Easy Bruschetta Recipe With Mozzarella Recipes Recipe For Zucchini

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EASY BRUSCHETTA



Easy Bruschetta image

I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.

Provided by JANWEISBERGER

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 20m

Yield 16

Number Of Ingredients 6

1 French baguette, cut into 1/2 inch thick circles
8 plum tomatoes, diced
1 cup chopped fresh basil
½ red onion, minced
freshly ground black pepper
3 cloves garlic

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.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g

BRUSCHETTA WITH MOZZARELLA



Bruschetta with Mozzarella image

This Bruschetta with Mozzarella is the perfect appetizer! The flavors are so fresh and it's easy to pull together in a pinch!

Provided by Coco and Ash

Categories     Appetizer

Time 20m

Number Of Ingredients 10

2 tablespoons olive oil
2 large garlic cloves ((minced))
4 roma tomatoes ((seeded and diced))
1 tablespoon finely chopped red onion ((optional but recommended))
2 tablespoons chopped fresh basil
1/4 cup diced mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
6 fresh baguette slices
balsamic glaze drizzle ((to taste))

Steps:

  • Heat the olive oil and garlic over medium/low heat until the garlic softens. (about 5 minutes)
  • While the garlic is cooking, chop the tomatoes, onion, basil, and mozzarella cheese. Combine in a bowl and mix together with the salt and pepper.
  • Add the olive oil and garlic to the bowl with the other ingredients. Leave a tiny bit of oil in the pan to toast the baguettes.
  • Return the skillet to the stove and turn the heat up to medium/high.
  • Add the baguette slices to the skillet and toast until golden brown.
  • Top the toasted baguette slices with the bruschetta mixture and drizzle with the balsamic glaze. ENJOY!

BRUSCHETTA WITH MOZZARELLA



Bruschetta with Mozzarella image

This bruschetta with mozzarella recipe is the perfect appetizer. Easy to make, super fresh, and tastes fantastic. Everyone will fall in love with this combination of tomato, basil, and mozzarella. And the aromatics of this dish are incredible.

Provided by Ben Rayl

Categories     Appetizer

Time 10m

Number Of Ingredients 10

1 lb tomatoes (cherry or roma- perfectly ripe)
1/2 lb mozzarella (fresh)
8 leaves basil (large)
1 tbsp olive oil
2 cloves garlic
1 baguette
1/4 cup butter (melted)
salt to taste
black pepper to taste
balsamic vinegar or balsamic glaze (to drizzle )

Steps:

  • Slice the top off of the tomatoes, then cut in half. Remove as many seeds as you can, then cut the tomatoes into small pieces and put them in a large bowl.
  • Gather all the basil leaves together, then slice thinly into small ribbons and add to the tomatoes, mozzarella, and garlic. Drizzle with olive oil, sprinkle with some salt and pepper and toss together well. Put the bowl in the fridge while you toast the baguette.
  • Slice the baguette at an angle into ¾" pieces. Brush on both sides with some butter and either broil in the oven (be sure to turn them over once during cooking) or you can sear them in a hot skillet until golden brown.
  • Scoop a heaping amount of the tomato mixture onto each piece of baguette, sprinkle with a little more salt, drizzle with balsamic glaze and serve.

Nutrition Facts : Calories 267 kcal, Sugar 3 g, Sodium 507 mg, Fat 13 g, SaturatedFat 6 g, Carbohydrate 25 g, Fiber 2 g, Protein 13 g, Cholesterol 31 mg, ServingSize 1 serving

EASY TOMATO MOZZARELLA BRUSCHETTA



Easy Tomato Mozzarella Bruschetta image

Make and share this Easy Tomato Mozzarella Bruschetta recipe from Food.com.

Provided by Dicewoman

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 ripe tomatoes, diced
1/2 red onion, diced
1/3 cup mozzarella cheese, diced
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar

Steps:

  • In container with lid, combine all ingredients.
  • Close lid and shake vigorously.
  • Serve atop toasted Italian bread, Melba Toast or Crostini.
  • **Do not leave cheese in leftover bruschetta! The vinegar soaks in and makes the cheese taste sour.

Nutrition Facts : Calories 112.7, Fat 8.9, SaturatedFat 2.2, Cholesterol 7.4, Sodium 64.3, Carbohydrate 5.4, Fiber 0.6, Sugar 3.9, Protein 2.6

ZUCCHINI FETA BRUSCHETTA



Zucchini Feta Bruschetta image

I make this bruschetta with tomatoes, zucchini, garlic and basil fresh from the garden," says Tootie Ann Webber of East Tawas, Michigan. "I took it to a family get-together, and everybody loved it."

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 dozen.

Number Of Ingredients 12

1 large tomato, seeded and chopped
1 medium zucchini, finely chopped
4 green onions, thinly sliced
2 tablespoons minced fresh basil
4 to 6 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1 loaf (1 pound) unsliced Italian bread
1/4 to 1/3 cup butter, softened

Steps:

  • In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour., Cut bread into 18 slices; spread butter on both sides. In a large skillet or griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

ZUCCHINI BRUSCHETTA



Zucchini Bruschetta image

Salting the zucchini before cooking it draws out water, eliminating sogginess.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

2 medium zucchini
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup minced shallot
1/4 teaspoon red-pepper flakes
Toasted baguette slices
Extra-virgin olive oil, for serving

Steps:

  • Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
  • Melt butter in a large skillet over medium-high. Add shallot; cook 1 minute. Add zucchini; cook until tender and golden, 5 minutes. Stir in red-pepper flakes; season with salt and pepper. Serve atop baguette slices, drizzled with olive oil.

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