Brochetta Not Bruschetta Recipes
BEST EVER BRUSCHETTA
I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.
Provided by sofie-a-toast
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8
BROCHETTA (NOT BRUSCHETTA)
No, not a typo. Don't know where the name came from. Recipe from Food Network. The addition of cream cheese and Romano cheese puts a spin on traditional Bruschetta. Think garlic cheese toast plus tomatoes and basil. Note: The original recipe posted on Food Network did not state when to add the roasted garlic puree. You could mix the garlic puree in with the cream cheese or stir the garlic in with the tomatoes.
Provided by swissms
Categories Cheese
Time 50m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic in foil and roast in oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool.
- Slice bread, 1/2-inch thick, on the bias. Toast the bread slightly and set aside.
- Spread cream cheese on the toast and sprinkle lightly with half of the Romano cheese. Return to oven to warm the cheese.
- Mix together tomatoes and garlic. Season with salt and freshly ground black pepper.
- Remove the cheese toast from the oven and top with tomatoes. Sprinkle with the remaning Romano cheese. Scatter basil on top of the brochetta and serve.
Nutrition Facts : Calories 156.8, Fat 9.7, SaturatedFat 5.9, Cholesterol 30.6, Sodium 284.9, Carbohydrate 11.2, Fiber 0.7, Sugar 0.4, Protein 6.2
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
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.
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
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