BRUSCHETTA DIP IN AN ITALIAN BREAD BOWL
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, fennel and eggplant and cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in the garlic, red pepper flakes, 1 teaspoon salt and a few grinds of pepper. Add 1/4 cup water and cook, stirring, until the water is absorbed, about 2 minutes.
- Stir in the tomatoes and cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Remove from the heat and stir in the olives and vinegar. Let cool about 20 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and season with salt and pepper. Bake until slightly toasted, 5 to 8 minutes.
- Stir the basil and cheese into the vegetable mixture; season with salt and pepper. Fill the loaf with the dip and top with more cheese. Drizzle with olive oil and serve with the toasted bread and crackers and/or crudites.
RUSTIC TUSCAN PEPPER BRUSCHETTA
If you love sweet red, yellow and orange peppers, pair them with fresh mint for a cold kitchen appetizer. Marinate for up to one hour before assembling. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 60mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
TUSCAN BRUSCHETTA DIP
Very simple and quick to whip up. Serve with Multi-grain tortillas, toasted pitas, or baguette slices. If you can't find ripe tomatoes, you're better off with chopped canned tomatoes - or buy them early and leave them on the windowsill in the sun.
Provided by Katzen
Categories Lunch/Snacks
Time 10m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
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
I once found this recipe when this site was Recipe Zaar and haven't been able to find it since so I decided to post my adapted version. I was in highschool and in my Travel Languages class in my Italian unit, I was assigned Tuscany as my province for a project and had to find and cook a Tuscan dish for the class as part of my presentation. This recipe is a little time consuming but not very expensive and I've had TONS of compliments on it. I apologize for the inconsistency in the measurements but it has been a LONG time since I've used a recipe and I mostly do this by feel/taste.
Provided by MissAcedia
Categories Spreads
Time 4h5m
Yield 24 pieces, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 33.9, Fat 0.2, SaturatedFat 0.1, Sodium 43.6, Carbohydrate 6.9, Fiber 0.8, Sugar 1.4, Protein 1.4
EASY BRUSCHETTA DIP
I created this on a whim and served it at my annual 2007 Christmas hors d'oeuvres party for my friends. I was planning to make traditional bruschetta but was worried it would get cold or soggy before all my guests arrived. It's simple and a convenient way to serve bruschetta in a party setting.
Provided by MarthaStewartWanabe
Categories European
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine tomatoes, garlic, basil, oregano, onion, olives, oil and 1 tbs. parmesan cheese in a small casserole dish. With back of spoon, smooth down top of mixture until flat.
- Sprinkle 1/2 cup parmesan cheese evenly over top.
- Bake at 350 F for 10-12 minutes or until heated through.
- While this is baking, slice bread and arrange as desired. If desired, lightly toast the bread before arranging.
- Turn off oven heat and preheat broiler to medium heat. Place tomato mixture 2-3 inches under broiler for 1-2 minutes or until cheese is lightly browned.
- Serve immediately, allow guests to spoon the mixture onto pre-sliced bread.
Nutrition Facts : Calories 382, Fat 5.9, SaturatedFat 1.7, Cholesterol 4, Sodium 667.2, Carbohydrate 67.2, Fiber 3.6, Sugar 4.8, Protein 15.7
MEDITERRANEAN BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 4 to 6 servings (makes about 16)
Number Of Ingredients 10
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.;
- In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine.
- To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.
WHITE BEAN BRUSCHETTA
This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. -Kristin Arnett
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.
Nutrition Facts :
BALSAMIC BRUSCHETTA
Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.
Provided by Kathy Bias
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g
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