Cali Schetta Recipes

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HOT DOG BUN BRUSCHETTA



Hot Dog Bun Bruschetta image

Provided by Duff Goldman

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

3 hot dog buns, split and halves separated for 6 pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
Two 5.2-ounce wheels herbed soft cheese, such as Boursin
5 blanched and peeled Roma tomatoes
Julienne of fresh basil
3 cups shredded mozzarella
1/2 of a random small salami, finely julienned and sauteed till kinda crispy
3/4 cup grated Parmesan
Pinch red pepper flakes

Steps:

  • Preheat oven to 375 degrees F.
  • Rub the hot dog bun halves with olive oil and sprinkle with salt and pepper. Toast until golden in the oven.
  • Smear herbed cheese on each piece of bread. Slice tomatoes thin, and layer on 3 to 4 slices per bread. Sprinkle on basil, mozzarella, salami, Parmesan and red pepper flakes.
  • Bake until the cheese is melted and slightly golden, about 8 minutes.

CALI-SCHETTA



Cali-Schetta image

I had a couple of avocados to use up and I love bruschetta, so I came up with this unique combination of flavors to serve at a recent dinner party. Prep time includes the 30 minute refrigeration. Enjoy :)

Provided by Julie421511

Categories     Lunch/Snacks

Time 58m

Yield 12 serving(s)

Number Of Ingredients 11

1 baguette
3 tablespoons extra virgin olive oil
2 garlic cloves
2 medium tomatoes, chopped
1 large avocado, pitted & chopped
1/2 onion, minced
1/4 cup grated parmesan cheese
2 tablespoons chopped cilantro
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a medium bowl, mix one clove of minced garlic with tomato, avocado, onion, cheese, cilantro, lime juice, salt, pepper & 1 tbs of olive oil.
  • Cover and refrigerate for 30 minutes.
  • Pre-heat oven to 350 degrees.
  • Slice baguette into 1/2 inch slices, on the diagonal.
  • Lightly brush both sides of the bread with 2 tbs of the EVOO.
  • Toast bread on baking sheet for 4 minutes on each side.
  • Rub one side with a clove of garlic.
  • Top each slice of bread with 2-3 tbs of avocado mixture and serve immediately.

Nutrition Facts : Calories 181.7, Fat 8.1, SaturatedFat 1.5, Cholesterol 1.8, Sodium 313.4, Carbohydrate 23.1, Fiber 2.8, Sugar 1, Protein 4.8

MOZZARELLA AND ROASTED RED PEPPER BOO-SCHETTA



Mozzarella and Roasted Red Pepper Boo-schetta image

Provided by Gina Marie Miraglia Eriquez

Categories     Cheese     Olive     Appetizer     Bake     Kid-Friendly     Halloween     Mozzarella     Bell Pepper     Party     Gourmet     Sugar Conscious     Vegetarian     Peanut Free     Soy Free     Kosher

Yield Makes about 20 toasts, or 10 servings

Number Of Ingredients 10

1 (12-inch-long) loaf of Italian bread (about 2 to 3 inches in diameter), cut into 20 slices, about 1/2 inch thick
1 to 2 large garlic cloves, halved crosswise
Salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 (1/2-pound) balls fresh, lightly salted mozzarella
2 tablespoons prepared basil pesto (see Cooks' notes)
2 tablespoons mascarpone, softened
7 large pitted black olives (Mediterranean-style or canned California), ends trimmed and each olive cut crosswise into thirds
1 (7-ounce) jar roasted red bell peppers, drained, patted dry, and cut into thin strips

Steps:

  • Heat oven to 400°F with rack in middle.
  • Arrange bread slices on a baking sheet and bake until pale golden, 6 to 12 minutes. Rub tops of slices with cut sides of garlic, then brush each bread slice with oil. Season toasts with salt and pepper and transfer to a wire rack to let cool completely.
  • Cut mozzarella crosswise into 1/4-inch-thick slices and trim, if necessary, to fit toasts.
  • Stir together pesto and mascarpone in a small bowl. If necessary, thin mixture with a little olive oil or water.
  • Dollop 1/2 teaspoon pesto mixture in center of each mozzarella-covered toast, then top each dollop with an olive slice to form the "irises" of the "eyeballs." Add 6 to 8 pepper slices for "veins," trimming to fit.
  • Serve within 1 hour of making.

BEST EVER BRUSCHETTA



Best Ever Bruschetta image

I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.

Provided by sofie-a-toast

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 baguette, cut in half length-wise and toasted
2 teaspoons minced garlic (I use the kind in a jar)
3 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese
2 1/2 cups minced roma tomatoes (cut so fine its almost a paste)
1/3 cup thinly sliced fresh basil leaf
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper

Steps:

  • In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
  • Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
  • Slice the bread into individual pieces and spoon the mixture on top.

Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8

ALI'S AMAZING BRUSCHETTA



Ali's Amazing Bruschetta image

This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.

Provided by Alison

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 15m

Yield 6

Number Of Ingredients 8

2 large tomatoes, coarsely chopped
½ sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
½ (1 pound) loaf Italian bread, cut into 1 inch slices
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
  • Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 7.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 288.4 mg, Sugar 2.3 g

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