Best 3 Fiery Summer Bruschetta With Zesty Olive Spread And Spicy Candied Bacon Recipes

As the sun blazes and the air sizzles, there's no better way to celebrate the fiery summer than with a culinary masterpiece that captures the essence of the season. Welcome to the realm of flavors, where spicy candied bacon dances upon a bed of zesty olive spread, all nestled atop a crispy bruschetta. This tantalizing dish is a symphony of sweet, savory, and spicy notes, promising to ignite your taste buds and transport you to a realm of culinary bliss. So, gather your ingredients, don your aprons, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

CANDIED BACON

Candied Bacon image

Provided by Food Network Kitchen

Time 45m

Yield 1 pound (about 16 slices)

Number Of Ingredients 2

Ingredients

1 pound bacon
1 cup packed light brown sugar

Steps:

Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
Separate the bacon into strips and blot each dry. Spread the sugar on a large plate. Press both sides of each bacon strip in the sugar. Arrange the coated bacon on the prepared baking sheets. Sprinkle with any remaining sugar.
Bake the bacon for 15 minutes, turn the strips over and continue to bake until golden and glazed, 15 to 20 minutes more (it will still be pliable). Remove to a rack and let cool; the bacon will harden but it won't be super crispy.

FIERY SUMMER BRUSCHETTA W/ ZESTY OLIVE SPREAD & SPICY CANDIE

Fiery Summer Bruschetta W/ Zesty Olive Spread & Spicy Candie image

This is a great recipe for those hot summer nites when you dont want to really cook much...This recipe was one of two of the competition on the Food Network's Ultimate Recipe Showdown 3- Hot-n-Spicy, 30 minute round. I know the ingredient list looks daunting - in fact, I took some heat from the Good Housekeeping judge for having 28 ingredients....but most of these ingredients you should already have in your pantry, and its very easy to make, so give it a try!!

Provided by julesnyc

Categories < 30 Mins

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 28

Ingredients

8 slices thick-cut bacon, halved
1/4 cup good quality maple syrup
1 tablespoon cayenne pepper
4 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 lime, juice and zest of
1/4 cup olive oil
1 pint heirloom cherry tomatoes, halved
1 ear white corn on the cob, fresh, cut off the cob
1 mango, peeled and diced
1/4 cup bocconcini, torn into pieces
1/2 red onion, finely diced
4 tablespoons fresh basil, chiffanade
1 loaf sourdough bread, 8 slices (dont get the precut bread)
1/2 cup olive oil, plus more as needed
1 tablespoon cayenne pepper
2 garlic cloves
1 red pepper, coarsely chopped
1 red jalapeno, de-seeded and coarsely chopped
1/2 cup pitted black cerignola olive (you can substitute black olives if you cant find in gourmet section)
1/2 cup manzanella olive
2 tablespoons capers
1 shallot, coarsely chopped
2 garlic cloves
2 tablespoons lemon juice
1 tablespoon red pepper flakes
3 tablespoons fresh basil leaves

Steps:

For the bacon -Preheat oven to 450. Line a cookie sheet with waxed paper. Place a baking rack over the paper lined tray and arrange bacon slices across the rack - do not overlap. In small bowl combine the syrup and cayenne. With pastry brush, brush the bacon generously with the mixture. Place in oven and bake for 15-20 minutes or until done. Set aside until ready to use.
For the Summer Salad - In bowl, add the vinegar, honey, Dijon and lime juice and zest. Whisk to combine. While whisking, slowly drizzle the olive oil to make a dressing. Add remaining ingredients to bowl and stir to combine. Season with salt and pepper. Set aside until ready to use.
For the bruschetta - In large sauté pan, add the olive oil, cayenne and garlic. When garlic has browned, remove and discard. Add the bread slices and cook until browned. You may need to add more olive oil to pan if the bread soaks up too much. Flip the bread and season with salt and pepper. Continue cooking on this side until it is browned. Remove to tray and set aside until ready to plate the dish.
For the Zesty Olive Spread - in food processor, place all ingredients. Pulse until all ingredients are pureed. Check for seasoning and set aside until ready to use.
Assembly - Place two pieces bread on each plate. Spread the zesty olive spread ontop of the bread. Lay two pieces candied bacon ontop of the spread. Top with the summer salad.

