Best Fiery Summer Bruschetta With Zesty Olive Spread And Spicy Candied Bacon Recipes

CANDIED BACON

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
• Separate the bacon into strips and blot each dry. Spread the sugar on a large plate. Press both sides of each bacon strip in the sugar. Arrange the coated bacon on the prepared baking sheets. Sprinkle with any remaining sugar.
• Bake the bacon for 15 minutes, turn the strips over and continue to bake until golden and glazed, 15 to 20 minutes more (it will still be pliable). Remove to a rack and let cool; the bacon will harden but it won't be super crispy.

SPICY CANDIED BACON

Steps:

• Combine 1/2 cup brown sugar and 2 1/2 teaspoons gochugaru (Korean red pepper flakes) and spread on a plate. Coat one 12-ounce package thick-cut bacon in the sugar mixture, pressing each slice on both sides to adhere.
• Lay the bacon on a parchment-lined baking sheet and bake at 325˚ F, rotating the pan and flipping the bacon halfway through, until the bacon is dark brown and caramelized, 30 to 40 minutes. Sprinkle with toasted sesame seeds on both sides, then let cool completely to harden.

OLIVE SPREAD

Steps:

• Place all of the ingredients in a food processor or blender and puree. If the mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.

MOTHER OF THE PEARL RIVER GRILLED OYSTERS BRUSCHETTA

Steps:

• Place oysters on a large tray. Season oysters evenly with salt, pepper, and lemon juice. Top each shell with equal amounts of parsley and green onions.
• On an open flame grill, heat coals or gas to a medium to hot. Depending on the grill, there are 3 methods of completing this dish. Ideally, the bacon should sit above the oysters, cooking on an elevated metal mesh that allows the bacon grease to drip into the oyster cavity. The oysters should be placed directly above the flame.
• If an elevated mesh apparatus or shelf is unavailable, the bacon can be elevated with crumpled aluminum foil, allowing the same dripping effect.
• If foil is unavailable, place the bacon strips around the edge of the shells so that they are allowed to cook separately from the oysters while still producing drippings.
• Cook the oysters for 8 to 20 minutes. For best results, make sure that at least some bacon fat has found its way into the oyster cavity. Serve as appetizers eaten off the shell or with a small cocktail fork.

WARM BRUSCHETTA

Steps:

• Heat oven to 400° Fahrenheit. Arrange bread slices in a single layer on a large baking sheet and drizzle with olive oil.
• Bake 5-7 minutes until crisp and very lightly browned. Remove from oven and set aside.
• Heat olive oil in a small skillet over medium heat. Add minced garlic, stir, and sauté for 30-60 seconds until fragrant.
• Stir in cherry tomatoes, salt, and pepper. Cook 1-2 minutes until tomatoes are warmed through and have begun to soften.
• Pour warmed tomatoes into a medium mixing bowl. Add basil and mozzarella and stir to combine.
• Spread tomato mixture over toasted bread. Top with a pinch of flakey salt and extra basil. Serve immediately.

CANDIED BACON

Steps:

• Preheat the oven to 375 degrees F. Set a wire rack over a baking sheet.
• Spread the brown sugar on a plate. Coat the bacon on both sides of with the brown sugar, pressing to adhere. Lay the slices on the rack.
• Bake until dark brown and almost completely crisp (the bacon will continue to crisp as it cools), 20 to 25 minutes. Transfer to paper towels to cool. Crumble or chop before using.