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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
The basic bruschetta topping consists of rubbing the toasted bread with a peeled garlic clove, and drizzling it with a good olive oil. Sprinkle lightly with salt and freshly ground pepper.
When everything is fresh, it is the best and goes with any meal. Below are some variations of other toppings. For most of them, broil 3-5 minutes until cheese begins to brown.
Artichoke
1 (6 1/2 oz) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion and baby spinach
5 tbsp mayonnaise
1 clove minced garlic
Combine and top onto baguette slices. Place on ungreased baking sheets and broil 3-4 inch for 3-4 minutes or until lightly browned. Makes 30
Artichoke Topping
1 (6.5 oz) jar marinated artichoke hearts
1/2 cup grated Romano or Parmesan cheese
1/3 cup minced red onion
5 tbsp mayonnaise
Drain and chop the artichokes. In a medium bowl, mix marinated artichoke hearts, cheese, red onion and mayonnaise. Top grilled bread with the mixture and broil or bake till bubbly.
Artichoke Topping
4 Roma or plum tomatoes, chopped
1 tbsp fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 garlic cloves, minced
Salt and pepper, to taste
1 (8 oz) jar marinated artichoke hearts, quartered
1/2 cup black olives, sliced
4 oz Feta cheese, crumbled
Combine first 7 ingredients and mix well. Spread over bread. Add remaining ingredients and return to oven for several more minutes and do not brown. Remove from oven and all to cool for several minutes before slicing the bread.
Basil, Garlic and Goat Cheese
2 cloves garlic, finely chopped
10 large leaves of basil, finely chopped
1 cup of goat cheese
1 tsp fresh ground pepper
Combine all ingredients and allow sit at room temperature for 30 minutes to blend flavors. Top the pieces of grilled bread with this mixture and serve.
BLT
5 maple-flavored bacon strips, cooked and crumbled
1/2 cup finely chopped seeded tomatoes and leaf lettuce
1/2 cup prepared pesto, divided
2 tbsp minced fresh basil
1/4 tsp salt and pepper
Combine first 3 ingredients, 2 tbsp pesto and seasonings; set aside. Brush baguette slices with olive oil. Bake at 400 for 9-11 minutes and spread with remaining pesto. Makes 36
Crab
1/2 cup finely chopped shallots
2 clove garlic, minced
2 tbsp plus 1/4 cup olive oil, divided
2 (6 oz) cans lump shrimp, drained
1 cup chopped seeded plum tomatoes
1/2 tsp dried basil
1/4 tsp dried oregano
8 slices Italian bread, (1/2 inch thick)
In a skillet, saute shallots and garlic in 2 tbsp oil until tender. Add the next 4 ingredients; cook and stir for 5-6 minutes. Remove from the heat. Brush both sides of bread with remaining oil. In another skillet, toast bread 1-2 minutes on each side. Cut each slices in half; top with crab mixture. Makes 16
Fruit Bruschetta
2 tbsp melted butter
1 1/2 tbsp sugar and cinnamon
1 peach, peeled, pitted and cut into fine dice
1/2 banana, cut into fine dice
8 large strawberries, cut into fine dice
3-4 tbsp vanilla yogurt
Honey for drizzling
Preheat oven to 375. Arrange bread slices in one layer in a shallow baking pan; bake in middle of oven until golden, about 10 minutes. Brush toasts with butte on one side. In a bowl, mix together 1 tbsp sugar and cinnamon; sprinkle evenly over buttered side of toast. Broil 5: from heat for 30 seconds or until tops are bubbling, cool. IN a bowl, stir together fruit and remaining sugar and cinnamon; mound about 1 tbsp on each toast. Top with about 1 tsp yogurt and drizzle with honey.
Herbed Cheddar
1/2 cup mayonnaise
4 slices bacon, crisply cooked and crumbled
1 tbsp chopped chives
1/2 tsp Italian seasoning
2 cups shredded sharp cheddar cheese
Combine all the ingredients and stir in cheese.
