Tomato Blue Cheese And Prosciutto Bruschetta Recipes

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PROSCIUTTO BRUSCHETTA



Prosciutto Bruschetta image

Provided by Valerie Bertinelli

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 6

8 slices crusty sourdough bread, cut on the diagonal from a 1-pound loaf
Extra-virgin olive oil
1 clove garlic
8 thin slices fresh mozzarella
8 thin slices prosciutto
8 fresh basil leaves

Steps:

  • Preheat the broiler.
  • Brush the bread on both sides generously with oil and place on a baking sheet. Broil until golden and crispy, 2 minutes per side.
  • Remove, let cool slightly, and rub the garlic all over one side of each slice. Place a slice of cheese on each piece of bread, then top each with a slice of prosciutto. Return to the oven until the cheese is melted and golden, 2 minutes.
  • Garnish with a basil leaf and serve.

BRUSCHETTA WITH PROSCIUTTO



Bruschetta with Prosciutto image

A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

8 plum tomatoes, seeded and chopped
1 cup chopped sweet onion
1/4 cup grated Romano cheese
1/4 cup minced fresh basil
2 ounces thinly sliced prosciutto, finely chopped
1 shallot, finely chopped
3 garlic cloves, minced
1/3 cup olive oil
1/3 cup balsamic vinegar
1 teaspoon minced fresh rosemary
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.

Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

TOMATO PROSCIUTTO BRUSCHETTA



Tomato Prosciutto Bruschetta image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

12 slices prosciutto
1/4 cup extra-virgin olive oil, or more as needed
Six to eight 1/2-inch-thick slices Italian sesame loaf
Kosher salt and freshly ground black pepper
2 small cloves garlic
2 large heirloom tomatoes, diced (about 2 cups)
1/2 cup fresh basil leaves, roughly chopped
1/4 cup Kalamata olives, pitted and chopped
1/4 cup grated Parmigiano-Reggiano

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside.
  • Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread.
  • Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan.

BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO



Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto image

Provided by Ian Knauer

Categories     Tomato     Appetizer     Side     Bake     High Fiber     Backyard BBQ     Buffet     Ricotta     Rosemary     Summer     Prosciutto     Party     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

6 tablespoons plus 1 teaspoon extra-virgin olive oil
2 large garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
12 tablespoons ricotta cheese, divided
6 thin prosciutto slices, cut in half crosswise
1 teaspoon fresh lemon juice
1 cup microgreens or baby arugula

Steps:

  • Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
  • Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
  • Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
  • Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
  • Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.

BRUSCHETTA WITH TOMATOES, BLUE CHEESE, AND PECANS



Bruschetta With Tomatoes, Blue Cheese, and Pecans image

Delicious served as an appetizer, with soup, salad, or pasta dishes. Use the best rustic bakery bread you can find. If you love Blue Cheese, I think you'll really enjoy this.

Provided by Brenda.

Categories     Breads

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

3 ounces cream cheese, softened
1/2 cup crumbled blue cheese
2 tablespoons coarsely chopped pecans
4 slices bread, crusty, firm-textured, cut about 3/4-inch thick
2 garlic cloves, peeled and halved
1 large tomatoes, sliced about 1/8-inch thick
fresh ground pepper
chopped fresh basil (to garnish) or dried basil (to garnish)

Steps:

  • In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky.
  • Mix in the pecans.
  • Preheat the broiler.
  • Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden.
  • Watch it carefully so it doesn't burn.
  • Rub one side of each piece of bread with garlic.
  • Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top.
  • Pepper the tomatoes lightly, then garnish with basil and serve.

Nutrition Facts : Calories 516.8, Fat 36.4, SaturatedFat 15.8, Cholesterol 72.2, Sodium 868.1, Carbohydrate 34.3, Fiber 3.7, Sugar 6.7, Protein 15.9

SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA



Slow-roast tomato, ricotta & prosciutto bruschetta image

Slow-roast late summer tomatoes to make them extra sweet and flavourful. Serve with ricotta and prosciutto for a brilliant bruschetta

Provided by Esther Clark

Categories     Lunch, Side dish

Time 2h20m

Yield Serves 4-6

Number Of Ingredients 8

250g mixed heritage tomatoes , halved
2 tbsp extra virgin olive oil , plus extra to serve
3 thyme sprigs
120g ricotta
40g grated parmesan
1 lemon , zested and sliced
3 large slices sourdough , halved and sliced
100g prosciutto

Steps:

  • Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
  • Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.

Nutrition Facts : Calories 364 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.8 milligram of sodium

BLUE CHEESE CRUSTED TOMATOES



Blue Cheese Crusted Tomatoes image

Provided by Judith Fertig

Categories     Tomato     Side     Fourth of July     Vegetarian     Quick & Easy     Low Cal     Backyard BBQ     Blue Cheese     Summer     Grill     Grill/Barbecue     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

1/2 cup fine dry breadcrumbs
1 tablespoon olive oil
12 medium tomatoes
3/4 cup crumbled blue cheese (about 3 ounces)

Steps:

  • Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.
  • Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.

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