Best Tuscan Bruschetta Recipes

RUSTIC TUSCAN PEPPER BRUSCHETTA

Steps:

• In a large bowl, whisk oil, vinegar, honey and mint. Add peppers; toss to coat. Let stand 15 minutes., Meanwhile, in a small bowl, beat goat cheese and cream cheese. Spread 1 rounded teaspoon on each cracker. Drain peppers well. Arrange peppers on cheese-topped crackers.

TUSCAN TUNA BRUSCHETTA

Steps:

• Flake the tuna with a fork into a bowl, and stir in the onion, parsley, lemon juice, olive oil, thyme and pepper.
• In a separate bowl mix the hummus and sun-dried tomatoes together. Heat the broiler.
• Arrange the bread slices in a single layer on a cookie sheets. Broil 1 to 3 minutes on each side, or until lightly toasted.
• Top each toast with a layer of the hummus mixture and a small mound of the tuna mixture.
• Nutritional Information Per Serving: Calories 170; Total fat 7g; Saturated fat 1g; Cholesterol 5mg; Sodium 360mg; Carbohydrate 18g; Fiber 4g; Protein 10g; Vitamin A 4%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 10%DV *Daily Value.

TUSCAN TUNA BRUSCHETTA

Steps:

• Preparation Time: Approximately 15 minutes Cook Time: Approximately 5 minutes Preparation: Flake the tuna with a fork into a bowl, and stir in the onion, parsley, lemon juice, olive oil, thyme and pepper. In a separate bowl mix the hummus and sun-dried tomatoes together. Heat the broiler. Arrange the bread slices in a single layer on a cookie sheets. Broil 1 to 3 minutes on each side, or until lightly toasted. Top each toast with a layer of the hummus mixture and a small mound of the tuna mixture. Nutritional Information Per Serving: Calories 170; Total fat 7g; Saturated fat 1g; Cholesterol 5mg; Sodium 360mg; Carbohydrate 18g; Fiber 4g; Protein 10g; Vitamin A 4%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 10%DV *Daily Value

TUSCAN BRUSCHETTA DIP

Steps:

• Combine sour cream, cream cheese, garlic and half the basil in a food processor; pulse until well smooth. Scoop mixture into bottom of a bowl.
• Top with tomatoes and sliced basil.

TUSCAN BRUSCHETTA

Steps:

• Combine diced Roma tomatoes (use as many as necessary depending on size) with white and green onions, and minced garlic in a clear, resealable tupperware container and mix thoroughly.
• Add White Balsamic Vinagrette to taste (normally I watch the sides of the container until the vinagrette comes up 1/3 of the mixture).
• Add Roasted Garlic oil also to taste (1/4 cup works for me).
• Stir ingredients with a wooden spoon until evenly and thoroughly mixed.
• Seal and refrigerate for several hours or overnight (the longer it sits the more the flavours of the oil and vinagrette will be absorbed). Should be served the next day for best taste.
• Prior to serving: slice baguette diagonally (for larger pieces) into1/2" - 1" slices and toast to desired doneness in the oven (I have a double oven with a smaller top oven that has a toast setting, one toast cycle - 3 minutes - normally does the trick but I always watch it so the small pieces don't burn).
• Place toasted bread slices on a plate and take the remaining peeled whole garlic cloves and rub them gently but quickly on one side of each of the slices. You can also pour a small amount of the garlic oil on a plate and brush it lightly on the slices but I find the rubbing gives the same flavour without sogging up the bread.
• Remove bruschetta mixture from fridge and give it a quick stir (and taste!). Add feta cheese to taste.
• I prefer to use a rounded plastic spoon to scoop and drain mixture then place onto bread slices immediately before serving.
• Garnish with oregano and basil.
• Tip: I find most people's complaints about bruschetta is soggyness. The ways I prevent this is with slightly thicker toasted slices of italian bread (holds up better under the weight of the mixture and juices sit on top longer instead of soaking in in seconds), lower-moisture Roma tomatoes, less liquid added and only adding the mixture to the bread slices right before serving.

TUSCAN KALE & WHITE BEAN BRUSCHETTA

Steps:

• Put a large pot of water on to boil.
• Strip kale off the tough stems; discard the stems. Add the leaves and coarse salt to the boiling water. Cook, stirring frequently, until tender, 10 to 15 minutes. Drain in a colander and rinse with cold water. Drain well and squeeze to remove most but not all moisture.
• Puree half the kale with 1/4 cup oil, garlic and fine salt in a food processor to form a smooth, stiff paste. Coarsely chop the remaining kale and mix it with the kale paste in a bowl.
• Combine 1/2 cup kale paste with white beans in another bowl. (Reserve the remaining kale paste for another use.) Top each piece of toasted baguette with a generous tablespoon of the kale-bean mixture. Serve drizzled with a little olive oil, if desired.