Fresh Roma Tomato Basil Oregano Bruschetta Recipes
FRESH TOMATO AND BASIL BRUSCHETTA
Steps:
- Gather the ingredients.
- To begin with, combine the chopped tomatoes, basil, garlic, and salt in a small bowl and lightly toss together. Set aside.
- Set the oven to the broil setting. Place the bread slices in a single layer on a large baking sheet coated with a small amount of cooking spray or olive oil. Using a basting brush, brush a small amount of the olive oil on the top of each slice of bread.
- Place the bread in the oven and broil for about 1 minute, or just until the bread becomes lightly toasted.
- Remove the bread from the oven, and spoon about 2 tablespoons of the tomato mixture on each slice. Top each with a couple of shaves of the mozzarella cheese. Return the bread to the oven and broil the bruschetta for another 30 seconds. Watch the bruschetta carefully during this time to make sure it does not burn. Remove the bruschetta when the cheese becomes melted, and the edges of the bread are lightly browned and toasted.
- Remove the bruschetta to a plate or a wire rack to cool just for a few minutes, and then serve immediately.
Nutrition Facts : Calories 66 kcal, Carbohydrate 9 g, Cholesterol 1 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 167 mg, Sugar 1 g, Fat 3 g, ServingSize 16 pieces (16 servings), UnsaturatedFat 0 g
ROMA TOMATO BRUSCHETTA
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Stack 5 basil leaves one on top of each other; roll up. Slice crosswise thinly. Repeat with remaining basil. Combine tomatoes, balsamic vinegar and basil. Season with salt and pepper., Combine olive oil and garlic in a small microwave-safe bowl. Microwave on high 30 seconds., Cut bread into slightly angled 1/4-in. pieces. Brush with olive oil mixture; place on baking pan. Bake at 425° for 6-8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon mixture evenly over bread slices. Serve immediately.
Nutrition Facts :
FRESH ROMA TOMATO, BASIL & OREGANO BRUSCHETTA
This is a great appetizer, or accompaniment to any pasta dish, especially when made with vine ripened roma tomatoes. It is best with fresh herbs, but you can substitute dried in a pinch. I have experimented over the years with several different bruschetta recipes and finally came up with this version. The final result is definitely worth the work!
Provided by Simply Chris
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Lightly toast the bread in the oven.
- Rub one side of the toast with garlic clove.
- Drizzle a little olive oil over each slice.
- Mix tomatoes, onion, oregano, basil, 2 tablespoons of the olive oil, balsamic vinegar, salt and pepper.
- Spread mixture over each slice of toast.
- Sprinkle a little of the grated mozzarella cheese on each slice.
- Bake (not broil) in a 350 degree oven about 10 minutes, until the cheese just starts to melt, being careful not to burn the edges of the toast.
- Serve immediately.
Nutrition Facts : Calories 148.9, Fat 8.1, SaturatedFat 2.3, Cholesterol 9.1, Sodium 207.7, Carbohydrate 13.4, Fiber 1.3, Sugar 2, Protein 5.7
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