Chef Bill Fuller's 4 Bruschettas For Entertaining

Chef Bill Fuller stopped by PTL to demonstrate four bruschetta recipes that are perfect for any party or gathering!

Four Bruschettas For Entertaining
Each recipe makes about 20 bruschettas

Scallop Ceviche and Ajvar Bruschetta

• ½ ea. Baguette
• A few cloves of garlic
• Extra virgin olive oil
• 1 C. Ajvar
• Ceviche
• 2 Tbs. Minced chives

1) Slice bread on a bias. Rub each with garlic, and lightly oil with olive oil. Toast in oven. Reserve room temperature.
2) Meanwhile, make Ajvar.
3) Make Ceviche.
4) Spread Ajvar on crostinis. Place 1 tsp. Ceviche atop.
5) Sprinkle with chives.

Ajvar

• 2 # Red bell peppers (about 5 medium peppers)
• 1 ea. Medium eggplant
• E ea. Cloves garlic, chopped
• ¼ C. Extra virgin olive oil
• 1 Tbs. White vinegar
• Salt and pepper

1) Roast peppers and eggplant on grill. When peppers are blackened on all sides, place in a bowl and cover with plastic wrap. Allow to cool slightly.
2) Allow eggplant to roast until it collapses. Place in bowl, cover with plastic wrap. Allow to cool enough to work with.
3) Peel and seed peppers and pace in the bowl of a food processor. Remove stem and skin from eggplant and place in same bowl.
4) Add garlic, oil, and vinegar, puree well.
5) Transfer to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
6) Remove from heat and season with salt and pepper to taste. Let cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to two weeks.

Ceviche

• 3-4 ea. Very fresh sea scallops, side muscle removed, diced large
• Zest and juice of 2 limes
• 2-3 ea. Serrano chilis sliced thinly
• ½ ea. Shallot, julienned and rinsed.
• 2 Tbs Extra virgin olive oil
• Salt and pepper to taste

1) Combine all scallops and lime juice. Allow to marinate for at least ½ hour.
2) Add remaining ingredients and mix gently.
3) Adjust seasonings.

Prosciutto and Muhummara Bruschetta

• ½ ea. Baguette
• A few cloves of garlic
• 1 C. Muhammara
• ½ C. Walnut Salad
• ¼ # Prosciutto, sliced very thinly

1) Slice bread on a bias. Rub each with garlic, and lightly oil with olive oil. Toast in oven.
2) Spread on Muhummara crostinis. Make floret of prosciutto atop.
3) Top with teaspoon Walnut Salad.

Muhummara

• 1 C. Roasted red peppers, drained
• ½ C. Panko breadcrumbs
• ¼ C. Walnuts
• 2 ea. Garlic cloves
• 1 Tbs. Lemon juice
• 2 tsp. Pomegranate molasses
• ¼ C. Extra virgin olive oil
• Salt and pepper to taste

1) Combine all ingredients except oil, salt and pepper in food processor. Puree until pureed but coarse.
2) Drizzle in oil while pureeing.
3) Season with salt and pepper.

Walnut Salad

• ½ C. Walnuts, roughly crushed
• 1 Tbs. Extra virgin olive oil
• 1 Tbs. Chopped parsley
• 1 tsp. Pomegranate molasses
• Salt and pepper to taste

1) Combine all ingredients and mix gently.
2) Adjust seasonings.

Red Kuri Squash and Ricotta Bruschetta

• ½ ea. Baguette
• A few cloves of garlic
• 1 C. Ricotta cheese, seasoned slightly with salt and pepper
• 1 C. Diced roasted Kuri Squash
• ½ C. Pomegranate kernels
• ¼ C. Pine nut butter
• A few small lettuce leaves.

1) Slice bread on a bias. Rub each with garlic, and lightly oil with olive oil. Toast in oven.
2) Spear with ricotta cheese. Sprinkle with roasted squash cubes.
3) Sprinkle with pomegranate kernels.
4) Drizzle with pine nut butter.
5) Top with tiny lettuce leaves.

Brussels Sprouts, Pancetta, and Chevre Bruschetta

• ½ ea. Baguette
• A few cloves of garlic
• 2 C. Brussels Sprouts with Pancetta
• 2 C. Goat cheese

1) Slice bread on a bias. Rub each with garlic, and lightly oil with olive oil. Toast in oven.
2) Prepare Brussels Sprouts with Pancetta. Reserve hot.
3) Spread goat cheese generously on crostinis. Top with a generous spoonful of Brussels sprouts.
4) Sprinkle with reserved pancetta.

Brussels Sprouts with Pancetta

• ½ # Piece of uncooked pancetta, diced small
• 2 # Brussels sprouts, trimmed and quartered
• 1 Tbs. Red pepper flakes
• Black pepper
• Salt to taste (be careful)

1. Dice pancetta into 1/8" dice. Be careful and use a sharp knife as the ham has a very heavy texture in this state.
2. Place pancetta in a shallow pot. Render.
3. When rendered, scoop out pancetta and set aside. Add Brussels sprouts and pepper flakes. Cover and bring to steam. Remove lid and continue cooking
4. Season with salt and pepper.