serves four
4 generous diagonal slices of ciabatta
3 cloves garlic
8 slices back bacon, grilled
200 grams chick peas
150 grams young spinach leaves
2 tablespoons crème fraiche
salt
pepper
Halve one clove of garlic and rub it around the edges of the
ciabatta slices, brush with olive oil and grill to golden. Top each with two slices of grilled bacon. Peel, crush and finely chop the other cloves and place in a saucepan
with the crème fraiche, place over a very low heat for a few minutes to
infuse. Add the chick peas to the pan with seasoning and warm through.
Finally, turn up the heat and add the spinach leaves. As soon as they
wilt, remove from the heat and spoon over the ciabatta and bacon. Serve.
bacon recipe courtesy of: Riverford Farm Shop, Staverton, Totnes, TQ9 6AF UK
Showing posts with label bruschetta. Show all posts
Showing posts with label bruschetta. Show all posts
Monday, July 01, 2013
Thursday, April 18, 2013
2901. GRILLED CHEESE GUACAMOLE and BACON BRUSCHETTA
yields 20-25 appetizers
3 medium just-ripe avocados
3 medium just-ripe avocados
3 tablespoons sour cream
salt and pepper
dash or two of cayenne pepper
3/4 teaspoon lime juice
1 skinny French baguette, sliced
butter
garlic salt
1 cup shredded cheddar cheese
4 slices center cut bacon, fried until crisp and chopped
1 medium tomato, chopped finely
cilantro leaves or Italian parsley, optional
lime wedges, optional
Prepare the easy guacamole: Cut avocados in half and scoop out the avocado into a medium bowl. Mash the avocado with a fork. Stir in sour cream. Season to taste with salt and pepper, cayenne and a squeeze of lime juice.
Make the grilled cheese toasts: Preheat oven to broil and set rack in the middle of the oven. Place baguette slices on a baking sheet. Spread each slice lightly with butter, and sprinkle with garlic salt. Broil the bread slices 1 to 2 minutes, just until beginning to crisp. Top the bread slices with shredded cheddar. Broil again until the cheese is melted and toasts are browned lightly on the edges (1 to 2 minutes). Remove from the oven.
Assemble the bruschetta: Place the grilled cheese toasts on a platter. Spread each toast with a generous smudge of guacamole, a few bacon pieces and tomatoes, and a garnish of cilantro or Italian parsley. Serve immediately with lime wedges added to the platter for optional squeezing.
bacon recipe courtesy of: Lori Lange, RecipeGirl.com, January 28, 2013
salt and pepper
dash or two of cayenne pepper
3/4 teaspoon lime juice
1 skinny French baguette, sliced
butter
garlic salt
1 cup shredded cheddar cheese
4 slices center cut bacon, fried until crisp and chopped
1 medium tomato, chopped finely
cilantro leaves or Italian parsley, optional
lime wedges, optional
Prepare the easy guacamole: Cut avocados in half and scoop out the avocado into a medium bowl. Mash the avocado with a fork. Stir in sour cream. Season to taste with salt and pepper, cayenne and a squeeze of lime juice.
Make the grilled cheese toasts: Preheat oven to broil and set rack in the middle of the oven. Place baguette slices on a baking sheet. Spread each slice lightly with butter, and sprinkle with garlic salt. Broil the bread slices 1 to 2 minutes, just until beginning to crisp. Top the bread slices with shredded cheddar. Broil again until the cheese is melted and toasts are browned lightly on the edges (1 to 2 minutes). Remove from the oven.
Assemble the bruschetta: Place the grilled cheese toasts on a platter. Spread each toast with a generous smudge of guacamole, a few bacon pieces and tomatoes, and a garnish of cilantro or Italian parsley. Serve immediately with lime wedges added to the platter for optional squeezing.
bacon recipe courtesy of: Lori Lange, RecipeGirl.com, January 28, 2013
Monday, August 27, 2012
2667. ROASTED TOMATO BRUSCHETTA with BACON
4 tablespoons olive oil, divided, plus more for brushing bread slices
3 lb. plum or roma tomatoes, sliced in half, juice and seeds removed
salt and pepper to taste
2 cloves minced garlic
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
2 baguettes, sliced into thin slices
1 clove garlic, cut in half
parmesan cheese
1 lb. bacon, diced and fried until crispy
Preheat oven to 450ºF. In a bowl, combine 2 tablespoons of the olive oil, the tomatoes and the salt and pepper. Give a good toss, and spread out on a baking sheet. Bake for ten minutes, flip the tomatoes over, and bake for another ten minutes. Remove from oven to cool slightly.
Once cool enough to handle, chop the tomatoes and place in a bowl- remove the skins if they fall off completely. Add the minced garlic, red wine vinegar, crushed red pepper flakes, and reserved 2 tablespoons olive oil. Toss well, and season with salt and pepper as desired. This mixture can be refrigerated at this point, for up to several days.
