Spicy Vegetable Bruschetta Recipes

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RICOTTA BRUSCHETTA WITH SWEET AND SPICY TOMATOES



Ricotta Bruschetta with Sweet and Spicy Tomatoes image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 1h15m

Yield 4 to 8 servings

Number Of Ingredients 13

Two 10-ounce containers cherry tomatoes
4 cloves garlic, smashed and peeled
2 sprigs fresh basil, torn
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 cup honey
1 1/2 teaspoons Calabrian chile paste
1/4 teaspoon kosher salt
1 cup ricotta, at room temperature
1/4 teaspoon kosher salt
1/4 cup olive oil
4 to 6 thick slices ciabatta
6 fresh basil leaves, chopped

Steps:

  • For the tomatoes: Preheat the oven to 400 degrees F.
  • Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
  • For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
  • For the bruschetta: Heat a grill pan over medium-high heat.
  • Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.

SPICY BRUSCHETTA



Spicy Bruschetta image

I had something similar to this at a party and decided I could do it better with a spicy Cajun flair.

Provided by Lande Hoffman

Categories     Spreads

Time 38m

Yield 12 serving(s)

Number Of Ingredients 19

1 French bread (Baguette)
8 ounces grape tomatoes
3 garlic cloves (about 2 tbls.)
1 (4 ounce) can of sliced black olives
8 ounces butter
1 teaspoon garlic powder
2 pinches white pepper, to taste
1 -2 tablespoon cayenne pepper, to taste
3 ounces olive oil
2 tablespoons finely chopped cilantro
1 teaspoon fresh oregano or 1 teaspoon dried oregano
1 teaspoon fresh basil or 1 teaspoon dried basil
1 teaspoon fresh parsley or 1 teaspoon dried parsley
1 shallot
5 tablespoons finely chopped green onions
3 tablespoons finely chopped celery
8 ounces cream cheese
6 ounces ricotta cheese
2 ounces parmesan cheese

Steps:

  • Cut french bread into thin slices (
  • Cut tomatoes into thin slices and set aside.
  • Keeping separated finely chop shallot, green onion, celery, cilantro, parsley, basil and oregano.
  • In a pan, using 2 oz olive oil sauté until soft (3-5 min): shallot, 3 tbls green onion, celery, parsley, basil,1 1/2 tbls cilantro, 1 tbls pressed garlic.
  • In a bowl mix together all cheeses (may have to microwave cheese 30 sec), cooled down sautéed ingredients from pan, garlic powder white pepper and cayenne pepper, best if refrigerated a few hours before spreading.
  • Put butter remaining olive oil and remaining garlic in a cup and melt down in a microwave.
  • Spread sliced bread on large cookie sheet.
  • Stir butter and generously brush it on one side of each piece of bread.
  • Put bread in broiler until lightly toasted.
  • Spread cheese mixture on cooled down bread.
  • Place sliced olives (2-3) on each piece.
  • Top with 2 or 3 slices of tomato.
  • Mix remaining cilantro and green onion and sprinkle over each slice.
  • You may have to chop some more cilantro and green onion for this.
  • Remember cilantro has a very powerful taste so use sparingly.
  • You can serve cold or put in oven at 350 for 5-8 minutes not allowing cheese to run.

SPICY ROASTED VEGETABLES



Spicy Roasted Vegetables image

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Provided by ChefKatie

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 25m

Yield 6

Number Of Ingredients 12

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
  • Roast in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g

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