TOMATO BRUSCHETTA
Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour
Provided by Member recipe by Chiwong
Categories Snack, Starter
Time 20m
Yield Makes 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 310 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
TOMATO BRUSCHETTA
This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.
Provided by Joy Andrews
Categories Appetizers and Snacks Bruschetta Recipes
Time 40m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 28.8 g, Cholesterol 1.8 mg, Fat 12.2 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 312.8 mg, Sugar 3.5 g
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.
CILANTRO TOMATO BRUSCHETTA
This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d'oeuvre recipe that goes well with many different main dishes. -Lisa Kane, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place bread slices on ungreased baking sheets; brush with 1/4 cup oil. Bake until golden brown, 10-12 minutes., In a small bowl, whisk together vinegar and remaining oil. Stir in tomatoes, onion, cilantro, salt and pepper., To serve, spoon scant 1 tablespoon tomato mixture onto each slice of bread. Top with cheese.
Nutrition Facts : Calories 98 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 147mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
TOMATO BRUSCHETTA
Enjoy this delicious tomato bruschetta topped with olives, basil and cheese that's ready in just 25 minutes - perfect for a side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 375°. Cut bread loaf horizontally in half. Place halves, cut sides up, on cookie sheet. Brush with butter. Top with tomatoes, olives, basil and cheese.
- Mix garlic and oil. Drizzle oil mixture over cheese. Bake 12 to 15 minutes or until cheese just begins to brown. Cut into 2-inch slices.
Nutrition Facts : Calories 220, Carbohydrate 24 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg
ROASTED TOMATO BRUSCHETTA
Looking for wonderful roasted appetizer? Then check out this tomato bruschetta topped with basil and cheese - perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 14
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. On ungreased cookie sheet, place baguette slices; brush slices with 2 tablespoons of the oil. Bake 6 minutes or until lightly toasted. Set aside.
- In 15x10x1-inch pan, mix tomatoes and shallots. In small bowl, mix remaining 2 tablespoons oil, the vinegar, salt and pepper. Pour over tomato mixture; toss gently. Bake 25 minutes or until tomatoes have burst and begin to break down. Cool 5 minutes.
- In medium bowl, stir tomato mixture and shredded basil, mashing tomatoes slightly. Spoon onto toasted baguette slices; top with basil leaves and cheese.
Nutrition Facts : Calories 87, Carbohydrate 9 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 209 mg
TOMATO BRUSCHETTA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 5m
Yield 20 servings
Number Of Ingredients 0
Steps:
- Roughly chop 1 1/2 cups soft sun-dried tomatoes and 1 cup roasted red peppers and transfer to a medium bowl. Stack 6 basil leaves, roll into a tight cylinder and thinly slice. Add to the bowl. Mince 3 garlic cloves and add to the bowl. Add 1 cup crumbled feta cheese and 1/4 cup olive oil to the bowl, season with salt and pepper and toss. Arrange 20 to 24 crostini, crackers or baguette slices on a platter. Divide the mixture evenly among the crostini and drizzle with olive oil.
- Per Serving: Calories: 128 ;Total Fat: 4.5 grams; Saturated Fat: 1.5 grams; Protein: 4 grams; Total carbohydrates: 17 grams; Sugar: 3 grams; Fiber: 1 gram; Cholesterol: 7 milligrams; Sodium: 356 milligrams
Nutrition Facts : Calories 128 calorie, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 7 milligrams, Sodium 356 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams
TOMATO-CORIANDER BRUSCHETTA
Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." Serve this party appetizer with the toasted-baguette rounds or your favorite crackers. You can also double the tomato topping for a great pasta salad.
Provided by Steve Silverman
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Stir coriander seeds in heavy small skillet over medium heat until aromatic, about 1 minute. Cool seeds 10 minutes. Place in plastic bag; crush coarsely with mallet.
- Combine tomatoes, olive oil, garlic, and crushed red pepper on rimmed baking sheet; toss to blend. Sprinkle generously with salt. Bake until tomatoes are golden brown and soft, about 15 minutes, then broil until brown in spots, about 2 minutes. Mix in coriander and marjoram. Cool topping on sheet 15 minutes.
- Arrange bread slices on baking sheet. Bake until just beginning to color, about 5 minutes. Mound tomato topping on toasts. Arrange on platter and serve.
ITALIAN BRUSCHETTA WITH HERBED MOZZARELLA & GARLIC TOMATOES
A light and filling Italian bruchetta inspired by cool mornings al fresco in a little Italian cafe in a little area tucked just outside the city. (TIP: Use Masterfoods' Mixed Herbs as an alternative to all the dried herbs. Also, If you don't savour the taste of coriander, omit and use freshly chopped basil & mint instead.)
Provided by Deux Petits Chefs
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a large grill pan, heat 2 tablespoons of olive oil.
- When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
- Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
- Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan).
- Set golden brown garlic aside.
- In a small bowl, mix all the herbs together.
- Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
- Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
- When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
- Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
- Quickly (before the melted cheese hardens), scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.).
- Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
- Serve immediately.
Nutrition Facts : Calories 548.2, Fat 54, SaturatedFat 10.3, Cholesterol 22.1, Sodium 266.2, Carbohydrate 10.7, Fiber 2.7, Sugar 5.2, Protein 8.4
REFRESHING TOMATO BRUSCHETTA
"This recipe's best with sun-warmed tomatoes and basil fresh from the garden," says Greta Igl of Menomonee Falls, Wisconsin. "My husband and I love this so much, we can make a meal of it alone!"
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Brush 1/2 teaspoon oil over 1 side of each slice of bread; place bread on a baking sheet. Bake at 350° for 5-7 minutes or until lightly browned. Rub cut side of garlic over bread. , Meanwhile, in a small bowl, combine the tomato, basil, parsley, vinegar, salt, pepper and remaining 1 teaspoon oil. Spoon onto bread; serve immediately.
Nutrition Facts : Calories 155 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 327mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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