BRUSCHETTA AL POMODORO
A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.
Provided by Ada
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 23 g, Fat 1.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 244.9 mg, Sugar 2.1 g
BRUSCHETTA POMODORO
If there are kids in the kitchen who want to help out, you can ditch the knives for this easy appetizer; just rip the tomatoes and basil with your hands. The tomato mixture can also be tossed with pasta to make a fresh sauce.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 20 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees Fahrenheit. Set the oven rack in the top part of the oven.
- Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.
- Meanwhile, in a medium-sized bowl, place the olive oil, tomatoes, basil, 3 crushed garlic cloves, salt, and pepper. Stir to combine.
- Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread. Spoon a couple tablespoons of tomato mixture over each piece of toast and serve immediately.
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
BRUSCHETTA DI POMODORI
Simple recipe from the Williams-Sonoma cookbook Savoring Italy. By Michele Scicolone. This is my favorite book with many fantastic recipies that I will be posting.
Provided by Raqstar
Categories Spreads
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- In a bowl, combine the tomatoes, basil, olive oil, vinegar,and salt. Toss well.
- Place the bread on a baking sheet and broil, turning once, until lightly toasted on both sides, about two minuted total. Remove from the broiler and immediately rub one side of each slice with the garlic cloves.
- Arrange the grilled bread, garlic side up, on a serving platter, and spoon on the tomatoes, dividing evenly. Serve at once.
Nutrition Facts : Calories 319.4, Fat 14.8, SaturatedFat 2.2, Sodium 332.3, Carbohydrate 39.4, Fiber 2.3, Sugar 3.5, Protein 8.2
MARY HELEN'S BRUSCHETTA DI POMODORI
Mary Helen lived in Italy for some time and came back with some great recipes ... this is one of them.
Provided by Hill Family
Categories Low Cholesterol
Time 10m
Yield 8-12 slices
Number Of Ingredients 7
Steps:
- Preheat broiler.
- In a bowl combine the tomatoes, basil, olive oil vinegar and salt. Toss well.
- Place the bread on a baking sheet and broil both sides lightly (about 2 min total)
- Remove and rub one side with slice of garlic clove.
- Arrange bread garlic side up and spoon on topping.
- Serve at once.
Nutrition Facts : Calories 252.2, Fat 8, SaturatedFat 1.3, Sodium 330.3, Carbohydrate 37.7, Fiber 1.9, Sugar 2.6, Protein 7.9
BRUSCHETTA DI PROSCIUTTO
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 6m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Toast the bread in a toaster or oven until it is very brown.
- Immediately after removing the bread from the toaster, rub a garlic clove over the entire surface of 1 side. Each slice should use up about 1/4 to 1/3 of a clove. (Be careful, when the garlic meets the toast's hot surface, it will create fumes that sting your eyes, just like an onion.)
- Generously drizzle olive oil over the top of each slice. Sprinkle with salt and a generous amount of pepper. Top with 1 or 2 slices of prosciutto. Slice into 1-inch strips, or quarters, and serve immediately.
BRUSCHETTA POMODORO
Garlic bruschetta with tomato and basil
Provided by Winston21
Time 8m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Measure out 2 Tbsp of Olive Oil into a bowl and season with salt and pepper. Half the tomatoes and scrape out the seeds. Mop up any moisture on the tomatoes using kitchen paper. Dice the tomatoes and add to the olive oil. Chop up a small bunch of basil leaves and add to the tomatoes, stirring to combine all the ingredients.
- Cut the bread on an angle into 1cm thick slices, rub the garlic clove over one side and brown under the grill.
- Spoon the tomato mixture over the bread and serve. Simple but delicious.
- Some may choose to use onion in the tomato mixture but I prefer this dish without.
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