Bruschetta With Fontina And Greens Recipes

BEET GREENS BRUSCHETTA WITH POACHED EGG AND FONTINA

Steps:

• Poach the eggs first and set aside in a bowl of warm water.
• Lightly toast the bread, and rub with the cut side of the garlic clove. Finely chop or purée the remaining garlic.
• Heat the olive oil over medium heat in a small skillet and add the garlic. As soon as it smells fragrant, in about 30 seconds, stir in the beet greens. Stir together for about a minute, until greens are infused with the garlic and olive oil. Season to taste with salt and pepper.
• Top the toasted bread with the greens. Top the greens with the cheese. Place in a warm oven or a microwave and heat just until the cheese begins to melt. Remove from the heat. Blot the eggs dry if they are in warm water and place on top of the greens. Sprinkle with salt, pepper and chives, and enjoy.

BRUSCHETTA WITH GREENS

Steps:

• Preheat a grill or stove-top grill pan.
• Place Italian country loaf on a work surface and slice 8 thick slices. Place bread on a grill pan and grill until the slices are well browned on both sides.
• In a large pot of boiling water, blanch the greens and then drain on paper towels. Set aside.
• Remove the bread slices from the grill. Cut 1 garlic bulb in half and rub 1/2 over both sides of each bread slice.
• Once the blanched greens are dry, place on top of the bread slices. Generously drizzle each slice with olive oil and a dash of gray salt.

BRUSCHETTA WITH FONTINA AND ASPARAGUS

Steps:

• Heat grill or broiler. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil.
• Preheat oven to 350 degrees. Bring a large saucepan of water to a boil over high heat; add salt generously. Add asparagus, and cook until tender, about 3 minutes. Drain asparagus, and set aside.
• Place toasted bread on a baking sheet, and sprinkle fontina evenly over slices. Arrange about 3 to 4 asparagus spears on top of each. Sprinkle Parmesan over asparagus, dividing evenly.
• Bake until cheese has melted, about 10 minutes. Remove from oven, and drizzle with truffle oil, if using.

BRUSCHETTA WITH OVEN-ROASTED TOMATOES AND FONTINA CHEESE

Steps:

• 1. Preheat the oven to 300 degrees F. Place a rack over a sheet tray. Scoop out the seeds of the tomatoes and place each half on a rack, cut side down. Roast until the tomatoes have shriveled and dried partially, about 1 1/2 hours. Keep the oven on. Toss the roasted tomatoes with the marjoram, balsamic vinegar, olive oil, salt and pepper. 3. Brush the bread slices with olive oil and toast or grill on both sides. 4. Place the fontina on the grilled bread and top with 2 to 3 tomato halves (one layer). Place on a baking sheet and heat through in the oven until the cheese has melted. Serve hot.