Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
SERVES 8 TO 10
Use only a high-quality whole-milk ricotta for this recipe. Toast the bread as close as possible to the time at which you plan to assemble the bruschetta.
1 | |
6 | tablespoons extra-virgin olive oil, plus extra for serving |
¹⁄ | cup pitted kalamata olives |
1 | small shallot, minced |
1¹⁄ | teaspoons lemon juice |
1 | garlic clove, minced |
1¹⁄ | cups whole-milk ricotta cheese |
Salt and pepper | |
2 | tablespoons shredded fresh basil |
Brush toasts with ¹⁄
4
cup oil. Process olives, remaining 2 tablespoons oil, shallot, lemon juice, and garlic in food processor until uniform paste forms, about 10 seconds, scraping down bowl once during processing. Combine ricotta with salt and pepper to taste in small bowl. Divide olive pesto evenly among toasts and spread to edges. Top with ricotta and carefully spread over pesto. Drizzle with olive oil to taste, sprinkle with basil, and serve.
Jarred olives come in three basic types at the supermarket: brine-cured green, brine-cured black, and salt-cured black (often erroneously labeled “oil-cured”). Brine-cured olives are soaked in a salt solution; salt-cured olives are packed in salt until nearly all their liquid has been extracted, then covered in oil to be re-plumped. Both processes traditionally take weeks or even months. Generally we find that brine-cured black or green olives can be used interchangeably in any recipe
based on personal preference. Often labeled “Spanish” olives, green olives are picked before fully ripened and their mild flavor adds a bright, acidic dimension to food. Picked when mature, black olives lend a more robust, fruity taste. Among our test cooks, only a few olive aficionados favored the concentrated, bitter taste of salt-cured olives—we don’t recommend cooking with them unless a recipe specifically calls for them. And as for canned olives? We avoid them entirely, finding them almost tasteless, with a firm yet oddly slippery texture.
SERVES 8 TO 10
Fresh mint gives the onion and cheese topping a refreshing finish, but parsley can be substituted. Toast the bread as close as possible to the time at which you plan to assemble the bruschetta.
1 | |
6 | tablespoons extra-virgin olive oil |
4 | red onions, halved and sliced thin |
4 | teaspoons sugar |
2 | tablespoons balsamic vinegar |
1¹⁄ | tablespoons minced fresh mint |
Salt and pepper | |
3 | tablespoons grated Parmesan cheese |
1.
Brush toasts with 2¹⁄
2
tablespoons oil. Heat remaining 3¹⁄
2
tablespoons oil in 12-inch skillet over medium-high heat. Add onions and sugar and cook, stirring often, until onions are softened, 7 to 8 minutes. Reduce heat to medium-low and continue to cook, stirring often, until onions are sweet and tender, 7 to 8 minutes longer. Stir in vinegar and mint and season with salt and pepper to taste.
2.
Divide onion mixture evenly among toasts, then sprinkle with cheese.
3.
Broil until cheese just melts. Transfer bruschetta to large platter and serve immediately. (Onion mixture can be covered and refrigerated for 1 week.)
SERVES 8 TO 10
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta.
1 | |
6 | tablespoons extra-virgin olive oil, plus extra for serving |
1 ¹⁄ | cups jarred roasted red peppers, rinsed, patted dry, and cut into ¹⁄ |
2 | tablespoons red wine vinegar |
2 | tablespoons sugar |
1 | medium garlic clove, minced |
¹⁄ | teaspoon red pepper flakes |
Salt and pepper | |
8 | ounces feta cheese, crumbled (2 cups) |
2 | teaspoons lemon juice |
Brush toasts with ¹⁄
4
cup oil. Combine roasted peppers, vinegar, sugar, garlic, pepper flakes, and ¹⁄
4
teaspoon salt in medium bowl; set aside. Process feta, lemon juice, remaining 2 tablespoons olive oil, and ¹⁄
4
teaspoon black pepper in food processor until smooth, about 10 seconds, scraping down bowl with rubber spatula once during processing. Divide feta mixture evenly among toasts and spread to edges. Using fork, lift peppers from vinegar mixture and place on toasts. Drizzle with olive oil to taste and serve.
SERVES 8 TO 10
The mushrooms are grilled with the gill-covered undersides facing up to prevent loss of juices. For serving, the mushrooms are flipped onto the bread so their juices seep down into the toast. Toast the bread as close as possible to the time at which you plan to assemble the bruschetta.
1 | |
6 | tablespoons extra-virgin olive oil |
4 | portobello mushrooms, stemmed |
1 | tablespoon minced fresh rosemary |
1A. FOR A CHARCOAL GRILL:
Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
1B. FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium. (Adjust burners as needed to maintain grill temperature around 350 degrees.)
2.
While grill heats, brush toasts with 2¹⁄
2
tablespoons oil. Place mushroom caps on large baking sheet. Mix remaining 3¹⁄
2
tablespoons oil, rosemary, and salt and pepper to taste in small bowl. Brush oil mixture over both sides of mushrooms.
3.
Clean and oil cooking grate. Grill mushrooms, gill side up, until caps are cooked through and grill-marked, 8 to 10 minutes.
4.
Halve grilled mushrooms. Place 1 half, gill side down, on each toast. Serve immediately.
