Shallot Bresaola Bruschetta Recipes

BRUSCHETTA WITH SHALLOTS

Steps:

• In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.
• Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.
• Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.

SHALLOT-BRESAOLA BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Toss 1 thinly sliced shallot, 3 tablespoons olive oil, 1 teaspoon chopped rosemary and a pinch of salt; set aside 10 minutes. Spread softened butter on the toast rounds. Top with sliced bresaola (cured beef) and the marinated shallot. Drizzle with the marinade.

BASIC BRUSCHETTA

Steps:

• Prepare a medium-hot charcoal fire.
• Cut the middle portion of the round loaf into 6 long slices, each one almost an inch thick. Cut these slices in half, making half-slices that are roughly 3x3x1 inches.
• When fire is ready, place the 12 slices over it in a single layer. Cook, turning once, until the outsides of the bread are golden brown (with grill marks, if possible). This should take about 2 minutes per side-but check frequently to make sure the bread isn't burning.
• When the bread slices are done, rub the edges of each one, on both sides, with a cut clove of garlic-lightly or heavily, depending on your garlic preference. Place the slices on a large platter in a single layer. Sprinkle each slice with 2 teaspoons of olive oil, breaking the surface of the bread lightly with a spoon to let the oil soak in. Season with salt and pepper. Turn the slices over and repeat the procedure. Let the slices sit in the olive oil for 10-15 minutes. Serve as is for simple bruschetta.

ZUCCHINI-RICOTTA SALATA BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Slice a small zucchini into long ribbons with a vegetable peeler. Toss with lemon juice, olive oil and a big pinch of salt. Rub the warm toast rounds with a smashed garlic clove. Top with the zucchini, shaved ricotta salata and fresh pepper; drizzle with any juices from the zucchini.

SHALLOT BRUSCHETTA

Steps:

• Preheat broiler. Heat oil in heavy small skillet over medium heat. Add shallots and sauté until tender, stirring frequently, about 5 minutes.
• Broil 1 side of bread until toasted. Spread shallot mixture on second side of bread. Sprinkle generously with pepper and cheese. Broil until beginning to brown. Serve immediately.

ROSEMARY BRUSCHETTA

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Tie the bundle of fresh rosemary together using butcher's twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side.
• Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove.
• Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve.

SEAFOOD BRUSCHETTA

Steps:

• Preheat broiler or outdoor grill.
• In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
• In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
• Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.

INVOLTINI DI BRESAOLA: ROLLED BRESAOLA

Steps:

• To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Plate and serve immediately.