Bruschetta Rustica 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.

BRUSCHETTA RUSTICA

Steps:

• In a bowl, combine tomatoes, onions, and rosemary. Season to taste with salt and pepper.
• Grill or toast both sides of the bread until golden brown. Rub each slice with garlic, brush with remaining olive oil, and sprinkle with salt and pepper. Arrange the tomatoes evenly on top o the toast and garnish with rosemary.

BEST EVER BRUSCHETTA!

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.
• Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.
• Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.

CALIFORNIA STYLE RUSTIC BRUSCHETTA

Steps:

• Preheat oven to 400°F.
• Combine onion and 2 tablespoons olive oil in large saute pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and golden brown, about 20 minutes.
• Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until everything is golden brown. Reduce oven temperature to 300°F.
• Combine caramelized onions, mushrooms, artichoke hearts, and sun dried tomatoes in a large bowl. Set aside.
• Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15-20 minutes, until crisp but not browned. Set aside.
• Combine mascarpone cheese, minced garlic, minced shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Whisk until combined.
• Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.