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BRUSCHETTA - Marinated Antipasti Bruschetta
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Yield: 6 to 8 servings (24 pieces)
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Marinated Antipasti Bruschetta Recipe courtesy Kelsey Nixon INGREDIENTS | |
2 1/2 cups | mixed olives, pitted and chopped |
2 cups (1 pint) | grape tomatoes, quartered |
One 13.76-ounce can | artichoke hearts packed in water, chopped |
8 ounces | fresh mozzarella, diced |
1/2 cup | olive oil, plus more for brushing |
2 tablespoons | lemon juice, plus 1/2 teaspoon lemon zest |
2 tablespoons | black truffle oil, plus more for drizzling, if desired |
4 pepperoncini peppers, sliced in rounds | |
1 tablespoon | pepperoncini liquid |
1 clove | garlic, minced |
Kosher salt | |
black pepper | |
1 Italian loaf, sliced on an angle in 1/4-inch slices (about 24 slices) | |
12 slices | prosciutto, cut in half |
2 tablespoons | fresh basil chiffonade |
DIRECTIONS
In a large mixing bowl, combine the olives, tomatoes, artichoke hearts, mozzarella, olive oil, lemon juice and zest, truffle oil, pepperoncini peppers and liquid and garlic. Toss, season with salt and pepper and set aside to allow the flavors to marry, about 1 hour.
Preheat a grill to medium high. Brush each slice of bread with olive oil. Using tongs, transfer the bread to the grill, oiled side down. Grill until crispy and grill marks appear, turning once, about 3 minutes per side. Transfer the grilled bread to a serving platter.
Top each bread slice with half a slice of prosciutto and 1 heaping tablespoon of the antipasti mixture. Drizzle with more truffle oil to finish, if desired, and sprinkle with basil.
© Recipe courtesy Kelsey Nixon
Printed on September 26, 2013 from http://www.cookingchanneltv.com/recipes/kelsey-nixon/marinated-antipasti-bruschetta.print.html
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