Sauteed Greens Bruschetta With Fresh Mozzarella Recipes

SAUTEED GREENS BRUSCHETTA WITH FRESH MOZZARELLA

Steps:

• Position an oven rack 4 inches below the broiler element and preheat the broiler. To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil. Broil until brown, 2 to 3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the halved garlic cloves. Transfer to a rack to cool.
• To prepare the greens, in a large, heavy-bottomed saute pan, heat the remaining olive oil over medium heat. Add the chopped garlic and cook until fragrant, 45 to 60 seconds. Increase the heat to medium-high, add the greens, season with salt and pepper, and saute, stirring, until wilted and tender, about 3 minutes. Remove from the heat and pour off any excess liquid. Add the mozzarella and stir to combine. Taste and adjust for seasoning with salt and pepper.
• To assemble, place about 1 tablespoon of the greens mixture on the oiled side of each toast. Serve immediately.
• The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container.

BRUSCHETTA WITH SAUTEED MUSHROOMS

Steps:

• Toast your bread in a toaster or on the grill, or if you are lucky enough to own one, an Italian stovetop toaster.
• In a large pan over medium-high heat, heat 3 tablespoons olive oil. Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes.
• Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil.

GARLIC TOMATO BRUSCHETTA

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

MOZZARELLA, GREENS, AND GARLIC BRUSCHETTA

Steps:

• Discard coarse stems from greens and wash leaves thoroughly, Chop greens coarse (there should be about 6 cups).
• In a large heavy skillet cook garlic paste in oil over moderately low heat stirring, 1 minute. Add greens and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes. Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each toast.
• To make toasts:
• Prepare grill or preheat broiler.
• With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.

BRUSCHETTA WITH SAUTEED GREENS

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
• Place toasts on platter. Drizzle 1 1/2 teaspoons oil over each toast. Top with greens. Sprinkle with salt and pepper.

BRUSCHETTA WITH FRESH MOZZARELLA

Steps:

• Preheat the oven to 375°F.
• Cut the baguette into 1/4-to 3/8-inch-thick slices and place on a baking sheet. Brush the bread with the olive oil and bake for 10 to 12 minutes, or until light brown. Peel one of the cloves of garlic and rub it over the warm bread slices.
• Cut the mozzarella into 1/4-inch cubes. Cut the tomatoes in half, remove the seeds by scraping them out of the tomato with a small tool or your finger, and dice into 1/4-inch pieces. Coarsely chop the basil. Peel and finely chop the remaining 3 cloves of garlic or pass them through a garlic press.
• Combine the mozzarella, tomatoes, basil, and chopped garlic in a bowl and season with salt and pepper.
• Spoon some of the tomato mixture onto each piece of toasted bread and serve immediately.
• You may wonder where to find fresh mozzarella cheese. Many grocery stores now have self-serve olive bars that often include fresh mozzarella; otherwise, check the deli counter. They usually have fresh mozzarella that's quite a bit cheaper than prepackaged versions. Plus, you can get exactly the amount you need.