Easy Mediterranean Bruschetta Appetizer Recipes

EASY BRUSCHETTA

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.

EASY MEDITERRANEAN BRUSCHETTA APPETIZER

Steps:

• If your sun-dried tomatoes are dry (not yet reconstituted), place them in boiling water for 10 minutes. Then drain, cool, and dry them before chopping into small pieces.
• Let the sun-dried tomatoes soak in the olive oil for 5-10 minutes while you prepare the other ingredients.
• Lightly toss the feta, chopped olives, minced parsley, oregano, and pepper.
• Add the chopped sun-dried tomatoes and the olive oil and toss again.
• Let the mixture marinate in the refrigerator for at least 30 minutes before tasting. Add more oregano and/or freshly ground pepper if desired.
• Serve on thin slices of baguette.

MEDITERRANEAN BRUSCHETTA

Steps:

• Drizzle each piece of bread with olive oil on each side, then lightly toast them on a large pan, about 2-3 minutes on each side, then remove from heat.
• Chop basil leaves.
• Chop olives into fourths.
• Seed and dice tomato.
• In a medium bowl, combine ricotta,tomato,olives,basil, salt and pepper.
• Squeeze lemon into a small bowl/cup and sprinkle juice over bread.
• Place ricotta mixture on top top of bread, garnish with tomato, olives, and basil(see picture for ideas).

EASY BLISTERED TOMATO BRUSCHETTA

Steps:

• In a large nonstick pan, heat 2-3 tbsp EVOO over medium heat until shimmering. Add in the tomatoes and let them cook undisturbed for 2 minutes. (Use a splash guard for safety as the tomatoes will begin to pop in the oil.)
• Add the garlic and season with kosher salt and black pepper. Toss around a bit. Cook for another 2 minutes, stirring occasionally.
• While the tomatoes are cooking, slice the French baguette on the diagonal into ½-inch slices. Brush the bread on one side with a little extra virgin olive oil.
• Heat up a cast-iron pan or griddle on high heat. Once the pan is heated, arrange the bread onto the pan, olive oil side down. If you cannot fit all the bread onto the cast-iron pan, warm the bread in batches.
• Brush the top of the bread with extra virgin olive oil. Once the bottom side is golden brown with some darker edges, flip the bread. The bread will take about 2 minutes per side, depending on how hot your pan is.
• Move the bread to a serving platter. Spoon blistered tomatoes onto each piece of bread. Finish with a drizzle of balsamic glaze over (optional) and a sprinkle of basil.

MEDITERRANEAN BRUSCHETTA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.;
• In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine.
• To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.

MEDITERRANEAN BRUSCHETTA

Steps:

• Preheat grill to medium-high heat.
• Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side.
• In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper.
• Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste.
• Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve.