Bruschetta: Different Variations

Mushroom Ragu Bruschetta

START WITH:
Sliced (1/2-inch thick) baguette bread (italian, french, or sourdough)
4 tablespoons extra-virgin olive oil

Arrange the bread slices on 2 heavy large baking sheets. Drizzle olive oil over the bread slices. Bake at 375 degrees until the slices are pale golden and crisp.


Beef with Red Pepper Mayo
2/3 cup roasted red peppers, preserved in water, drained well and patted dry
1/3 cup mayonnaise
Salt and freshly ground black pepper
1 (1 1/2-pound) piece beef tenderloin, trimmed
3 tablespoons drained capers, chopped
Coarse sea salt, to serve

Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.

Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.

Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the bread slices on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.

Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.

Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative. {from Everyday Italian}

Sweet Grilled Onion and Parmesan
4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
3 cups shredded/sliced Parmesan or any other cheese desired
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.

Sprinkle some parmesean on each toasted bread slice. Arrange some sauteed onions on top of the parmesean. Sprinkle with more parmesan and chopped parsley to garnish.

Transfer the bruschetta to baking sheets and keep them warm in the oven at 250 degrees F.

Do-Ahead Tip: The bruschetta can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.

Smoked Salmon
sliced smoked salmon
8oz cream cheese
2 tbsp lemon juice
1/2 oz chopped chives
capers, if desired for garnish

Mix cream cheese and lemon juice. Spread over the toasts and top with small slices of smoked salmon. Add chopped chives and capers to garnish.

Roasted Red Pepper and Bocconcini
5 oz finely diced bocconcini
1 jar roasted red peppers, patted dry and sliced
3 tbsps freshly chopped basil leaves
Olive oil, to taste

Mix all ingredients and season with salt and pepper. Cover and leave out for 1 hour to allow flavors to develop. Spread over toasts.

Mushroom Ragu
2 tablespoons extra virgin olive oil
1 teaspoon finely chopped garlic
1 tablespoon finely chopped shallots
4 teaspoons chopped fresh thyme, divided
2 cups shiitake mushrooms, julienned
sea salt and ground pepper, to taste
1 tablespoon sherry vinegar
1/4 cup sherry wine
1/2 teaspoon cornstarch
1 tablespoon crème fraiche

Heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let the garlic brown. Add half the thyme and all of the mushrooms. Season with salt and pepper. Let the mushrooms cook over medium-high heat without excessive stirring so they will brown.

Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine the cornstarch in the sherry wine until dissolved and add to the pan. Cook until reduced and there is almost no liquid left in the pan. Remove from heat and stir in crème fraiche. Taste and adjust seasoning with salt and pepper.

Place a tablespoon of ragu on each crostini and spread to cover the entire toast. Garnish with remaining chopped thyme and serve warm.

Pesto and Sun-Dried Tomato
1 cup fresh basil leaves
1/2 cup pecan nuts
1/4 cup olive oil
3 cloves garlic
10 large sun-dried tomatoes, cut into strips
5 oz parmesan, thinly shaved

To make the pesto, mix the basil leaves, pecans, oil and garlic in a food processor until the mixture is smooth. Spread the pesto evenly over the pieces of toasted bread. Top each slice with sun-dried tomatoes and some of the parmesan.

In Advance: The pesto can be made several days ahead and stored in a jar. Pour a think layer of olive oil over the top f the pesto to just cover. Pesto can also be frozen in ice cube trays and thawed when required.