Mozzarella Basil Bruschetta Recipes

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TOMATO, MOZZARELLA AND BASIL BRUSCHETTA



Tomato, Mozzarella and Basil Bruschetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 36 bruschetta

Number Of Ingredients 7

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Steps:

  • Preheat oven to 375 degrees F.
  • In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
  • On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
  • Place bruschetta on decorative platter and garnish with basil leaves.

Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 194 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams

MOZZARELLA BASIL BRUSCHETTA



Mozzarella Basil Bruschetta image

"This simple recipe makes a quick and light appetizer for hungry guests or family," says field editor Cynthia Bent of Newark, Delaware. "Just like pizza, you can add whatever you desire each time you make it."

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1 dozen.

Number Of Ingredients 7

6 slices Italian bread (1/2 inch thick)
2 tablespoons olive oil
1 large tomato, seeded and chopped
3 tablespoons minced fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
6 slices part-skim mozzarella cheese, halved

Steps:

  • Cut each slice of bread in half; place on an ungreased baking sheet. Brush with oil., In a small bowl, combine the tomato, basil, pepper and salt. Spoon 1 tablespoonful over each piece of bread; top with cheese and remaining tomato mixture. Bake at 375° for 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 167mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

MOZZARELLA BASIL BRUSCHETTA



Mozzarella Basil Bruschetta image

Make and share this Mozzarella Basil Bruschetta recipe from Food.com.

Provided by CookingONTheSide

Categories     Cheese

Time 25m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 7

6 slices Italian bread, 1/2-inch thick
2 tablespoons extra virgin olive oil
1 large tomatoes, seeded and chopped
3 tablespoons fresh basil, minced
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
6 slices part-skim mozzarella cheese, halved

Steps:

  • Cut each slice of bread in half; place on an ungreased baking sheet and brush with oil.
  • In small bowl, combine the tomato, basil, pepper and salt.
  • Spoon 1 T over each piece of bread; top with cheese and remaining tomato mixture.
  • Bake at 375 degrees for 10-12 minutes or until cheese is melted.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA



Tomato, Mozzarella and Basil Bruschetta image

A basic bruschetta recipe perfect for a party dish or appetizer.

Provided by Giada De Laurentiis

Categories     appetizer,bake,cheese,herbs,Italian,Party Favourites,tomatoes

Time 30m

Yield 36 servings

Number Of Ingredients 7

1 (32-oz) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 Tbsp extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French bread baguettes, sliced 1-inch thick (about 36 slices)
1 ½ lb(s) fresh mozzarella cheese, sliced ¼-inch thick

Steps:

  • Preheat oven to 375ºF.
  • In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
  • On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
  • Place bruschetta on decorative platter and garnish with basil leaves.

TOMATO AND MOZZARELLA BRUSCHETTA WITH BASIL OIL



Tomato and Mozzarella Bruschetta with Basil Oil image

Provided by Sunny Anderson

Categories     appetizer

Yield about 1 cup

Number Of Ingredients 8

1 1/2 pounds Roma tomatoes, seeded and diced
salt
5 ounces fresh mozzarella, diced (about 1 cup)
1 tablespoon balsamic vinegar
1 baguette, sliced 1/4-inch thick
2 cloves garlic
3 cups tightly packed basil leaves
1 1/2 cups extra virgin olive oil

Steps:

  • Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA® towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the bread. Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil. Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds. Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color. Remove the basil from the water and squeeze dry using VIVA® towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA® towel with water and line the towel inside the strainer. Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil. Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days.

BRUSCHETTA WITH FRESH MOZZARELLA



Bruschetta with Fresh Mozzarella image

Bruschetta is a version of garlic bread (garlic toast, really), which is good by me because I think garlic should be its own food group. It's great in just about everything. Fresh mozzarella is the stuff that comes in little round tubs of brine, not the stuff that comes shrink-wrapped and that you put on pizza. It's soft and creamy and tastes amazing with the crispy bread, garlic, tomatoes, and basil.

