Fresh Mozzarella Pesto Bruschetta Recipes
FRESH MOZZARELLA BRUSCHETTA
Make and share this Fresh Mozzarella Bruschetta recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 25m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degreesF.
- Slice French bread or baguette into 1/2-inch slices.
- Brush both sides lightly with 2 T olive oil.
- Place on baking sheet.
- Sprinkle lightly with salt, if desired.
- Combine chopped tomatoes, Italian seasoning and crushed garlic.
- Set aside.
- Bake French bread slices in oven for 3 minutes.
- Turn each slice over and bake an additional 2 minutes.
- Remove from oven.
- Spread each slice with a tablespoon of the tomato mixture.
- Sprinkle with mozzarella cheese.
- Return to oven for 3 minutes or until cheese is melted.
- Serve immediately.
FRESH MOZZARELLA PESTO BRUSCHETTA
Another recipe from a Wisconsin Milk Marketing Board Promotional Pamphlet. I have not tried this yet.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 20m
Yield 8 bruschetta, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
- Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
- Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.
Nutrition Facts : Calories 235.8, Fat 19.5, SaturatedFat 8.4, Cholesterol 44.8, Sodium 429.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.3, Protein 12.9
PESTO BRUSCHETTA
My daughter came up with this recipe and I'm asked for a copy of it every time I make it. It's easy to switch up the flavor by using different types of pesto. -Shirley Dickstein, Parma, Idaho
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 29 appetizers.
Number Of Ingredients 4
Steps:
- Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
FRESH TOMATO BRUSCHETTA
The topping for this simple Fresh Tomato Bruschetta appetizer can be put together ahead of time and refrigerated. We also love it on top of grilled chicken sandwiches, hamburgers and homemade pizza. -Samantha Cass, Swartz Creek, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 95mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
MOZZARELLA, GREENS, AND GARLIC BRUSCHETTA
Categories Garlic Leafy Green Broil Cocktail Party Mozzarella Arugula Summer Grill/Barbecue Gourmet
Yield Makes 16 bruschetta
Number Of Ingredients 8
Steps:
- Discard coarse stems from greens and wash leaves thoroughly, Chop greens coarse (there should be about 6 cups).
- In a large heavy skillet cook garlic paste in oil over moderately low heat stirring, 1 minute. Add greens and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes. Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each toast.
- To make toasts:
- Prepare grill or preheat broiler.
- With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.
MOZZARELLA, PESTO, ARUGULA, AND PARMESAN BRUSCHETTA
Go ahead and play around with the greens and pesto that top this bruschetta: Spinach, kale, and parsley are all options.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Place slices of mozzarella cheese on toasts. Drizzle with homemade or store-bought pesto. Top with arugula and shaved Parmesan cheese, and season with freshly ground pepper.
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CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your future culinary endeavors.
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