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Bruschettas with cheese and onions

Bruschettas with cheese and onions


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  • 2 loaves or buns
  • 300 gr cheese
  • 1 bunch of parsley
  • 1 onion
  • 2 tablespoons sour cream

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Cheese and onion bruschettas:

Mix the grated cheese with the chopped parsley, sour cream and finely chopped onion.

The breads are cut in half, hollowed out of the core and filled with the obtained paste.

Keep in the oven until the bread is browned.


Bruschetta

Whether we call them bruschettas or bruschetti, it is clear that we are referring to slices of toast, covered with a mixture of tomatoes, garlic, parsley and extra virgin olive oil. Not? Of course, the Pope of Rome does not excommunicate you if you do them differently (I hope) but that is about the classic definition. I tried to combine them with the same classic but without a doubt orientalul za & # 8217atar. The pictures below came out and some delicious fusion bruschetti, good for deceiving hunger at a time when you don't have time to cook. Arpopo, what do you do when you don't have time to cook? Your answer would be helpful. Thanks:).

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27 Comments

If it's morning then either a cold plate with what's in the fridge, or boiled eggs, eggs or omelette.
If it's lunch or dinner, then pasta with a sauce as simple as possible or grill meat with salad.

Usually, salad with everything: tomatoes, cucumbers, bell peppers, hot onions, eggs, cheese and rarely, a little lean meat (if it's already done in the fridge).
ps.and a lot of parsley or dill

peeled potatoes, which come cut into cubes, which are mixed with onion and parsley a lot and with oil.

Hard question:
1. Salads (now I'm a fan of cabbage salad with cheese, balsamic vinegar, tomatoes, greens, garlic, onions and it depends on what else I have in the fridge).
2. Couscous is made quickly and is a quick garnish for any barbecue (fish or beef / chicken).
3. Almost anything done at the wok & # 8211 in 10-15 minutes you can do enough for 5 people.
4. Cream soup. carrots / pumpkin / asparagus / vegetables / tomatoes ..
5. Tarator
6. Shells & # 8211 sauce white or red (they are made quickly if cleaned :))).

We find something else, yes it's too early in the morning :)

Some quick sandwiches with something from the fridge on them, a little cheese, a tomato and greens baked for 10 minutes or some pasta or an omelet

if it's morning I make a pancake with cow's cheese + bran oats + egg in 2 minutes and if it's hot in the evening I eat it and I eat it simply with bread and a lot of raw garlic

I'm using a pressure cooker that I just discovered. Or tomatoes with cheese. One of two.

When I don't have time to cook, I eat what others have cooked :))) and, I must admit, sometimes it's just as enjoyable :)

Bruschetti, only to make them more filling, when I bake the bread on Teflon, with a little olive oil, I put a thin slice of cheese, and I take them off the heat, the cheese has softened a little, I put a lot of diced tomatoes and olive oil. grape seeds on top and salt and pepper, if I have a little green basil. I'm not tired of them.

& # 8211 toast and a can of yogurt in which I mix a handful of finely chopped parsley
& # 8211 pasta all & # 8217aglio, olio e pepperoncino (never lasts more than 15 minutes, I swear) :)
& # 8211 Wholemeal pasta cooked, cold, with yogurt and garlic if it makes sense, go and a piece of cold cold steak next to them :)
& # 8211 boiled egg with saltpiper, lemon, mustard, olive oil and maybe a few capers or a pickled cucumber in brine
& # 8211 Telemea cubes soaked for ten minutes in an olive oil with whatever spices seem to suit her taste (I usually put dried greens, plus slices of either garlic or fresh hot peppers).
& # 8211 and of course, in season, watermelon with cheese I miss all the rest of the year :)

Good observation with "it depends when"
In the morning: eggs in all forms and aspects, boiled omelette, eggs, with salami or cheese + tomatoes, onions, peppers
At lunch: cumin soup (my wife likes it a lot), small ones, heads or whatever else I have in the freezer. if it's not so fast, I add a straw potato or a spinach or a broccoli sauce.
Evening: like any good novel something cold. A little one, a chicken leg. Or quite often pasta. & # 8211 with bacon mushrooms + lots of sour cream and cheese.

PS: I did a speed laksa I say and I really liked it. Public opinion & # 8230 neighbors + wife, remained like this between the waters. They did not like the aroma, the smell of coconut milk. But even this soup goes fast. I'm still not sure if I can add it to the menu so I don't decide whether to put it on the list or not.

otherwise & # 8230 just good and GREAT DESIRE whatever you have on the table.