Yield makes about 40 pieces

Number Of Ingredients 7

1 (1-pound) French baguette
1/4 cup olive oil
4 cloves garlic
8 ounces fresh mozzarella cheese
4 tomatoes
1 (2/3-ounce) package basil
Salt and pepper

Steps:

  • Preheat the oven to 375°F.
  • Cut the baguette into 1/4-to 3/8-inch-thick slices and place on a baking sheet. Brush the bread with the olive oil and bake for 10 to 12 minutes, or until light brown. Peel one of the cloves of garlic and rub it over the warm bread slices.
  • Cut the mozzarella into 1/4-inch cubes. Cut the tomatoes in half, remove the seeds by scraping them out of the tomato with a small tool or your finger, and dice into 1/4-inch pieces. Coarsely chop the basil. Peel and finely chop the remaining 3 cloves of garlic or pass them through a garlic press.
  • Combine the mozzarella, tomatoes, basil, and chopped garlic in a bowl and season with salt and pepper.
  • Spoon some of the tomato mixture onto each piece of toasted bread and serve immediately.
  • You may wonder where to find fresh mozzarella cheese. Many grocery stores now have self-serve olive bars that often include fresh mozzarella; otherwise, check the deli counter. They usually have fresh mozzarella that's quite a bit cheaper than prepackaged versions. Plus, you can get exactly the amount you need.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA



Tomato, Mozzarella and Basil Bruschetta image

Make and share this Tomato, Mozzarella and Basil Bruschetta recipe from Food.com.

Provided by seahorse73

Categories     < 30 Mins

Time 30m

Yield 36 bruschetta

Number Of Ingredients 8

1 (32 ounce) can whole tomatoes, drained
1 cup fresh basil leaf, washed and spun dry
4 tablespoons extra virgin olive oil
6 cloves garlic, peeled
kosher salt
fresh ground black pepper
2 large French baguettes, sliced 1 inch thick
1 1/2 lbs fresh mozzarella cheese, sliced 1/4 inch thick

Steps:

  • Preheat oven to 375 degrees.
  • In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 garlic cloves.
  • Pulse until smooth, but somewhat chunky.
  • Season with salt and pepper.
  • On a baking sheet, line up baguette slices.
  • Toast in oven for about 3 minutes or until light golden brown.
  • Workking quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top.
  • Place bread back in oven and melt cheesel slightly, about 45 seconds.
  • Remove from oven and spread 1 T of the tomato mixture on each piece.
  • Place bruschetta on a decorative platter and garnish with basil leaves.

Nutrition Facts : Calories 192.8, Fat 7.1, SaturatedFat 3, Cholesterol 14.9, Sodium 379.9, Carbohydrate 23.8, Fiber 1.7, Sugar 1, Protein 8.2

TOMATO-BASIL BRUSCHETTA WITH MOZZARELLA



Tomato-Basil Bruschetta with Mozzarella image

Enjoy a favorite restaurant appetizer at home! Our Tomato-Basil Bruschetta with Mozzarella recipe is both delicious and easy to make thanks to the convenience of CLASSICO Traditional Pizza Sauce. Enjoy this tomato-basil bruschetta with a sprinkle of fresh basil on top. Buon appetito!

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 20m

Yield 12 servings, 2 pieces each

Number Of Ingredients 5

24 French bread slices (1/2 inch thick)
3/4 cup CLASSICO Traditional Pizza Sauce
1/2 cup chopped tomatoes
1/4 cup loosely packed fresh basil leaves, chopped
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 400ºF.
  • Place bread slices in single layer on baking sheet.
  • Bake 8 to 10 min. or until bread slices are crisp and bottoms are lightly browned. Meanwhile, combine pizza sauce, tomatoes and basil.
  • Remove baking sheet from oven. Heat broiler.
  • Turn bread slices over; top with tomato mixture and cheese.
  • Broil, 8 inches from heat, 1 min. or until cheese is melted.

Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

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