Black Pepper Bruschetta Recipes

SOFT SCRAMBLED EGGS WITH ROMANO AND BLACK PEPPER WITH TOMATO BRUSCHETTA

Steps:

• Preheat a grill pan over medium heat for 5 minutes. Slice the bread in half the long way. Brush the cut sides with 2 tablespoons olive oil, season with salt and pepper and grill, cut-side down, until nicely charred. Remove from the grill to a cutting board. While the bread toasts, toss the tomatoes with a bit of olive oil, salt, pepper and the chopped basil. Mound the mixture on the toasted bread. Melt the butter in a large nonstick saute pan over low heat. Crack the eggs into a bowl and whisk until light and fluffy with the coarse pepper. Add the eggs to the skillet and mix gently using a rubber spatula until soft curds form. Fold in the cheese and remove from the heat. Spoon the eggs onto 4 dinner plates. Slice the bruschetta into 4 or 8 pieces and put next to the eggs. Drizzle some olive oil over the bruschetta and scatter the basil leaves on top.

EASY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

BLACK PEPPER-BASIL FARMER'S CHEESE BRUSCHETTA WITH TOMATO

Steps:

• Place cheese, basil, and lemon zest in a food processor and process until smooth. Add 1 teaspoon salt and 1/2 teaspoon pepper and pulse 2 times to incorporate.
• Heat grill to high. Brush bread with olive oil, season with salt and pepper, and rub with garlic cloves. Grill bread on each side for 1 minute or until slightly charred. Spread each slice with some of the farmer's cheese mixture and top with tomato and more cracked black pepper.

BLACK PEPPER BOURSIN BRUSCHETTA

Steps:

• Cut Tomatoes into 1/2 inch cubes and put into medium size bowl.
• Roll up fresh basil leaves together, slice into very thin strips and add these to the bowl. Should be 2 Tbsp, more or less, of shredded basil.
• Place garlic cloves on cutting board. Top with the sea salt. Use side of knife to smear the salt into the garlic. Smear the garlic until it is well pulverized, then use the blade to chop very fine. Scrape up with the back of the knife, and add to the bowl.
• Grind in ~1/4 tsp black pepper.
• Add 1/4 cup of Basalmic Vinagrette dressing. Newmans or Kens brand work well for this, or make your own.
• Mix everything together with a spoon, cover and put the mixture in the fridge for later.
• Preheat oven to 350 degrees farenheit.
• Slice bread on the bias, into 3/4 inch slices. Pour extra virgin olive oil onto a dipping plate. Dip both sides of each slice in olive oil and place on baking sheet. sprinkle top of each slice lightly with dried basil, and fresh ground pepper.
• Bake bread slices for ~10 minutes, or until golden brown on the bottom. Remove from oven and let cool slightly.
• Spread each warm bread slice with Black pepper Boursin Cheese. and arrange around on the serving platter. Top each slice with some of the tomato mixture.
• Serve.

GRILLED PEPPER BRUSCHETTA

Steps:

• Heat grill to medium-high. Place peppers skin side up on grill, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.
• Cut peppers into thin strips. In a medium bowl, combine peppers, tomatoes, capers, vinegar, and oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.

BLACK PEPPER BRUSCHETTA

Steps:

• Drizzle oil, then vinegar onto serving plate.
• Arrange bread, cheese and basil alternately on plate. Sprinkle with pepper.
• Add tomatoes.