Best 10 Parmesan Truffle Bruschetta Recipes

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Bruschetta is a timeless Italian antipasto dish that is both simple and bursting with flavor. With its crispy toasted bread, fresh, juicy toppings, and drizzle of olive oil, it's a culinary delight that can be enjoyed as an appetizer or a light meal. When it comes to creating the perfect bruschetta, there are countless variations to choose from, offering a range of tastes and textures sure to satisfy any palate. Among these variations, the parmesan truffle bruschetta stands out as a luxurious and indulgent treat, combining the earthy, nutty flavor of truffle oil with the rich, salty taste of parmesan cheese. Let's embark on a culinary journey to discover the tantalizing flavors and simple steps involved in crafting this delectable appetizer.

Let's cook with our recipes!

PARMESAN TRUFFLE FRIES



Parmesan Truffle Fries image

French fries coated in truffle oil and Parmesan cheese is simply heavenly! They were served at one of my favorite brewpubs and I knew I had to recreate them at home.

Provided by Bethy

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 6

4 large russet potatoes
peanut oil for frying
4 teaspoons truffle oil
¼ cup finely shredded Parmesan cheese
4 teaspoons minced fresh parsley
1 teaspoon sea salt

Steps:

  • Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
  • Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
  • Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
  • Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
  • Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 64.7 g, Cholesterol 4.4 mg, Fat 11.9 g, Fiber 8.2 g, Protein 9.4 g, SaturatedFat 2.3 g, Sodium 539.3 mg, Sugar 2.9 g

TRUFFLED PARSNIP & PARMESAN BRUSCHETTA



Truffled parsnip & parmesan bruschetta image

Scented truffle oil and fresh parmesan make humble parsnips the star in this tasty Christmas canapé

Provided by Good Food team

Categories     Canapes, Lunch, Side dish, Starter

Time 35m

Yield Makes 12

Number Of Ingredients 8

1 mini ciabatta or panini roll, cut into 12 x ½cm slices
1 garlic clove , halved
50g butter
3 large parsnips , halved and quartered, cored and cut into 1cm cubes
1 tsp truffle oil , plus more to serve if you like
2 tbsp olive oil , plus more to serve
handful rocket leaves
50g parmesan (or vegetarian alternative) shavings

Steps:

  • Heat a griddle pan and toast the bread for about 2 mins on each side until golden and marked. Rub the cut side of the garlic clove over each piece.
  • Heat the butter in a large frying pan. Add the parsnips, season with sea salt and freshly ground black pepper, then cook over a medium heat, shaking regularly until golden and softened, about 20 mins. Add a splash of water if you need to. Remove from the heat and whizz to a purée in a food processor with both of the oils. Season to taste. Set aside at room temperature if serving on the day. Can be chilled up to two days ahead.
  • To serve, top the toasts with the truffled parsnip mix (it should be room temperature), scatter with rocket leaves and parmesan shavings, then drizzle with a little more olive oil or truffle oil.

Nutrition Facts : Calories 112 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium

BRUSCHETTA WITH TRUFFLE



Bruschetta with Truffle image

The secret of this recipe is in the aroma exhaled by the truffle on contact with the hot bread.

Provided by By Az. Agr. Villa Magna

Time 10m

Number Of Ingredients 4

- Bread
- Black or White truffle
- Salt
- Extra virgin olive oil

Steps:

  • Wash and brush the truffle with cool water.Slice the bread.Toast the bread slices in the oven.Rub a truffle on the bread vigorously, leave a truffle aside.Season with extra virgin olive oil and some salt.Finally, garnish with thin truffle slices (use a truffle-slicer or a peeler).

MINI CHALLENGE: BRUSCHETTA WITH POACHED EGG, TRUFFLE OIL, AND ARUGULA



Mini Challenge: Bruschetta with Poached Egg, Truffle Oil, and Arugula image

Provided by Jeffrey Saad

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 baguette, cut diagonally into 4 slices (1/3-inch thick)
Olive oil, for drizzling, plus 1 tablespoon
Salt
2 teaspoons vinegar, your choice
1 clove garlic, chopped
2 cups baby arugula
4 eggs
2 tablespoons Gremolata, recipe follows
Truffle oil
3 tablespoons grated Parmesan
3 cloves garlic
1/2 cup flat-leaf parsley, stems removed
1 lemon, zested

Steps:

  • Preheat a grill or grill pan over medium heat.
  • Drizzle olive oil over one side of each bread slice. Grill the bread slices on both sides until well marked. Set each bread slice on a plate.
  • Fill a medium size saute pan with cold water. Add 1 tablespoon salt and the vinegar and bring to a boil; lower the heat to a simmer.
  • Meanwhile, in another medium saute pan over medium-high heat, add 1 tablespoon olive oil. Stir in the garlic and cook until just fragrant. Add the arugula and toss to wilt. Remove from heat. Place some arugula over each slice of bread.
  • Crack 1 egg into a small bowl; then slowly slip it into the simmering water. Repeat with the rest of the eggs. Poach the eggs for about 3 minutes, until the whites have coagulated. One by one, remove the eggs from the water with a slotted spoon, resting the spoon on top of a towel to dry off the excess water.
  • Place 1 egg on top of each bread slice. Spoon some of the gremolata on top of each egg and drizzle with some truffle oil. Sprinkle Parmesan evenly over each egg and serve immediately.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • Chop the garlic and parsley and place in a small bowl. Add the zest and stir to combine.

