Bruschettaiii Recipes

Steps:

• Blanch the tomatoes in a pan of boiling water just enough so the skin can be easily peeled off.
• Chop up very finely the red onion, and garlic.
• Chop up finely the fresh basil.
• Peel the tomatoes and chop up into chunks.
• In a bowl place a splash of olive oil, the tomatoes, the garlic, onion and basil. Mix through gently.
• Cover with gladwrap and place in the fridge for up to an hour, this allows the flavours to come together.
• Lightly toast the Italian bread.
• Brush the bread with olive oil and place the bruschetta mix on top of each slice.
• Add the shaved parmesan on top.
• Serve immediately.

Steps:

• Combine tomatoes, garlic and basil, taste and add salt and pepper- cover and chill for about 2 hours.
• Take baguette slices, place on cookie sheet and broil until lightly brown.
• Turn and allow other side to brown.
• While still warm, rub garlic clove on surface of toast.
• Spoon tomato mixture on toast.

Steps:

• Preheat the oven to 350 degrees F.
• Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
• Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Tie the bundle of fresh rosemary together using butcher's twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side.
• Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove.
• Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve.

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.

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

Steps:

• Blanch the tomato in boiling, salted water for about 15 seconds. Drain and plunge into ice water. Drain and peel. Cube the tomatoes and drain again to remove excess moisture. Cut the slices of bread in half and toast them on both sides until golden brown and crispy.
• Peel the garlic and cut in halves. Rub the toasted slices of bread with the garlic and drizzle each with 1 tablespoon of olive oil. Top the slices with crushed tomato pulp. Season with salt and pepper.
• Serve immediately.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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.

Steps:

• Heat oven to 350 degrees F.
• Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. When cool, combine with the cram cheese.
• Slice bread, 1/2-inch thick, on the bias. Toast the bread slightly and set aside.
• Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
• Return to oven to warm the cheese. Remove from the oven and top with tomatoes. Sprinkle with the remaining Romano. Scatter basil on top of the bruschetta and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
• Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

Steps:

• Blanch the tomato in boiling, salted water for about 15 seconds. Drain and plunge into ice water. Drain and peel. Cube the tomatoes and drain again to remove excess moisture. Cut the slices of bread in half and toast them on both sides until golden brown and crispy.
• Peel the garlic and cut in halves. Rub the toasted slices of bread with the garlic and drizzle each with 1 tablespoon of olive oil. Top the slices with crushed tomato pulp. Season with salt and pepper.
• Serve immediately.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Preheat the broiler or start a charcoal or wood fire. Broil or grill the bread until lightly browned on both sides. This may take less than a minute on a side; watch carefully so the bread doesn't burn.
• While it's still hot, rub the bread with the garlic on one or both sides. Put it on a plate, then drizzle it with olive oil and sprinkle it with salt and pepper. Serve warm.

Steps:

• Heat broiler.
• Place bread slices in single layer on baking sheet. Broil 2 min. on each side or until golden brown on both sides.
• Mix dressing and cheese until blended. Reserve 1/4 cup dressing mixture; brush remaining dressing mixture onto toast slices.
• Combine tomatoes, onions and reserved dressing mixture; spoon onto toast slices just before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the baguette into 1/2 inch thick diagonal slices.
• Arrange the slices in a single layer on a baking sheet.
• Brush both sides of each slice with the olive oil.
• Place tomato slices and a sprinkling of basil and oregano on the bread slices.
• Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper.
• Cover the tomato slices with slices of the mozzarella and provolone.
• Place more basil, oregano and tomato slices on top of the cheese.
• Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

Steps:

• Grill or toast bread on both sides.
• Sauté garlic in oil over a medium heat for a couple minutes, taking care not to let the garlic brown.
• Brush one side of each piece of bread with the garlic oil.
• Place a layer of tomatoes over the oil on the bread.
• Sprinkle with cheese, and then basil.
• Bake in a preheated 400°F oven for 8-10 minutes, and then place under broiler for another 1-2 minutes.

Steps:

• In a medium bowl, whisk together the olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato. Season with pepper to taste. Allow to sit for at least 15 minutes, stirring occasionally.
• Meanwhile, heat the vegetable oil over medium heat. Season the chicken with salt and pepper. Dip the chicken into egg, shake off the excess and then press into the breadcrumb mixture to coat.
• Heat the vegetable oil over medium heat in a large skillet. Place the chicken in the skillet and cook for 5 to 7 minutes on each side, until chicken is no longer pink in the center and it has a golden brown color. Reduce heat to low.
• Spoon the bruschetta over the chicken. Top with mozzarella cheese. Cover the chicken just long enough for the cheese to melt.
• Enjoy!

Steps:

• Under broiler, toast bread on both sides until brown.
• Rub one side of hot toast with cut side of garlic.
• While bread is toasting, heat oil in non stick fry pan over medium heat.
• Add onion and cook, stirring until tender.
• Add tomato, oregano and pepper.
• Stir to mix.
• Spoon tomato mixture over garlic side of toast and sprinkle with Parmesan cheese, then broil for 1 minute.
• Serve immediately.

Steps:

• Combine the tomatoes, olive oil, balsamic vinegar and chopped basil.
• Sprinkle with a pinch of salt set aside.
• Toast the bread on one side.
• Rub the toasted side with the peeled clove of garlic.
• Top the same side with tomato mixture and garnish with the extra chopped basil.
• Serve immediately.

Steps:

• Preheat griddle to 400 degrees.
• Even coat griddle with whole butter and place pound cake on griddle to brown evenly on both sides.
• Place individual browned pound cake slices on plates.
• Mix fruite in small mixing bowl with strawberry sauce.
• Place fruit mixture on each slice of browned pound cake.
• Garnish with powdered sugar.
• Melt white chocolate and cream together in double boiler over medium heat.
• Drizzle over fruit bruschetta and serve.

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.