Bruschetta With Oven Roasted Tomatoes And Fontina Cheese Recipes

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.

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees.
• In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
• Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
• While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
• During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
• Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
• Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.

BRUSCHETTA WITH OVEN-ROASTED TOMATOES AND FONTINA CHEESE

Steps:

• 1. Preheat the oven to 300 degrees F. Place a rack over a sheet tray. Scoop out the seeds of the tomatoes and place each half on a rack, cut side down. Roast until the tomatoes have shriveled and dried partially, about 1 1/2 hours. Keep the oven on. Toss the roasted tomatoes with the marjoram, balsamic vinegar, olive oil, salt and pepper. 3. Brush the bread slices with olive oil and toast or grill on both sides. 4. Place the fontina on the grilled bread and top with 2 to 3 tomato halves (one layer). Place on a baking sheet and heat through in the oven until the cheese has melted. Serve hot.

SLOW-ROASTED TOMATO & GARLIC BRUSCHETTA

Steps:

• Make the tomato topping. Preheat oven to 300 degrees Fahrenheit. Tumble the tomatoes onto a large rimmed baking sheet. Toss in the garlic. Drizzle with 2 tablespoons olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until well-coated. Bake until tomatoes have shrunken a bit and look almost dry around the edges, about 90 minutes.
• Remove from oven and let cool. Remove garlic from the pan. Squeeze cloves out onto a cutting board. Chop up the garlic (as much as you can; it will be soft). Add to a medium bowl.
• Drizzle balsamic vinegar over the tomatoes still on the cookie sheet. Using a spatula or wooden spoon, scrape up and stir the tomatoes, using the vinegar to help loosen up some of the dried-on tomato juices. Scrape tomatoes and juice into the bowl. Stir in basil and remaining 1 tablespoon olive oil. Taste and add additional salt and pepper if desired. Set aside.
• Make the toasts. Preheat oven to 425 degrees Fahrenheit. Brush a large cookie sheet with 1 tablespoon of olive oil and lay the slices of bread on the sheet. Brush the tops of each slice with olive oil. Bake until golden brown around the edges, 7-9 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of garlic.
• Serve. Spoon the tomatoes over the bread to serve, or set the bread and tomatoes on the appetizer table for guests to assemble themselves.

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat oven to 425°F. On ungreased cookie sheet, place baguette slices; brush slices with 2 tablespoons of the oil. Bake 6 minutes or until lightly toasted. Set aside.
• In 15x10x1-inch pan, mix tomatoes and shallots. In small bowl, mix remaining 2 tablespoons oil, the vinegar, salt and pepper. Pour over tomato mixture; toss gently. Bake 25 minutes or until tomatoes have burst and begin to break down. Cool 5 minutes.
• In medium bowl, stir tomato mixture and shredded basil, mashing tomatoes slightly. Spoon onto toasted baguette slices; top with basil leaves and cheese.

TOMATO BRUSCHETTA

Steps:

• Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
• Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
• Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

ROMA TOMATO BRUSCHETTA

Steps:

• Stack 5 basil leaves one on top of each other; roll up. Slice crosswise thinly. Repeat with remaining basil. Combine tomatoes, balsamic vinegar and basil. Season with salt and pepper., Combine olive oil and garlic in a small microwave-safe bowl. Microwave on high 30 seconds., Cut bread into slightly angled 1/4-in. pieces. Brush with olive oil mixture; place on baking pan. Bake at 425° for 6-8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon mixture evenly over bread slices. Serve immediately.

HUNT'S® EASY TOMATO BRUSCHETTA

Steps:

• Preheat oven to 350 degrees F.
• Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.
• Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl.
• Divide tomato mixture evenly over toasted bread. Serve immediately.