Blistered Grape And Goat Cheese Bruschetta Recipes

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ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA



Roasted Pepper and Goat Cheese Bruschetta image

Provided by Ayesha Curry

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 baguette, sliced on the bias about 1/2-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons chopped fresh thyme
Pinch red pepper flakes
One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced
1 shallot, minced
2 tablespoons chopped fresh Italian parsley
One 6-ounce log fresh goat cheese, at room temperature
Microgreens, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
  • Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
  • Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

FIG AND GOAT CHEESE BRUSCHETTAS



Fig and Goat Cheese Bruschettas image

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2 teaspoons grated orange zest (2 oranges)
1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise
12 slices sourdough bread, for serving
8 ounces creamy goat cheese, such as Montrachet, for serving
Grated orange zest, for serving (optional)

Steps:

  • Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
  • Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.

TRAILER PARK BRUSCHETTA



Trailer Park Bruschetta image

Provided by Food Network

Categories     appetizer

Time 3h40m

Yield 16 servings

Number Of Ingredients 39

8 small Yukon gold potatoes
Vegetable oil, for cooking
Salt and pepper
Chorizo Sausage, recipe follows
Pimiento Cheese, recipe follows
Store-bought crispy fried onions, for topping
Cherry Bomb BBQ Sauce, recipe follows
2 diced jalapeños
2 dried guajillo chiles, soaked in water for 2 to 3 hours
1 dried California chile, soaked in water for 2 to 3 hours
1 1/2 ounces cider vinegar
1 pound ground pork
2 teaspoons minced garlic
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons crushed red pepper
1 teaspoon oregano
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon allspice
1/4 teaspoon ground coriander
1/4 teaspoon dried thyme
1/8 teaspoon marjoram
8 ounces cream cheese, softened
4 ounces drained and diced pimientos
2 cups shredded Cheddar
1/2 cup mayonnaise
1/4 cup crumbled cooked bacon
1/2 teaspoon cayenne pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon minced jalapeño
2 cups frozen tart cherries
1 cup ginger ale
7 ounces cherry preserves
4 ounces canned chipotle peppers in adobo sauce
1/2 cup ketchup
1/4 cup cider vinegar

Steps:

  • Preheat the oven to 400 degrees F.
  • Prep the potatoes by rinsing off thoroughly, then patting dry.
  • Lightly coat the potatoes with the oil, then space evenly on a cookie sheet and par-bake until fork-tender, 35 to 45 minutes. Let cool to room temperature. (Leave the oven on.)
  • Slice the potatoes in half lengthwise and, using a tablespoon, scoop out a "bowl" in each half. Lightly coat the potato boats with oil and sprinkle with salt and pepper. Return the potatoes to the oven and bake until golden brown and slightly crispy, 10 to 15 minutes. Allow to cool thoroughly before handling.
  • Meanwhile, in a large skillet on the stovetop, fry the Chorizo Sausage. Drain on a paper towel and set aside.
  • Fill the potato boats with about 1 tablespoon of Pimiento Cheese each followed by 1 tablespoon chorizo each. Top with the fried onions and Cherry Bomb Sauce, then garnish with the jalapeños.
  • Drain the chiles and remove the stems (reserve the chile water). Add the chiles and vinegar to a blender and purée. If too thick, continue to blend, adding the reserved chile water a little at a time. Mix the purée with the pork, garlic, smoked paprika, crushed red pepper, oregano, black pepper, cumin, garlic, salt, allspice, coriander, thyme and marjoram.
  • Using a hand mixer or stand mixer, combine the cream cheese, pimientos, Cheddar, mayonnaise, bacon, cayenne, granulated garlic, granulated onion and jalapeño in a large bowl and mix thoroughly. (Be sure to start on low speed at first, gradually increasing speed until the mixture is fluffy and the Cheddar is broken down and completely incorporated.)
  • Add the cherries, ginger ale, cherry preserves, chipotles in adobo, ketchup and vinegar to a small saucepan on high heat. Bring to a boil and reduce the heat to medium-low. Continue to simmer until the skins on the cherries are broken down, 20 to 30 minutes. Remove from the heat and transfer to a blender. Blend on high speed until the mixture is completely puréed. Allow to cool to room temperature before storing in the refrigerator.

GRAPE AND OLIVE GOAT CHEESE CROSTINI



Grape and Olive Goat Cheese Crostini image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 40m

Yield about 30 crostini

Number Of Ingredients 9

1 small baguette, sliced into 1/2-inch-thick slices (about 30 slices)
1/4 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 cloves garlic, 1 left whole and 1 minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon fresh thyme leaves
1 cup green seedless grapes, sliced in half
1/2 cup pitted kalamata olives, sliced in half
One 8-ounce log goat cheese, at room temperature

Steps:

  • Preheat oven to 425 degrees F and line a sheet tray with a wire rack.
  • Place the baguette slices on the rack. Brush both side of the slices with 1/4 cup olive oil and sprinkle with salt and pepper. Toast in the oven until light brown and crispy, about 6 minutes. Let cool, then rub each slice with the whole clove of garlic.
  • Heat the remaining 3 tablespoons olive oil in a large fry pan over medium heat. Add minced garlic, crushed red pepper and thyme and cook for 1 minute. Add grapes and olives and cook, stirring, until heated through and grapes begin to soften, 3 to 4 minutes.
  • Spread about 1 tablespoon goat cheese on each crostini. Top each with the grape and olive mixture. Transfer to serving platter and serve.

BLISTERED GRAPES WITH HONEY AND RICOTTA



Blistered Grapes with Honey and Ricotta image

Provided by Trisha Yearwood

Categories     dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch ground cardamom
1 teaspoon olive oil
1 bunch red seedless grapes, removed from the stems (about 4 cups)
1/2 teaspoon kosher salt, plus more for finishing
2 cups fresh ricotta
1/2 cup honey
1/4 cup sliced almonds, toasted
1/4 cup chia seeds

Steps:

  • Heat a large skillet over medium-high heat. Sprinkle the cinnamon, nutmeg and cardamom into the skillet and toast for a few seconds. Add the oil, grapes and salt to the skillet and cook, tossing every few seconds, until the grapes start to blister on all sides, 2 to 3 minutes.
  • Divide the ricotta among four bowls. Top each bowl with grapes, a drizzle of honey, almonds and chia seeds.

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