Best Shallot Bresaola Bruschetta Recipes

SHALLOT-BRESAOLA BRUSCHETTA

Shallot-Bresaola Bruschetta image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
Toss 1 thinly sliced shallot, 3 tablespoons olive oil, 1 teaspoon chopped rosemary and a pinch of salt; set aside 10 minutes. Spread softened butter on the toast rounds. Top with sliced bresaola (cured beef) and the marinated shallot. Drizzle with the marinade.

GRILLED BRUSCHETTA

Grilled Bruschetta image

This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. -Brittany Allyn, Mesa, Arizona

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1/2 cup balsamic vinegar
1-1/2 cups chopped and seeded plum tomatoes
2 tablespoons finely chopped shallot
1 tablespoon minced fresh basil
2 teaspoons plus 3 tablespoons olive oil, divided
1 garlic clove, minced
16 slices French bread baguette (1/2 inch thick)
Sea salt and grated Parmesan cheese

Steps:

In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

BRESAOLA WITH SHAVED BRUSSELS SPROUTS AND HORSERADISH

Bresaola with Shaved Brussels Sprouts and Horseradish image

In Italy, thin slices of bresaola are typically served as an antipasto. In this recipe, the thinly sliced meat is topped with a crunchy brussels sprout salad.

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
3 tablespoons Sherry wine vinegar
3 tablespoons minced shallot
12 large brussels sprouts, trimmed
12 thin slices bresaola* (about 1/4 pound)
Grated fresh horseradish
*Air-cured beef tenderloin; available in the deli section of some supermarkets and at specialty foods stores.

Steps:

Whisk oil, vinegar, and shallot in small bowl. Season dressing with salt and pepper. Using mandoline or V-slicer, thinly slice brussels sprouts. Place 4 cups shaved brussels sprouts in large bowl. Add dressing; toss to coat. Season with salt and pepper.
Arrange 3 bresaola slices over each of 4 plates. Divide brussels sprout salad among plates, mounding in center so bresaola is visible. Sprinkle horseradish over brussels sprout salad and serve.

SHALLOT BRUSCHETTA

Shallot Bruschetta image

Categories Bread Cheese Appetizer Bake Quick & Easy Fall Shallot Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 5

Ingredients

3 tablespoons olive oil
5 large shallots or green onions, thinly sliced
4 3x5-inch slices French bread
Pepper
Freshly grated Romano cheese

Steps:

Preheat broiler. Heat oil in heavy small skillet over medium heat. Add shallots and sauté until tender, stirring frequently, about 5 minutes.
Broil 1 side of bread until toasted. Spread shallot mixture on second side of bread. Sprinkle generously with pepper and cheese. Broil until beginning to brown. Serve immediately.