Roast Maine Lobster on a Garlic and White Bean Bruschetta

Sorce	areakgcampbell
Ingridients
Instructions	For the Bean Purée : Place the olive oil, garlic, red pepper flakes, and herbs in a medium sauté pan. Cook over low heat for 5 minutes. Add the beans, salt, and pepper to taste. Cook over medium-low heat for about 5 minutes, or until the flavors meld. Place in a food processor and process until smooth. If the mixture seems dry, add a little water and extra virgin olive oil to achieve a creamy texture. Keep warm. Meanwhile, grill the bread on both sides. Wipe one side of the bread with the whole garlic, and drizzle with extra virgin olive oil. In a very large stock pot over high heat, bring the water to a boil and add the salt. Kill the lobsters by inserting that point of a large knife into the back of the shell where the tail meets the body. Add the lobsters to the boiling water and blanch for 2 minutes. Remove the lobsters and drain them. Remove the claws and pull the meat from the shell, cut through the head and tail lengthwise, and pull out the tail meat in two whole pieces. Slice into 1/2-inch thick medallions. Combine with olive oil, shallots, chopped garlic, pepper flakes, lemon zest, and crushed fennel seeds in a bowl. Season well with salt and pepper. To Roast the Lobsters : Preheat the oven to 450 degrees. When ready to cook, heat a sauté pan in the hot oven. Add the lobster with some of the oil to the pan, toss, and place back in the oven to finish cooking, tossing periodically. Remove from oven when the lobster is cooked, 6 to 8 minutes. Add the chopped parsley so it sizzles. While the lobster is cooking, spoon the bean purée on the bread. As soon as the lobster comes out of the oven, top the warm white bean bruschetta with the lobster and drizzle with a few drops of the parsley oil.

Tomato Basil Turkey Bruschetta

Sorce	ADoomedMarine
Ingridients
Instructions	Combine oil, and garlic in small bowl. Brush oil mixture on bread and sprinkle Parmesan cheese on top. Toast under broiler until crisp. Top bread with Turkey Breast, tomato slices, and basil; sprinkle with mozzarella. Place under broiler again until cheese melts, and serve either closed or open faced.

Sweet Banana Bruschetta

Sorce	Lava Guy
Ingridients
Instructions	Toast bread and let cool. Combine mashed banana, cream cheese, and cocoa powder in a medium bowl. Spread some of the mixture over each toasted bread slice. Place slices on a cookie sheet. Layer banana slices on top of cream cheese mixture. Brush bananas with melted butter or margarine. Sprinkle with brown sugar. Broil bruschetta 4 to 5-inches from the heat for 30 to 60 seconds or until banana slices just begin to glaze. To serve, sprinkle tops with sifted powdered sugar and garnish with chocolate curls, if desired. Serve immediately.

Tuscan Bean Salad with Gorgonzola Bruschetta

Sorce	Gambid
Ingridients
Instructions	Preheat oven to 350°F. For Bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges of bread are golden. Remove slices to wire rack to cool. Meanwhile, for Salad, combine beans, fennel, tomatoes and garlic in large bowl. Whisk mayonnaise, vinegar, Equal®, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter. Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.