On the day of service, spread out the baguette slices on a baking sheet. Brush with olive oil, and then rub the breads with the cut side of the clove of garlic. Bake in a 450ºF oven for 10-15 minutes, or until toasted, but not browned on top. Set aside to cool.
Top each toast slice with 1 1/2 tablespoons of tomato mixture, followed by a sprinkling of Parmesan cheese, and a sprinkling of bacon pieces.
Serve immediately.
bacon recipe courtesy of: Erika, Tummy Treasure, Appleton, Wisconsin, July 28, 2009
3 lb. plum or roma tomatoes, sliced in half, juice and seeds removed
salt and pepper to taste
2 cloves minced garlic
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
2 baguettes, sliced into thin slices
1 clove garlic, cut in half
parmesan cheese
1 lb. bacon, diced and fried until crispy
Preheat oven to 450ºF. In a bowl, combine 2 tablespoons of the olive oil, the tomatoes and the salt and pepper. Give a good toss, and spread out on a baking sheet. Bake for ten minutes, flip the tomatoes over, and bake for another ten minutes. Remove from oven to cool slightly.
Once cool enough to handle, chop the tomatoes and place in a bowl- remove the skins if they fall off completely. Add the minced garlic, red wine vinegar, crushed red pepper flakes, and reserved 2 tablespoons olive oil. Toss well, and season with salt and pepper as desired. This mixture can be refrigerated at this point, for up to several days.
On the day of service, spread out the baguette slices on a baking sheet. Brush with olive oil, and then rub the breads with the cut side of the clove of garlic. Bake in a 450ºF oven for 10-15 minutes, or until toasted, but not browned on top. Set aside to cool.
Top each toast slice with 1 1/2 tablespoons of tomato mixture, followed by a sprinkling of Parmesan cheese, and a sprinkling of bacon pieces.
Serve immediately.
bacon recipe courtesy of: Erika, Tummy Treasure, Appleton, Wisconsin, July 28, 2009
Friday, January 14, 2011
2077. SUN-DRIED TOMATO and BACON BRUSCHETTA
makes twenty four
24 slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
1/2 cup julienne-cut sun-dried tomatoes packed in oil
1/2 cup chopped cooked bacon
3/4 cup finely shredded Fontina cheese (2 ounces)
1/4 cup finely chopped fresh parsley
Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp. Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., PO Box 9452, Minneapolis, Minnesota 55440
24 slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
1/2 cup julienne-cut sun-dried tomatoes packed in oil
1/2 cup chopped cooked bacon
3/4 cup finely shredded Fontina cheese (2 ounces)
1/4 cup finely chopped fresh parsley
Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp. Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., PO Box 9452, Minneapolis, Minnesota 55440
Thursday, July 13, 2006
431. BACON ARTICHOKE BRUSCHETTA
Makes 8-10 appetizers
Toasts:
8-10 slices day-old Italian bread, cut 1/2 inch thick
1/3 cup virgin olive oil
1 clove garlic, peeled and sliced in half
Topping:
10 slices smoked bacon, crisply cooked and crumbled
4 Roma Tomatoes, seeded and diced into 1/4 inch pieces
1 jar (6 ounces) marinated artichoke hearts, drained and chopped into 1/4 inch pieces
2 tablespoons chopped fresh Basil leaves
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
Garnish: with 1/3 cup grated Parmesan cheese
Brush bread with olive oil on both sides; place on baking sheet. Bake at 400°F until crisp and golden brown, turning once during the process. Rub clove of garlic over toasts. Cool.
Combine topping ingredients. Place one tablespoon of topping on toast. Garnish with shredded Parmesan cheese.
courtesy of: Pederson's Natural Farms, 1207 S. Rice, Hamilton, Texas 76531
Toasts:
8-10 slices day-old Italian bread, cut 1/2 inch thick
1/3 cup virgin olive oil
1 clove garlic, peeled and sliced in half
Topping:
10 slices smoked bacon, crisply cooked and crumbled
4 Roma Tomatoes, seeded and diced into 1/4 inch pieces
1 jar (6 ounces) marinated artichoke hearts, drained and chopped into 1/4 inch pieces
2 tablespoons chopped fresh Basil leaves
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
Garnish: with 1/3 cup grated Parmesan cheese
Brush bread with olive oil on both sides; place on baking sheet. Bake at 400°F until crisp and golden brown, turning once during the process. Rub clove of garlic over toasts. Cool.
Combine topping ingredients. Place one tablespoon of topping on toast. Garnish with shredded Parmesan cheese.
courtesy of: Pederson's Natural Farms, 1207 S. Rice, Hamilton, Texas 76531
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