Fresh Tomato Cheese Mushroom Toasts Recipes

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FRESH TOMATO, CHEESE & MUSHROOM TOASTS



Fresh Tomato, Cheese & Mushroom Toasts image

Savory, elegant and oh-so-easy to make, these little appetizer toasts topped with cheese, tomatoes and sautéed mushrooms are real crowd-pleasers.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 28 servings

Number Of Ingredients 8

1 French bread baguette (14 inch), cut into 28 slices
1 lb. sliced fresh mushrooms
1 shallot, chopped
2 cloves garlic, minced
1/3 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 plum tomato, seeded, chopped
2 Tbsp. chopped fresh parsley
1 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 400ºF.
  • Place bread slices in single layer on baking sheet. Bake 5 min. on each side or until crisp and lightly browned on both sides.
  • Meanwhile, cook mushrooms, shallots and garlic in 2 Tbsp. dressing in large nonstick skillet on medium heat 5 to 6 min. or until mushrooms are tender and liquid is cooked off, stirring occasionally. Remove from heat. Stir in tomatoes and parsley.
  • Heat broiler. Brush toast slices with remaining dressing; top with mushroom mixture and cheese. Broil, 6 inches from heat, 2 min. or until cheese is melted.

Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

ROASTED-GARLIC TOAST WITH TOMATO



Roasted-Garlic Toast with Tomato image

Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy Campari tomatoes, and fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 6

4 slices rustic bread, such as boule
Extra-virgin olive oil, for brushing and drizzling
Kosher salt and freshly ground pepper
8 teaspoons mashed Garlic Confit (from 1 head)
4 small tomatoes, such as Campari, thinly sliced
1/4 cup lightly packed parsley leaves

Steps:

  • Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.

FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST



Fresh Tomato Soup with Crispy Cheese Toast image

We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

3 ½ pounds vine-ripened tomatoes
2 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves garlic, minced
1 anchovy fillet
1 teaspoon salt, or to taste
1 pinch red pepper flakes
2 tablespoons olive oil
8 slices Italian bread
¼ cup thinly sliced basil leaves
6 ounces shredded sharp white Cheddar cheese

Steps:

  • Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
  • Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
  • Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
  • Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
  • Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
  • Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
  • Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
  • Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g

CHEESY TOMATO TOAST



Cheesy Tomato Toast image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

4 thick slices white bread
1/4 cup extra-virgin olive oil
1 clove garlic, chopped
2 tablespoons thinly sliced fresh basil
3 medium tomatoes, sliced
Kosher salt and freshly ground pepper
4 ounces gruyere cheese, thinly sliced
3/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
1 tablespoon white wine vinegar
1 10-ounce package mixed salad greens
Potato chips, for serving (optional)

Steps:

  • Preheat the broiler. Place the bread on a baking sheet and broil until lightly golden on both sides.
  • Whisk 2 tablespoons olive oil with the garlic and basil in a small bowl; brush evenly on the toasted bread. Season the tomatoes with salt and pepper; arrange a layer of tomatoes on each bread slice. Chop any remaining tomato slices and set aside for the salad. Top the bread evenly with the gruyere, mozzarella and parmesan. Return to the broiler and cook until the cheese melts, about 2 minutes.
  • Whisk the vinegar and the remaining 2 tablespoons olive oil in a large bowl; season with salt and pepper. Add the greens and the reserved chopped tomatoes and toss. Serve the cheese toast with the salad and chips.

Nutrition Facts : Calories 471 calorie, Fat 31 grams, SaturatedFat 12 grams, Cholesterol 47 milligrams, Sodium 529 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 19 grams

FRESH TOMATO AND MOZZARELLA ON TOAST



Fresh Tomato and Mozzarella on Toast image

I really love simple fresh meals. The combination of flavors in this dish is so delicious! Its so yummy and so easy to do you'll want to make it all the time! Its great as a meal, snack or side dish.

Provided by Jenna

Categories     Cheese

Time 20m

Yield 6-8 pieces, 1 serving(s)

Number Of Ingredients 8

1/2 French baguette, sliced
2 medium tomatoes, sliced
1 1/2 cups shredded mozzarella cheese
italian seasoning
olive oil
balsamic vinegar
salt
pepper

Steps:

  • To prepare, slice tomatoes and french bread.
  • Toast the slices of french bread in the toaster.
  • Place the toasted french bread pieces on aluminum foil or baking pan.
  • Put one layer of tomato slices on each piece of french bread (usually 1 1/2 to 2 tomato slices for each piece of toast).
  • Sprinkle mozzarella cheese on top of each piece.
  • Bake in toaster oven until cheese is melted.
  • Take out of oven and drizzle a small amount of olive oil and balsamic vinegar on top.
  • Sprinkle Italian seasoning and salt and pepper to taste, on top.
  • Enjoy!

2-CHEESE MUSHROOM TOAST



2-Cheese Mushroom Toast image

I love french rolls and love coming up with new ways to enjoy them. This would make a great snack, lunch or even a dinner with a side salad. I had just included 1/2 cup sauteed mushrooms, because I thought people could use their sauteed mushroom recipe of choice that added up to that amount. I've included what I used... not really a recipe.. just really basic, but delicious.

Provided by VickyJ

Categories     Lunch/Snacks

Time 20m

Yield 2 toasts, 2 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 cup sliced mushrooms
salt and pepper
1 French roll, halved
1 tablespoon butter
1 garlic clove, minced
1/2 cup shredded mozzarella cheese
1/2 cup sauteed mushroom
2 slices American cheese (if using American, cut slices into small squares) or 1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 400°F.
  • Directions for sauteed mushrooms:.
  • Saute the mushrooms and salt/pepper in the olive oil until the mushrooms are slightly brown.
  • Directions for toast:.
  • Line a sheet pan with foil and spray with nonstick cooking spray.
  • Each split roll gets half of the butter and garlic amount. Spread each amount of butter over face of roll, then the garlic.
  • Divide the mozz. cheese in equal parts and spread out over bread.
  • Spread sauteed mushrooms over mozz. cheese.
  • Lay/spread American or cheddar cheese over mushrooms.
  • Put on sheet pan and bake for 10 minutes (ovens vary).

Nutrition Facts : Calories 331.4, Fat 25, SaturatedFat 11.7, Cholesterol 51, Sodium 540.6, Carbohydrate 14.1, Fiber 1.2, Sugar 1.2, Protein 13.8

MOZZARELLA MUSHROOMS WITH GARLIC TOAST



Mozzarella Mushrooms with Garlic Toast image

I came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. -Marc Bushee, Moorhead, Minnesota

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 tablespoons butter, softened
1 tablespoon minced fresh basil
1 garlic clove, minced
1 French bread baguette (10-1/2 ounces)
MUSHROOMS:
2 tablespoons butter, softened
1 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
1/4 cup dry red wine
3 tablespoons chopped fresh basil, divided
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces fresh mozzarella cheese, thinly sliced

Steps:

  • Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into six portions; place on a baking sheet, cut side up., In a broiler-safe skillet, heat 2 tablespoons butter over medium heat; saute mushrooms until tender, 5-7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, wine, 2 tablespoons basil, salt and pepper; cook, uncovered, 3 minutes, stirring occasionally. Remove from heat; top with cheese. Broil 4-5 in. from heat until cheese is melted, 2-3 minutes; sprinkle with remaining basil., Broil baguette portions until lightly toasted. Serve with mushrooms.

Nutrition Facts : Calories 366 calories, Fat 16g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 562mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 5g fiber), Protein 13g protein.

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