TOMATO BRUSCHETTA DIJON
Tomatoes, green onions and olives are tossed with a Dijon vinaigrette and then spooned over toasted French bread slices for an enticing take on bruschetta.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 32 servings.
Number Of Ingredients 7
Steps:
- Mix mustard, oil and vinegar with wire whisk until well blended. Toss tomatoes, onions and olives in large bowl. Add mustard mixture; mix lightly. Cover.
- Refrigerate at least 30 minutes to allow flavors to blend.
- Spoon 1 Tbsp. of the tomato mixture onto each toast slice. Serve immediately.
Nutrition Facts : Calories 50, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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.
MUSTARD-MASCARPONE BRUSCHETTA
Fabio Trabocchi, Fiola, Washington, D.C.: "Dijon adds the right amount of spice to rich mascarpone in this easy spread."
Provided by Fabio Trabocchi
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Whisk 1/2 cup mascarpone, 1/4 cup chopped fresh basil, and 3 tablespoons Dijon mustard in a medium bowl. Season to taste with salt and pepper. Spread on crusty bread.
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
BRUSCHETTA FROM THE GRILL
Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. -Mary Nafis, Chino, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside., Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops.
Nutrition Facts :
TOMATO BRUSCHETTA, DIJON-STYLE
Make and share this Tomato Bruschetta, Dijon-Style recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 30m
Yield 18-24 appetizers
Number Of Ingredients 9
Steps:
- In a mixing bowl, add the vinegar and mustard; whisk to blend.
- Slowly whisk in the 1/4 cup olive oil.
- Add in the tomatoes, olives, and green onions; toss to coat.
- Cover and refrigerate for 30 minutes.
- Toast the bread slices; rub one side of each bread slice with the cut side of the garlic clove and drizzle with olive oil.
- Top the bread slices with the tomato mixture.
- Serve.
GRILLED VEGETABLE BRUSCHETTA
This fun take on classic tomato bruschetta will be sure to wow people lucky enough to eat it. When I created this recipe, I wanted something flavorful and warm. So, I decided I would grill both the eggplant and the tomatoes. The fresh herbs in the super quick vinaigrette really boost the flavor.
Provided by Danielle Alex
Categories appetizer
Time 40m
Yield 8 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Slice the eggplant lengthwise into 1/4-inch-thick slices on a mandoline if you have one. Put the eggplant in a medium bowl and add 1 tablespoon oil and a pinch of salt. Toss to coat.
- Grill the eggplant in batches until there are grill marks, 2 to 3 minutes. Flip and grill until there are grill marks and the eggplant softens and is no longer white, 2 to 3 minutes. Transfer to a plate and repeat with the remaining eggplant.
- Grill the tomatoes on each side until they begin to pop, 2 minutes per side. Transfer to a medium bowl. Turn off the heat.
- To make the vinaigrette, put the vinegar, mustard, sugar, shallots, garlic, pinch salt and 1/4 teaspoon pepper in a small bowl. Slowly drizzle in 1/4 cup oil while whisking continuously until emulsified. Add the basil, oregano and thyme; set aside.
- Preheat the grill pan over medium-high heat. Brush the bread slices with oil on both sides and sprinkle with salt and pepper. Grill until the bread is crusty and you see grill marks, 2 to 3 minutes per side. Transfer to a plate.
- Put the artichokes in a large bowl. Chop up the cooled eggplant. Remove the cherry tomato skins if desired; they should come right off. Halve or quarter the tomatoes and add to the bowl. Add the lemon zest and half of the vinaigrette and toss together. Taste and adjust the seasoning as desired.
- Top each piece of grilled bread with 3 tablespoons of the vegetable mixture and some crumbled feta if desired.
BRUSCHETTA DIJON
Made with skillet-sautéed eggplant, onions and peppers, this bruschetta is classic deliciousness. But the Dijon takes it to a whole new flavor level.
Provided by My Food and Family
Categories Home
Time 30m
Yield 14 servings
Number Of Ingredients 11
Steps:
- Heat broiler.
- Mix 3 Tbsp. oil and garlic. Place bread slices in single layer on baking sheet. Broil, 4 inches from heat, 1 min.; turn. Brush evenly with oil mixture. Broil 1 min. or until golden brown.
- Heat remaining oil in large skillet on medium heat. Add eggplant, onions and peppers; cook and stir 6 to 7 min. or until vegetables are tender. Stir in tomatoes; cook and stir 2 min. Add olives, mustard and 1 Tbsp. basil; cook 1 min. or until heated through, stirring occasionally. Stir in cheese.
- Spoon vegetable mixture onto toast slices; sprinkle with remaining basil.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BRUSCHETTA DINNER SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Turn on broiler, if using.
- Brush olive oil lightly over one side of each bread slice, using no more than 1 tablespoon all together. Cut garlic clove and rub oiled side of bread with the cut side of garlic.
- Prepare stove-top grill, if using. Grill or broil bread on prepared side until it browns.
- Whisk the remaining oil with the vinegar and mustard.
- Trim, wash and dry the arugula, and set aside.
- Wash, trim and thickly slice the tomatoes, leaving any cherry or tiny pear-shaped tomatoes whole.
- Arrange arugula on two plates. Cut toasted bread in half and place the side brushed with oil up. Arrange bread on top of arugula. Arrange tomato slices on the bread, and scatter the remaining tomatoes on the arugula. Sprinkle the dressing over the tomatoes. Then, turn over the tomatoes that are on top of the bread so that the dressing seeps into the bread.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 17 grams, TransFat 0 grams
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