BRUSCHETTA BAR TO GO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 10 servings
Number Of Ingredients 29
Steps:
- For the tomatoes and olives: Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix.
- For the marvelous mushrooms: Bring a pot of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. Add the olive oil, vinegar, parsley, thyme, pepper, garlic and 1/2 teaspoon salt to a bowl and mix. Stir in the mushrooms and let cool, then tip the mixture into a mason jar.
- For the marinated mozzarella balls: Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake.
- For the roasted asparagus: Preheat the oven to 450 degrees F.
- Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so--still with a bite), about 10 minutes. Transfer to a serving bowl.
- For the bruschetta: Heat a grill pan over medium-high heat.
- Cut the boule in half, then cut each half into 1/2-inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side.
- Arrange the tomatoes and olives, marvelous mushrooms, marinated mozzarella balls, roasted asparagus and bruschetta on a large tray or rimmed baking sheet so everyone can assemble their own.
BLUEBERRY LEMON RICOTTA BRUSCHETTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
- For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.
- For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
- For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving.
SUGAR COOKIE BRUSCHETTA
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Bake the cookies according to the package instructions and set aside to cool.
- Add the blueberries, strawberries, sugar and lemon juice to a bowl and toss to combine. Set aside.
- Mix together the cream cheese and honey in a separate bowl until smooth and well combined. Transfer to a small serving bowl.
- For a "build your own cookie board," arrange the cookies on a board or platter. Add the bowl of berries, the bowl of cream cheese mixture, the coconut and mint to the board, along with the chocolate syrup. Let the fun begin.
- Take a cookie, spread a thin layer of cream cheese on top, add a couple tablespoons of berries and garnish with the mint. Sprinkle over a few coconut flakes and drizzle with chocolate syrup.
BRUSCHETTA CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side.
- Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside.
- Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.
FIG AND BLUE CHEESE BRUSCHETTA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil.
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
BRUSCHETTA PORK CHOPS
It only takes half an hour to make these flavorful pork chops with a crunchy coating and bruschetta-inspired topping.
Provided by My Food and Family
Categories Home
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
- Bake 20 min. or until chops are done (160ºF). Meanwhile, combine tomatoes and dressing.
- Top chops with tomato mixture and cheese. Bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 31 g
TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
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