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Instead of tomatoes, chop up fresh peaches, blueberries, or strawberries for a fruity bruschetta topping. Sprinkle with shaved parmesan, pine nuts, micro greens, or capers.
1 baguette, sliced on the diagonal 1/2 inch thick; extra-virgin olive oil, for brushing; 1 garlic clove, peeled and cut in half; 1 cup fresh ricotta, homemade or store-bought; 15 arugula leaves; 1 ...
Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently. Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir.
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all.
Preheat the oven to 325°. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper.
1. Beat the oil and vinegar in a large bowl with a fork or whisk. Add the tomatoes, cucumbers, onion, basil and capers and toss to coat. 2. Add the croutons just before serving and toss to coat.
Want to make Bagel Bruschetta? Learn the ingredients and steps to follow to properly make the the best Bagel Bruschetta? recipe for your family and friends.
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all.