Friday's recipe (11/30/12) - Nick Pellegrino's Holiday Bruschett - WSMV Channel 4

Friday's recipe (11/30/12) - Nick Pellegrino's Holiday Bruschetta

Posted: Updated:

Bruschetta
Slice day old baguette into 1/2 inch slices. Lightly brush with olive oil. Grill on grill pan till crisp.(Can be made on sheet pan in 425 degree oven till crisp) Rub with fresh garlic clove. A nice twist is to brush with roasted garlic oil.

White Bean Sage Dip
2 15 oz cans of white beans (cannelloni or great northern) drained and rinsed
4 cloves roasted  or fresh garlic
1/4 C extra virgin olive oil
1/4 C chopped fresh sage
Salt and pepper to taste

1) Place rinsed beans and garlic in bowl of food processor or blender.
2) While running,slowly add olive oil till texture is creamy like peanut butter
3) Add fresh sage and pulse processor to mix in
4) salt and pepper to taste
5) serve on Bruschetta or with pita chips


Roasted Artichoke Dip
2 15 oz cans artichoke hearts
6 cloves garlic
1/4 C fresh lemon juice
1/4 C extra virgin olive oil
1/3 C fresh parsley coarsely chopped
Salt and pepper to taste

1) pre heat oven to 425 degrees
2) Drain and rinse artichokes under cold water.
3 ) Toss in mixing bowl with half of the olive oil, garlic, salt and pepper
4) Roast on baking sheet in oven for 25 minutes till artichokes are starting to brown on the edges.
5 ) While still warm put in food processor or blender
6) While running add lemon juice and remainder of olive oil
7) Garnish with chopped parsley

Tomato Roasted Garlic Bruschetta
2 pints grape tomatoes
6 cloves roasted garlic
1/4 C fresh basil chopped
4 tbsp extra virgin olive oil
Salt and pepper to taste

1) Pre heat oven to 425 degrees
2) Rinse and toss tomatoes in olive oil salt and pepper
3) Roast in oven on baking sheet for 20 minutes till tomatoes start to burst and break down
4) Transfer tomatoes to mixing bowl, toss with garlic, fresh basil.
5) Drizzle with extra virgin olive oil
6) Serve with Bruschetta

Roasted Garlic
Place cloves of garlic in center of foil sheet. Drizzle with salt and extra virgin olive oil. Close foil to form a pouch. Place in 425 degree oven until cloves soften and you can smell roasted garlic. Garlic can be stored in fridge for a week to be used in other recipes.

Pomegranite Martini
1 part Limoncello
1 part Vodka
2 parts Pomegranite juice

Shake and serve in chilled martini glass

Copyright 2012 WSMV (Meredith Corporation). All rights reserved.

Powered by WorldNow
WSMV
Powered by WorldNow CNN
All content © 2014, WSMV; Nashville, TN. (A Meredith Corporation Station) and WorldNow. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.