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Killer App: Sautéed Kale and Burrata Bruschetta

Camilla Salem — Thu, 26 Jan 2012 04:33:00 PST

I had this dish as an appetizer recently at a restaurant and I thought it was such a great combination of flavors and textures. I couldn't wait to re-create it, and boy, was it easy. I love recipes that call for just a few ingredients that really let the ingredients and their natural flavors stand out. What makes this appetizer so great is the complementary textures: creamy, salty burrata with curly kale that has been freshly sautéed in a little bit of olive oil, and the crunch of the toasted, garlic-rubbed bread. These appetizers will bring any one who is unconvinced about kale into the light. What's even better about this recipe is that it literally takes 10 to 15 minutes to put together.

Want the recipe? Keep reading.

The Difference Between Bruschetta and Crostini

Katie Sweeney — Tue, 27 Sep 2011 15:44:20 PDT

Both bruschetta and crostini are Italian terms that relate to crispy bread. But what's the difference between the two of them?

Crostini translates to "little toasts" and generally refers to small pieces of bread that are baked. These toasts are then topped with a variety of ingredients like cheese, vegetables, meat, or seafood.

Bruschetta, on the other hand, is a larger piece of bread that is cooked over coals or a grill. Bruschetta can be rubbed with garlic and is traditionally served freshly charred. Like crostini, bruschetta can be topped with a wide range of items. What do you like to top yours with?

Photo by flickr user Jeffrey Beall

Killer App: Creamy Shrimp Crostini

Katie Sweeney — Fri, 18 Feb 2011 16:00:35 PST

There are certain dishes that I'm obsessed with. Among them are shrimp appetizers and crostini, so imagine my delight when I came across Giada de Laurentiis's recipe for a shrimp crostini appetizer! The most important part of this dish is the bread; select a loaf that's sturdy and can hold the gooey thick topping. It's a mixture of plump pink shrimp, vibrant peppery arugula, and juicy fresh tomatoes. There's a slight creaminess thanks to the addition of mascarpone cheese that also provides a great richness. These finger-licking good hors d'oeuvres are excellent with a glass of crisp white wine. Ready for the recipe? Read more.

The Basics: Tomato and Basil Bruschetta

partysugar — Fri, 20 Aug 2010 13:00:45 PDT

When I was new to the kitchen, one of my favorite dishes to make (and eat) was classic tomato bruschetta. Now that I come to think of it, tomato bruschetta is where my love affair with all things crostini started! Since it's nice to get back to our roots every now and then, for a recent party, I whipped up a sensational batch of bruschetta.

Although the recipe calls for roma tomatoes, the heirloom varieties were too pretty for me to pass up. That's what I love about this recipe, it's more of a suggestion than something set in stone.

Select the tomatoes and herbs you want to use. If you feel like adding in a layer of fresh mozzarella cheese between the toasts and tomatoes, do it. Want to stir crumbled feta in with the tomatoes? Why not? Just be sure to enjoy while the tomatoes are at their peak season, now! Here's the recipe.

A Reader Recipe: Bruschetta With Tomato and Broccolini

Fit Community — Thu, 05 Aug 2010 10:00:00 PDT

Check out this recipe for bruschetta with tomato and broccolini that FitSugar reader Crystalinsf shared in our Healthy Recipe Group.

Attention all vegans and/or non vegans!

I put together my tasty tomato bruschetta recipe last night! Since I've mastered this version (if I do say so myself) I wanted to try a new recipe. I had the most amazing, spicy, tender, broccolini bruschetta at Delarosa, so I thought I would give this alternative a try. I found this simple recipe here . . . let's just say, both versions were absolutely delish and did not disappoint! Not only vegan friendly, but definitely super healthy!

For the recipe, keep reading.

Grilled Bruschetta With Burrata, Honey, and Citrus Oil

Yum Community — Fri, 25 Jun 2010 04:00:03 PDT

YumSugar member tsharp25 is really loving burrata cheese right now, and shares one of her favorite ways to enjoy it in our Kitchen Goddess cooking group.

