Best Spicy Vegetable Bruschetta Recipes

Spicy Vegetable Bruschetta image

Provided by Emily Elizabeth

Categories Spreads

Time 30m

Yield 20 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1/2 cup onion, diced
1 garlic clove, minced
1/4 cup tuscan basil and herb salad dressing (I use Safeway Select)
1 raw zucchini, diced
1 raw yellow squash, diced
1/2 cup bell pepper, diced (red, green and or yellow)
1 jalapeno, minced
1 (16 ounce) can diced tomatoes with juice (Italian or regular)
1 teaspoon red pepper flakes
salt

Steps:

Heat olive oil in a non-stick skillet over medium heat.
Add onion and garlic to pan and sauté for 1-2 minutes or until onions are slightly translucent.
Add 1/4 cup Tuscan dressing and stir in the diced zucchini, squash, peppers and jalapeño. Cook about 5 minutes stirring frequently.
Add the whole can of diced tomatoes and 1 tsp red pepper flakes (this will be hot, adjust to taste). Cook for another 5-10 minutes covering when liquid has boiled away to desired consistency.
Add salt to taste.
Transfer bruschetta to an airtight container and chill in the refrigerator for 1-3 hours.
Serve cold with sourdough bread, rye crackers or even as a dip for tortilla chips (Recipe #263512).

Spicy Bruschetta image

Provided by Lande Hoffman

Categories Spreads

Time 38m

Yield 12 serving(s)

Number Of Ingredients 19

1 French bread (Baguette)
8 ounces grape tomatoes
3 garlic cloves (about 2 tbls.)
1 (4 ounce) can of sliced black olives
8 ounces butter
1 teaspoon garlic powder
2 pinches white pepper, to taste
1 -2 tablespoon cayenne pepper, to taste
3 ounces olive oil
2 tablespoons finely chopped cilantro
1 teaspoon fresh oregano or 1 teaspoon dried oregano
1 teaspoon fresh basil or 1 teaspoon dried basil
1 teaspoon fresh parsley or 1 teaspoon dried parsley
1 shallot
5 tablespoons finely chopped green onions
3 tablespoons finely chopped celery
8 ounces cream cheese
6 ounces ricotta cheese
2 ounces parmesan cheese

Steps:

Cut french bread into thin slices (
Cut tomatoes into thin slices and set aside.
Keeping separated finely chop shallot, green onion, celery, cilantro, parsley, basil and oregano.
In a pan, using 2 oz olive oil sauté until soft (3-5 min): shallot, 3 tbls green onion, celery, parsley, basil,1 1/2 tbls cilantro, 1 tbls pressed garlic.
In a bowl mix together all cheeses (may have to microwave cheese 30 sec), cooled down sautéed ingredients from pan, garlic powder white pepper and cayenne pepper, best if refrigerated a few hours before spreading.
Put butter remaining olive oil and remaining garlic in a cup and melt down in a microwave.
Spread sliced bread on large cookie sheet.
Stir butter and generously brush it on one side of each piece of bread.
Put bread in broiler until lightly toasted.
Spread cheese mixture on cooled down bread.
Place sliced olives (2-3) on each piece.
Top with 2 or 3 slices of tomato.
Mix remaining cilantro and green onion and sprinkle over each slice.
You may have to chop some more cilantro and green onion for this.
Remember cilantro has a very powerful taste so use sparingly.
You can serve cold or put in oven at 350 for 5-8 minutes not allowing cheese to run.