TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
RUSSIAN TOMATO SALAD BRUSCHETTA
Paired with sweet onions, dressed with a simple, tangy, creamy sauce, and served on charred bread, this is one of the most delicious uses of fresh summer tomatoes you will ever experience.
Provided by Chef John
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 23.1 g, Cholesterol 3.7 mg, Fat 5.8 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 235.9 mg, Sugar 2.7 g
BRUSCHETTA WITH STRAWBERRY AND TOMATO SALAD
Provided by Ted Allen
Categories appetizer
Time 50m
Yield 10 to 15 bruschetta
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let rest for 30 minutes, stirring now and then.
- Heat a grill or grill pan to medium high. Spread out the bread on a baking sheet and brush with olive oil. Transfer to the grill and toast the bread until golden all over, 2 to 3 minutes per side. Arrange on a platter.
- Cover the warm grilled bread slices with a generous layer of the strawberry-tomato salad. Serve immediately.
ROMA TOMATO BRUSCHETTA
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 2-1/2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
RUSSIAN TOMATO SALAD
We were served this at our host's dacha (country home) in Russia - Nina grew her own tomatoes, garlic and dill there. It is very simple, but you Must have tasty tomatoes! It looks awesome on a platter, and I have brought this to gatherings and received numerous complements. No measurements are given because you can make a little or a lot - and only 3 or 4 ingredients. (Ya know - it's years later, and I don't really think the garlic is very optional - DO give it a try!)
Provided by Dories Lori
Categories Vegetable
Time 15m
Yield 1-20 serving(s)
Number Of Ingredients 6
Steps:
- Slice the tomatoes into thick (approx. 3/8") slices, and place on a platter. They mostly should not overlap. Save the ends for nibbling.
- If using garlic, discard the center green shoot, and finely chop the garlic. Rub it over the tops of the tomato slices. I personally like the garlic, but I go easy - even a little can be strong/spicy.
- Put some mayo in the corner of a quart Freezer bag (not a snack, sandwich or storage bag - you need a strong bag.) Snip a small corner off the bag. (Fun Idea - could use a frosting tip for fun effects.).
- This is the fun part :-) Squeeze the mayo attractively onto the tomatoes. I use ribbons, stripes, swirls, etc. Nina used Lots of mayo, but you can use as much or little as you like.
- Sprinkle liberally with chopped dill. I might also sprinkle with some salt and pepper.
Nutrition Facts :
TOMATO AND RICOTTA SALATA BRUSCHETTA
Categories Cheese Tomato Broil Cocktail Party Quick & Easy Summer Grill/Barbecue Chive Gourmet
Yield Makes 16 bruschetta
Number Of Ingredients 10
Steps:
- In a small skillet cook shallots in oil over moderate heat, stirring, until softened. Stir in tomato and salt and pepper to taste and cook, stirring, 30 seconds, or until just heated through. In a bowl toss together tomato mixture with cheese, chives, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.
- To make toasts:
- Prepare grill or preheat broiler.
- With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.
TOMATO-RUBBED BRUSCHETTA
This bruschetta tastes best with tomatoes fresh from the garden. This recipe can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 6
Steps:
- Prepare grill.
- Brush bread slices on both sides with oil and grill on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute on each side. While bread is grilling, halve garlic and tomato crosswise. Rub grilled bread with garlic and tomato to moisten it (you may have tomato left over) and sprinkle with paprika and salt.
BRUSCHETTA DINNER SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Turn on broiler, if using.
- Brush olive oil lightly over one side of each bread slice, using no more than 1 tablespoon all together. Cut garlic clove and rub oiled side of bread with the cut side of garlic.
- Prepare stove-top grill, if using. Grill or broil bread on prepared side until it browns.
- Whisk the remaining oil with the vinegar and mustard.
- Trim, wash and dry the arugula, and set aside.
- Wash, trim and thickly slice the tomatoes, leaving any cherry or tiny pear-shaped tomatoes whole.
- Arrange arugula on two plates. Cut toasted bread in half and place the side brushed with oil up. Arrange bread on top of arugula. Arrange tomato slices on the bread, and scatter the remaining tomatoes on the arugula. Sprinkle the dressing over the tomatoes. Then, turn over the tomatoes that are on top of the bread so that the dressing seeps into the bread.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 17 grams, TransFat 0 grams
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