SERVES 8 TO 10
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta.
1 | |
¹⁄ | cup extra-virgin olive oil, plus extra for serving |
1¹⁄ | teaspoons unsalted butter |
1¹⁄ | teaspoons vegetable oil |
1 | pound onions, sliced ¹⁄ |
¹⁄ | teaspoon light brown sugar |
¹⁄ | teaspoon salt |
1 | cup port, preferably ruby |
8 | ounces mild blue cheese, crumbled (2 cups) |
3 | tablespoons milk |
¹⁄ | teaspoon cayenne pepper |
Pepper | |
¹⁄ | cup walnuts, toasted and chopped fine |
1.
Brush toasts with ¹⁄
4
cup oil. Heat butter and vegetable oil in 10-inch nonstick skillet over high heat; add onions, sugar, and ¹⁄
4
teaspoon salt and stir to coat. Cook, stirring occasionally, until onions soften and begin to release some moisture, about 5 minutes. Reduce heat to medium; cook, stirring frequently, until onions are deeply browned and sticky, about 35 minutes (if onions are sizzling or scorching, reduce heat; if onions are not browning after 15 minutes, increase heat). Stir in port and continue to cook until port reduces to glaze consistency, 4 to 6 minutes.
2.
Using fork, mash blue cheese and milk together in medium bowl until smooth, spreadable consistency is formed. Stir in cayenne, ¹⁄
4
teaspoon black pepper, and walnuts. Divide blue cheese mixture evenly among toasts and spread to edges. Top with onions and distribute evenly over surface of cheese. Sprinkle with black pepper to taste, drizzle with olive oil to taste, and serve.
SERVES 8 TO 10
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta.
1 | |
6 | tablespoons plus 1 teaspoonextra-virgin olive oil |
4 | large red bell peppers, stemmed, seeded, and cut into 3-by¹⁄ |
2 | onions, halved and sliced thin |
³⁄ | teaspoon salt |
3 | garlic cloves, minced |
¹⁄ | teaspoon red pepper flakes |
1 | (14.5-ounce) can diced tomatoes, drained with ¹⁄ |
1¹⁄ | teaspoons minced fresh thyme |
4 | teaspoons sherry vinegar |
2 | ounces Parmesan cheese, shaved into strips with vegetable peeler |
Brush both sides of toasts with 3 tablespoons oil. Heat 3 tablespoons more oil, bell peppers, onions, and ¹⁄
2
teaspoon salt in 12-inch skillet over medium-high heat; cook, stirring occasionally, until vegetables are softened and browned at the edges, 10 to 12 minutes. Reduce heat to medium, push vegetables to sides of skillet, and add remaining 1 teaspoon oil, garlic, and red pepper flakes to center of skillet. Cook, mashing garlic with wooden spoon, until fragrant, about 30 seconds, then stir into vegetables. Reduce heat to low and stir in tomatoes, reserved juice, and thyme. Cover and cook, stirring occasionally, until moisture has evaporated, 15 to 18 minutes. Off heat, stir in vinegar and remaining ¹⁄
4
teaspoon salt. Divide pepper mixture evenly among toasts, top with shaved Parmesan, and serve.
SERVES 8 TO 10
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta.
1 | |
5 | tablespoons extra-virgin olive oil |
4 | slices bacon, minced |
4 | summer squash and/or zucchini, halved lengthwise, seeded and cut into matchsticks |
1 | tablespoon red wine vinegar |
¹⁄ | teaspoon salt |
¹⁄ | teaspoon pepper |
4 | ounces blue cheese, crumbled |
¹⁄ | cup chopped fresh basil |
1.
Brush toasts with 3 tablespoons oil. Position oven rack 4 inches from broiler element and heat broiler. Cook bacon in 8-inch skillet over medium-high heat until crisp, about 5 minutes. Transfer to paper towel–lined plate.
2.
Combine squash, vinegar, remaining 2 tablespoons oil, salt, and pepper in medium bowl. Let stand 5 minutes, then fold in bacon, cheese, and basil.
3.
Divide mixture evenly among toasts. Broil bruschetta until cheese begins to melt, about 1¹⁄
2
minutes. Serve immediately.
SERVES 8 TO 10
Use artichoke hearts packed in water. Toast the bread as close as possible to the time at which you plan to assemble the bruschetta.
1 | |
6 | tablespoons extra-virgin olive oil, plus extra for serving |
1 | (14-ounce) can artichoke hearts, rinsed and patted dry |
2 | tablespoons chopped fresh basil |
2 | teaspoons lemon juice |
1 | garlic clove, minced |
¹⁄ | teaspoon salt |
Pepper | |
2 | ounces Parmesan cheese, 1 ounce grated fine (¹⁄ |
Brush toasts with ¹⁄
4
cup oil. Pulse artichoke hearts, remaining 2 tablespoons oil, basil, lemon juice, garlic, salt, and ¹⁄
4
teaspoon pepper in food processor until coarsely pureed, about 6 pulses, scraping down bowl once during processing. Add grated Parmesan and pulse to combine, about 2 pulses. Divide artichoke mixture evenly among toasts and spread to edges. Top with shaved Parmesan. Sprinkle with pepper to taste, drizzle with olive oil to taste, and serve.