Best John Sierps Crab Bruschetta Recipes

Hot-Crab and Pimiento-Cheese Spread image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 11

8 ounces cream cheese, room temperature
6 ounces extra-sharp yellow cheddar cheese, grated (about 2 cups)
1/2 cup plus 2 tablespoons mayonnaise
8 ounces crab meat, picked over
1/4 cup chopped pimiento (from a 4-ounce jar)
1/4 cup sliced scallions (from about 3 scallions)
1 tablespoon plus 1 teaspoon fresh lemon juice, plus more to taste
1/2 teaspoon coarse salt
Hot sauce
1 1/2 cups torn rustic bread (from 1 loaf, crust trimmed)
Endive leaves, cucumber spears, and celery sticks, for serving

Steps:

Preheat oven to 375 degrees. Mash cream cheese in a bowl until very soft. Add cheddar and 1/2 cup mayonnaise and stir to combine. Stir in crab, pimiento, scallions, lemon juice, salt, and hot sauce to taste. Spoon mixture into two 14-ounce baking dishes, dividing evenly.
Stir together torn bread and remaining 2 tablespoons mayonnaise. Top spread with bread mixture, dividing evenly. Bake on a baking sheet until golden brown and bubbling, about 25 minutes. Serve immediately with vegetables.

Bruschetta image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 12 to 24 toasts

Number Of Ingredients 3

1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

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.

John Sierp's Rigatoni Alla Rescigno with Crab Bruschetta image

Provided by Martha Stewart

Number Of Ingredients 21

1 1/2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons sea salt
1 tablespoon cracked black pepper
2 pounds boneless skinless chicken breast, rinsed, trimmed and cut into 1-inch pieces
3 tablespoons olive oil, plus more as necessary
1 pound pancetta, trimmed and cut into 1/4-inch pieces
2 portobello mushroom caps, trimmed, gills removed, and cut into 1/4-inch pieces
3 shallots, thinly sliced
3 tablespoons John Sierp's Garlic Oil
1/2 cup homemade or store-bought low-sodium chicken stock
1 cup dry sherry
15 medium red tomatoes, peeled, seeded, and cut into 1/4-inch pieces
1/2 teaspoon crushed red pepper flakes, optional
15 fresh basil leaves, julienned
Coarse salt and freshly ground pepper
2 pounds rigatoni
1/4 cup heavy cream
Freshly grated Pecorino Romano cheese, for garnish
John Sierp's Crab Bruschetta

Steps:

Combine flour, garlic, oregano, sea salt, and cracked black pepper in a shallow dish; dredge chicken in flour mixture. Heat olive oil in a Dutch-oven over medium-high heat. Add chicken in batches; saute until golden brown, about 3 minutes per side. Drain on paper towels; set aside.
Using the same pan, brown pancetta over medium-high heat. Add mushrooms, shallots, and garlic oil; cook until shallots are translucent. Add chicken stock 1 tablespoon at a time to prevent sticking, if necessary.
Increase heat to high; add sherry, and stir with a wooden spoon to scrape browned bits from bottom of pan. Cook for 2 minutes.
Add tomatoes, red pepper, if using, remaining chicken stock, and half of the basil; season with salt and pepper. Reduce to medium-low heat, and cook until sauce begins to thicken, 40 to 50 minutes.
Meanwhile, bring a large pot of water to a boil; season with salt. Add rigatoni, and cook according to package instructions. Drain; set aside.
Stir cream and remaining basil into the sauce; season with salt and pepper. Transfer rigatoni to a large serving dish; top with chicken, and pour sauce over. Sprinkle with cheese, and serve with bruschetta, if desired.