BRUSCHETTA WITH PESTO
Steps:
- In a medium bowl toss together the chopped tomatoes, onion, oregano, chopped basil, salt and olive oil. Set aside.
- On medium / hot, Heat pan grill and keep temperature relatively high, place sliced bread on pan and turn until toasted, remove to a large plate and spread with pesto, top with a heaping tablespoon of tomato mixture, some arugula leaves, two or three ribbons of goat cheese and a drizzle of balsamic glaze if desired. Serve immediately. Enjoy!
Nutrition Facts : Calories 127 kcal, Carbohydrate 14 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 266 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PESTO BRUSCHETTA
My daughter came up with this recipe and I'm asked for a copy of it every time I make it. It's easy to switch up the flavor by using different types of pesto. -Shirley Dickstein, Parma, Idaho
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 29 appetizers.
Number Of Ingredients 4
Steps:
- Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
BRUSCHETTA PITA WEDGES
Using fresh herbs-both for the aroma and the flavor are great! Fresh basil, oregano, thyme and rosemary-any of them will work in these little pizza-like wedges.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. On large cookie sheet, place pita breads. Bake 6 to 8 minutes or until slightly crisp.
- In medium bowl, mix vinaigrette, basil, tomatoes and garlic.
- Spread half of the hummus over each pita bread. Spoon tomato mixture over hummus. Sprinkle with cheeses.
- Bake 5 to 6 minutes or until tomato mixture is hot. Cut each pita bread into 6 wedges.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g
PESTO PITA APPETIZERS
"These savory crisps are wonderful with creamy soups," says Lily Julow, Lawrenceville, Georgia.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until crisp. Serve warm.
Nutrition Facts : Calories 233 calories, Fat 13g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 479mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
PESTO BRUSCHETTA ON GARLIC CROSTINI
Provided by Kelsey Nixon
Time 18m
Yield serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
- While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.
PESTO PITA BRUSCHETTA - 2 WAYS
This is an healthier alternative to bruschetta using pita bread instead of a baguette or french stick. You can either use mayonnaise or cheese spread to mix with the pesto & either tomato slices or diced tomatoes. I use a soft cheese spread, the ones that are sold in triangles, they are really creamy & mix really well with the pesto.
Provided by Mandy
Categories Lunch/Snacks
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pesto & mayonnaise or pesto & cream cheese. ( I do this on the pita to save on dishes).
- Place or sprinkle tomatoes on top and then sprinkle with parmesan cheese.
- Place under you griller or broiler and cook until pitas are slightly crisp & cheese is melted.
Nutrition Facts : Calories 259.1, Fat 6.1, SaturatedFat 2.5, Cholesterol 12.1, Sodium 550, Carbohydrate 39.9, Fiber 2.8, Sugar 4.4, Protein 11.3
JUS DE VEAU LIE (THICKENED VEAL STOCK) 2 WAYS
Entered for safe-keeping, be fore-warned that this classic French brown sauce stock needs a 12-quart pot such as used in an haute cuisine kitchen (the Le Creuset 13 1/2-quart Goose pot would be perfect) to generate 2 quarts of thickened stock. From Raymond Sokolov's "The Saucier's Apprentice". I added a 1-cup "Enhanced Store-Bought Stock" alternative for a smaller batch using the American Test Kitchen technique in Recipe #477839 #477839, which makes store-bought stock richer.
Provided by KateL
Categories Stocks
Time 8h15m
Yield 2 quarts
Number Of Ingredients 22
Steps:
- REAL DEAL:.
- (Optional): Splinter bones with a cleaver.
- Preheat oven to 400 degrees.
- Brown the bones in batches in a roasting pan in the oven, turning once. Do not use more than 1 rack in the oven at a time.
- While the bones are coloring to a caramel shade, set your large stock pot over as many burners as it will straddle. Cover the bottom of the empty pot with carrots, onions, garlic, tomato paste, bay leaves, parsley stems, and thyme.
- Then add the browned bones, batch by batch, until they are all in the pot. Cover pot, without adding water, and apply high heat for 10 minutes to make the vegetables and bones sweat, or release their juices.
- Pour 1 cup of water into the pot. Cook over high heat until the liquid has reduced to a brown glaze at the bottom. This will take a few minutes, but this is the secret to a knock-out sauce. Repeat this twice more. With a wooden spoon, make a well into the vegetables to check the glaze.
- Add 10 quarts of cold water and bring to a full boil. Skim carefully, reduce heat and simmer, uncovered for 6 hours. You should end up with 8 quarts.
- Remove all solid ingredients with a skimmer and discard. Strain stock through a chinois into a clean pot or pots, cool to room temperature, uncovered, and refrigerate.
- When the layer of fat has solidified at the surface, remove the layer of fat.
- -- THIS FAT-FREE STOCK CAN BE KEPT IN THE REFRIGERATOR SO LONG AS IT IS REBOILED EVERY 2-3 DAYS. (Hope you have a spare refrigerator :D) --.
- To complete the jus de veau, add mushrooms, chervil, and tarragon leaves to the strained, fat-free stock and bring to a boil. During this round, you will reduce the stock from 8 quarts to 2 quarts of liquid.
- When it looks as if there is about 5 quarts left, remove the mushrooms with a skimmer. Squeeze the mushrooms to make them release the liquid they have absorbed. Now finish the reduction to 2 quarts of liquid.
- Strain through a chinois lined with muslin or a clean dish towel into 1- or 2-cup freezer containers, cool, uncovered, and remove fat once more after refrigeration, if necessary. Freeze.
- BEFORE USING:.
- Defrost the required amount of jus. Then in a proportion of 2 tablespoons Madeira and 1 teaspoon arrowroot per cup of jus, dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute.
- ENHANCED STORE-BOUGHT STOCK:.
- Pour veal stock, mushrooms, chervil and tarragon into a saucepan.
- Bring to a simmer over high heat, then reduce to medium-low and gently simmer for 8-10 minutes.
- Remove mushrooms and squeeze their liquid into pan. Discard mushrooms. Strain broth into bain marie or double-boiler to keep warm until serving.
- BEFORE USING ENHANCED STORE-BOUGHT STOCK:.
- Dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute.
Nutrition Facts : Calories 637.2, Fat 2.4, SaturatedFat 0.5, Sodium 1035.1, Carbohydrate 122.2, Fiber 23.4, Sugar 49.2, Protein 24.3
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