ROASTED TOMATO BRUSCHETTA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield 4 servings, 2 pieces of toast per person
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F.
- Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
- Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
- When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
- In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.
ROASTED FISH BRUSCHETTA
A quick and healthy dinner you'll make again and again! The chopped anchovy (or anchovy paste) provides a pungent earthy depth to the tomato sauce that simply couldn't be reached otherwise--even if it were simmered all day under the watchful eye of an Italian Nana. Don't be tempted to skip the anchovy--it MAKES the dish!
Provided by spicyperspective
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees F.
- Heat a sauce pan over medium heat. Add 1 Tb. of oil, onions and anchovies. Saute for 2 minutes, then add the garlic, tomatoes and tomato paste. Salt and pepper to taste.
- Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
- Meanwhile, pat the fish with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes--depending on the thickness of the fish.
- Brush the bread with olive oil and toast in the oven for 3-5 minutes. *You could put them on a lower rack with the fish to save time!
- Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
- To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.
Nutrition Facts : Calories 170.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 65.9, Sodium 293.1, Carbohydrate 17.1, Fiber 2.6, Sugar 4.6, Protein 21.8
ROASTED FISH
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 500 degrees F.
- Begin by preparing the vegetable base for the fish. Heat 1/3 cup of olive oil in a large saucepan over medium heat. Add the eggplant, season with salt and pepper and cook for 10 minutes until just tender. Set aside on a platter. Add the zucchini to the pan and cook in the same way until just tender and remove to the platter with the eggplant. Add to the pan, smashed anchovies, onion, garlic and fennel. Cook for 5 to 7 minutes until caramelized then add tomatoes and tomato paste and cook for a further 5 minutes until wilted. Season with salt and pepper and add the red pepper flakes. Combine all the vegetables together in a large roasting pan.
- Now prepare the fish. Get your fishmonger to prepare the tail piece of your fish so it is cleaned and boned, and ready to go when you get home. Begin by vertically scoring the fish in 4 places, skin side up so the cuts pierce the skin and reveal the flesh. Prepare the basil compound butter by chopping half of the basil and mixing it with the room temperature butter until well combined. Season with salt and pepper.
- Season the piece of fish with salt and pepper and smear the top of the fish with basil butter then take the whole fish and transfer to the roasting tray and place on top of the bed of vegetables.
- Sprinkle the buttered fish with the bread crumb mixture.
- Place in hot oven and roast for 12 to 15 minutes for medium rare, then finish under the broiler for 2 minutes to crisp the skin. Do not over cook, otherwise the fish will be dry.
- To serve, portion the fish along the score marks, serve with a scoop of the vegetables.
- Put bread, herbs, garlic and 1/3 cup of olive oil in a food processor and pulse until you have the texture of coarse bread crumbs. They should be a vibrant green from the olive oil and the herbs. Season well with salt and pepper and toast over medium heat in a large saute pan until crispy.
GRILLED FISH WITH BRUSCHETTA
Tender, flaky red snapper is topped with mustard glazed onions for a delicious dish. Paired with the unique bruschetta side, this is one supper that will delight and surprise.
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, cook and stir the onion, lime juice, brown sugar, butter and mustard for 4-5 minutes or until onion is tender and liquid is almost evaporated., Place each fillet on a double thickness of heavy-duty foil (about 12 in. square). Top with onion mixture. Fold foil over fish and seal tightly. Grill, covered, over medium heat for 6-8 minutes or until fish flakes easily with a fork., Meanwhile, brush oil over both sides of bread. Grill for 30-60 seconds on each side or until lightly browned. Top each slice of bread with a slice of cheese; grill 1 minute longer or until cheese is melted. Top with salsa. , Open foil packets carefully to allow steam to escape. Serve fish with bruschetta.
Nutrition Facts : Calories 635 calories, Fat 38g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 1276mg sodium, Carbohydrate 42g carbohydrate (15g sugars, Fiber 6g fiber), Protein 26g protein.
ROASTED GARLIC BRUSCHETTA
Make and share this Roasted Garlic Bruschetta recipe from Food.com.
Provided by PanNan
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Place garlic on a piece of aluminum foil.
- Drizzle with olive 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 until smooth.
- Place in refrigerator to rest and cool.
- When cool, combine with softened cream 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.
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