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Bruschette Carrabba

Bruschette Carrabba

bruschette1 loaf Italian-style or French bread

1/2 C. (1 stick) butter, softened

3 to 4 cloves garlic, finely chopped

1/2 tsp. garlic powder

3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices

3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices

3 oz. mushrooms, sliced, and sauteed in butter

3 slices Roma tomato, sliced 1/4-inch thick

1 1/2 T. pesto sauce

Pinch of extra-virgin olive oil

Pinch of fresh basil, cut into fine strips (julienne strips)

 

Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sauttoaed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

 

 

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Yellow Heirloom Tomato Insalata Caprese on Grilled Garlic Toasts

Yellow Heirloom Tomato Insalata Caprese on Grilled Garlic Toasts

tomato1/2 loaf bread, sliced 3/4 inch thick  (something with a nice crust and a soft middle, like a country French bread)

Olive oil

1 garlic clove, sliced in half lengthwise (through the stem end)

1 bunch fresh basil, some leaves whole, stripped from the stem and some very thinly sliced into a chiffonade

1 large ball of buffalo mozzarella, sliced

3 yellow heirloom tomatoes, sliced

Kosher salt and freshly ground black pepper

2 tsp. or so good balsamic vinegar

 

First make the garlic toasts.  Heat a cast iron grill pan over high heat for 5 minutes, until it’s super freaking hot.  Mean while brush both sides of the bread slices with the olive oil.  Place the bread slices in the grill pan and press down slightly.  Grill the bread for about two minutes per side, until the edges get crusty and there are light grill marks.  Remove the bread from the pan and rub one side of each slice with the garlic.  Continue doing this until all the bread is grilled. To assemble, place the grilled bread on a serving dish or platter. Top each slice with several whole basil leaves (putting the basil down first prevents the bread from getting soggy), then slices of mozzarella, and finally slices of tomato.  The number of slices you use depends on how big the toasts are.  Using the same brush you used to brush oil on the bread, brush the tops of the tomatoes with some more oil and then season with kosher salt and freshly ground black pepper.  You could drizzle it with the oil, rather than brushing, but I find I have more control using a brush.  Next spoon a little of the balsamic vinegar over the tomato and then finally scatter with the sliced basil. Serve warm or at room temperature.

 

 

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Cheese on Toast

Cheese on Toast

Cheese on Toast

 

Toast bread. Spread thinly with butter. Add an obscenely thick layer of cheddar cheese. Sprinkle with black pepper and a few dashes of Worcestershire Sauce. Grill until the cheese is bubbling and just starting to blister into delicious brown patches.

Roasted Grape Ricotta Crostini with Rosemary and Pinenuts

Roasted Grape Ricotta Crostini with Rosemary and Pinenuts

Roasted Grape Ricotta Crostini with Rosemary and Pinenuts

1 pound seedless grapes

3 tsp. olive oil

Sea salt

Freshly ground pepper

1/2 lemon

2 rosemary sprigs

Bread of choice (I used a sourdough boule, toasted and sliced)

1/2 C. fresh ricotta

1/4 C. pine nuts toasted

Good-quality honey

 

Preheat the oven to 400 degrees F. In a shallow 8 x 8 baking dish, mix together the grapes, olive oil, sea salt, pepper, juice from 1/2 lemon and rosemary. Transfer to the oven for 10-12 minutes and until the skins are slightly puckered. Remove and set aside. To assemble the crostinis, smear each toasted bread slice with about 2 to 3 tsp. of ricotta. Spoon warm grapes onto each piece of toast, sprinkle pine nuts atop and finish with a drizzle of honey.

 

Baked Tomatoes with Parmesan cheese, Scrambled eggs & Toast

Baked Tomatoes with Parmesan cheese, Scrambled eggs & Toast

Tomatoes (recipe below)
Scrambled Eggs
Good Bread, Toasted

Baked Tomatoes with Parmesan Cheese & Fresh Herbs

2 medium ripe tomatoes
1/4 cup of freshly grated parmesan cheese
2 tablespoons of fresh thyme or herbs
salt and pepper to taste

Pre-Heat oven to 450. Cut tomatoes in half, place cut side up. Sprinkle with salt and pepper to taste. Add grated parmesan cheese on top to cover the whole tomato. Then sprinkle fresh chopped herbs or sprigs on top of cheese. Bake tomatoes for about 10-15 minutes or until cheese has melted and/or when tomatoes are cooked to your preferred texture. We prefer our baked tomatoes rather soft, spreadable over bread

