Bruschetta 5 Ways | Schnucks

Bruschetta 5 Ways

There’s more than one way to make bruschetta.

Grilled Provençal Bruschetta Grilled Provençal Bruschetta

Don’t you bruschettabout this recipe from Schnucks.

15 M 6
Total Fat ( Saturated ) Cholesterol Sodium Carbohydrates Fiber Sugar Protein

Grilled Provençal Bruschetta

Appetizers, Grilling

Don’t you bruschettabout this recipe from Schnucks.

15M

6

Don’t you bruschettabout this recipe from Schnucks.

Ingredients

  • 1 small eggplant
  • 2 medium tomatoes
  • 1 small onion
  • ¾ tsp salt
  • 1 tsp cracked black pepper
  • 4 tbsp olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp kalamata olives, chopped
  • 1½ tsp anchovy paste
  • ¼ cup toasted pine nuts
  • 2 tbsp fresh parsley leaves, chopped

Instructions

  1. Slice eggplant, tomatoes and onion into 1" thick slices.
  2. Brush both sides with 3 tbsp olive oil and sprinkle with ¾ tsp salt and 1 tsp cracked black pepper.
  3. Grill vegetables, covered, on medium-high 10 minutes, turning once halfway through cooking.
  4. Chop vegetables into 1" pieces.
  5. Toss with ¼ cup red wine vinegar, 2 tbsp chopped kalamata olives, 1 tbsp olive oil and 1½ tsp anchovy paste.
  6. Top each crostini with about 2 heaping tablespoons eggplant mixture.
  7. Evenly sprinkle with 2 tbsp chopped fresh parsley leaves and ¼ cup toasted pine nuts.

Crostini

Ingredients
  • 1 (10.5 oz) French baguette loaf, cut on a bias into ¾" thick slices
  • 2½ tbsp olive oil
  • 1 garlic clove
Instructions
  1. Brush both sides of French baguette with 2½ tablespoons olive oil.
  2. Grill slices on medium-high 1½ minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
Cook’s Wisdom

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.

Grilled Tuna, Caper & Red Onion Bruschetta Grilled Tuna, Caper & Red Onion Bruschetta

Try this take on bruschetta with grilled tuna, capers and red onion.

15 M 6
Total Fat ( Saturated ) Cholesterol Sodium Carbohydrates Fiber Sugar Protein

Grilled Tuna, Caper & Red Onion Bruschetta

Appetizers, Grilling

Try this take on bruschetta with grilled tuna, capers and red onion.

15M

6

Try this take on bruschetta with grilled tuna, capers and red onion.

Ingredients

  • 2 (8 oz) tuna steaks
  • ½ cup olive oil
  • 2 tbsp fresh lemon juice
  • 2 tsp Schnucks Dijon mustard
  • ¾ tsp Schnucks pure honey
  • ⅜ tsp salt, divided
  • ¾ cup Full Circle Organic extra olive oil, divided
  • ¼ cup capers, drained
  • 2 tbsp red onion, finely chopped

Instructions

  1. Place 2 (8 oz) tuna steaks and ½ 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.)
  2. Whisk together 2 tbsp fresh lemon juice, 2 tsp Schnucks Dijon mustard, ¾ tsp Schnucks pure honey and ⅛ teaspoon salt; whisking constantly, slowly drizzle in ¼ cup Full Circle Organic extra virgin olive oil until emulsified.
  3. Toss ¼ cup drained capers and 2 tbsp finely chopped red onion with all but 2 tbsp lemon juice mixture.
  4. Remove tuna from marinade; discard marinade.
  5. Brush both sides of tuna with remaining lemon juice mixture; sprinkle with ¼ tsp salt and ⅛ tsp cracked black pepper.
  6. Grill tuna, covered, on high 6 minutes or until internal temperature reaches 145°F, turning once halfway through cooking.
  7. Flake tuna with fork; toss with caper mixture.
  8. Top each crostini with about 2 heaping tablespoons tuna mixture; evenly sprinkle with 2 tablespoons chopped chives.

Crostini

Ingredients
  • 1 (10.5 oz) French baguette loaf, cut on a bias into ¾" thick slices
  • 2½ tbsp olive oil
  • 1 garlic clove
Instructions
  1. Brush both sides of French baguette with 2½ tablespoons olive oil.
  2. Grill slices on medium-high 1½ minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
Cook’s Wisdom

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.

Ricotta Caprese Bruschetta Ricotta Caprese Bruschetta

Ricotta makes everything better.

30 M 4
Total Fat ( Saturated ) Cholesterol Sodium Carbohydrates Fiber Sugar Protein

Ricotta Caprese Bruschetta

Appetizers, Grilling

Ricotta makes everything better.

