BEANS AND GREENS BRUSCHETTA WITH BROILED GOAT CHEESE
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the bread slices in a single layer on a baking sheet and drizzle with the olive oil. Transfer to the oven and toast until just crisp, about 10 minutes. Set aside.
- Preheat the broiler; position a rack in top third of the oven.
- Bring a large pot of water to a boil. Add the broccoli rabe and cook until al dente, 4 to 5 minutes. Drain and rinse with cool water.
- Transfer the broccoli rabe to a food processor and add cannellini beans, garlic, shallot, oregano, and salt and pepper to taste. Pulse to roughly chop. Transfer to a bowl, add 2 to 4 tablespoons of the goat cheese, and bind together with hands.
- Top each piece of toast with a heaping tablespoon of the beans-and-greens mixture and then with about 2 tablespoons of the remaining goat cheese. Broil until the cheese is golden, about 2 minutes. Serve warm.
BRUSCHETTA WITH SAUTEED GREENS
Categories Bread Garlic Leafy Green Appetizer Sauté Quick & Easy Spring Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
- Place toasts on platter. Drizzle 1 1/2 teaspoons oil over each toast. Top with greens. Sprinkle with salt and pepper.
BRUSCHETTA WITH FONTINA AND GREENS
Provided by Giada De Laurentiis
Categories appetizer
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
- For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. Using tongs, arrange the spinach on top of the toasts. Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling. Season with salt and cool for 2 minutes.
- Transfer the bruschetta to a platter and serve.
AVOCADO BRUSCHETTA WITH GREEN SAUCE
The sauce on this bruschetta is like pesto, but the avocado chunks and parsley give it a different texture and tang.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 9
Steps:
- Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree. Set the sauce aside.
- Cut the avocados into 1/2-inch chunks. Toss with the lemon juice and remaining 2 teaspoons olive oil.
- Spread a scant tablespoon of the green sauce on each slice of bread. Arrange the avocado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley. Serve immediately.
BEET GREENS BRUSCHETTA WITH POACHED EGG AND FONTINA
You'd think I'd get tired of greens. But this week while I was buying a nice bunch of beets at the market and another customer asked the vendor to cut off the greens from her beets, I jumped at the chance to get two bunches of free greens. I brought them home, stemmed and cleaned them thoroughly, then blanched them for a minute in salted boiling water. I enjoyed them all week. I made this bruschetta for dinner one night when I was home alone.
Provided by Martha Rose Shulman
Categories dinner, for one, main course
Time 15m
Yield 1 serving
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 537 milligrams, Sugar 4 grams, TransFat 0 grams
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.
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