Onion and Tomato Topping
2 cups minced Roma tomato
1 tbsp chopped red onion
1 tbsp chopped fresh basil
1/2 tbsp chopped fresh parsley
1 tbsp olive oil
1/4 tsp salt
1/4 tsp balsamic vinegar
1/8 tsp ground black pepper
3 cloves garlic
Combine all the ingredients but the garlic. Allow this to chill at least 30 minutes in the refrigerator for the flavors to blend. Rub the garlic over each of the bread slices while they are warm. Use a clove half for every 2 to 3 slices. Top each bread slice with 1 tbsp of tomato mixture. Variation: saute onion and garlic until translucent in drippings from 1/2 lb cooked bacon or Italian sausage, cooked, crumbled. Then add remaining ingredients except meat and cook approximately 10 minutes until slightly reduced. Add meat to mixture and stir well. Lay bread slices on pan and top with mixture and cover liberally with grated parmesan and cheddar cheeses. Bake at 350 until cheese is melted and bubbly.
Seafood Topping
5 oz red and green pepper, chopped fine
5 oz red onion, grated
1 lb petite shrimp
3 cups EACH White cheddar and Fontina cheese, crated
Mix ingredients together and placed onto each piece of bread and put on a cookie sheet. Bake at 350 for 6 minutes or until cheese melts.
Swiss Fondue Topping
1/2 cup mayonnaise
3 tbsp dry white wine
2 tbsp minced green onion
2 cups shredded Swiss cheese
Combine ingredients, stirring in cheese.
Tomato and Basil Topping
6 cloves minced garlic
1/2 stick melted butter
3 diced fresh tomatoes
1 cup chopped fresh basil
Salt and ground black pepper
1/2 cup olive oil
In a small bowl, mix together tomato, basil, salt and pepper, then set aside. Melt the butter and mix in the minced garlic. Spread or brush this on the toasted pieces of bread. Top with the basil and tomato mixture. Serve.
Tomato and Herb Topping
1/4 tsp coarsely ground black pepper
2 large tomatoes, coarsely chopped
1/2 sweet onion, diced
2 tbsp olive oil
1 tbsp chopped fresh oregano
1 tsp chopped fresh basil
2 tsp chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
In a medium bowl, combine the tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan. Place under the broiler until the cheese is warmed on top. Be careful not to brown it, but just warm it.
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BRUSCHETTA AND THE TOPPINGS
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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
The basic bruschetta topping consists of rubbing the toasted bread with a peeled garlic clove, and drizzling it with a good olive oil. Sprinkle lightly with salt and freshly ground pepper.
When everything is fresh, it is the best and goes with any meal. Below are some variations of other toppings. For most of them, broil 3-5 minutes until cheese begins to brown.
Artichoke
1 (6 1/2 oz) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion and baby spinach
5 tbsp mayonnaise
1 clove minced garlic
Combine and top onto baguette slices. Place on ungreased baking sheets and broil 3-4 inch for 3-4 minutes or until lightly browned. Makes 30
Artichoke Topping
1 (6.5 oz) jar marinated artichoke hearts
1/2 cup grated Romano or Parmesan cheese
1/3 cup minced red onion
5 tbsp mayonnaise
Drain and chop the artichokes. In a medium bowl, mix marinated artichoke hearts, cheese, red onion and mayonnaise. Top grilled bread with the mixture and broil or bake till bubbly.
Artichoke Topping
4 Roma or plum tomatoes, chopped
1 tbsp fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 garlic cloves, minced
Salt and pepper, to taste
1 (8 oz) jar marinated artichoke hearts, quartered
1/2 cup black olives, sliced
4 oz Feta cheese, crumbled
Combine first 7 ingredients and mix well. Spread over bread. Add remaining ingredients and return to oven for several more minutes and do not brown. Remove from oven and all to cool for several minutes before slicing the bread.
Basil, Garlic and Goat Cheese
2 cloves garlic, finely chopped
10 large leaves of basil, finely chopped
1 cup of goat cheese
1 tsp fresh ground pepper
Combine all ingredients and allow sit at room temperature for 30 minutes to blend flavors. Top the pieces of grilled bread with this mixture and serve.