30M

4

Ingredients

  • 1½ cup + 1 tbsp whole-milk ricotta cheese
  • ½ tsp salt, divided
  • ¼ black pepper, divided
  • 3 tbsp Full Circle Organic extra virgin olive oil, divided
  • 2 cups red and/or yellow cherry tomatoes, quartered
  • 1 tbsp shallot, minced
  • 1 tbsp red wine vinegar
  • 1 garlic clove, minced
  • ¼ fresh basil leaves

Instructions

  1. Stir 1½ cups whole-milk ricotta cheese, ¼ tsp salt and ⅛ tsp pepper; gradually stir in 1 tbsp Full Circle Organic extra virgin olive oil.
  2. Toss tomatoes, 2 tbsp Full Circle Organic extra virgin olive oil, shallot, red wine vinegar, minced garlic, ¼ tsp salt and ⅛ tsp ground black pepper.
  3. Spread each crostini with about 1 tbsp ricotta mixture; evenly top with tomato mixture and sprinkle with 1¼ cup fresh basil leave

Crostini

Ingredients
  • 1 (10.5 oz) French baguette loaf, cut on a bias into ¾" thick slices
  • 2½ tbsp olive oil
  • 1 garlic clove
Instructions
  1. Brush both sides of French baguette with 2½ tablespoons olive oil.
  2. Grill slices on medium-high 1½ minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
Cook’s Wisdom

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.

Black Bean, Arugula & Queso Fresco Bruschetta Black Bean, Arugula & Queso Fresco Bruschetta

Take your bruschetta to the next level.

30 M 4
Total Fat ( Saturated ) Cholesterol Sodium Carbohydrates Fiber Sugar Protein

Black Bean, Arugula & Queso Fresco Bruschetta

Appetizers, Grilling

Take your bruschetta to the next level.

30M

4

Ingredients

  • 1 (15 oz) can black beans, drained and rinsed
  • 4 cups arugula, loosely packed
  • 3 tbsp Full Circle Organic extra virgin olive oil
  • 1 tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1 tsp ground coriander
  • ¾ tsp salt
  • ¼ tsp ground black pepper
  • 1½ cup crumbled queso fresco
  • ¼ cup toasted pepitas

Instructions

  1. Toss black beans, arugula, Full Circle Organic extra virgin olive oil, lime juice, minced garlic, coriander, salt and ground black pepper.
  2. Top each crostini with about 3 tbsp bean mixture. Evenly sprinkle with 1½ cup crumbled queso fresco (or chèvre) and ¼ cup toasted pepitas.

Crostini

Ingredients
  • 1 (10.5 oz) French baguette loaf, cut on a bias into ¾" thick slices
  • 2½ tbsp olive oil
  • 1 garlic clove
Instructions
  1. Brush both sides of French baguette with 2½ tablespoons olive oil.
  2. Grill slices on medium-high 1½ minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
Cook’s Wisdom

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.

Grilled Asparagus, Red Pepper & Prosciutto Bruschetta Grilled Asparagus, Red Pepper & Prosciutto Bruschetta

Asparagus, red peppers and prosciutto make this bruschetta out of this world.

15 M 6
Total Fat ( Saturated ) Cholesterol Sodium Carbohydrates Fiber Sugar Protein

Grilled Asparagus, Red Pepper & Prosciutto Bruschetta

Appetizers, Grilling

Asparagus, red peppers and prosciutto make this bruschetta out of this world.

15M

6

Asparagus, red peppers and prosciutto make this bruschetta out of this world.

Ingredients

  • 1 bunch asparagus, trimmed
  • 2 tbsp olive oil
  • 1¼ cup roasted red peppers, drained and chopped
  • 3 tbsp red wine vinegar
  • 1 garlic clove, minced
  • ¼ tsp salt
  • ⅛ tsp cracked black pepper
  • ½ cup shaved Parmesan cheese
  • 3 oz shaved prosciutto

Instructions

  1. Toss asparagus olive oil. Grill asparagus, covered, on medium-high 8 minutes or just until tender, turning once halfway through cooking.
  2. Chop asparagus into 1" pieces; toss with roasted red peppers, red wine vinegar, minced garlic, salt and cracked black pepper.
  3. Top each crostini with about 2 tbsp asparagus mixture. Evenly top with shaved Parmesan cheese and shaved prosciutto.

Crostini

Ingredients
  • 1 (10.5 oz) French baguette loaf, cut on a bias into ¾" thick slices
  • 2½ tbsp olive oil
  • 1 garlic clove
Instructions
  1. Brush both sides of French baguette with 2½ tablespoons olive oil.
  2. Grill slices on medium-high 1½ minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
Cook’s Wisdom

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.

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