Bruschetta 3 Ways Recipes

TOMATO BRUSCHETTA

Steps:

• Dissolve salt in water. Dunk bread in salty water for 15-30 seconds, until bubbles emerge around the bread. You want the bread to be pliable but still crisp.
• Break into individual pieces; slices should yield 9-12 pieces, depending on size. Place bread pieces on a tray.
• Place tomatoes between two plastic container tops.
• Using a serrated knife, slice through the tomatoes to halve them.
• Add to a bowl, season with salt and drizzle with olive oil.
• Add torn basil into the tomato mixture, along with garlic. Stir to combine. Set aside until ready to serve.
• When ready to serve, spoon some of the liquid from the mixture over 3-4 slices of the bread and top with tomato mixture.

BRUSCHETTA 3 WAYS RECIPE BY TASTY

Steps:

• Make the crostini: Turn the oven to broil on high.
• Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
• Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
• Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
• Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
• Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
• In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
• Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
• Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
• Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
• Serve the bruschetta with Tanqueray® RTD Cans.
• Enjoy!

BRUSCHETTA 3 WAYS

Steps:

• For the candied tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil.
• Place the tomatoes in a single layer on the prepared pan. Sprinkle with the thyme, oil, and salt and pepper to taste. Roast until the tomatoes are juicy and slightly charred around the edges, about 25 minutes. Remove from the oven, transfer the tomatoes to a plate and let cool until ready to use. Set the sheet pan aside (leave the foil on).
• Meanwhile, for the broccoli rabe: Bring a large pot of water to a boil. Salt the water and add the broccoli rabe. Cook until bright green, 2 to 3 minutes. Remove the broccoli rabe with a spider or slotted spoon, leaving the water in the pot.
• While the broccoli cooks, heat a large skillet over medium heat and add the oil. Add the pepper flakes and garlic. Place the broccoli rabe directly into the skillet. Add the honey, season with salt and pepper, and cook until heated through and the flavors are combined, 3 to 5 minutes. Transfer the broccoli rabe to a bowl and let cool until ready to use.
• For the mint and peas: Drop the shucked peas into the pot of boiling water the broccoli rabe cooked in. Boil the peas until they are tender and bright green, 3 to 5 minutes. Drain and place immediately into a large bowl filled halfway with ice water. Once cool, drain and transfer to a medium bowl. Smash the peas with a fork. Stir in the mint and lemon zest. Season with salt and pepper and set aside until ready to use.
• For the garlic toast: Turn the oven to broil. Place the sliced baguette on the reserved sheet pan. Drizzle one side of the slices with oil and broil until golden, about 30 seconds. Remove from oven and rub each slice of toast with garlic. Season with salt.
• For the zesty ricotta: Combine the ricotta and lemon zest and juice in a large bowl. Season with salt and pepper and stir until smooth. Add a third of the lemon-ricotta mixture to the mint-pea mixture and stir until combined.
• Spread two-thirds of the toast slices with the zesty ricotta. Top half of the ricotta toast slices with candied tomatoes and the other half of the slices with broccoli rabe. Sprinkle the broccoli rabe with pecorino. Spread the mint and pea mixture on the remaining toast slices.