From: Redbook
Bruschetta PLUS
These garlicky toasts topped with savory spreads are a classic Italian appetizer. Make just one batch of toasts and one topping, or toast more bread and make two, three, or all four toppings. Short cut: Serve the toppings on crackers or with tortilla chips.
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- Yields:
- 16
- Cal/Serv:
- 40
Ingredients
- Bruschetta toppings
- 1 loaf Crusty Italian bread
- 3 tbsp. olive oil
- 2 clove garlic
Directions
- Step 1Make one of the toppings (see below); set aside.
- Step 2Preheat oven to 400 degrees F.
- Step 3Cut bread on diagonal into scant 1/2-inch-thick slices. Brush bread on one side with oil. Transfer slices to baking sheet and bake about 7 minutes, or until golden and crisp. With cut garlic cloves, very lightly rub crisp sides of toast; discard garlic. Divide the topping evenly among the garlic toasts.
- Step 4Tomato, Olive and Mint Topping: In small skillet, heat 1 teaspoon olive oil over low heat. Add 1 minced small garlic clove and cook 1 minute, or until tender. In medium bowl, stir together sauté garlic, 1 pound seeded and coarsely chopped tomatoes, 1/3 cup pitted and coarsely chopped Kalamata olives, 1/4 cup chopped mint leaves (or basil leaves), 2 teaspoons olive oil, and 1/2 teaspoon salt.
- Step 5Roasted Poblano Topping: Preheat broiler. Place 2 halved and seeded poblano peppers, skin side up on pan. Broil 6 inches from heat until skin is charred, about 7 minutes. When cool enough to handle, peel and thinly sliver crosswise. In 10-inch skillet, heat 2 teaspoons olive oil over medium heat. Add 1 minced small red onion and 1 minced garlic clove and cook, stirring about 7 minutes, or until onion is tender. Stir in 1/4 cup chopped parsley, 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and the roasted peppers. Remove from heat.
- Step 6Smoky White Bean Topping: In medium bowl, with potato masher, mash 1 can (19 ounces) white beans, rinsed and drained, with 2 tablespoons olive oil, 4 teaspoons sesame oil, 4 teaspoons water, 2 teaspoons fresh lemon juice, 1/4 teaspoon natural-hickory liquid smoke, and 1/4 teaspoon salt. Stir in 1/3 cup finely shredded carrots.
- Step 7Tomato, Bell Pepper and Almond Topping: In 10-inch skillet, heat 1 tablespoon olive oil over low heat. Add 1 minced medium onion and 2 minced garlic cloves and cook, stirring frequently, about 7 minutes or until onion is tender. add 1 red and 1 yellow bell pepper, both diced and cook, stirring frequently, about 5 minutes, or until crisp-tender. Add 1/2 cup chopped, drained canned tomatoes and 1/4 teaspoon salt, and cook about 3 minutes, or until lightly thickened. Stir in 3 tablespoons raisins and 3 tablespoons coarsely chopped almonds.
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