Bruschetta 5 Ways

Posted In: Appetizers, Grilling, Produce

To prepare crostini: Cut 1 (10.5 ounce) French baguette loaf on a bias into 3/4-inch-thick slices; brush both sides with 2-1/2 tablespoons olive oil. Grill slices on medium-high 1-1/2 minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove. Crostini can be prepared up to 2 days in advance. Cool completely, then place in a large zip-tight plastic bag; seal bag, pressing out excess air. Store crostini at room temperature.

 

1. Grilled Provençal

Slice 1 small eggplant (about 1 pound), 2 medium tomatoes and 1 small onion into 1-inch-thick slices; brush both sides with 3 tablespoons olive oil and sprinkle with 3/4 teaspoon salt and 1 teaspoon cracked black pepper. Grill vegetables, covered, on medium-high 10 minutes, turning once halfway through cooking.

Chop vegetables into 1-inch pieces; toss with 1/4 cup red wine vinegar, 2 tablespoons chopped kalamata olives, 1 tablespoon olive oil and 1-1/2 teaspoons anchovy paste. Makes about 3 cups.

Top each crostini with about 2 heaping tablespoons eggplant mixture; evenly sprinkle with 2 tablespoons chopped fresh parsley leaves and ¼ cup toasted pine nuts.

 

2. Grilled Tuna, Caper & Red Onion

Place 2 (8-ounce) tuna steaks and 1/2 cup olive oil in large zip-top plastic bag; refrigerate at least 1 hour or up to 1 day. (This helps keep the fish moist.)

Whisk together 2 tablespoons fresh lemon juice, 2 teaspoons Schnucks Dijon mustard, 3/4 teaspoon Schnucks pure honey and 1/8 teaspoon salt; whisking constantly, slowly drizzle in 1/4 cup Full Circle Organic extra virgin olive oil until emulsified. Toss 1/4 cup drained capers and 2 tablespoons finely chopped red onion with all but 2 tablespoons lemon juice mixture.

Remove tuna from marinade; discard marinade. Brush both sides of tuna with remaining lemon juice mixture; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon cracked black pepper. Grill tuna, covered, on high 6 minutes or until internal temperature reaches 145°F, turning once halfway through cooking. Flake tuna with fork; toss with caper mixture. Makes about 3 cups.

Top each crostini with about 2 heaping tablespoons tuna mixture; evenly sprinkle with 2 tablespoons chopped chives.

 

3. Ricotta Caprese

Stir 1-1/2 cups whole-milk ricotta cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper; gradually stir in 1 tablespoon Full Circle Organic extra virgin olive oil.

Toss 2 cups quartered red and/or yellow cherry tomatoes, 2 tablespoons Full Circle Organic extra virgin olive oil, 1 tablespoon minced shallot, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Makes about 2 cups.

Spread each crostini with about 1 tablespoon ricotta mixture; evenly top with tomato mixture and sprinkle with 1/4 cup fresh basil leaves.

 

4. Black Bean, Arugula & Queso Fresco

Toss 1 (15-ounce) can drained and rinsed black beans, 4 cups loosely packed arugula, 3 tablespoons Full Circle Organic extra virgin olive oil, 1 tablespoon fresh lime juice, 1 minced garlic clove, 1 teaspoon ground coriander, 3/4 teaspoon salt and 1/4 teaspoon ground black pepper. Makes about 4 cups.

Top each crostini with about 3 tablespoons bean mixture; evenly sprinkle with 1-1/2 cups crumbled queso fresco or chèvre and 1/4 cup toasted pepitas.

 

5. Grilled Asparagus, Red Pepper & Prosciutto

Toss 1 bunch asparagus (ends trimmed) with 2 tablespoons olive oil; grill asparagus, covered, on medium-high 8 minutes or just until tender, turning once halfway through cooking.

Chop asparagus into 1-inch pieces; toss with 1-1/4 cups chopped, drained roasted red peppers, 3 tablespoons red wine vinegar, 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon cracked black pepper. Makes about 2-1/4 cups.

Top each crostini with about 2 tablespoons asparagus mixture; evenly top with 1/2 cup shaved Parmesan cheese and 3 ounces shaved prosciutto.

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