Nutrition Facts : Calories 1320.8, Fat 71.9, SaturatedFat 14.4, Cholesterol 30.8, Sodium 2022.3, Carbohydrate 148.6, Fiber 12.1, Sugar 30.4, Protein 26.1

SPICY BRUSCHETTA

Spicy Bruschetta image

I had something similar to this at a party and decided I could do it better with a spicy Cajun flair.

Provided by Lande Hoffman

Categories Spreads

Time 38m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

1 French bread (Baguette)
8 ounces grape tomatoes
3 garlic cloves (about 2 tbls.)
1 (4 ounce) can of sliced black olives
8 ounces butter
1 teaspoon garlic powder
2 pinches white pepper, to taste
1 -2 tablespoon cayenne pepper, to taste
3 ounces olive oil
2 tablespoons finely chopped cilantro
1 teaspoon fresh oregano or 1 teaspoon dried oregano
1 teaspoon fresh basil or 1 teaspoon dried basil
1 teaspoon fresh parsley or 1 teaspoon dried parsley
1 shallot
5 tablespoons finely chopped green onions
3 tablespoons finely chopped celery
8 ounces cream cheese
6 ounces ricotta cheese
2 ounces parmesan cheese

Steps:

Cut french bread into thin slices (
Cut tomatoes into thin slices and set aside.
Keeping separated finely chop shallot, green onion, celery, cilantro, parsley, basil and oregano.
In a pan, using 2 oz olive oil sauté until soft (3-5 min): shallot, 3 tbls green onion, celery, parsley, basil,1 1/2 tbls cilantro, 1 tbls pressed garlic.
In a bowl mix together all cheeses (may have to microwave cheese 30 sec), cooled down sautéed ingredients from pan, garlic powder white pepper and cayenne pepper, best if refrigerated a few hours before spreading.
Put butter remaining olive oil and remaining garlic in a cup and melt down in a microwave.
Spread sliced bread on large cookie sheet.
Stir butter and generously brush it on one side of each piece of bread.
Put bread in broiler until lightly toasted.
Spread cheese mixture on cooled down bread.
Place sliced olives (2-3) on each piece.
Top with 2 or 3 slices of tomato.
Mix remaining cilantro and green onion and sprinkle over each slice.
You may have to chop some more cilantro and green onion for this.
Remember cilantro has a very powerful taste so use sparingly.
You can serve cold or put in oven at 350 for 5-8 minutes not allowing cheese to run.

Tips:

Choose ripe and flavourful tomatoes for the best bruschetta experience.
Use a good quality olive oil for the olive spread to enhance the flavours.
Toast the bread slices until they are golden brown and crispy for a perfect base.
Chop the candied bacon into small pieces for an even distribution of flavour and texture.
Garnish the bruschetta with fresh herbs like basil or oregano for an aromatic touch.
Experiment with different types of bread, toppings, and spreads to create unique variations of bruschetta.

Conclusion:

The Fiery Summer Bruschetta with Zesty Olive Spread and Spicy Candied Bacon is a delightful appetizer or snack that combines sweet, savory, and spicy flavours. The combination of juicy tomatoes, tangy olive spread, crispy candied bacon, and aromatic herbs creates a burst of flavours in every bite. This recipe is easy to make and customizable, making it a perfect dish for any occasion. Whether you are hosting a party or simply looking for a quick and delicious snack, this bruschetta is sure to impress your taste buds. So, gather your ingredients and get ready to experience a taste of summer with this vibrant and flavorful dish.