APRICOT AND CHICKEN BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 10 bruschetta
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Slice the bread into 10 slices, each about 1/2-inch thick. Brush the bread slices with the olive oil and arrange on a baking sheet. Bake for 10 to 15 minutes until crisp and golden. Cool to room temperature.
- Spread each slice of the toasted bread with the apricot preserves then place a slice of the cheese on top. Arrange the sliced chicken on top of the cheese. Cut each piece of prosciutto in half and place on top of the chicken. Transfer the bruschetta to a serving platter. Drizzle with the extra-virgin olive oil and serve.
BURICOTTA WITH BRAISED ARTICHOKES, PINE NUTS, CURRANTS, AND MINT PESTO
Steps:
- Combine the pine nuts, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender. Add the parsley and pulse until it is finely chopped. Turn off the machine and scrape down the sides of the bowl with a rubber spatula. Add the mint, Parmigiano-Reggiano, and the remaining olive oil and purée, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil if necessary to obtain a loose, spoonable pesto. (You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor. Also, overprocessing the pesto will incorporate too much air, making the pesto fluffy and too smooth.) Turn the pesto out into a bowl and stir in the lemon juice. Taste for seasoning and add more salt or lemon juice if desired. Use the pesto or transfer it to an airtight container and refrigerate for up to two days-any longer and it will lose its pretty green color and vibrant flavor. Bring the pesto to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
- To assemble, lay the crostini oiled side up on your work surface. If you are using ricotta, place it in a medium bowl and stir vigorously with a spoon to fluff it up. Lay 1 slice of buricotta, or spread 2 tablespoons of ricotta in an uneven layer on each crostino, leaving the edges of the bread visible. Season the buricotta or ricotta with salt and spoon 1 teaspoon of pesto on top. Cut off the long stems from the braised artichokes, leaving 1/2 inch of stem on each and reserving the stems to snack on. Open up the artichokes like a flower, and set 1 artichoke on top of each crostino, sticking the stems into the buricotta like stakes to secure them. Season the artichokes with salt and spoon 1 teaspoon of relish over each artichoke. Sprinkle each crostino with 1/2 teaspoon of the bread crumbs if you are using them, and serve.
- Suggested Wine Pairing
- Malvasia di Cagliari Secco (Sardinia)
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
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.
BRUSCHETTA WITH PROSCIUTTO
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
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.
More about "buricotta with braised artichokes pine nuts currants and mint pesto recipes"
THE MOZZA COOKBOOK: RECIPES FROM LOS ANGELES'S FAVORITE
Web Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto Mussels al Forno with Salsa Calabrese Fennel Sausage, Panna, and Scallion Pizza Fresh Ricotta …
From amazon.ca
Reviews 289Format HardcoverAuthor Nancy Silverton, Matt Molina, Carolynn Carreno
From amazon.ca
Reviews 289Format HardcoverAuthor Nancy Silverton, Matt Molina, Carolynn Carreno
THE MOZZA COOKBOOK: RECIPES FROM LOS ANGELES'S FAVORITE ITALIAN ...
Web Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto Mussels al Forno with Salsa Calabrese Fennel Sausage, Panna, and Scallion Pizza Fresh Ricotta …
From amazon.com.au
Reviews 341Format HardcoverAuthor Nancy Silverton, Matt Molina, Carolynn Carreno
From amazon.com.au
Reviews 341Format HardcoverAuthor Nancy Silverton, Matt Molina, Carolynn Carreno
THE MOZZA COOKBOOK: RECIPES FROM LOS ANGELES'S FAVORITE ITALIAN ...
