Bakedbruschetta Recipes

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.

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.

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees F.
• Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
• Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
• When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
• In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

BRUSCHETTA

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

BEST BRUSCHETTA EVER

Steps:

• In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

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.

ROASTED GARLIC BRUSCHETTA

Steps:

• Bruschetta:
• Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.
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• Roasted Garlic:
• Preheat oven to 350 degrees F.
• Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool.
• Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables.

TRAILER PARK BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F.
• Prep the potatoes by rinsing off thoroughly, then patting dry.
• Lightly coat the potatoes with the oil, then space evenly on a cookie sheet and par-bake until fork-tender, 35 to 45 minutes. Let cool to room temperature. (Leave the oven on.)
• Slice the potatoes in half lengthwise and, using a tablespoon, scoop out a "bowl" in each half. Lightly coat the potato boats with oil and sprinkle with salt and pepper. Return the potatoes to the oven and bake until golden brown and slightly crispy, 10 to 15 minutes. Allow to cool thoroughly before handling.
• Meanwhile, in a large skillet on the stovetop, fry the Chorizo Sausage. Drain on a paper towel and set aside.
• Fill the potato boats with about 1 tablespoon of Pimiento Cheese each followed by 1 tablespoon chorizo each. Top with the fried onions and Cherry Bomb Sauce, then garnish with the jalapeños.
• Drain the chiles and remove the stems (reserve the chile water). Add the chiles and vinegar to a blender and purée. If too thick, continue to blend, adding the reserved chile water a little at a time. Mix the purée with the pork, garlic, smoked paprika, crushed red pepper, oregano, black pepper, cumin, garlic, salt, allspice, coriander, thyme and marjoram.
• Using a hand mixer or stand mixer, combine the cream cheese, pimientos, Cheddar, mayonnaise, bacon, cayenne, granulated garlic, granulated onion and jalapeño in a large bowl and mix thoroughly. (Be sure to start on low speed at first, gradually increasing speed until the mixture is fluffy and the Cheddar is broken down and completely incorporated.)
• Add the cherries, ginger ale, cherry preserves, chipotles in adobo, ketchup and vinegar to a small saucepan on high heat. Bring to a boil and reduce the heat to medium-low. Continue to simmer until the skins on the cherries are broken down, 20 to 30 minutes. Remove from the heat and transfer to a blender. Blend on high speed until the mixture is completely puréed. Allow to cool to room temperature before storing in the refrigerator.

BAKED BRUSCHETTA

Steps:

• Cut bread into 20 slices diagonally.
• Combine remaining ingredients and spread onto slices.
• Place slices on a baking sheet and bake in a preheated 350° oven for 15 minutes or until the cheese is melted.