How to Make Italian BRUSCHETTA - Easy Appetizer
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The parmesan toasts take these over the top and you will love what we drizzle them with!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR TOMATO BRUSCHETTA:
►6 Roma Tomatoes ( 1 1/2 lbs)
►1/3 cup basil leaves
►5 garlic cloves
►1 Tbsp balsamic vinegar
►2 Tbsp extra virgin olive oil
►1/2 tsp sea salt
►1/4 tsp black pepper
INGREDIENTS FOR TOASTS:
►1 baguette
►3 Tbsp extra virgin olive oil
►1/3 to 1/2 cup shredded parmesan cheese
???? PRINT RECIPE HERE: coming soon
BALSAMIC GLAZE RECIPE:
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Meridian, ID 83680
USA
#natashaskitchen #appetizer #bruschetta
How to Make EPIC SLIDERS 6 Ways
Amazing Portabella Sliders 6 Ways
This recipe offers a versatile approach to crafting mouthwatering Portobello Mushroom sliders, celebrating their meaty, umami-rich qualities. You can prepare each distinct flavor profile individually, offering flexibility and customization. This guide takes you through the entire process, from cleaning and roasting to seasoning and grilling, to create a symphony of flavors and textures. These sliders are perfect for barbecues and cookouts, and they can elevate catering and restaurant menus. With these tips and techniques, you'll craft exceptionally delicious Portobello sliders.
00:00 Intro
O0:25 First Roast
00:54 Seasonings
02:28 Quickest Pickles
03:00 NACHO Inspired Dressing
03:30 Garlic Spinach Dressing
04:22 Italian Pesto Dressing
04:58 Curry Mayo
05:08 FAST Cole Slaw
06:33 STEAKY
06:40 BBQ
06:44 CURRY
06:50 NACHO
06:56 ITALIAN
07:00 PORKY
Sponsored by
Grilled Slider Assortment (Makes 12 Sliders)
Ingredients:
12 Portabellas (2 per flavor)
Olive oil
Sea Salt flakes
Instructions:
Preheat the oven to 200°C/400°F with convection setting.
Clean Portabella mushrooms by gently brushing off debris and trimming stems.
Roasting: Place mushrooms top side down on a baking sheet, drizzle olive oil and sprinkle sea salt. Roast for 12-15 minutes until tender and juicy. Allow to cool.
Marinate mushrooms in chosen seasoning for 15 minutes or overnight for enhanced flavor.
BBQ-SEASONED with Quick Pickles
Ingredients:
2 Portabella Mushrooms (roasted)
2 Medium Soft Buns (toasted)
2 tbsp Mayo
2 tbsp BBQ Sauce
1 Small Red Onion (thinly sliced)
For Quick Pickles:
¾ Large Cucumber (thinly sliced rounds)
2 tbsp Vinegar
1 tsp Agave nectar or powdered sugar
1 Bird's Eye Chili (finely chopped)
Instructions:
Marinate/Season: Drizzle roasted Portabella mushrooms with olive oil, BBQ Blend Seasoning, and toss. Marinate for 15 minutes.
Grill mushrooms until tender. Toast buns on the grill.
Prepare Quick Pickles: Combine vinegar, agave, cucumber, and Bird's Eye Chili. Marinate for 15 minutes.
Assemble: Spread mayo and BBQ sauce on buns. Place grilled Portabella, red onion, and quick pickles on buns.
CURRY INSPIRED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
2 tbsp Non-Dairy Greek Yogurt
4 tbsp Masala Curry Blend Seasoning
3 tbsp Mayo
1 Red Onion (thinly shaved)
2 Tomato Slices
1 Handful Alfalfa Sprouts
Instructions:
Season Portabellas: Combine roasted Portabellas with yogurt and curry blend seasoning. Grill and toast buns.
Prepare Dressing: Mix mayo with 2 tbsp of curry seasoning.
