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Recipes

Fall Antipasti

Serves
Crostini: 24
Bruschetta: 8

Prep Time:
Crostini: 30 minutes
Bruschetta: 15 minutes

Cook Time:
Crostini: 10 minutes
Bruschetta: 15 minutes

Are you hosting a family dinner this holiday season? If so, these quick-fire recipes are perfect to keep in your front apron pocket! Grilled, rustic bread makes for the perfect canvas to showcase fall’s colorful and delectable fruits and veggies. The variation of flavors and textures will make these antipasti a sure hit with your holiday company!

Ingredients

Roasted Beet & Goat Cheese Crostini

  • 1 fresh baguette, sliced into 24 pieces
  • 1 lb. roasted beets, roughly chopped
  • 4 oz. pomegranate seeds
  • 4 oz. feta cheese, crumbled
  • 8 oz. whipped cream cheese
  • 1 orange, zest and juice reserved
  • 1/2 cup walnuts, roughly chopped
  • 3 tbsp. extra virgin olive oil, good quality
  • Kosher salt and freshly cracked black pepper
  • Hot honey
  • Fried leeks

Grilled Pear, Baked Triple Cream & Crispy Prosciutto Bruschetta

  • 8 oz. ciabatta bread, cut 1/2-in. thick on diagonal, (8 slices total)
  • 8 oz. triple cream cheese, room temp
  • 4 tbsp. fig preserves
  • 2 red Anjou pears, cored and sliced into thin rounds
  • 8 crispy prosciutto chips
  • 4 oz. microgreens
  • Extra virgin olive oil, for brushing and grilling
  • Kosher salt and freshly ground black pepper, for seasoning
  • Balsamic glaze

Directions

Roasted Beet & Goat Cheese Crostini

Grilled bread: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Using the Bull basting brush, coat both sides of the sliced baguette with evoo. Grill the bread till char marks form, around 3 minutes on each side. Once done set aside on sheet pan.

Cheese blend: In a bowl, add the feta cheese, whipped cream cheese, orange zest and mix well.

Roasted beets: Roast the beets. Once cleaned and roughly chopped, place in a non reactive bowl.

Add 3 tbsp. of evoo, reserved fresh orange juice, salt and pepper. Mix and set aside.

Building the layers: Spread the cheese mix on top of the grilled bread. Next add small spoonful of the beets with dressing. Next add the chopped walnuts and drizzle with hot honey. To finish top off with fried leeks and pomegranate seeds and enjoy!


Grilled Pear, Baked Triple Cream & Crispy Prosciutto Bruschetta

Grilled bread with baked cheese: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Slice the ciabatta bread and using the Bull basting brush, coat both sides of the bread with olive oil. Grill the bread till char marks forms, around 3 minutes on each side. Once done set aside on sheet pan. Turn one side of the grill off, leaving the other side on medium high (indirect heat/baking). Close the grill lid to preheat. Evenly spread cheese on top of grilled bread and set on a sheet pan. Set the sheet pan on the side of the grill with no heat underneath. Close the lid and allow the cheese to melt/bake, around 5 minutes. Remove the half sheet pan from the grill and repeat step until all the sliced grilled bread is topped with baked cheese.

Crispy Prosciutto: Preheat your oven to 350°F and set the rack to the middle. Line a sheet pan with parchment paper.

Bake for 10 to 15 minutes, depending on thickness of prosciutto.

Once done, gently remove from the baking sheet and cool on a baking rack until ready to use.

Grilled pears: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Use the Bull dual handle mega monster brush to remove any residue. Oil the grill grates for a well seasoned grill and to avoid the pears from sticking. Place sliced pears down and grill for about 5 minutes, creating nice grill marks on the surface.

Once done, turn the grill off and place the pears on a sheet pan with a baking rack to cool.

Building the layers: Carefully dollop a small amount of fig preserves on top of the sliced, grilled ciabatta topped with baked triple cream. Next add the grilled pears. Place the crispy prosciutto chips on top of the grilled pears and to garnish, add the microgreens and finish with a drizzle of balsamic glaze.

Recipes from Bull Outdoor Products.

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