Jens Garlic Bruschetta Bread Recipes

GARLIC BREAD BRUSCHETTA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In the microwave, melt the 3 tablespoons of butter with 1 clove of garlic.
• Slice up a loaf of Italian bread to about 1-inch (2 ½ cm) thickness.
• Top with melted garlic butter, Italian seasoning, and parmesan cheese.
• Bake for approximately 15 minutes or until golden brown.
• In a mixing bowl, combine the tomatoes, garlic, salt, pepper, basil, and olive oil and stir until everything is fully coated with olive oil.
• Top the garlic bread with desired amount of tomato mixture.
• Garnish with parmesan cheese.
• Enjoy!

JEN'S TOMATO ARUGULA BRUSCHETTA

Steps:

• Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
• Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
• Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

JEN'S GARLIC/ BRUSCHETTA BREAD

Steps:

• Cut baguette several times down the lengeth (i usually dont quite cut through the bottom).
• Mix butter and garlic, and drizzle/ spread between each slice and over the top.
• Add green onion garnish to top.
• Toast in the toaster oven on Dark, or in the oven at about 375 for 10 minutes.
• Prior to toasting it I would add the bruchetta mixture. (OPTIONAL).
• Mix the Bruchetta ingredients and spoon on top then add the onion garnish and toast.

GIARDINIERA BRUSCHETTA

Steps:

• Place an oven rack in the middle position. Preheat the oven to 450 degrees F.
• Line a baking sheet with aluminum foil. Split the loaf lengthwise and place cut-side-up on the baking sheet.
• In a small bowl, combine the butter, mayonnaise, provolone, oregano, parsley, basil, red pepper flakes, Worcestershire sauce, garlic, salt and pepper and mix with a small rubber spatula until fully combined.
• Spread an even layer of the butter mixture on the cut sides of the bread. Bake until the cheese has dark spots and the edges of the bread are golden brown and crisp, begin checking at 12 minutes. Remove from the oven.
• Scatter the giardiniera all over the bread. Top with Parmesan and fresh herbs. Slice and serve immediately.

GARLIC AND CHEESE BRUSCHETTA

Steps:

• Preheat the broiler.
• In a medium bowl, blend fat free cream cheese, nonfat sour cream and fat-free mayonnaise with an electric mixer until smooth. Stir in 1/2 the reduced fat Swiss cheese, Parmesan cheese, parsley, green onions and garlic.
• Arrange bread slices in a single layer on a medium baking sheet. Lightly toast under the broiler. Remove from heat.
• Spread French bread slices with the cream cheese mixture. Sprinkle with remaining Swiss cheese. Broil under the preheated broiler approximately 1 1/2 minutes, until cheese is melted. Remove from heat and sprinkle with ground black pepper.

TOMATO & GARLIC BRUSCHETTA BREAD

Steps:

• Mix roughly chopped tomatoes, onion, parsley & garlic, apple juice and vinegar in a shallow bowl.
• Season with salt and pepper.
• Cover bowl and let tomatoes marinate at room temperature for about 1-2 hour.
• Stir occasionally to distribute flavours.
• Meanwhile, heat the grill/broiler.
• For the bread rub one side with garlic and brush with a little olive oil and grill/broil them oiled-side up until lightly browned.
• Place a good 2-3 spoonful of tomato mixture on each slice and serve with a fork and knife.

GARLIC BRUSCHETTA RECIPE - (4.5/5)

Steps:

• Preheat oven to 400ºF. Spread 1 tablespoon of Alouette® Garlic & Herbs Soft Spreadable Cheese on each slice of bread. Top each slice with 1 1/2 tablespoons of chopped tomatoes and 1 teaspoon of Parmesan cheese. Place bruschetta on a cookie sheet and bake for 5-6 minutes. Garnish with parsley or basil and serve as an appetizer