BRUSCHETTA WITH PESTO
Steps:
- In a medium bowl toss together the chopped tomatoes, onion, oregano, chopped basil, salt and olive oil. Set aside.
- On medium / hot, Heat pan grill and keep temperature relatively high, place sliced bread on pan and turn until toasted, remove to a large plate and spread with pesto, top with a heaping tablespoon of tomato mixture, some arugula leaves, two or three ribbons of goat cheese and a drizzle of balsamic glaze if desired. Serve immediately. Enjoy!
Nutrition Facts : Calories 127 kcal, Carbohydrate 14 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 266 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
BRUSCHETTA WITH FAVA BEANS AND ARUGULA PESTO
Fresh fava beans are a seasonaltreat; the arugula pesto addspunch.
Provided by Martha Stewart
Categories Finger Food Recipes
Number Of Ingredients 8
Steps:
- Bring a saucepan of water to a boil. Prepare an ice-water bath; set aside. Boil fava beans 2 to 3 minutes; plunge into ice-water bath. Slip off skins. Process arugula, oil, cheese, lemon juice, and salt in a food processor until smooth. Toss with beans, and season with pepper. Spoon mixture onto bruschetta slices. Top with cheese shavings, and drizzle with oil.
BRUSCHETTA WITH PROSCIUTTO, RICOTTA AND ARUGULA
Steps:
- Heat a grill or grill pan to medium-high heat. Place the bread on a baking sheet and brush both sides with olive oil. Grill the bread until golden all over, 2 to 3 minutes per side. Rub one side of each with the garlic clove.
- Spread a tablespoon or two of the ricotta on each bread slice, then press an arugula leaf into the cheese. Place a slice of the prosciutto on top, drizzle with the best quality olive oil, and serve.
FAVA BEAN, MINT, AND PECORINO ROMANO BRUSCHETTA
Want to give this bruschetta an even brighter flavor? Add some lemon zest into the mix.
Provided by Martha Stewart
Categories Finger Food Recipes
Number Of Ingredients 8
Steps:
- Toss cooked fava beans with extra-virgin olive oil, fresh lemon juice, and a few chopped mint leaves, Season with coarse salt, freshly ground pepper, and a pinch of crushed red-pepper flakes. Spoon onto toasts. Top with thin shavings of Pecorino Romano cheese.
BRUSCHETTA WITH FAVA BEANS, GREENS, AND BLOOD ORANGES
In this take on bruschetta, the toasts are spread with a fava puree and topped with a fresh salad.
Provided by Joanne Weir
Yield Makes 6 appetizer servings
Number Of Ingredients 9
Steps:
- Place 1/4 cup fava beans in small bowl; reserve for salad. Combine 1 1/2 cups fava beans, 1 cup water, and garlic in large skillet. Bring to boil. Reduce heat to medium; simmer uncovered until fava beans are tender, stirring occasionally, about 10 minutes. Drain favas, reserving cooking liquid. Transfer favas to processor; add 3 tablespoons oil and lemon juice. Puree until smooth, adding reserved cooking liquid by tablespoonfuls to moisten puree as needed. Season with salt and pepper. Transfer fava puree to another small bowl. DO AHEAD: Can be prepared 1 day ahead. Cover and chill fava puree and whole fava beans separately. Bring puree to room temperature before using.
- Finely grate enough peel from 1 orange to measure 1 teaspoon; squeeze 2 tablespoons juice from same orange. Cut off peel and white pith from remaining 2 oranges. Working over bowl and using small sharp knife, cut between membranes to release orange segments. Whisk orange peel, 2 tablespoons orange juice, vinegar, and 3 tablespoons oil in small bowl. Season vinaigrette with salt and pepper.
- Toss greens, orange segments, 1/4 cup favas, and vinaigrette in large bowl.
- Spread fava bean puree on warm baguette toasts, dividing equally. Top toasts with salad and serve.
FRESH RICOTTA AND FAVA BEAN BRUSCHETTA
Categories Bean Cheese Garlic Bake Vegetarian Quick & Easy Ricotta Basil Spring Healthy Boil Bon Appétit
Yield Makes 8 (appetizer) servings
Number Of Ingredients 6
Steps:
- Cook fava beans or lima beans in medium saucepan of boiling salted water until just tender, about 1 1/2 minutes for fava beans or about 4 minutes for lima beans. Drain. Rinse under cold water; drain well. Peel fava beans if using; set aside. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes. Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread. Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally. Place 2 bread pieces on each of 8 plates. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Garnish with sliced basil and serve.
ARUGULA AND FAVA-BEAN CROSTINI
Provided by Kay Chun
Categories Bean Appetizer Quick & Easy Dinner Arugula Healthy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
- Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
- Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
- Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
- What to drink:
- Fontaleoni Vernaccia di San Gimignano '07
PESTO BRUSCHETTA
My daughter came up with this recipe and I'm asked for a copy of it every time I make it. It's easy to switch up the flavor by using different types of pesto. -Shirley Dickstein, Parma, Idaho
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 29 appetizers.
Number Of Ingredients 4
Steps:
- Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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