Fire Roasted Tomato And Olive Bruschetta Recipes

FIRE ROASTED TOMATO AND OLIVE BRUSCHETTA

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.

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees F.
• Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
• Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
• When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
• In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

HUNT'S® EASY TOMATO BRUSCHETTA

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.

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees.
• In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
• Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
• While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
• During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
• Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
• Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

ROASTED TOMATO & OLIVE BRUSCHETTA

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.

SMOKY TOMATO BRUSCHETTA

Steps:

• Heat oven to 375°F.
• Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon olive oil over each slice of bread.
• Bake 6 to 8 minutes or until golden brown.
• While hot, gently rub peeled garlic over each bread slice, then place back on cookie sheet.
• In small bowl, stir drained tomatoes, salt and pepper. Spoon tomatoes onto bread slices, and top with cheese.
• Bake 2 to 3 minutes or until cheese is melted. Serve warm topped with lemon peel.

HOW TO FIRE ROAST TOMATOES

Steps:

• Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
• When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
• When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
• Use immediately or pack tomatoes in a freezer proof container with juices.