FIESTA BRUSCHETTA
Categories Bread Cheese Bake Vegetarian Quick & Easy New Year's Eve
Yield 12 pieces
Number Of Ingredients 7
Steps:
- Break open the pomegranate under water to free the seeds. The seeds will sink to the bottom of the bowl and the rest will float to the top. Discard the white membrane and put the seeds in a separate bowl. Reserve 1 cup of the seeds and set aside. Preheat oven to 400°F. Place garlic slices in olive oil and microwave for 1 minute to infuse the olive oil with garlic. Cut the baguette into 1/2-inch slices. Brush olive oil on one side of baguette slices. Lay bread on a baking sheet and place in the preheated oven. Bake for 5 to 6 minutes. (The bread does not need to brown, just have a toast-like crust on the top surface.) Spread apricot preserves on toasted bread. Microwave brie cheese for 10-15 seconds to soften the cheese. Cut the brie in half and spoon or drizzle the cheese on the toasted bread. Place a teaspoon of pomegranate seeds on each slice. Serve while warm.
FETA BRUSCHETTA
You won't believe the compliments you'll receive when you greet guests with these warm appetizers. Every crispy bite offers the savory tastes of feta cheese, tomatoes, basil and garlic. They're terrific for holiday parties or most any gathering. -Stacey Rinehart, Eugene, Oregon
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, combine butter and oil; brush onto both sides of bread. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned on top., Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato. Bake 8-10 minutes longer or until heated through. Serve warm.
Nutrition Facts : Calories 296 calories, Fat 14g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 547mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 3g fiber), Protein 8g protein.
FIESTA BRUSCHETTA
This is a favorite recipe though simple to make.Try it as a side dish to summer grills or as a first-course to a casual party.The recipe originally came from a cookbook called " Just The Best" Published by some of Canada's top food writers.
Provided by Dotty2
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425F(220C).
- combine tomatoes, garlic, green onions,olives and oregano.
- Cut bread in half lenthwise.
- Sprinkle halves with Monterey Jack cheese.
- Spoon on tomatoe mixture.
- Sprinkle with Parmesan cheese.
- Bake 10 minutes.
Nutrition Facts : Calories 385.3, Fat 15.6, SaturatedFat 8.5, Cholesterol 37.2, Sodium 778.7, Carbohydrate 42.9, Fiber 3.3, Sugar 2.1, Protein 18.2
FIESTA TACO POTATO CAKE BRUSCHETTA
Ready, Set, Cook! Special Edition Contest Entry: This recipe is a festive take on Mexican bruschetta using potatoes as the base with a lively colorful corn/black bean topping.
Provided by patcook1
Categories Potato
Time 35m
Yield 12 potato cakes, 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In a medium bowl, combine corn, black beans, red bell peppers, green onions and tomato. In a small bowl, place cumin, sugar, 1/4 t. Kosher salt, and 1/8 t. black pepper. Whisk in vinegar and 1/2 t. canola oil; stir mixture into vegetables; set aside.
- In a large bowl, mix together hash brown potatoes, garlic, 2 T. cilantro, yellow onion, taco seasoning, remaining 1 t. Kosher salt and 1/4 t. black pepper. Mix in eggs and flour. In a large non-stick saute pan or skillet, heat canola oil and butter over medium-high heat, using 1 tablespoon of each at a time. Spoon 6 mounds of potato mixture, using 2 generous tablespoons for each into heated oil mixture. Fry several minutes until golden brown and crisp on underside; flip over and fry until golden and crisp.
- Drain on paper toweling. Repeat with remaining oil and butter and potato mixture, making 6 more mounds; drain on toweling.
- Spoon corn/bean mixture evenly over each potato cake. Divide crumbled goat cheese evenly over cakes and sprinkle with remaining 1 T. chopped cilantro. Place potato cake bruschettas onto a serving platter.
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