Roma Tomato Bruschetta Recipes

ROMA TOMATO BRUSCHETTA

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.

DOUBLE TOMATO BRUSCHETTA

Steps:

• Preheat the oven on broiler setting.
• In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees F.
• Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
• Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
• When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
• In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

TOMATO BRUSCHETTA

Steps:

• Brush each slice of bread with oil, a sprinkle of garlic and place on a baking sheet.
• Place under the broiler until just golden.
• Add a slice of tomato and sprinkle with mozzarella and basil.
• Broil until it begins to turn brown.
• Serve and enjoy!

RUSSIAN TOMATO SALAD BRUSCHETTA

Steps:

• Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
• Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
• Preheat a charcoal grill until coals are white and ashy.
• Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
• Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

FRESH ROMA TOMATO, BASIL & OREGANO BRUSCHETTA

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.