When I ran across a photo of a burrata and honey bruschetta, I just had to have it! At the time, I had never heard of burrata cheese, which is similar to a soft mozzarella with a super creamy center. Now, I see it on menus everywhere - from pizzas to appetizers. It has a mild flavor that pairs perfectly with the sweet honey and citrus-infused olive oil. And don't forget the bread! I used a chewy and crunchy baguette from Trader Joe's, and it made a world of difference. If you want the cheese melted, either top the slices with it while still on the grill, or put the finished crostinis in a warm oven. Be sure to make enough, because it's addicting!

Her seasonal snack idea, after the jump.

Come Party With Me: Father's Day - Menu

partysugar — Tue, 15 Jun 2010 13:00:07 PDT

Father's Day is this Sunday, and I plan to celebrate with my dad by cooking a meal that's entirely grilled! It's full of my dad's favorite foods. We'll start with raw oysters and grilled cheddar toasts with red onions and peppers. For the main course, we'll move onto a huge chunk of grilled meat - specifically a whole beef tenderloin that's sliced and served with an herby chimichurri sauce.

On the side, I'll offer classic corn on the cob and a grilled tomato and broccoli rabe salad with breadcrumbs. If you think your father will enjoy these dishes, get the recipes now.

The Basics: Grilled Bread

partysugar — Wed, 02 Jun 2010 12:50:00 PDT

Now that the weather has turned warm, and it's officially grilling season, there is one dish that is permanently on my menus: grilled bread. It's easy, delicious, and tastes so much better than regular crostini. Cooking the bread on the grill imparts a wonderful smokiness, a delectable char, and an addictive crunch.

The bread can be served on its own as an accompaniment to meat or vegetables. Or turn it into bruschetta and serve as an appetizer. Rub with garlic and top with tomatoes and basil; slather with pureed white beans; or top with goat cheese and roasted strawberries. The topping variations for grilled bread are endless, so get creative! To look at my easy recipe,

Berry Tempting: Roasted Strawberry Bruschetta

partysugar — Thu, 20 May 2010 09:00:47 PDT

Last year San Francisco hosted its inaugural food festival SF Chefs.Food.Wine in August. In preparation for the event in May, many of the city's restaurants participated in something called Strawberry Week. Each chef selected a special strawberry dish and put it on the menu. The recipes were complied in a booklet that was handed out at SF.Chefs.Food.Wine. Since strawberry season was over in August, I only recently pulled the booklet out of my recipe file. It's full of wonderful recipes, including this savory application for roasted strawberry bruschetta. The strawberries are cooked with balsamic vinaigrette until soft and syrupy. Crusty toasted bread is slathered with goat cheese before being topped with the strawberry mixture. A sprinkling of arugula finishes off the easy and elegant appetizer. It's an incredibly delicious dish that you really should make. To get the recipe, please

Come Party With Me: My Birthday Party - Menu

partysugar — Tue, 01 Sep 2009 10:30:09 PDT

Selecting a menu for a large dinner party is tricky. You don't want to choose dishes that require last-minute preparation, and you need to pick recipes that will feed a crowd (or can easily be doubled to do so) and consider the dietary needs of your guests. Luckily, the majority of my friends are adventurous eaters and while two girls don't eat meat, they do eat fish and cheese. Thus I'm serving a rustic Italian meal that's several courses long. When the party begins, plates of tomato and basil bruschetta and chicken-liver crostini will sit - ready to be devoured - on tables in the patio. I'll also set out an assortment of Italian olives, shards of Parmesan cheese, and chunks of salami.

At the table, the first course will consist of a crunchy, Italian salad with mustard vinaigrette. The second course is a decadent baked pasta dish oozing with melted cheese. For the entree, we'll enjoy a fragrant seafood stew with garlic toasts for dipping. This is a luxurious menu that's wonderful at any occasion, be it a birthday party or simply a Saturday night, so check out the recipes and

Tomato, Red Onion, and Basil Bruschetta
From Bon Appétit

Ingredients

2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large) 1/2 small red onion, finely chopped 3 tablespoons olive oil plus additional for brushing 3 tablespoons chopped fresh basil 1 1/2 tablespoons balsamic vinegar 1 large loaf focaccia, halved horizontally (reserve half for another use) 1 garlic clove, peeled, halved

Directions

Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.
Preheat broiler.
Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes.
Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.
Top toasted focaccia with tomato mixture and serve.

