Best Mini Bruschetta Recipes
MINI MOLLETES DE FRIJOLES (MEXICAN BRUSCHETTA WITH BEANS)
Slices of baguette (or bread roll) topped with refried beans, melted cheese, and salsa. Prepare them for your next meeting or when you have unexpected guests.
Provided by 1-800-FLOWERS
Categories Appetizers and Snacks Bruschetta Recipes
Time 27m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add beans and water; mash until soft and heated through, about 5 minutes.
- Spread butter on baguette slices; arrange on a toaster oven tray.
- Bake in the toaster oven until golden, 2 to 3 minutes. Spread beans on top. Cover with Oaxaca cheese.
- Bake in the toaster oven until cheese is melted and lightly browned, 5 to 7 minutes. Transfer to a serving platter. Garnish with pico de gallo.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 34.4 g, Cholesterol 50.5 mg, Fat 17.8 g, Fiber 3.8 g, Protein 16.4 g, SaturatedFat 10 g, Sodium 746.6 mg, Sugar 1.4 g
MINI CHALLENGE: BRUSCHETTA WITH POACHED EGG, TRUFFLE OIL, AND ARUGULA
Steps:
- Preheat a grill or grill pan over medium heat.
- Drizzle olive oil over one side of each bread slice. Grill the bread slices on both sides until well marked. Set each bread slice on a plate.
- Fill a medium size saute pan with cold water. Add 1 tablespoon salt and the vinegar and bring to a boil; lower the heat to a simmer.
- Meanwhile, in another medium saute pan over medium-high heat, add 1 tablespoon olive oil. Stir in the garlic and cook until just fragrant. Add the arugula and toss to wilt. Remove from heat. Place some arugula over each slice of bread.
- Crack 1 egg into a small bowl; then slowly slip it into the simmering water. Repeat with the rest of the eggs. Poach the eggs for about 3 minutes, until the whites have coagulated. One by one, remove the eggs from the water with a slotted spoon, resting the spoon on top of a towel to dry off the excess water.
- Place 1 egg on top of each bread slice. Spoon some of the gremolata on top of each egg and drizzle with some truffle oil. Sprinkle Parmesan evenly over each egg and serve immediately.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Chop the garlic and parsley and place in a small bowl. Add the zest and stir to combine.
MARK'S MINI-PIZZA BRUSCHETTA
Mark Strausman, owner and executive chef of the New York City restaurant Campagna, takes bruschetta, the classic Italian garlic bread, and adds tomato sauce and fresh mozzarella cheese, creating small, crunchy bread pizzas. Be sure to use a good, crusty Italian bread for the bruschetta; if you'd like, you can grill the bread outdoors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat the broiler or salamander. Heat a grill or grill pan over high heat. Grill bread on each side until crisp and toasted, 45 to 60 seconds per side.
- Rub crusts with garlic, and place on baking sheet. Drizzle with olive oil, and spoon on about 2 tablespoons of tomato sauce per slice of bread. Cover with cheese. Broil until melted and bubbly, about 5 minutes. Remove and garnish with basil leaves.
MINI BRUSCHETTA
an Italian snack to share around with everyone !
Provided by geegee781
Time 30m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Place the garlic and olive oil into a small bowl and season with salt and black pepper.
- dip the ciabatta slices into the garlic oil and coat both sides.
- place the ciabatta slices under a preheated grill for 3-4 minutes on each side or until golden brown.add the mozzarella slices onto one side and place back under the grill until the cheese has melted.
- to serve,spread the tomatoes over the ciabatta slices and garnish with basil leaves
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