Cold sandwiches with any omelette, tuna salad, etc.
Hot sandwiches with cheese and some grilled sausages.
Pasta with homemade sauce portioned in the freezer, or with a jar of purchased sauce kept for emergencies.
Greek salad. tomatoes, cucumbers, olives, feta, basil.
Pilaf & # 8211 is ready in 20 minutes.
OR ORDER SOMETHING!

1. bruschetti, but I also put mozzarella
2. pasta with pesto sauce
3. grated cabbage salad with a lot of dill and pieces of salted cheese
4.Sandwich & # 8211 tuna mixed with boiled egg
5. boiled potato salad (tomatoes, onions, olive oil, spices)
6.snezhanka & # 8211 Bulgarian salad of yogurt, cucumber, garlic, dill and a little walnut kernel
7. carrot and celery salad (grate, add olive oil and walnut kernels, plus spices)
8. papara with vegetables and pickles
9. polenta with milk
10. balmos

& # 8211 quick salads. One of the favorites: tuna salad (canned) with corn (also canned) and beetroot (in vinegar, also canned), with a lot of oregano and, for me, with hot peppers
& # 8211 bruschetti, different variations
& # 8211 sandwiches with what I have, I like the most with the cold steak combined with various
& # 8211 pasta with what I have, which olive oil and herbs of all kinds always make good. I don't like the sauces I bought, because they are too salty and too sour for me and they have modified starch, which gives me a stomach ache. Yesterday I made them with thin sliced ​​carrots (on the slicing grater) and a handful of frozen, hardened vegetables. a little olive oil, added oregano, basil, garlic powder, a tablespoon of sour cream.
& # 8211 cereal yogurt
& # 8211
& # 8211 cooked food, which I have in the fridge just in case I don't have time to cook. I can (gladly) eat soup in the morning. : D


1. Peel and wash the potatoes, then boil them with a pinch of salt.
2. Separately, wash the radishes, green onions and dill. Finely chop the onion and greens, and the radishes thinly sliced.
3. Once you can penetrate them with a fork, remove the potatoes and let them cool a bit.
4. Cut the potatoes into cubes and shake them a little in a bowl, until they become creamy and slightly more crushed.
5. Add the potatoes over the rest of the vegetables, crumbled cheese and mix.

6. Match the radish salad with salt and pepper (consider the salt in the cheese!), Then add the olive oil and lemon juice.
7. Serve the radish salad immediately or after leaving it cold.


CAKE WITH CHEESE, GREEN ONIONS AND DILL

Cheesecake, green onions and dill is a simple appetizer salty tart, easy to prepare, perfect for any time of the day. I chose a crust made of tender dough, and the filling contains a combination as classic (cheese, green onion and dill) as it is delicious.

Cheesecake, green onions and dill it is versatile, because it can be a breakfast, a snack at the office or for the moments when friends come, but also an aperitif for the event in your life.

This type of tart is also known as quiche.

You can also use this type of tart when you have some cheese leftovers in the fridge. If you do not have ricotta you can use cottage cheese. Instead of telemea you can use feta.

You can replace the green onion with chives.

In order to get a good tender dough I made sure that the butter must be cold.I use only high fat butter (80-82%).

Given the fact that flour contains gluten, you must keep in mind that the more you work the dough, the more gluten will develop and the pastries will harden. In conclusion, work fast!

The tart dough must be refrigerated for at least 60 minutes after it has been prepared.

After the dough has been placed in the tray, it would be good to leave it in the fridge for another 30 minutes, but if you have experience and manage to spread it quickly, you can put the dough directly in the form.

You may be new to cooking, so you need to keep a few tips in mind if the dough doesn't come out smooth and smooth:

  1. - the dough is sticky - the cause may be too much melted butter or too much water. Put the dough in the cold and see how it behaves after 30 minutes. You may need to add a little and knead it. You spread it on the counter sprinkled with flour.
  2. - crumbly dough - needs more liquid or a little cold butter
  3. - dough too crispy after baking - you put too much liquid - nothing can be done, change the quantities next time. You can try spraying a little water (a bundle) and get a slight change.
  4. - the tart looks raw - it has too little butter, not enough liquid has been added or it has been processed too much (when it was spread with the rolling pin).

When spreading the dough, use a very small amount of flour on the work table, so as not to inflate the composition of the dough and harden it.

The same instructions apply to sweet tart crust.

