Chili Bruschetta With Tomatoes And Olive Oil Recipe 45

BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL

Bruschetta with Heirloom Tomatoes, Olives and Basil image

In this summery bruschetta, briny olives and a splash of balsamic vinegar liven up the classic tomato and basil topping.

Provided by Jennifer Segal

Categories Appetizers

Time 30m

Yield 4 to 6 (about 18 pieces)

Number Of Ingredients 9

Ingredients

1½ lbs ripe tomatoes (preferably heirloom), cored and diced (3 to 4 tomatoes)
¼ cup pitted Kalamata olives, finely chopped
2 teaspoons balsamic vinegar
¼ cup finely chopped fresh basil, plus more for serving
¼ teaspoon salt
A few grinds freshly ground black pepper
½ cup extra-virgin olive oil, divided
1 good quality baguette, cut into scant ½-in-thick slices on the bias
1 clove garlic, halved lengthwise

Steps:

Preheat the oven to 425°F and set a rack in the middle position.
In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren't as sweet as you'd like, add ⅛ teaspoon sugar.)
Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.
Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky). Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
Make-Ahead Instructions: The tomato mixture can be prepared up to 3 hours ahead of time and stored in a covered container in the refrigerator. Taste and adjust seasoning before topping the toasted bread.

Nutrition Facts : ServingSize 1 piece, Calories 108, Fat 7 g, Carbohydrate 10 g, Protein 2 g, SaturatedFat 1 g, Sugar 2 g, Fiber 1 g, Sodium 147 mg, Cholesterol 0 mg

TOMATO BRUSCHETTA

Tomato Bruschetta image

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

Ingredients

2 large tomatoes, diced
½ cup finely chopped red bell pepper
¼ cup finely chopped red onion
¼ cup balsamic vinegar
¼ cup olive oil
10 leaves fresh basil, chopped
2 cloves garlic, minced
1 (1 pound) loaf French bread, cut into 1/4-inch slices
¼ cup olive oil
¼ cup shredded mozzarella cheese

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

CHILI BRUSCHETTA WITH TOMATOES AND OLIVE OIL RECIPE - (4/5)

Chili Bruschetta with Tomatoes and Olive Oil Recipe - (4/5) image

Provided by almabts

Number Of Ingredients 10

Ingredients

200 g tomatoes
30 g Cenzino organic extra virgin olive oil
1 clove of garlic
1 chilli pepper
1 tablespoon of Bonomo e Giglio capers
100 g Vorrei green olives
3 Delfino anchovy fillets
1 tablespoon chopped parsley
6 slices of bread
Salt and pepper

Steps:

Find more gourmet recipes and meal ideas at Vorrei! http://blog.vorrei.co.uk/chili-bruschette

HEIRLOOM TOMATO BRUSCHETTA

Heirloom Tomato Bruschetta image

Inspired by the Julie and Julia motion picture, here is a little twist on one of the most the delicious-looking recipes to grace the movie screen! Unless you and your guests are prepared to eat the bruschetta immediately, I suggest keeping the heirloom tomato mixture separate from the bread because it will become soggy. Serve the tomato mixture in one bowl and the bread on another serving platter. Be prepared to get a little messy!

Provided by Johnna

Categories Appetizers and Snacks Bruschetta Recipes

Time 25m

Yield 24

Number Of Ingredients 8

Ingredients

1 pound small heirloom tomatoes, halved
¼ cup chopped fresh basil
2 tablespoons truffle-infused olive oil (such as Olevano)
kosher salt and ground black pepper to taste
2 tablespoons olive oil, or more as needed
1 tablespoon chopped garlic
1 French baguette, cut into 1-inch-thick slices
1 clove garlic, peeled and halved

Steps:

Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.
Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.
Spoon tomato mixture over the baguette slices.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.8 g, Fat 2.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 109.8 mg, Sugar 0.9 g

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