Summertime Bruschetta Tomato And Basil Recipes

TOMATO AND BASIL BRUSCHETTA

Steps:

• Whisk together chopped garlic, vinegar, salt, pepper, and basil.
• When combined slowly drizzle in oil.
• Add tomatoes and let sit for 20 minutes at room temp.
• Meanwhile back at the bat cave, toast the bread.
• This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
• When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
• Place the bread on a cookie sheet and top with tomato mixture.
• Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
• Serve immediately.
• The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
• Enjoy!

BRUSCHETTA WITH TOMATO AND BASIL

Steps:

• Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil.
• Set aside.
• Slice bread into 1/2 inch thick slices.
• Place on a tray and spray lightly with olive oil.
• Toast bread under broiler, until golden, watching closely not to let it burn.
• When bread is toasted, rub each piece with whole garlic clove.
• Place bread on a platter and top with tomato mixture.
• Serve immediately or the bread will become soggy.

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.

BRUSCHETTA WITH TOMATO AND BASIL

Steps:

• Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.

BRUSCHETTA WITH TOMATOES, CUCUMBERS, AND BASIL

Steps:

• In a large bowl, combine tomatoes, onion, cucumber, and basil. Season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least an hour.
• Cut bread into 1/2-inch-thick slices, then cut slices in half diagonally. Brush both sides of each slice lightly with additional oil; grill or broil on both sides until toasted.
• Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper and top with vegetable mixture. Let stand a few minutes to allow juices to soak into bread; serve.

SUMMERTIME BRUSCHETTA (TOMATO AND BASIL)

Steps:

• In a large mixing bowl, toss tomatoes with cheese, minced garlic, basil, parsley, olive oil, lemon juice, pepper flakes, salt, and pepper.
• When very well mixed, cover and refrigerate for 3 hours to let flavors meld.
• Just before serving, grill the bread until lightly toasted (you can do it under the broiler or on the grill, it only takes a few minutes).
• Rub one side of the toast with the cut sides of the garlic cloves.
• Spread tomato mixture over toast slices and serve immediately or fill a small bowl with the tomato mixture and place it in the center of a serving platter with the toast arranged around it and allow everyone to help themselves.