Web Under Silverton's guidance, each bite is more exciting and delectable than the last, with recipes such as: Fried Squash Blossoms with RicottaBuricotta with Braised …
From abebooks.co.uk
From abebooks.co.uk
THE MOZZA COOKBOOK BY NANCY SILVERTON - OVERDRIVE
Web Sep 27, 2011 But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as: Fried …
From overdrive.com
From overdrive.com
THE MOZZA COOKBOOK ON APPLE BOOKS
Web But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as: Fried Squash Blossoms …
From books.apple.com
From books.apple.com
BURICOTTA WITH BRAISED ARTICHOKES PINE NUTS CURRANTS AND …
Web 1 1/2 cups whole fresh mint leaves: 1 tablespoon freshly grated Parmigiano-Reggiano: 3/4 teaspoon fresh lemon juice, plus more to taste: For Assembling the Crostini: 12 Garlic …
From tfrecipes.com
From tfrecipes.com
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS RECIPE
Web Add the bacon mixture, 3 tablespoons balsamic vinegar, the pine nuts, currants and soaking juices to the pan and toss well. Remove from the heat. Drizzle the salad with 2 …
From recipegoulash.cc
From recipegoulash.cc
ARTICHOKE HEARTS WITH MOZZARELLA, CURRANTS AND MINT PESTO RECIPE
Web Aug 14, 2020 Pull off the heat and leave the currants to plump for 20 minutes. Heat 3 tbsp of oil in a frying pan and sauté the onion gently, until soft but not coloured. Add the garlic …
From telegraph.co.uk
From telegraph.co.uk
THE MOZZA COOKBOOK : NANCY SILVERTON, : 9780307272843 …
Web Sep 27, 2011 Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto Mussels al Forno with Salsa Calabrese Fennel Sausage, Panna, and Scallion Pizza …
From blackwells.co.uk
From blackwells.co.uk
THE MOZZA COOKBOOK: RECIPES FROM LOS ANGELES'S …
Web Sep 27, 2011 Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto Mussels al Forno with Salsa Calabrese Fennel Sausage, Panna, and Scallion Pizza …
From books.google.com
From books.google.com
BASIC BRUSCHETTA | RICARDO
Web Place the bread slices on a large baking sheet. Drizzle with 30 ml (2 tablespoons) of the oil. Toast in the oven for about 10 minutes or until lightly browned.
From ricardocuisine.com
From ricardocuisine.com
BRAISED ARTICHOKES, RICOTTA, AND MINT PESTO WITH PINE-NUT CURRANT ...
Web Save this Braised artichokes, ricotta, and mint pesto with pine-nut currant relish recipe and more from Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--From …
From eatyourbooks.com
From eatyourbooks.com
THE MOZZA COOKBOOK : RECIPES FROM LOS ANGELES'S FAVORITE ITALIAN …
Web But do not confuse authentic with conventional Under Silverton's guidance, each bite is more exciting and delectable than the last, with recipes such as: Fried Squash Blossoms …
From ebay.com
From ebay.com
THE MOZZA COOKBOOK: RECIPES FROM LOS ANGELES'S FAVORITE ITALIAN ...
Web A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in -- aperitivoFried …
From annas-archive.org
From annas-archive.org
THE MOZZA COOKBOOK - BY NANCY SILVERTON & MATT MOLINA ... - TARGET
Web But do not confuse authentic with conventional! Under Silverton's guidance, each bite is more exciting and delectable than the last, with recipes such as: Fried Squash Blossoms …
From target.com
From target.com
-4 BURICOTTA WITH BRAISED ARTICHOKES PINE NUTS CURRANTS AND MINT …
Web Cut off the long stems from the braised artichokes, leaving 1/2 inch of stem on each and reserving the stems to snack on. Open up the artichokes like a flower, and set 1 …
From recipert.com
From recipert.com
BRAISED ARTICHOKES WITH TOMATOES AND MINT RECIPE | BON APPéTIT
Web Feb 16, 2016 Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55–65 minutes. Transfer artichokes to a platter …
From bonappetit.com
From bonappetit.com
THE MOZZA COOKBOOK: RECIPES FROM LOS ANGELES'S FAVORITE…
Web Jan 1, 2011 But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as: Fried …
From goodreads.com
From goodreads.com
BURICOTTA WITH BRAISED ARTICHOKES, PINE NUTS, CURRANTS, AND MINT …
Web Save this Buricotta with braised artichokes, pine nuts, currants, and mint pesto recipe and more from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian …
From eatyourbooks.com
From eatyourbooks.com
You'll also love