Braised Clams In Parsley Broth Peas And Bruschetta With Tomatoes And Fried Capers Recipes

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A TRIO OF BRUSCHETTA



A Trio of Bruschetta image

Provided by Bobby Flay

Categories     appetizer

Number Of Ingredients 18

1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper
16 slices French bread, sliced 1/2-inch thick
Olive oil

Steps:

  • For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
  • For the tapenade: Combine all ingredients in a food processor and process until smooth.
  • For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
  • For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

BRAISED CLAMS IN PARSLEY BROTH, PEAS AND BRUSCHETTA WITH TOMATOES AND FRIED CAPERS



Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil, divided
2 shallots, chopped
2 cloves garlic, minced
1/2 cup dry white wine or vermouth
2 pounds littleneck clams, scrubbed
1/2 cup reduced-sodium chicken or vegetable broth
1/2 cup bottled clam juice
1/3 cup chopped fresh parsley leaves
1 tablespoon butter
1/3 cup drained capers
1 baguette, sliced crosswise into 1/4-inch thick slices and toasted until golden
3 roasted Roma (plum) tomatoes, diced
2 cups frozen green peas, steamed until just tender

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add shallots and garlic and cook 2 minutes. Add wine and cook 1 minute. Add clams, broth and clam juice and bring to a simmer. When clams have opened, remove them from pan, reserving liquid in pan, and transfer to a serving platter. Add parsley and butter to pan and simmer 1 minute. Place clams in serving bowls and pour over parsley broth.
  • Heat remaining oil in a small skillet over medium-high heat. Add capers and cook 2 minutes.
  • Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside clams.

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