BLT
5 maple-flavored bacon strips, cooked and crumbled
1/2 cup finely chopped seeded tomatoes and leaf lettuce
1/2 cup prepared pesto, divided
2 tbsp minced fresh basil
1/4 tsp salt and pepper
Combine first 3 ingredients, 2 tbsp pesto and seasonings; set aside. Brush baguette slices with olive oil. Bake at 400 for 9-11 minutes and spread with remaining pesto. Makes 36
Crab
1/2 cup finely chopped shallots
2 clove garlic, minced
2 tbsp plus 1/4 cup olive oil, divided
2 (6 oz) cans lump shrimp, drained
1 cup chopped seeded plum tomatoes
1/2 tsp dried basil
1/4 tsp dried oregano
8 slices Italian bread, (1/2 inch thick)
In a skillet, saute shallots and garlic in 2 tbsp oil until tender. Add the next 4 ingredients; cook and stir for 5-6 minutes. Remove from the heat. Brush both sides of bread with remaining oil. In another skillet, toast bread 1-2 minutes on each side. Cut each slices in half; top with crab mixture. Makes 16
Fruit Bruschetta
2 tbsp melted butter
1 1/2 tbsp sugar and cinnamon
1 peach, peeled, pitted and cut into fine dice
1/2 banana, cut into fine dice
8 large strawberries, cut into fine dice
3-4 tbsp vanilla yogurt
Honey for drizzling
Preheat oven to 375. Arrange bread slices in one layer in a shallow baking pan; bake in middle of oven until golden, about 10 minutes. Brush toasts with butte on one side. In a bowl, mix together 1 tbsp sugar and cinnamon; sprinkle evenly over buttered side of toast. Broil 5: from heat for 30 seconds or until tops are bubbling, cool. IN a bowl, stir together fruit and remaining sugar and cinnamon; mound about 1 tbsp on each toast. Top with about 1 tsp yogurt and drizzle with honey.
Herbed Cheddar
1/2 cup mayonnaise
4 slices bacon, crisply cooked and crumbled
1 tbsp chopped chives
1/2 tsp Italian seasoning
2 cups shredded sharp cheddar cheese
Combine all the ingredients and stir in cheese.
Onion and Tomato Topping
2 cups minced Roma tomato
1 tbsp chopped red onion
1 tbsp chopped fresh basil
1/2 tbsp chopped fresh parsley
1 tbsp olive oil
1/4 tsp salt
1/4 tsp balsamic vinegar
1/8 tsp ground black pepper
3 cloves garlic
Combine all the ingredients but the garlic. Allow this to chill at least 30 minutes in the refrigerator for the flavors to blend. Rub the garlic over each of the bread slices while they are warm. Use a clove half for every 2 to 3 slices. Top each bread slice with 1 tbsp of tomato mixture. Variation: saute onion and garlic until translucent in drippings from 1/2 lb cooked bacon or Italian sausage, cooked, crumbled. Then add remaining ingredients except meat and cook approximately 10 minutes until slightly reduced. Add meat to mixture and stir well. Lay bread slices on pan and top with mixture and cover liberally with grated parmesan and cheddar cheeses. Bake at 350 until cheese is melted and bubbly.
Seafood Topping
5 oz red and green pepper, chopped fine
5 oz red onion, grated
1 lb petite shrimp
3 cups EACH White cheddar and Fontina cheese, crated
Mix ingredients together and placed onto each piece of bread and put on a cookie sheet. Bake at 350 for 6 minutes or until cheese melts.
Swiss Fondue Topping
1/2 cup mayonnaise
3 tbsp dry white wine
2 tbsp minced green onion
2 cups shredded Swiss cheese
Combine ingredients, stirring in cheese.
Tomato and Basil Topping
6 cloves minced garlic
1/2 stick melted butter
3 diced fresh tomatoes
1 cup chopped fresh basil
Salt and ground black pepper
1/2 cup olive oil
In a small bowl, mix together tomato, basil, salt and pepper, then set aside. Melt the butter and mix in the minced garlic. Spread or brush this on the toasted pieces of bread. Top with the basil and tomato mixture. Serve.
Tomato and Herb Topping
1/4 tsp coarsely ground black pepper
2 large tomatoes, coarsely chopped
1/2 sweet onion, diced
2 tbsp olive oil
1 tbsp chopped fresh oregano
1 tsp chopped fresh basil
2 tsp chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
In a medium bowl, combine the tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan. Place under the broiler until the cheese is warmed on top. Be careful not to brown it, but just warm it.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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