Serves 4.

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Chicken-Liver Crostini
From Gourmet

Ingredients

2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 medium red onion, finely chopped 1/2 lb chicken livers, trimmed and patted dry 1/4 to 1/2 teaspoon hot red-pepper flakes 3 tablespoon capers, rinsed and coarsely chopped 1/2 cup sweet (red) vermouth 1 cup chopped parsley 1 sourdough baguette, thinly sliced and toasted 1 lemon wedge

Directions

Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes.
Add livers and cook over medium-high heat until undersides are browned, about 3 minutes. Turn livers over and add red-pepper flakes, capers, and 1 tsp salt. Cook until livers are just cooked through, 5 to 7 minutes more.
Increase heat to high and add vermouth. Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.
Coarsely chop livers and add to sauce. Season with salt and pepper and gently stir in parsley. Spoon onto toasts and squeeze a little lemon juice over each.

Serves 8. Make ahead: Liver mixture, without parsley, can be made 1 day ahead and chilled. Reheat, then stir in parsley, before spreading on toasts.

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Crunchy Italian Salad
From Everyday Food

Ingredients

1/4 cup red-wine vinegar 3 tablespoons olive oil 2 teaspoons Dijon mustard Coarse salt and ground pepper 1 head iceberg lettuce, halved, cored, and cut into wide strips 1/2 head red cabbage, halved, cored, and cut into thin strips 1 small red onion, halved and thinly sliced 1 cup packed basil leaves, shredded

Directions

In a large bowl, whisk together vinegar, oil, and Dijon; season with salt and pepper.
Add lettuce, cabbage, onion, and basil; toss to combine. Serve immediately.

Serves 8.

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Baked Four-Cheese Spaghetti
From Food & Wine

Ingredients

1 1/2 pounds spaghetti 1/2 pound imported Fontina, coarsely shredded (2 cups) 1/2 pound mozzarella, coarsely shredded (2 cups) 1/2 pound Gruyère, coarsely shredded (2 cups) 1/4 pound Gorgonzola dolce, crumbled Salt and freshly ground pepper

Directions

Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish.
Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
In a large bowl, toss the Fontina with the mozzarella and Gruyère.
Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

Serves 8. Make Ahead: The recipe can be prepared through Step 2 early in the day and covered with plastic wrap. Uncover the dish before baking.

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Seafood Stew
From Ina Garten

Ingredients

3 tablespoons good olive oil 1 1/2 cups chopped yellow onions (2 small) 2 cups large-diced small white potatoes 2 cups chopped fennel (1 large bulb) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups good white wine 1 (28-ounce) can plum tomatoes, chopped 1 quart Seafood Stock, recipe follows, or store-bought fish stock 1 tablespoon chopped garlic (3 cloves) 1 teaspoon saffron threads 1 pound large shrimp, shelled and deveined (reserve the shells for the stock) 1 pound each halibut and bass fillets, cut in large chunks 24 mussels, cleaned 3 tablespoons Pernod 1 teaspoon grated orange zest Toasted baguette slices, buttered and rubbed with garlic

Directions

Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown.
Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender.
Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes.
Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.

Serves 6. Seafood Stock: 2 tablespoons good olive oil Shells from 1 pound large shrimp 2 cups chopped yellow onions (2 onions) 2 carrots, unpeeled and chopped 3 stalks celery, chopped 2 cloves garlic, minced 1 1/2 quarts water 1/2 cup good white wine 1/3 cup tomato paste 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 10 sprigs fresh thyme, including stems

Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned.
Add the garlic and cook 2 more minutes. Add 1 1⁄2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour.
Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

Makes 1 quart.

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