GARLIC TOMATO BRUSCHETTA



Garlic Tomato Bruschetta image

This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 8

1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread

Steps:

  • In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

KRAFT PARMESAN BRUSCHETTA



KRAFT Parmesan Bruschetta image

Make your own delicious bruschetta with toasted French bread, tomatoes, Parm, garlic and more. KRAFT Parmesan Bruschetta is great for guests.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 20m

Yield 9 servings

Number Of Ingredients 6

1 large tomato, chopped
1/2 cup KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1/3 cup olive oil, divided
1/4 cup sliced fresh basil leaves
1 French bread baguette (1 lb.), cut into 18 slices

Steps:

  • Heat broiler.
  • Combine tomatoes, cheese, garlic, 2 Tbsp. oil and basil.
  • Brush remaining oil evenly onto both sides of bread slices. Place in single layer on baking sheet.
  • Broil, 6 inches from heat, 2 min. on each side or until edges are golden brown. Top each toast slice with about 1 Tbsp. tomato mixture.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

PARMESAN TRUFFLES



Parmesan Truffles image

These individual Parmesan cheese balls start with a base of whipping cream and garlic. Rolling them in minced parsley lends a festive holiday color. -Melissa Zawaduk, St. Albert, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 3 dozen.

Number Of Ingredients 5

3/4 cup heavy whipping cream
2 garlic cloves, minced
2 cups grated Parmesan cheese
Additional grated Parmesan cheese and/or minced fresh parsley
Assorted crackers

Steps:

  • In a large saucepan, bring cream and garlic just to a boil, stirring occasionally. Reduce heat to low; stir in cheese, 1/2 cup at a time, until smooth., Transfer to a bowl; cool to room temperature, stirring occasionally. Refrigerate for at least 2 hours or until firm. Shape into 3/4-in. balls; roll in additional cheese and/or parsley. Serve with crackers.

Nutrition Facts : Calories 37 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 70mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

PARMESAN-TRUFFLE BRUSCHETTA



Parmesan-Truffle Bruschetta image

Traditional bruschetta is boring! Introduce a little truffle oil and turn your party from blase to gourmet.

Provided by Mangia Mangia

Categories     Bruschetta

Time 25m

Yield 30

Number Of Ingredients 10

1 crusty French baguette, sliced thin
2 tablespoons olive oil
2 teaspoons coarse salt, divided
2 teaspoons ground black pepper, divided
1 (15 ounce) container ricotta cheese
½ cup grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
2 ounces shaved Parmesan cheese
1 teaspoon truffle oil
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Line bread slices on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper.
  • Bake in the preheated oven for 10 minutes. Remove from the oven and let cool, about 10 minutes.
  • While bread cools, mix ricotta cheese, grated Parmesan cheese, 1 tablespoon basil, and remaining coarse salt and pepper together in a bowl.
  • Spoon ricotta mixture onto bread slices and top with remaining basil and shaved Parmesan pieces. Finish by drizzling with truffle oil and top with additional salt and pepper.

Nutrition Facts : Calories 76 calories, Carbohydrate 7.4 g, Cholesterol 7.2 mg, Fat 3.3 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 274 mg, Sugar 0.4 g

PARMESAN BRUSCHETTA



Parmesan Bruschetta image

This is another great recipe that is good for an appetizer or for that Sunday Brunch or just for a quick snack - recipe from Kraft.

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 20 serving(s)

Number Of Ingredients 6

1 large tomatoes, chopped
1/2 cup 100% kraft parmesan cheese, grated
5 fresh basil leaves, sliced
2 garlic cloves, minced
1/2 cup balsamic vinaigrette, Kraft Signature, divided
1 baguette, cut into 20 slices (380g)

Steps:

  • Heat broiler. Combine tomatoes, cheese, basil, garlic and 1/4 cup of the dressing; set aside.
  • Brush both sides of bread slices with remaining dressing.
  • Broil 6 inches from heat, 2 minutes on each side or until lightly toasted on both sides. Top each with tomato mixture.

BRUSCHETTA WITH FONTINA AND ASPARAGUS



Bruschetta with Fontina and Asparagus image

Toast topped with asparagus and two types of cheese makes for a rustic appetizer; truffle oil adds a luxurious note.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1 loaf country bread (about 3/4 pound), sliced into 10 1/4-inch-thick slices
1 clove garlic, crushed
2 tablespoons olive oil
Coarse salt
1 1/2 large bunches (about 1 1/4 pounds) asparagus, tough ends trimmed
8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)
2 ounces Parmesan cheese, grated on the small holes of a box grater (about 1/4 cup)
2 tablespoons truffle oil (optional)

Steps:

  • Heat grill or broiler. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil.
  • Preheat oven to 350 degrees. Bring a large saucepan of water to a boil over high heat; add salt generously. Add asparagus, and cook until tender, about 3 minutes. Drain asparagus, and set aside.
  • Place toasted bread on a baking sheet, and sprinkle fontina evenly over slices. Arrange about 3 to 4 asparagus spears on top of each. Sprinkle Parmesan over asparagus, dividing evenly.
  • Bake until cheese has melted, about 10 minutes. Remove from oven, and drizzle with truffle oil, if using.

Tips:

  • Use a good quality Parmesan cheese for the best flavor.
  • If you don't have truffle oil, you can use a few drops of truffle essence instead.
  • Toast the bread slices until they are golden brown and crispy.
  • Don't overload the bruschetta with toppings, otherwise it will be difficult to eat.
  • Serve the bruschetta immediately after it is made, while the bread is still warm and crispy.

Conclusion:

Parmesan truffle bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you're looking for a quick and easy snack or appetizer, give Parmesan truffle bruschetta a try. You won't be disappointed!

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