Bruschetta is a delicious little snack, but this version is giant size.
Wendy Paul shares how to make meal sized bruschetta.
Breakfast BLT & Egg
4 eggs
8 pieces of cooked bacon
8 slices of tomato
2 cups arugula mix
1 tbsp olive oil
1 tsp. lemon juice
Kosher salt
2 tbsp. butter
1/2 tsp. garlic powder
Black pepper
4 slices Ciabatta bread or 2 rolls
Servings 4
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
In a small bowl combine the butter, garlic powder. Set aside.
Cook your egg to your liking. Either sunny side up or poached. Cook the bacon slices.
Cut your ciabatta bread or break them apart. Butter each open side with the garlic butter. Repeat. Place them on the baking sheet. Bake in the oven for 6-7 minutes. Remove from the oven.
Meanwhile, assemble your salad. In a small bowl, combine the olive oil, lemon juice, Kosher salt and arugula. Toss to coat.
Assemble your BLT & Egg Bruschetta.
Cooked and warm ciabatta toast, cooked bacon, tomato slices, provolone cheese. Bake for 2-3 minutes more until cheese is melted. The top your bruschetta with the arugula salad and poached egg. Fresh cracked pepper and salt the egg if desired.
Philly Cheese Steak Bruschetta
1 loaf french bread
2 tbsp. mayonnaise or sandwich spread
2 tbsp. Parmesan cheese
2 tbsp. Basil paste (Gourmet Garden)
1 lb. thinly sliced steak, or frozen cheese steak mix
1 green pepper
1 sweet onion
Kosher salt
8 Provolone Cheese slices
Parmesan cheese
Serves 4
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine the mayonnaise, 2 tbsp. Parmesan cheese, and basil paste.
Remove the seeds and middle of your pepper and skin of the onion, then slice thinly. Set aside.
Cut your french bread lengthwise. Spread the basil mayo on both sides of the bread. Place the bread on the parchment lined baking sheet.
Bake for 8 minutes, until hot and bubbly.
Meanwhile, over medium high heat, saute your green peppers and onions until tender and slightly caramelized. About 8-10 minutes over medium high heat. Add the steak meat, and cook until medium rare… pink in the middle.
Place the pepper, onion and cooked meat mixture on top of the hot bubbly bread. Then top with the Provolone cheese slices and grated Parmesan cheese. Return to the oven for 3-4 minutes. Cheese will melt. Remove from the oven and slice before serving.
Chicken Parm Bruschetta
4 chicken cutlets
1 cup Italian bread crumbs
1 egg
2 tbsp. olive oil
Tomato pesto
Mozarella cheese
Parmesan cheese
Basil
Arugula
1 tbsp. olive oil
1 tsp. lemon juice
Kosher salt
Sourdough bread
Olive oil
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
Season the chicken cutlets with a little salt. Whisk the egg in a small bowl. Place the Italian breadcrumbs into another container.
Dredge the seasoned chicken in the egg, then press the breadcrumbs onto the chicken, securing. Repeat.
Preheat a large skillet over medium high heat.
Brown the chicken cutlets on both sides, 2-3 minutes per side depending on thickness, maybe a longer or until juices run clear.
Remove the chicken and set aside.
Prepare your bread. Using a pastry brush, brush a bit of olive oil on the bread, and place the bread, olive oil side up, on the parchment lined baking sheet.
Bake for 6-7 minutes. Remove the toasted bread from the oven.
In a large bowl, combine the arugula, 1 tbsp. olive oil and lemon juice. Season with a pinch of Kosher salt. Toss to coat all the arugula and assemble the bruschetta.
First, the Sourdough bread toasted, then spread 1 tbsp. or less some tomato pesto, then top with your cooked breaded chicken. Then top with Mozarella and Parmesan cheese. Bake fore 4-5 minutes, until cheese is nice and melted. Remove from the oven and top with Arugula salad. Garnish with fresh basil if desired.
Add comment