1、Bruschetta with Two Toppers

  • Carb Grams Per Serving: 7
  • Bruschetta with Two Toppers recipe

    Ingredients

    • 28 - ounce loavesbaguette-style French bread
    • Olive oil or butter-flavor nonstick cooking spray
    • 1 recipeArugula and Artichoke Topper
    • 3ounces Brie cheese (rind removed if desired), thinly sliced
    • 1 recipeFennel and Tomato Topper
    • 3tablespoons finely shredded Parmesan cheese
    • 1 mediumfennel bulb
    • 1tablespoonolive oil
    • 2plum tomatoes
    • 1tablespoondrained capers
    • 1/4 teaspooncracked black pepper
    • 1/2 cupfinely shredded arugula
    • 16 - ounce jarmarinated artichokes, drained and chopped
    • 1/4 cupfinely chopped green onion
    • 1tablespoonwhite balsamic vinegar
    • 1tablespoonolive oil

    Method

    Line two large baking sheets with foil. Diagonally cut each baguette into 20 slices. Lightly coat both sides of each slice with nonstick cooking spray. Place on the two prepared baking sheets. Bake for 5 to 7 minutes or until crisp and lightly browned, turning once.
  • Place Arugula and Artichoke Topper on half of the toasted baguette slices. Arrange on large baking sheet lined with foil. Top each with a small slice of Brie. Bake for 2 to 3 minutes or until cheese begins to melt.
  • Place Fennel and Tomato Topper on remaining bread slices. Arrange on another large baking sheet lined with foil. Sprinkle with Parmesan cheese. Bake for 2 to 3 minutes or until heated through. Makes 40 bruschetta pieces.
  • Nutrition Facts per appetizer with Arugulula and Artichoke Topper: 59 cal., 3 g total fat (1 g sat. fat), 4 mg chol., 121 mg sodium, 7 g carbo., 1 g dietary fiber, 2 g protein. Exchanges: .5 starch, .5 fat
  • Coarsely chop fennel bulb. In a small skillet, cook chopped fennel in hot olive oil until tender. Remove from heat. Finely chop tomato; stir into fennel mixture along with drained capers andcracked black pepper.
  • In a small bowl, combine arugula; artichokes, drained and chopped; and green onion. Add white balsamic vinegar and olive oil. Toss lightly to evenly coat.
  • Recipe Tip

    Make Ahead Hints: Baguette slices may be toasted up to 48 hours ahead. Toppers may be made and chilled up to 24 hours ahead.

    https://www.truecookbook.com/recipe/bruschetta-with-two-toppers-10449/

    2、Brie bruschetta with tomato, herbs & Serrano ham

    These make a great lunch to use up leftover cheese
    Brie bruschetta with tomato, herbs & Serrano ham recipe

    Ingredients

    • 2 tbsp olive oil
    • 2 shallots, finely chopped
    • 125ml double cream
    • small bunch chives, snipped
    • 4 thick slices white bloomer-style bread
    • 2 tomatoes, sliced
    • 10-12 slices leftover Brie or Camembert
    • 4 slices Serrano ham or prosciutto
    • rocket leaves, to serve

    Method

    1. Heat 1 tsp olive oil in a saucepan and gently cook the chopped shallots for 2 mins until soft but not coloured. Pour in the cream, bring it to a simmer, then reduce by about half. The cream will look like a thick sauce at this point. Stir in the chives.
    2. Heat grill to high. Brush the remaining olive oil over the bread and grill on both sides until toasted. Top each slice with some tomato, then cheese, then Serrano ham, and finally spread over about 1 tbsp of the thickened cream to cover the ham. Place back under the hot grill until the cream starts to colour and glaze and the cheese has begun to melt. Serve with rocket leaves scattered over the top.

    3、Polenta bruschetta with tapenade

    Ideal for those on wheat-free or gluten-free diets
    Polenta bruschetta with tapenade recipe

    Ingredients

    • 700ml vegetable stock (Marigold Swiss vegetable bouillon is gluten and dairy-free)
    • 140g instant polenta
    • 2 tbsp chopped fresh basil
    • 2 tbsp olive oil
    • 9 tsp (about half a 190g jar) olive tapenade
    • 9 SunBlush or semi-dried tomatoes, halved
    • 100g mixed salad leaves

    Method

    1. Bring the stock to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Stir in the basil and season with black pepper and salt, if you like. Spread on an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.
    2. Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden.
    3. Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.

    4、Spring onion & halloumi bruschetta with carrot & saffron salsa

    An interesting new starter idea of fried cheese from Cyprus, crispy toasted sourdough bread and a carrot topping
    Spring onion & halloumi bruschetta with carrot & saffron salsa recipe

    Ingredients

    Method

    1. If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.
    2. Cut the halloumi evenly into 8 slices across the width of the cheese. Heat oven to 200C/180C fan/gas 6. Toss the carrots together with the olive oil, saffron, lemon juice and some seasoning. Tip onto a baking tray and roast for 20 mins or until tender and golden. Leave to cool, then tip into a food processor with the almonds and coarsely blitz. Scrape the salsa out into a bowl and add the chopped coriander. Mix well and add more seasoning or lemon juice if needed.
    3. Heat the vegetable oil in a large pan. Thoroughly pat dry the halloumi slices. When the pan is hot, carefully place in the pan and cook over a medium heat until golden brown, then turn over and cook until the other side is golden.
    4. While the cheese is cooking, toast the sourdough, then rub one side with garlic. Place a piece of toast on each of 4 plates and top with 2 slices of halloumi. Add the spring onions to the pan and cook for a couple of mins on each side until wilting and a little golden. Put 3 spring onions on each halloumi-topped sourdough slice, then generously spoon over the carrot & saffron salsa. Serve with chicory leaves.

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