BUILD YOUR OWN BRUSCHETTA BAR
Provided by Olivia's Cuisine
Number Of Ingredients 36
Steps:
- Brush the sides of each bread slice with olive oil, using a pastry brush.
- Place slices on an ungreased grill or grill pan and toast for about 2 minutes per side, over medium heat. Pay close attention so the bread doesn't burn.
- Remove toasts from grill, and immediately rub with cut side of a head of garlic and sprinkle with salt. The warmth of the bread releases the garlic's aroma.
- Combine tomatoes, garlic, basil and olive oil in a large bowl. Season with salt and pepper and toss to combine. Cover and refrigerate until ready to serve.
- Place the eggplant slices in a large bowl and cover with salted water. Place a plate on top of the eggplant, so it stays submerged for at least 15 minutes or up to overnight. Drain and dry the eggplant slices with a paper towel.
- Dice the eggplant into small cubes.
- Heat 2 tablespoons of olive oil in a large skillet, over medium heat, and sauté the diced eggplant for about 10 minutes or until softened and starting to brown. Remove from heat and transfer to a medium bowl.
- Add the remaining ingredients and stir to combine. Transfer to a mason jar or other container with a tight-fitting lid and add more olive oil to cover eggplant, if needed. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.
- Heat olive oil In a large sauté pan, over medium heat, and sauté the garlic until fragrant and softened, about 2 minutes.
- Add grated zucchini and cook for about 5 minutes or until it dries out a bit. Remove from the heat and add salt, pepper, olives and thyme. Stir until combined. Transfer to a mason jar or other container with a tight-fitting lid. Refrigerate overnight.
- Combine all the ingredients in a large bowl. Season with salt and pepper and drizzle with olive oil.
- Refrigerate until needed. Drizzle with more olive oil when ready to serve.
BUILD-YOUR-OWN-BRUSCHETTAS
Pick your favourite toppings and serve up a fun light supper, suitable for veggies and non-veggies
Provided by Good Food team
Categories Dinner, Main course, Starter
Time 15m
Number Of Ingredients 14
Steps:
- For each topping, use a mini chopper or hand blender to pulse each set of ingredients for 1 min to make a rough paste, then season and scrape into two serving bowls. Arrange on a platter with the olives, tomatoes and rocket. Toast the bread slices and pile these alongside, plus some Parma ham if using. Bring to the table and let everyone dig in and assemble their own supper.
Nutrition Facts : Calories 483 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 3 milligram of sodium
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
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