BEST EVER BRUSCHETTA
I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.
Provided by sofie-a-toast
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
- Slice the bread into individual pieces and spoon the mixture on top.
Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8
BRUSCHETTA
Steps:
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
ALI'S AMAZING BRUSCHETTA
This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.
Provided by Alison
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
- Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 7.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 288.4 mg, Sugar 2.3 g
BRUSCHETTA WITH SMASHED BEANS, SAGE AND KALE
This is comfort food - a generous spoonful of thick beans seasoned with fresh sage on top of a substantial slice of garlic toast. To make a meal of it I top the beans with seasoned greens and a little Parmesan.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt generously and add kale. Blanch until tender, 3 to 4 minutes. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop medium-fine or cut in thin strips.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add minced garlic. Cook, stirring, until fragrant, about 30 seconds, and add thyme and chopped kale. Cook, stirring, until kale is nicely seasoned with garlic and oil, about 1 minute. Season to taste with salt and pepper and transfer to a bowl. Keep warm.
- Heat remaining oil over medium-high heat in the same skillet and add beans and broth. Stir and mash the beans with the back of a wooden spoon until the mixture is slightly thick but not dry. Be careful not to overcook as the beans can dry out quickly. 10 minutes should suffice. Add pepper to taste, stir in sage and remove from the heat.
- Lightly toast bread and as soon as you remove it from the toaster rub each slice with the cut clove of garlic and slather on a generous spoonful of beans. Top beans with kale, drizzle on more olive oil if desired, sprinkle with Parmesan and serve, or heat through for a couple of minutes in a medium oven and serve.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 549 milligrams, Sugar 5 grams, TransFat 0 grams
BRUSCHETTA
Provided by Nancy Harmon Jenkins
Categories easy, appetizer
Time 5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Toast the bread slices on both sides until brown and crisp.
- While the toast is still warm, cut the unpeeled clove of garlic in half and rub the cut surface over one side of the toast. Drizzle 1 tablespoon of olive oil over the garlicky side and sprinkle on sea salt, if desired.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 148 milligrams, Sugar 2 grams, TransFat 0 grams
KIM'S BRUSCHETTA
Heres how i like to make my bruschetta. I got the idea from a restaurant we go to once in a while. Of course they didn't give me the recipe, but they did tell me what was on it. This bread is sinfully delicious. hope all enjoy this as much as me and my family do. You can make your own french bread or buy some. I only use half the loaf so if you want to use the whole loaf, just double the ingredients. You will also need:
Provided by Michigan Dreamer
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- I use one large tomato, deseed it and chop it up; add 2 tbs of olive oil,1 tbs balsamic vinegar, garlic, and basil to this and set aside in a strainer.
- I usually put the french loaf in the oven for a few minutes before adding all the toppings, because i like it a little crispier.
- Let the bread come back to room temp, and brush with olive oil.
- Spoon on the tomatoes, and sprinkle on the 3 cheeses.
- I usually add a little more basil and pop in the oven until cheese is very hot, not melted.
- Bake at 375°F.
Nutrition Facts : Calories 60.2, Fat 0.4, SaturatedFat 0.1, Sodium 85.5, Carbohydrate 12, Fiber 1, Sugar 2.2, Protein 2.4
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