Best 5 Portobello Bruschetta With Rosemary Aioli Recipes
**Portobello Bruschetta with Rosemary Aioli: A Culinary Symphony of Flavors**
Indulge in a tantalizing culinary experience with our delectable Portobello Bruschetta with Rosemary Aioli. This vegetarian delight combines the earthy flavors of grilled portobello mushrooms with the tangy zest of bruschetta, creating a symphony of flavors that will tantalize your taste buds. Accompanied by a luscious rosemary aioli, this dish is a perfect appetizer, light lunch, or elegant dinner option.
**1. Portobello Bruschetta with Rosemary Aioli**
Our signature Portobello Bruschetta with Rosemary Aioli is a symphony of textures and flavors. Grilled portobello mushrooms serve as a meaty base, complemented by a vibrant bruschetta topping of diced tomatoes, basil, and red onion. The crowning glory is our homemade rosemary aioli, an aromatic and creamy sauce that adds a touch of sophistication to this dish.
**2. Caprese Bruschetta with Balsamic Glaze**
For a classic Italian twist, try our Caprese Bruschetta with Balsamic Glaze. Fresh, ripe tomatoes, creamy mozzarella cheese, and aromatic basil leaves are arranged on toasted bread, then drizzled with a sweet and tangy balsamic glaze. This simple yet elegant appetizer is sure to impress your guests.
**3. Roasted Red Pepper and Goat Cheese Bruschetta**
If you're looking for a vegetarian option, our Roasted Red Pepper and Goat Cheese Bruschetta is a delightful choice. Roasted red peppers add a smoky sweetness, while creamy goat cheese and tangy arugula create a harmonious balance of flavors. A drizzle of honey adds a touch of sweetness, making this bruschetta irresistible.
**4. Avocado and Smoked Salmon Bruschetta**
For a luxurious and indulgent appetizer, our Avocado and Smoked Salmon Bruschetta is a must-try. Creamy avocado slices are paired with thinly sliced smoked salmon and topped with a sprinkle of capers and red onion. A drizzle of lemon juice enhances the flavors, creating a sophisticated and elegant dish.
With our collection of bruschetta recipes, you'll have a variety of options to tantalize your taste buds and impress your guests. Whether you prefer the earthy flavors of portobello mushrooms or the classic combination of tomatoes and basil, we have a bruschetta recipe that will satisfy your cravings. Enjoy the culinary journey and savor every bite!
ROSEMARY AïOLI
Categories Condiment/Spread No-Cook Low Carb Mayonnaise Rosemary Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)
PORTOBELLO MUSHROOM BRUSCHETTA
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.
- Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered.
- Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil.
- Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI
Categories Herb Mushroom Appetizer Bake Arugula Bell Pepper Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15x10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and sauté until very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 375°F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.
GRILLED BRUSCHETTA
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
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
BRUSCHETTA WITH PROSCIUTTO
A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Choose ripe and firm portobello mushrooms. Look for mushrooms that are deep brown in color and have a smooth, dry surface. Avoid mushrooms that are slimy or have any blemishes.
- Clean the portobello mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris. Remove the stems from the mushrooms and discard them.
- Cook the portobello mushrooms until they are tender. You can grill, roast, or sauté the mushrooms. If you are grilling the mushrooms, cook them over medium-high heat for 5-7 minutes per side, or until they are tender and slightly charred. If you are roasting the mushrooms, toss them with olive oil and salt and pepper, and roast them at 400 degrees Fahrenheit for 15-20 minutes, or until they are tender and slightly browned. If you are sautéing the mushrooms, heat some olive oil in a large skillet over medium heat. Add the mushrooms and cook them for 5-7 minutes, or until they are tender and slightly browned.
- Make the rosemary aioli. In a food processor or blender, combine the mayonnaise, sour cream, garlic, rosemary, lemon juice, and salt and pepper. Blend until smooth.
- Assemble the bruschetta. Spread the rosemary aioli on the toasted bread slices. Top with the cooked portobello mushrooms, tomatoes, and arugula. Drizzle with olive oil and balsamic vinegar, and serve immediately.
Conclusion:
Portobello bruschetta with rosemary aioli is a delicious and easy-to-make appetizer or light meal. The combination of savory portobello mushrooms, tangy tomatoes, and creamy rosemary aioli is sure to please everyone. This recipe is also a great way to use up leftover grilled or roasted portobello mushrooms.
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