Bruschetta With Strawberry And Tomato Salad Recipes

GRILLED STRAWBERRY-TOMATO BRUSCHETTA

Steps:

• Heat gas or charcoal grill. Brush bread with olive oil. Place on grill, and cook until browned. Top each slice with 1 tablespoon cheese.
• Place strawberries and tomatoes on skewers or on grill pan. Grill 3 to 4 minutes. Chop up and mix together in a bowl with thyme and balsamic vinegar.
• Divide mixture among slices of bread. Serve immediately.

BRUSCHETTA WITH TOMATOES, CUCUMBERS, AND BASIL

Steps:

• In a large bowl, combine tomatoes, onion, cucumber, and basil. Season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least an hour.
• Cut bread into 1/2-inch-thick slices, then cut slices in half diagonally. Brush both sides of each slice lightly with additional oil; grill or broil on both sides until toasted.
• Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper and top with vegetable mixture. Let stand a few minutes to allow juices to soak into bread; serve.

BRUSCHETTA SALAD

Steps:

• Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

STRAWBERRY RICOTTA BRUSCHETTA

Steps:

• Brush bread slices with butter; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned., Meanwhile, in a small bowl, combine the strawberries, mint and honey; set aside. In another bowl, combine the ricotta, jam and lemon zest. Spread ricotta mixture over toast; top with strawberry mixture.

RUSSIAN TOMATO SALAD BRUSCHETTA

Steps:

• Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
• Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
• Preheat a charcoal grill until coals are white and ashy.
• Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
• Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.