AwesomeBites

Tag: Bruschetta

  • Portabello Mushrooms with Tomato Bruschetta

    Portabello Mushrooms with Tomato Bruschetta

    Portabello instead of bread

    My this makes me hungry. Trying to stay away from carbs? How about Tomato Bruschetta on a Grilled or Oven Roasted Portabello.
    Heavenly.

    Clean the mushrooms by wiping with a towel. Remove the stem so you have a flat mushroom cap with plenty of “bowl” space.
    Marinade the caps for 2 hours to overnight in your favorite vinegar oil dressing.

    Heat oven to 400 degrees and bake mushroom caps for 20-25 minutes until tender.
    Remove from oven, let cool.
    Top with Tomato Bruschetta and a thin slice of parmesan.
    Enjoy.

    Remember to use the baby portabellos if you are making for appetizers.

  • Brushetta – Old Fashion Garlic Bread

    Brushetta – Old Fashion Garlic Bread

    Garlic Toast – Bruschetta

    Toasted  bread with garlic and olive oil.

    12 slices of good rustic bread, baguette preferred  – cut 1/2 inch thick

    1-2 garlic cloves – cut in half

    1/3 to 1/2 cup virgin olive oil, a fruity olive oil is best

    Toast the bread in the broiler or over hot coals until golden brown, quckly rub the bread with the garlic haves – place the slices on a platter ina single layer.

    Drizzle olive oil over the bread. You don’t need to drown the bread – but drizzle enough so you can taste it. Serve immediately.

  • Bruschetta with White Beans

    Bruschetta with White Beans

    Tuscan White Bean Bruschetta
    White Bean Bruschetta

     

    1 cup canned cannelinni white beans

    1/4 tsp ground sage

    2 T olive oil

    12 slices of bruschetta

    24 arugula leeaves, washed and shredded

    24 roasted red pepper slices

    virgin olive oil – if desired

    freshly ground black pepper

    Puree beans in food processor  or with hand held blender with sage and olive oil, salt to taste. Smooth a spoonful of bean puree on the bruschetta. Top with shredded arugula and roasted red peppers. Grind a bit of black pepper on top and serve immediately.

    If you keep a jar of red pimentos in the pantry along with can of cannellini beans – all you need is a loaf of good bread for a quick and easy appetizer.

  • Tomato and Basil Topping for Bruschetta

    Tomato and Basil Topping for Bruschetta

    Take one!

     
    2 Diced tomatoes (Some recipes would have you peel the tomatoes, not happening in my kitchen. Who has that kinda time?)

    5-10 Finely chopped or shredded basil leaves

    Finely chopped garlic (at least one clove)

    Splash with Champagne Vinegarette

    Salt and freshly ground black pepper

    1/2 tsp dijon mustard or worcestershire sauce to give it more kick (optional)

    1 tsp balsalmic vinegar (optional)

    Allow to mingle for the flavors to marinade for 15 minutes. 1 hour is even better.

    Serve on top of hot bruschetta and along side White Cheddar Cheese Spread, or shaved parmesan

    Tomato Bruschetta