HERBED RICOTTA BRUSCHETTAS
Provided by Ina Garten
Time 13m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
SEAFOOD BRUSCHETTA
Provided by Harmony Marceau
Time 1h2m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler or outdoor grill.
- In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
- In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
- Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.
HERBED SEAFOOD BRUSCHETTA
Make and share this Herbed Seafood Bruschetta recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 48 appetizers
Number Of Ingredients 15
Steps:
- In a bowl, mix together 1 tablespoon olive oil, lemon juice, chives, basil, mint, and garlic.
- Add in the crabmeat, shrimp, tomatoes, onion, and salt; toss to coat.
- Cut the french bread into 48 thin slices.
- Brush one side of each bread slice with a portion of the 2 tablespoons olive oil; sprinkle lightly with pepper.
- Place bread slices, brushed side up, on a large baking sheet.
- Broil 3-4 inches from heat for 2-4 minutes or until toasted, turning once.
- Arrange bread, oiled side up on a serving platter.
- Spoon the seafood mixture on top.
- May garnish with additional chives.
- Serve immediately.
Nutrition Facts : Calories 30.3, Fat 1.1, SaturatedFat 0.2, Cholesterol 9, Sodium 66, Carbohydrate 2.9, Fiber 0.2, Sugar 0.2, Protein 2.1
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