Greek Beef Bruschetta Recipes

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

Steps:

• Slice the bread 1 inch thick; grill on the bbq or under the grill in the oven until golden and crusty outside, but still soft and chewy inside- this takes about a minute per side, but it really depends on your grill temperature; drizzle with the olive oil and sprinkle with sea salt and oregano, to taste; enjoy!
• I haven't really put down the number of servings cause you can make as many as you like, but count on a couple of slices per person cause they're so delicious.
• Note: you can do a variation on this by rubbing a cut garlic clove on the grilled bread before adding the remaining ingredients.

Steps:

• Heat oven to 375°F. Brush both sides of bread slices with oil; place on ungreased cookie sheet.
• Bake about 5 minutes or until crisp. Cool 5 minutes.
• Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.

Steps:

• Season beef with salt and pepper. Beef is best if grilled on the BBQ, cooked to medium-rare, but it can also be broiled or pan roasted. Let rest until cool. Thinly slice.
• Heat oven to 375°. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes, turning once, or until crisp. Cool 5 minutes.
• Mix horseradish into cream cheese to taste.
• To assemble: Spread horseradish cream cheese on one side of bread slices, then top with one slice of beef, one slice of tomato and a sprinkle of basil.
• Make ahead tips:.
• Bread can be prepared several days ahead. Keep in an airtight container. Beef can be grilled or roasted the day before. The horseradish cream cheese and the tomatoes and basil can be prepared several hours in advance. Keep beef, cream cheese and veggies covered and refrigerated until about an hour before. Bruschetta can be assembled at that time. The cream cheese keeps the bread from getting limp.

Steps:

• Toast the bread and set aside, or dry it in a very low oven (a pilot light provides sufficient heat, if you have one) for 8 to 10 hours. Sprinkle rusks with a little water to reconstitute.
• Place the onion in a bowl, and cover with cold water. Allow to sit for five minutes, drain, rinse and dry on paper towels. Cut the tomatoes in half at the equator, and grate on the large holes of a box grater set in a wide bowl. Combine the grated tomatoes with the vinegar, capers, garlic, onion and dill or parsley. Season with salt and pepper.
• Drizzle 1 teaspoon of the olive oil over each of the toasted bread slices or rusks. Top with the tomato mixture. Sprinkle on the cheese and oregano, drizzle on the remaining olive oil and serve.

Steps:

• Scramble-fry the beef and seasonings in a non-stick skillet until the beef is browned.
• Stir in the chopped spinach, canned tomatoes and Mozzarella cheese.
• Remove from the heat.
• Lay pizza flatbreads on ungreased pizza pans.
• Spread beef mixture over flatbreads.
• Sprinkle with feta cheese and olives.
• Place under a preheated broiler 4 to 6 inches (10 to 15 cm) from the heat.
• Broil for 5 minutes or until hot and starting to brown on the edges.
• Let stand for a few minutes before cutting into small wedges or triangles for appetizers.

Steps:

• In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.