ITALIAN INSPIRED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
1 tbsp Olive Oil
1 tbsp Italian Seasoning Blend
1 tsp Granulated Garlic
1 Handful Arugula/Rocket
Pesto Mayo Dressing:
3 tbsp Mayo
Small Handful Fresh Basil
1 tbsp Toasted Pine Nuts
1 tbsp Nutritional Yeast (or Wicked Garlic Herb Nooch)
1 Toasted Garlic Clove
Salt to taste
Instructions:
Season Portabellas: Combine roasted Portabellas with Italian seasoning and granulated garlic. Grill and toast buns.
Prepare Dressing: Grind basil, pine nuts, and garlic; mix with mayo. Add salt.
STEAK SEASONED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
2 tbsp Steak Blend Seasoning
2 tbsp Mayo
1 tsp Black Pepper
1 Garlic Clove (toasted and peeled)
Small handful of Baby Spinach (wilted)
1 Small Red Onion (shaved super thin)
2 Slices Tomato
Instructions:
Drizzle olive oil, add Steak Blend Seasoning and black pepper. Grill and toast buns.
Garlic-Spinach-Mayo: In a mortar, smash garlic, add spinach, and mayo. Season with salt and pepper.
PORKY SEASONED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
¼ Cabbage (shaved for coleslaw)
1 Small Carrot (grated)
3 tbsp Mayo
2 tbsp BBQ Sauce
3 tbsp Vinegar
1 tsp Dijon Mustard
1 tsp Agave or powdered sugar
1 tsp Celery Salt
Instructions:
Season Portabellas: Drizzle olive oil, add BBQ Blend Seasoning. Grill and toast buns.
Coleslaw Topper: Combine vinegar, agave, mayo, Dijon mustard, and celery salt. Add cabbage and carrot. Season as needed.
NACHO INSPIRED PORTABELLA SLIDERS
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
6 Corn Tortilla Chips
6 Pickled Jalapeno Slices
2 tbsp Jalapeno Pickle Juice
1 tbsp Olive Oil
1 tbsp Cumin
1 tbsp Chili Powder
1 tsp Coriander
1 Red Onion (thinly shaved)
2 Tomato Slices
1 Avocado (sliced)
Instructions:
Season Portabellas: Drizzle olive oil, add Cumin, Chili Powder, and Coriander. Grill and toast buns.
Dressing: Grind tortilla chips and pickled jalapenos, mix with mayo.
Assemble: Spread tortilla dressing on buns, layer avocado, red onion, tomato, and Portabella.
Garlic Mushroom Chicken Thighs
Garlic Mushroom Chicken Thighs is a quick throw together recipe all cooked in one pan! Low Carb/Keto approved.
RECIPE:
Vegan Potato Salad
Get the Recipe:
⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Easy Mixed Leaf Salad with Cherry Tomatoes | Mixed Green Salad with Simple dressing
This Easy mixed leaf salad with cherry tomatoes is a simple and healthy way to enjoy your meal. Serve it up with some proteins such as grilled chicken, salmon etc or as a BBQ accompaniment .
FOR PRINTABLE RECIPE:
I have used a mix of different green leaves such as Romaine Lettuce, Frisse Lettuce, Lollo Rosso Lettuce, Radicchio Lettuce, Baby Rocca, Baby Spinach,garden rocket with some cherry tomato and sweet corn.
For this Easy Mixed Leaf Salad with Cherry Tomatoes buy Leaves that are fresh and crisp. The more varieties, the more flavorful. I have bought a 200g pack of mesclun greens . Find your favourite combination by trying varieties of lettuce and other baby leaves which you like.
More Salad Recipes
If you love salads, try some of these green recipes as well.
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Tips
You can customise this fresh mixed leaf salad to your preference by topping it with sliced cucumber, roasted nuts, grated or cubed cheese, diced fruits, boiled eggs etc.
Always use fresh and crunchy leaves for salad.
You can swap the dressing any of your favourite ones.
Green salads are best when served fresh.
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible