michael-in-phoenix
Well-known member
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ISO: ISO: your favorite crostini/bruschetta recipes, or 'throw together' narratives. THANKS in advance!
- Thread starter michael-in-phoenix
- Start date
In Search Of:
The layered Middle Eastern dip is easy and I usually have the ingredients on hand
Can be served with chips or bread and veggies. Everyone loves it. I drizzle it with a bit of olive oil before serving.
And we always have smoked salmon and cream cheese handy for dip/spread/roll ups
http://eat.at/swap/forum2/114_Layered_Dip_Middle_Eastern_Style___Tammy-Arcadia
Can be served with chips or bread and veggies. Everyone loves it. I drizzle it with a bit of olive oil before serving.
And we always have smoked salmon and cream cheese handy for dip/spread/roll ups
http://eat.at/swap/forum2/114_Layered_Dip_Middle_Eastern_Style___Tammy-Arcadia
This is my absolute favorite bruschetta - Bruschetta with Roasted Peppers and Goat Cheese
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
G
Guest
Guest
this is very good - Crostini with Fennel Sausage
Crostini with Fennel Sausage
Joanne Weir serves 6
1/2 pound hot Italian sausage, casings removed
5 ounces grated Italian fontina or crumbled robiola or taleggio cheese
1 teaspoon fennel seed, coarsely ground
2 tablespoons chopped fresh flat-leaf Italian parsley
Salt
12 slices rustic, coarse-textured bread, cut into 2 to 3-inch serving pieces
Preheat an oven to 350°F
Crumble the sausage in a bowl. Add the cheese, fennel seeds, parsley and salt to taste. Spread onto the bread, distributing evenly. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.
Crostini with Fennel Sausage
Joanne Weir serves 6
1/2 pound hot Italian sausage, casings removed
5 ounces grated Italian fontina or crumbled robiola or taleggio cheese
1 teaspoon fennel seed, coarsely ground
2 tablespoons chopped fresh flat-leaf Italian parsley
Salt
12 slices rustic, coarse-textured bread, cut into 2 to 3-inch serving pieces
Preheat an oven to 350°F
Crumble the sausage in a bowl. Add the cheese, fennel seeds, parsley and salt to taste. Spread onto the bread, distributing evenly. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.
steve2-in-la
Well-known member
I like to do Fig Jam and Goat Cheese Crostini.
Fig Jam and Goat Cheese Crostini
The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. 20 servings.
1 BAGUETTE
1/3 cup OLIVE OIL
20 SAGE LEAVES
4 oz GOAT CHEESE
1/3 cup FIG JAM
Heat the oven to 400°F and arrange a rack in the middle. Cut the baguette on the bias into about 20 (½" thick) slices and place on a baking sheet. Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes. Let cool.
Meanwhile, line a plate with paper towels and set aside. Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate. Repeat with remaining sage leaves. Set aside.
Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping ½ teaspoon of the fig jam, and garnish with a fried sage leaf.
Fig Jam and Goat Cheese Crostini
The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. 20 servings.
1 BAGUETTE
1/3 cup OLIVE OIL
20 SAGE LEAVES
4 oz GOAT CHEESE
1/3 cup FIG JAM
Heat the oven to 400°F and arrange a rack in the middle. Cut the baguette on the bias into about 20 (½" thick) slices and place on a baking sheet. Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes. Let cool.
Meanwhile, line a plate with paper towels and set aside. Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate. Repeat with remaining sage leaves. Set aside.
Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping ½ teaspoon of the fig jam, and garnish with a fried sage leaf.
steve2-in-la
Well-known member
and Goat Cheese and Pesto Bruschetta with Cherry Tomatoes
Goat Cheese and Pesto Bruschetta with Cherry Tomatoes
1 slice of BAGUETTE
2 tsp GOAT CHEESE
1 tsp PESTO
1 CHERRY TOMATO
Lightly toast the baguette slice and goat cheese and pesto. Cut an X in the tomato, and place it on top and you’re ready.
Goat Cheese and Pesto Bruschetta with Cherry Tomatoes
1 slice of BAGUETTE
2 tsp GOAT CHEESE
1 tsp PESTO
1 CHERRY TOMATO
Lightly toast the baguette slice and goat cheese and pesto. Cut an X in the tomato, and place it on top and you’re ready.
G
Guest
Guest
yes; use raw sausage, bulk or removed from casing
I hope you make this, it is yummy.
I hope you make this, it is yummy.
michael-in-phoenix
Well-known member
Thanks again, ladies and gentleman. Good ideas here.
G
Guest
Guest
More than a smear but less than 1/4"