Olive Oil Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce

Olive Oil Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce

3/4 cup extra-virgin olive oil, divided
2 tsp purchased harissa paste from tube
2 tsp purchased hot pepper relish or paste
1 garlic clove, minced, plus 1 whole garlic clove, peeled
1/2 tsp fresh lemon juice
1/4 tsp salt
4 1-inch-thick slices brioche or egg bread, lightly toasted
4 large eggs
6 oz fresh mozzarella cheese, drained, coarsely grated
1/4 cup fresh Italian parsley leaves

Whisk 1/2 cup olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. Rub toast slices on 1 side with peeled garlic clove, then place 2 toasts on each of 2 plates. Heat remaining 1/4 cup olive oil in large ovenproof nonstick skillet over moderate heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just beginning to set but yolks are still runny, about 2 minutes. Sprinkle mozzarella cheese over eggs. Cook eggs until cheese melts and whites are fully set, but yolks are still runny. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.

Charred Tomatoes with Fried Eggs on Garlic Toast

Charred Tomatoes with Fried Eggs on Garlic Toast

Charred Tomatoes with Fried Eggs on Garlic Toast

4 slices rustic bread, toasted

1 clove garlic, peeled

1 T. extra-virgin olive oil, plus more for brushing

4 large eggs

Coarse salt and freshly ground pepper

4 small tomatoes, such as cocktail or Campari, halved

 

Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate. Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.

Rhubarb Bacon and Chili Marmalade on Avocado Toast

Rhubarb Bacon and Chili Marmalade on Avocado Toast

Rhubarb Bacon and Chili Marmalade on Avocado Toast

 

In a saucepot, combine 2 cups diced rhubarb, 2 cups diced red onion, 1 cup diced strawberries, 2 T. minced ginger, 1 tsp. minced garlic, 4 cups sugar, 2 minced Fresno chilies and 1 cup water. Bring contents to a boil and let simmer for 1 hour. When the hot marmalade has thickened, whisk in the following: 2 T. rough chopped Thai basil, 1/2 bunch of rough chopped scallions, 1 T. Sriracha, 1 T. kosher salt and the zest of 1 lime. Finely chop 4 pieces of bacon and fold into marmalade. Chill overnight if possible. Toast 2 pieces of sprouted bread and cut off crusts. Cut into toast points and top with 1 fork-mashed avocado. Spoon marmalade over top.

Rhubarb Bacon Jam & Ricotta Toast

Rhubarb Bacon Jam & Ricotta Toast

Rhubarb Bacon Jam

 

3 – 5 slices bacon

2 cup finely chopped red onion

2 cup chopped fresh rhubarb

⅓ cup pure maple syrup

3 T. apple cider vinegar

1 lemon (1 tsp. zest; 1 T. juice)

Crusty bread

Whole milk ricotta cheese

 

Heat a large skillet over medium. Add bacon; cook about 8 minutes or until brown and crisp. Remove, reserving 2 T. drippings; drain bacon on paper towels. Add onion to skillet, stirring to scrape up any browned bits. Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally. Meanwhile, chop cooked bacon. Return to skillet. Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally. Stir in lemon zest and juice. Use a potato masher to slightly mash the mixture. Serve warm with bread and ricotta. Makes 14 servings.

Brie and Apricot Toast

Brie and Apricot Toast

Brie and Apricot Toast

 

1 baguette

⅓ C. (100 grams) apricot preserves, divided

4 T. (56 grams) butter, divided

½ C. (80 grams) dried apricots

4 ounces (113 grams) thinly sliced prosciutto

4 ounces (113 grams) brie

A few sprigs fresh thyme

 

Preheat oven to 350°F with a rack in the center. Cut the baguette into six sections and halve each section lengthwise. Or, for appetizers, slice the baguette on the bias. Line a sheet pan with parchment paper. Place sections, cut sides up, in a closely spaced single layer on the pan, leaving some room for the apricots. In a small bowl, melt one T. of the butter in the microwave. Stir it together with two T. of the apricot preserves. Add the dried apricots and stir to coat evenly. Place apricots in a single layer in the remaining space on the sheet pan. Bake for about 10 minutes, until bread is very lightly toasted and apricots are a bit sticky and jammy. Spread each baguette piece with some of the remaining butter and apricot preserves. Drape with a slice of prosciutto and top with a slice or two of brie and a couple of jammy apricots. Garnish with thyme and serve.

