Best Tomato Blue Cheese And Prosciutto Bruschetta Recipes

TOMATO, BLUE CHEESE AND PROSCIUTTO BRUSCHETTA

Steps:

• In 1-quart saucepan, mix sweet and sour sauce ingredients. Simmer over medium heat about 10 minutes, stirring occasionally, until sauce coats back of spoon.
• Heat oven to 400°F. Cut bread into 1-inch slices; place on ungreased cookie sheet. Brush both sides of each bread slice with olive oil; sprinkle 1 side of each with pepper. Toast in oven 5 to 7 minutes or until light brown.
• Spoon 1 teaspoon drained tomatoes onto each toasted bread slice; top with crumbled blue cheese and prosciutto strips. Drizzle with sweet and sour sauce.

TOMATO PROSCIUTTO BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F.
• Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside.
• Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread.
• Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan.

BRUSCHETTA WITH PROSCIUTTO

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.

SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA

Steps:

• Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
• Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.

TOMATO AND CRISPY PROSCIUTTO BRUSCHETTA

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper.
• Mix and let sit for about 20 minutes so the flavors can meld.
• Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil.
• Cook the prosciutto slice in the oven for about 12 minutes until they are crispy.
• Remove the foil from the sheet pan and allow them cool on the foil.
• Arrange the slices of ciabatta on the sheet pan and drizzle with olive oil on both sides.
• Bake in the oven for about 10 minutes or until you see the tops browning, turn each one over and bake until tops are brown.
• Remove the ciabatta slices from the oven and allow to cool.
• When cool enough to handle, take the peeled garlic clove and rub over each of the ciabatta slices.
• Top with the chopped tomato and basil mixture.
• Take the slices of prosciutto and crumble over tomatoes.

STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM

Steps:

• Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.

PEAR, PROSCIUTTO AND BLEU CHEESE BRUSCHETTA

Steps:

• Butter -- Mix the gorgonzola cheese and butter and set to the side, room temperature.
• Pears -- Mix the pears, red onion, balsamic, olive oil and thyme and toss well in a small bowl. Let it hang out 15-20 minutes.
• Baguettes -- Then as the pears marinate, in a 400 degree oven toast the baguette slices on each side until golden brown.
• Put them all Together -- After the baguettes come out of the oven, spread with the blue cheese butter, top with a thin slice of the proscuitto and top with the pear and onion mixture.

BRUSCHETTA WITH TOMATOES, BLUE CHEESE, AND PECANS

Steps:

• In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky.
• Mix in the pecans.
• Preheat the broiler.
• Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden.
• Watch it carefully so it doesn't burn.
• Rub one side of each piece of bread with garlic.
• Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top.
• Pepper the tomatoes lightly, then garnish with basil and serve.