OLIVE BRUSCHETTA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 5m
Yield 24 servings
Number Of Ingredients 0
Steps:
- Chop 1 cup pitted green or kalamata olives and transfer to a medium bowl. Stack 6 basil leaves, roll into a tight cylinder and thinly slice. Add to the bowl. Finely chop 2 scallions and 1 garlic clove. Add to the bowl. Add 1/4 cup olive oil and 1/4 cup grated parmesan cheese to the bowl and toss. Arrange 20 to 24 crostini, crackers or baguette slices on a platter. Divide the mixture evenly among the crostini. Drizzle with olive oil and sprinkle with more grated parmesan.
- Per serving (per piece); Calories: 81; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 10 grams; Sugar:1 gram; Fiber: 0.5 gram; Cholesterol: 1 milligram; Sodium: 159 milligrams
Nutrition Facts : Calories 81 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 1 milligrams, Sodium 159 milligrams, Carbohydrate 10 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
QUICK BRUSCHETTA WITH OLIVE TAPENADE
Provided by Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running. Let sit for 5 minutes.
- Meanwhile, lightly toast the bread. Spoon the olive mixture on the bread and sprinkle with the basil before serving.
AWESOME OLIVE BRUSCHETTA
I got this recipe from a friend who was a caterer. It was her most requested dish. It is so delicious and wins raves everytime I serve it. One thing, this is much better if made the night before so the flavors really have time to marry.
Provided by jacknalecsmom
Categories Vegetable
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together the night before serving. Spread on your choice of sliced bread (french, cuban, italian baguette) and toast at 350 degrees until melted and slightly browned on top.
ROASTED GARLIC BRUSCHETTA
Provided by Food Network Kitchen
Time 7m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bruschetta:
- Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.
- Copyright© 2002 Television Food Network, G.P., All Rights Reserved
- Roasted Garlic:
- Preheat oven to 350 degrees F.
- Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool.
- Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables.
ROASTED RED PEPPER, OLIVE, AND CAPER BRUSCHETTA
This bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.
BRUSCHETTA WITH OLIVE PASTE, PEPPERS AND GOAT CHEESE
Categories Olive Pepper Appetizer Broil Goat Cheese Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Char red bell peppers over gas flame or in broiler until blackened on all sides. Seal roasted bell peppers in paper bag and let stand 10 minutes. Peel and seed bell peppers. Cut bell peppers into 1/2-inch-wide strips.
- Prepare barbecue (medium heat) or preheat broiler. Grill bread until golden brown, watching closely so that bread does not burn, about 2 minutes per side. Spread 1 side of each bread slice with 1 generous teaspoon olivada. Top with bell peppers, then cheese. Season with pepper. Sprinkle with chopped fresh parsley.
More about "olive paste and radish bruschetta recipes"
BRUSCHETTA WITH SAUTéED RADISHES RECIPE | BON APPéTIT
From bonappetit.com
BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL
From onceuponachef.com
BLACK OLIVE PATé ON BRUSCHETTA - ELECTRIC BLUE FOOD
From electricbluefood.com
EASY TO MAKE BRUSCHETTA WITH ROASTED PEPPERS AND SPANISH OLIVES …
From spainonafork.com
ITALIAN BRUSCHETTA ON SOURDOUGH CROSTINI - THE DELICIOUS SPOON
From thedeliciousspoon.com
5-INGREDIENT OLIVE BRUSCHETTA CROSTINI - A SASSY SPOON
From asassyspoon.com
BLACK OLIVE PâTé WITH BRUSCHETTA VEGETARIAN RECIPE
From easyveggieideas.com
GARLICKY ROASTED-RADISH BRUSCHETTA - GOOD HOUSEKEEPING
From goodhousekeeping.com
BRUSCHETTA WITH OLIVE PASTE - BOSSKITCHEN.COM
From bosskitchen.com
OLIVE BRUSCHETTA (SHEET PAN RECIPE) - THE EDGY VEG
From theedgyveg.com
HOW TO COOK BRUSCHETTA WITH BRIE CHEESE, ARUGULA AND RADISHES
From thisnutrition.com
THE NORDIC RADISH BRUSCHETTA - RECIPE ON THE ADAGIO BLOG
From adagioblog.com
RECIPES/OLIVE-PASTE-AND-RADISH-BRUSCHETTA-123.JSON AT MASTER ...
From github.com
SMASHED PEA BRUSCHETTA RECIPE — SALT & WIND TRAVEL
From saltandwind.com
OLIVE PASTE AND RADISH BRUSCHETTA RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love