Bruschetta W Fresh Basil Recipes

BRUSCHETTA

Steps:

• Combine tomatoes, red onion, garlic, oil, vinegar and basil in a medium bowl, set aside.
• Place baguette slices on a baking sheet. Drizzle with olive oil. Broil until crispy and lightly toasted. When the baguette comes out of the oven rub each slice with the raw garlic clove.Top each baguette slice with tomato mixture and serve immediately.

BRUSCHETTA WITH FRESH BASIL

Steps:

• After the tomatoes have been chopped, let them sit for about 5 minutes and drain the liquid.
• Mix in onion, basil, garlic and olive oil.
• Just before serving, add some of the Bruschetta mixture onto sliced bread.
• If Bruschetta mixture is cold, broil bruschetta on the bread for a minute or two to warm it up.

BRUSCHETTA WITH TOMATO AND BASIL

Steps:

• Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.

BRUSCHETTA WITH FRESH BASIL RECIPE - (4.5/5)

Steps:

• Slice the baguette, thinly at an angle. Brush each slice with olive oil. Broil for about 1 minute, but stay close! They can burn very easily. Remove from the broiler and rub the clove of garlic, lightly. Set aside. Cut and de-seed the tomatoes, by pulling out the pulp and seeds with your fingers. Cut into small pieces. Peel and mince a small garlic clove and add to the tomatoes. Season with kosher salt & fresh cracked pepper, to taste. Add a little bit of olive oil-- just enough to coat the tomatoes. If desired, drizzle a little balsamic vinegar. Gently toss and allow to sit for a few minutes. Pile each basil leave on top of one another, and roll (like a cigar). Slice thin strips. Add to the tomato, garlic and oil mixture and gently toss. Add a small bite-sized mound on each crostini. With a micro-plane or small grater, garnish with fresh parmesan. Watch these disappear!

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.

TOMATO AND BASIL BRUSCHETTA

Steps:

• Whisk together chopped garlic, vinegar, salt, pepper, and basil.
• When combined slowly drizzle in oil.
• Add tomatoes and let sit for 20 minutes at room temp.
• Meanwhile back at the bat cave, toast the bread.
• This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
• When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
• Place the bread on a cookie sheet and top with tomato mixture.
• Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
• Serve immediately.
• The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
• Enjoy!

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.

BRUSCHETTA WITH FRESH TOMATO AND BASIL

Steps:

• In a bowl, mix together the tomatoes, basil, olive oil and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for 2 hours, if possible.
• Place the bruschetta on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetta. Serve immediately.

BRUSCHETTA WITH CARAMELIZED ONION AND FRESH BASIL

Steps:

• Preheat oven on BROIL.
• Heat the butter and olive oil in a small skillet over medium heat. Add the onion and sugar; cook 15-20 minutes or until very soft and golden brown; stirring frequently. Remove from heat.
• Cool mixture slightly then stir in the fresh basil.
• Cut baguette into 1/2" slices. Place bread slices on a baking sheet.
• Broil the bread for 2 minutes or until toasted. Watch oven carefully!
• Divide and spread caramelized onion mixture over each bread slice. Sprinkle with Parmesan cheese and season with fresh cracked black pepper.
• Return to oven and broil for 1 minute or until cheese melts.
• Garnish each slice with 1 or 2 fresh basil leaves if desired.

GARDEN-FRESH BRUSCHETTA

Steps:

• Rub cut side of garlic over one side of each slice of bread. Place bread garlic side down on an ungreased baking sheet. Bake at 350° for 5 minutes on each side or until lightly browned. , In a large bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper; spoon about 2 tablespoons onto each piece of toast. Top each with a basil leaf.

BRUSCHETTA W/ FRESH BASIL

Steps:

• mix first 4 ingredients together.
• lightly toast 1/2 inch slices of bread.
• spoon mixture onto toast & enjoy.