On the blog you will find a lot of salty tarts, and most of them contain cheese. I leave you with some suggestions so that you can be inspired. Click on the recipe title and you will be redirected to the desired recipe.

Here is the list of ingredients and how to prepare it tart with cheese, green onions and dill:

INGREDIENT:

(tart with a diameter of 22 cm)

For tart crust:

For the filling:

250 g ricotta or cottage cheese

1 knife tip ground nutmeg

I put in a bowl flour, a pinch of salt, then I added cold butter, from the refrigerator, cut into cubes. I put the egg, then I started rubbing flour, egg and butter between my fingers. I added 2 tablespoons of cold water.

I quickly kneaded the dough until it became smooth, elastic and no longer sticks to my hands. I wrapped it in cling film and put it in the freezer for 15 minutes (or in the fridge for 60 minutes).

During this time I mixed ricotta with 3 eggs. Initially I prepared the recipe with 2 eggs and I didn't use cheese, but mine are big cheese lovers, so I remade the recipe to their taste.

I seasoned with salt, pepper and a little grated nutmeg. I chopped the green onion into rounds, the dill as small as possible and the telemea cheese into cubes. I added the grated cheese and the one cut into small cubes.

I put them over the ricotta and mixed until the composition was homogeneous.

I spread the dough so as to cover the bottom of the tray and the height of its walls. To easily handle the dough, I rolled it on the rolling pin and put it over the tart shape.

I arranged it and removed the edges that protruded from the tray. I pricked the dough with a fork as much as possible, so as to prevent its uneven growth.

I arranged a baking paper over the dough, I put the beans or pearls for baking, rice, coins, anything that can prevent the dough from growing too much.

I baked the tart crust for 15 minutes in the preheated oven at 200 ° C, then I removed the weight.

While the crust was baking from the dough, I shaped some popcorn.

I put the cream cheese with green onions and dill, then I decorated it with flowers from the tender dough.

I entered again tart with cheese, green onions and dill in the oven and lowered the temperature to 180 ° C. I baked it for about 40 minutes or until it started to brown on the surface.

When I took it out of the oven, a pleasant smell invaded my kitchen.

I took it very easily out of the tray (it does not stick) and I let it cool on a grill, then I sliced ​​it. If you do not have the patience to cool down (I understand the reasons perfectly) you must know that it will not cut nicely.

We ate it at dinner and had a glass of rose wine with us, but it goes very well with a cold beer.

There was no crumb left, it was so good tart with cheese, green onions and dill.

I invite you to follow me on the channel YouTube. Don't forget to press the bell to be notified when I post a new recipe.

I also invite you to the group I cook with friends - Tasty recipes.


How to make the avocado paste recipe with cream cheese, garlic and green onions?

Ingredients for spicy avocado paste

I prepared my ingredients for the avocado cream with cheese. In the picture you can also see some quail eggs that I used at the end (boiled for 2.5 minutes).


Cheese and onion bruschettas - Recipes

Until I arrived in Tara Motilor, last year, I admit that I was never tempted by these pies, I don't know why, but they didn't seem to know what. Well, after I ate, I realized what I had lost, and I really wanted to prepare them at home. I had the opportunity to try various fillings, but most of all I liked the ones with cheese and onion, and the children obviously preferred the ones with blueberries!
Anyway, very good, and they are very easy to make! I made 500 g of flour and I got six pies, my advice is to double the amount and make them with both the salty filling and the sweet filling!

In case you are wondering what the slab is, it is a special stone, on which these pies are baked. I did not have such a stone, but I baked it on a thick sheet. You can use a cast iron or tuci pan instead of a slab.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here


Recipe of the day: Bruschettas with cream cheese, tomatoes and onions

Bruschettas with cream cheese, tomatoes and onions from: bread, cream cheese, pesto, tomato, red onion, salt, pepper, basil.

Bruschettas with cream cheese, tomatoes and onions

Ingredient:

  • 2 slices of bread
  • 3 tablespoons cream cheese
  • 2 teaspoons pesto
  • 1 red
  • 1 red onion
  • salt and pepper
  • basil, for serving

Method of preparation:

Fry the bread and let it cool. Mix the cream cheese with the pesto together, season, then grease the bread.


Place tomatoes and onions on each slice of bread. Garnish with basil and serve immediately.



Comments:

  1. Meztinos

    I apologize, but could you please give more information.

  2. Kanos

    MOOD IS JUST UNDERSTANDING IN THE DIRECT SENSE OF THE WORD

  3. Abramo

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  4. Avi

    Bravo, this great idea just engraved



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