Argentine Bruschetta Recipes

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.

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.

BRUSCHETTA

Steps:

• Add the tomatoes, basil, garlic, olive oil and some salt and pepper to a bowl. Toss and let marinate for 5 minutes.
• Toast the baguette slices in a hot pan with grapeseed oil. Remove to a plate and season with salt and pepper.
• Add a dollop of whipped ricotta to each of the baguettes, then top with the marinated tomatoes and drizzle with balsamic.

ATHENIAN-STYLE BRUSCHETTA

Steps:

• Heat oven to 375°F. In 15x10-inch pan with sides, place bread slices in single layer. Using pastry brush, lightly brush tops of slices with about 2 tablespoons of the oil. Bake 8 to 10 minutes or until lightly browned and crisp.
• Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat 1 to 2 minutes or until hot. Add bell peppers, onion, garlic, salt, oregano and thyme. Cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• Transfer vegetables to medium bowl. Add vinaigrette and olives; stir until vegetables are coated.
• Top each bread slice with 1 teaspoon vegetable mixture. Sprinkle with cheese and parsley.

THE REAL ITALIAN BRUSCHETTA

Steps:

• chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
• add red wine vinegar and oil, and salt/pepper and mix well.
• let sit.
• meanwhile grill/ or broil bread until just toasted.
• serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.

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.

ALI'S AMAZING BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
• Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

ITALIAN-STYLE BRUSCHETTA

Steps:

• Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
• Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

MEDITERRANEAN BRUSCHETTA

Steps:

• Preheat grill to medium-high heat.
• Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side.
• In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper.
• Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste.
• Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve.

MORNING BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper.
• Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on.
• Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Cook and stir garlic until fragrant, 3 to 4 minutes. Stir in tomatoes; season with salt and pepper. Simmer, stirring frequently, until breaking down into a sauce, about 10 minutes.
• Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top.
• Transfer skillet to the preheated oven; bake until whites are set and yolks are still runny, about 6 minutes.
• Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.