 

Notes: You can use any kind of good crusty bread that you like, but a simple baguette is just right. You can choose whether to cut it into larger segments for a more substantial presentation or thinly slice it on the bias for three-bite hors d’oeuvres. You can substitute a different cheese if you like. Good options include camembert, manchego, gorgonzola dolce, a good extra-sharp cheddar, or fresh goat cheese. For a vegetarian version or if you’re just not into prosciutto, it’s okay to simply leave it out. The other flavors will still make a fantastic combo. We prefer to make these toasts right before serving, especially since they only take about 20 minutes from start to finish. If you need to, you can toast the bread and warm up the apricots in advance, then assemble right before serving.

Scallops with Bacon and Cream on Toast

Scallops with Bacon and Cream on Toast

Scallops with Bacon and Cream on Toast

 

3 slices bacon, chopped

1 pound sea scallops, tough muscle removed

1/2 C. chilled cream or half-and-half

2 T. chopped fresh chives

1/4 tsp. salt

6 slices firm white sandwich bread, toasted,

crusts discarded and halved diagonally

 

Cook bacon in a large skillet over medium heat until browned. Transfer to paper towels to drain. Crumble when cool. Reserve skillet drippings. Heat drippings over high heat until hot but not smoking. Sear scallops, turning once, until cooked through, about 5 minutes total. Transfer to platter and keep warm. (We poured some of the drippings out of the skillet at this point.) Add cream, 1 T. chives and salt (we also threw in a handful of tiny frozen peas for color) and boil until slightly thickened, about 1 or 2 minutes. Divide scallops among 4 plates. Pour sauce over scallops and sprinkle with bacon and remaining chives. Serve with toast points. Alternatively put scallops in the cream sauce and stir to coat. Serve over rice or angel-hair pasta.

Honey Ricotta Toast with Roasted Blackberries

Honey Ricotta Toast with Roasted Blackberries

Honey Ricotta Toast with Roasted Blackberries

 

4 slices bread of choice I used a whole wheat sourdough, but use what you like!

1 cup ricotta, room temp I used lowfat, but use whatever type you like.

3 cups blackberries fresh

4-6 leaves fresh mint

½ cup honey maybe more for drizzling

microgreens if using for topping

 

Preheat oven to 400 degrees. Spread blackberries over baking sheet and drizzle with about ¼ cup honey. I used parchment paper for easy cleanup. Place in oven and roast for about 5-10 minutes. The berries will start to soften and the juices will run out. While they are roasting, toast your toast. I used an electric griddle and toasted it with a touch of butter. This isn’t necessary, but I like it this way. Thinly slice your mint too while it is toasting. Once the blackberries are done and toast toasted, start assembling.

Spread each piece of bread with about ¼ cup ricotta. Top with ¼ of the roasted blackberries, sliced mint, and microgreens if using. Finish them off with a light drizzle of honey.

Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping

Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping

Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping

 

6 smashed and 3 whole garlic cloves

1 cup packed parsley leaves (washed and plucked from the stems)

2 cups roasted red bell pepper (home roasted or from a jar)

1/4 cup capers, drained

1 cup kalamata olives, pitted

1 round loaf country bread, not too dense, about 8 to 10 inches in diameter

1 cup extra-virgin olive oil (preferably young Tuscan)

Coarse salt

 

Prepare a medium-hot charcoal fire. In a food processor combine the 3 whole garlic cloves (peeled) and the parsley. Process until they are fine. Add the roasted red peppers, capers, and olives and pulse the mixture a few times until it is chunky. Season with salt and pepper to taste. Reserve at room temperature. Cut the middle portion of the round loaf into 6 long slices, each one almost an inch thick. Cut these slices in half, making 12 half slices that are roughly 4 by 3 by 1 inch. When the 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; check frequently to make sure the bread isn’t burning. When the bread slices are done, rub them along the edges with the smashed garlic cloves. You can rub lightly or heavily, depending on your garlic preference — but you will need about 6 smashed cloves to reach all spots. Place the bread slices on a large platter in a single layer. Sprinkle each slice with 2 tsp. of the olive oil, breaking the surface of the bread lightly with the tip of a spoon to let the oil soak in. Season with coarse salt. Turn the slices over and repeat the oil-and-salt procedure. Top with the parsley-red pepper mixture and serve.