Ina Garten Bruschetta Recipes Appetizer

Herbed Ricotta Bruschettas Recipe Ina Garten Food …

WEBFeb 16, 2023 · Directions. Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Brush the bread …

Rating: 5/5(4)

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Barefoot Contessa Tomato Crostini with Whipped …

WEBTomato Crostini with Whipped Feta. For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel …

1. For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
2. For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and - teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
3. To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

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Butternut Squash & Ricotta Bruschettas Recipes

WEB1½ cups fresh ricotta, homemade or store-bought. Preheat the oven to 425 degrees. Place the squash, 2½ tablespoons olive oil, 1 teaspoon salt, ½ …

1. Preheat the oven to 425 degrees.
2. Place the squash, 2½ tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and the red pepper flakes on a sheet pan, toss, and spread out in one layer. Roast for 25 to 35 minutes, until very tender and starting to brown on the edges, tossing once with a metal spatula during roasting. Set aside.
3. Meanwhile, heat the butter and 2 tablespoons olive oil in a medium (10-inch) sauté pan. Add the onions and cook over medium to medium-low heat for 12 to 15 minutes, tossing occasionally, until golden brown. Add the vinegar and maple syrup and simmer over medium heat for 4 to 6 minutes, until the liquid is reduced. When the squash is tender, add it to the sauté pan with the onions and mash it lightly with a dinner fork. If the mixture is a little dry, add a few tablespoons of apple cider to moisten. Taste for seasonings and reheat over low heat, if necessary.
4. To assemble the bruschettas, spread a thick layer of ricotta on each toast and spoon the squash mixture on top. Sprinkle with salt and serve warm.

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