Alfredo Bruschetta Recipes

BRUSCHETTA

Steps:

• For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don't brown it), about 1 minute.
• Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.
• Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.
• To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don't walk away and keep and eye on them they'll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

TOMATO BASIL BRUSCHETTA RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Slice the baguette into ½-inch (1 cm) rounds and place on a baking sheet.
• Brush both sides of the baguette slices with olive oil.
• Bake for for 6 minutes until slightly crispy.
• In a medium bowl, combine the tomatoes, minced garlic, balsamic vinegar, basil, salt, and pepper.
• Rub the garlic into one side of the baguette slices, then spoon the tomato mixture evenly across the slices.
• Enjoy!

EASY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

ALFREDO BRUSCHETTA

Steps:

• Heat oven to 350°F.
• Toast bread, rub one side with cut side of garlic cove and drizzle with olive oil.
• Spread the bread generously with Afredo sauce.
• Top with spinach, pressing down lightly.
• Top with prosciutto, place bruschetta on a baking sheet and warm in the oven for 10 minutes.
• Sprinkle with Romano cheese.

BRUSCHETTA AL POMODORO

Steps:

• Preheat the broiler.
• In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
• Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.