HUNT'S® EASY TOMATO BRUSCHETTA
Classic bruschetta made with simple ingredients of petite diced tomatoes, basil, and garlic.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 27m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.4 g, Fat 7.8 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 1.2 g, Sodium 476.8 mg, Sugar 2.4 g
OLIVE BRUSCHETTA
This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.
Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
TOMATO BRUSCHETTA
This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.
Provided by Joy Andrews
Categories Appetizers and Snacks Bruschetta Recipes
Time 40m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 28.8 g, Cholesterol 1.8 mg, Fat 12.2 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 312.8 mg, Sugar 3.5 g
FIRE ROASTED TOMATO AND OLIVE BRUSCHETTA
Nibble and nosh on a flavorful appetizer that's ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 24
Number Of Ingredients 7
Steps:
- In medium bowl, mix tomatoes, olives, roasted peppers, basil and oil.
- Spread goat cheese onto toasted baguette slices. Top with tomato mixture. Serve immediately.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 115 mg, Sugar 1 g, TransFat 0 g
SQUASHED CHERRY TOMATO AND SMASHED OLIVE BRUSCETTA
What you are just about to do makes complete sense in cooking. Tomatoes need salt, olives are preserved in salt, you've squeezed the juice out of the tomatoes, which in return draws the salt and the smoky flavour out of the olives. This makes the olives very edible and the tomatoes damn tasty. Rip in as much basil as you can afford and even a handful of rocket (arugula) if you have some. Lovely. P.S. If you have any leftovers, toss them in with some hot spaghetti.
Provided by Jamie Oliver
Categories appetizer
Time 9m
Yield about 6 to 8 servings
Number Of Ingredients 12
Steps:
- This is probably the quickest salad or bruschetta I make, but no less tasty for that. Very few ingredients, simple flavors, complete sense. Try to make use of the wider range of cherry tomatoes available now: yellow, tige, and plum cherry tomatoes for instance. And, as I always say, it's much better, taste-wise, to buy olives with their stones still in than without. Trust me.
- Simply squash your tomatoes into a bowl. I always have to put one hand over the tomatoes as I do this as juice and pips go everywhere (generally on me). You can be as rough with the tomatoes as you like, as the salad looks much better rough and rustic than perfect and pretty. Then, gently smash the olives on a board with a hard object, like a cup or a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together. Add a few glugs of oil, the oregano, a drizzle of vinegar, crumbled chile, and rip in the basil. Season, to taste, and that's your salad.
- Griddle or toast the slices of bread and rub with the garlic clove, pile on the tomatoes, and rip the mozzarella and lay over the top drizzle with a little bit more oil and finish with shaves of Parmesan.
TOMATOES, FETA AND BLACK OLIVES BRUSCHETTA
Make and share this Tomatoes, Feta and Black Olives Bruschetta recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix tomatoes, feta, olives, chive and oil. Add salt and pepper.
- Brush toasted slices of baguette with olive oil. Spread the topping on the slices. And it's ready to serve.
ROASTED TOMATO & OLIVE BRUSCHETTA
Easy for you, delicious for your guests: That's our idea of the perfect appetizer! This Roasted Tomato & Olive Bruschetta fits the bill nicely.
Provided by My Food and Family
Categories Home
Time 20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Cook and stir garlic in dressing in large skillet on medium-high heat 1 min.
- Add tomatoes, peppers and olives; cook and stir 3 to 4 min. or until heated through.
- Spoon onto toast slices; top with basil.
Nutrition Facts : Calories 35, Fat 1 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
MUSHROOM OLIVE BRUSCHETTA
After experimenting with different ingredients and flavor combinations, I came up with this variation on traditional tomato-based bruschetta. I've also used this recipe as a stuffing for chicken breast, and sometimes will add a little feta cheese. You can make it ahead of time and keep it in the refrigerator, but be sure to bring it to room temperature before serving-that's how it tastes best! -Colleen Blasetti, Palm Coast, Florida
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large skillet, saute mushrooms, onion and anchovy in oil until vegetables are tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the tomatoes, olives, capers, thyme, basil, oregano and pepper., Place bread slices on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-9 minutes. With a slotted spoon, top each slice with 1 tablespoon mushroom mixture.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 127mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHILI BRUSCHETTA WITH TOMATOES AND OLIVE OIL RECIPE - (4/5)
Provided by almabts
Number Of Ingredients 10
Steps:
- Find more gourmet recipes and meal ideas at Vorrei! http://blog.vorrei.co.uk/chili-bruschette
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- In a small nonstick pan, add chickpeas with olive oil and stir for a few seconds at medium high heat.
- Then add garlic, stir quickly and then add chopped tomato, cook for 2 min, add tomato paste to thicken and cook for 30 more seconds
- You can serve the chickpeas on toasted bread, along with a salad or as a healthy side dish for whatever meal you've cooked.
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