomatoes with a bit of olive oil, salt, pepper and the chopped basil. Mound the mixture on the toasted bread. Melt the butter in a large nonstick saute pan over low heat. Crack the eggs into a bowl and whisk until light and fluffy with the coarse pepper. Add the eggs to the skillet and mix gently using a rubber spatula until soft curds form. Fold in the cheese and remove from the heat. Spoon the eggs onto 4 dinner plates. Slice the bruschetta into 4 or 8 pieces and put next to the eggs. Drizzle some olive oil over the bruschetta and scatter the basil leaves on top.

MIXED TOMATO SALSA CROSTINI

Mixed Tomato Salsa Crostini image

Provided by Bobby Flay

Categories appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 baguette, sliced 1/4-inch thick
Extra-virgin olive oil
Salt and freshly ground black pepper
8 red pear tomatoes, halved
8 yellow pear tomatoes, halved
6 red cherry tomatoes, quartered
6 yellow cherry tomatoes, quartered
Green tomatoes, diced (or get some of the small heirloom tomatoes also)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon honey
1 tablespoon fresh Mexican oregano, finely chopped
1/2 cup queso fresco

Steps:

Preheat a broiler, oven or grill to medium-high heat.
Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Remove and drizzle with extra-virgin olive oil and season with salt.
Combine the tomatoes, olive oil, vinegar, honey and oregano in a medium bowl and season with salt and pepper. Gently toss in the queso fresco. Let the relish sit at room temperature for at least 15 minutes before serving. Top the bread with the relish and serve.