Smeared Tomato Bruschetta Wextra Virgin Olive Oil Torn Basil Recipes

BRUSCHETTA WITH FRESH TOMATO AND BASIL

Steps:

• In a bowl, mix together the tomatoes, basil, olive oil and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for 2 hours, if possible.
• Place the bruschetta on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetta. Serve immediately.

STEWED-TOMATO BRUSCHETTA

Steps:

• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, bay leaves, and cloves, stirring, until garlic is golden, 35 to 40 seconds. Remove from heat, then transfer garlic, bay leaves, and cloves with a slotted spoon to paper towels to drain. Reserve all but 2 tablespoons oil in a heatproof bowl, then add celery, onion, frying pepper, curry powder, salt, pepper, and reserved bay leaves and cloves to skillet and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add tomatoes and 1 teaspoon brown sugar and cook, stirring occasionally, until tomatoes are just beginning to break down, about 20 minutes. Remove skillet from heat and stir in half of reserved garlic slices. Add remaining 1 to 2 teaspoons brown sugar, if desired.
• Heat grill pan over moderately high heat until hot but not smoking.
• Meanwhile, brush both sides of bread slices with reserved olive oil, then grill in hot grill pan, turning over once, until pale golden and grill marks appear, about 4 minutes total.
• Spoon tomato mixture onto toast on plates and sprinkle with remaining garlic slices.

GARLIC TOMATO BRUSCHETTA

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

HEIRLOOM TOMATO BRUSCHETTA

Steps:

• Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.
• Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.
• Spoon tomato mixture over the baguette slices.

TOMATO BRUSCHETTA

Steps:

• Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
• Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
• Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

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.

SMEARED TOMATO BRUSCHETTA W/EXTRA VIRGIN OLIVE OIL, TORN BASIL

Steps:

• Cut the sourdough bread into 1/2 to 1 inch slices on the diagonal. Grill until golden brown. Cut the tomatoes in half and arrange on a platter with whole garlic and torn basil leaves. Drizzle a good quality olive oil on top of the grilled bread slices. Rub the bread with the whole garlic clove. Squeeze and rub the tomato on the bread, and finish with torn basil leaves, a little salt, and pepper.