Best Parmesan Bruschetta Recipes

PROSCIUTTO PARMESAN AND PINE NUT BRUSCHETTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
• Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
• Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

KRAFT PARMESAN BRUSCHETTA

Steps:

• Heat broiler.
• Combine tomatoes, cheese, garlic, 2 Tbsp. oil and basil.
• Brush remaining oil evenly onto both sides of bread slices. Place in single layer on baking sheet.
• Broil, 6 inches from heat, 2 min. on each side or until edges are golden brown. Top each toast slice with about 1 Tbsp. tomato mixture.

PARMESAN BRUSCHETTA

Steps:

• Heat broiler. Combine tomatoes, cheese, basil, garlic and 1/4 cup of the dressing; set aside.
• Brush both sides of bread slices with remaining dressing.
• Broil 6 inches from heat, 2 minutes on each side or until lightly toasted on both sides. Top each with tomato mixture.

PESTO, ROASTED RED PEPPER AND PARMESAN BRUSCHETTA

Steps:

• Toast, or grill bread slices.
• Spread pesto.
• Top with roasted peppers and parmesan chese.
• Drizzle with olive oil.
• Sprinkle with salt and pepper.

PARMESAN-TRUFFLE BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line bread slices on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper.
• Bake in the preheated oven for 10 minutes. Remove from the oven and let cool, about 10 minutes.
• While bread cools, mix ricotta cheese, grated Parmesan cheese, 1 tablespoon basil, and remaining coarse salt and pepper together in a bowl.
• Spoon ricotta mixture onto bread slices and top with remaining basil and shaved Parmesan pieces. Finish by drizzling with truffle oil and top with additional salt and pepper.

TRUFFLED PARSNIP & PARMESAN BRUSCHETTA

Steps:

• Heat a griddle pan and toast the bread for about 2 mins on each side until golden and marked. Rub the cut side of the garlic clove over each piece.
• Heat the butter in a large frying pan. Add the parsnips, season with sea salt and freshly ground black pepper, then cook over a medium heat, shaking regularly until golden and softened, about 20 mins. Add a splash of water if you need to. Remove from the heat and whizz to a purée in a food processor with both of the oils. Season to taste. Set aside at room temperature if serving on the day. Can be chilled up to two days ahead.
• To serve, top the toasts with the truffled parsnip mix (it should be room temperature), scatter with rocket leaves and parmesan shavings, then drizzle with a little more olive oil or truffle oil.

MOZZARELLA, PESTO, ARUGULA, AND PARMESAN BRUSCHETTA

Steps:

• Place slices of mozzarella cheese on toasts. Drizzle with homemade or store-bought pesto. Top with arugula and shaved Parmesan cheese, and season with freshly ground pepper.

EGGPLANT PARMESAN BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Slice 1 Japanese eggplant into 1/2-inch-thick rounds and toss with olive oil, salt and pepper. Spread on a baking sheet and roast about 12 minutes at 425 degrees F. Top the toast rounds with sliced mozzarella, the roasted eggplant and some marinara sauce; sprinkle with parmesan. Bake until the cheese melts.

CHICKEN PARMESAN BRUSCHETTA

Steps:

• Preheat oven to 425 degrees.
• Arrange bread slices on cookie sheet. Evenly spread with 1 cup Sauce, then layer basil, chicken, remaining 1 cup sauce and cheese. Bake 12 minutes or until cheese is melted and bruschetta is heated through. Garnish, if desired, with thinly sliced basil leaves.
• Also terrific with Bertolli Vineyard Premium Collections Portobello Mushroom with Merlot Sauce

PARMESAN & WALNUT BRUSCHETTA

Steps:

• Thinly slice baguette. Place on baking sheet and broil until golden (1 1/2 minutes per side) Pulse walnuts, parmesan, salt in food processor until crumbly. Add lemon juice. While machine is running add olive oil in slow stream.

PARMESAN BRUSCHETTA WITH MUSHROOM RAGU

Steps:

• Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently.
• Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.
• Meanwhile, heat oven to 425ºF. Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min.
• Spoon mushroom mixture onto toast slices just before serving.

PARMESAN BRUSCHETTA

Steps:

• Preheat the oven to 450º Fahrenheit. Place baguette slices on a baking pan and brush the tops of slices with 1 tablespoon of olive oil.
• Toast baguette slices for 5-6 minutes or until lightly browned around the edges.
• In a bowl, mix together 1 tablespoon olive oil, diced tomatoes, garlic, basil leaves, balsamic vinegar, salt and pepper.
• Spoon tomato mixture onto baguette slices, sprinkle with shredded Parmesan and extra basil and serve immediately. Optional: drizzle slices with a little more balsamic vinegar.