FRESH TOMATO BRUSCHETTA
The topping for this simple Fresh Tomato Bruschetta appetizer can be put together ahead of time and refrigerated. We also love it on top of grilled chicken sandwiches, hamburgers and homemade pizza. -Samantha Cass, Swartz Creek, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 95mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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.
TOMATO BRUSCHETTA
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Toast the bread in a toaster or oven until it is very brown.
- Immediately after removing the bread from the toaster, rub a garlic clove over the entire surface of 1 side. Each slice should use up about 1/4 to 1/3 of a clove. (Be careful, when the garlic meets the toast's hot surface, it will create fumes that sting your eyes-just like an onion.)
- Generously drizzle olive oil over each slice. Sprinkle basil over top, then top with tomato slices. Sprinkle with a generous amount of salt and pepper. Slice into 1-inch strips, or quarters, and serve immediately.
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
DOUBLE TOMATO BRUSCHETTA
A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.
Provided by Laurie Thompson
Categories Appetizers and Snacks Bruschetta Recipes
Time 35m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 24.8 g, Cholesterol 12.1 mg, Fat 8.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.8 g, Sodium 425.6 mg, Sugar 2.4 g
TRIPLE TOMATO FLATBREAD
Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my plum, sun-dried and cherry tomatoes. It's so easy, and will absolutely impress. -Rachel Kimbrow, Portland, Oregon
Provided by Taste of Home
Time 20m
Yield 8 pieces.
Number Of Ingredients 10
Steps:
- Unroll and press dough into a 15x10-in. rectangle. Transfer dough to an 18x12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray. In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings., Carefully invert dough onto grill rack; remove foil. Grill, covered, over medium heat 2-3 minutes or until bottom is golden brown. Turn; grill 1-2 minutes longer or until second side begins to brown., Remove from grill. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted.
Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 476mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
BRUSCHETTA WITH TOMATOES, CUCUMBERS, AND BASIL
Bruschetta is a delicious Italian garlic bread that is served with various toppings as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 15 to 20
Number Of Ingredients 9
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.
GRILLED TOMATO BRUSCHETTA
Plum tomatoes have less juice and more pulp than many varieties, making them ideal for this recipe. Grilled bread, topped with fresh tomatoes tossed in vinaigrette, and fresh basil tastes like summer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Heat grill to medium-high; lightly oil grates. In a large bowl, toss tomatoes with 1 tablespoon oil; season generously with salt and pepper. Arrange tomatoes on grill, cut sides down first. Cover and grill until soft and charred, 5 to 10 minutes per side. With a metal spatula, return tomatoes to bowl. When cool enough to handle, use kitchen shears to snip tomatoes into smaller pieces.
- To tomatoes, add garlic, vinegar, and red-pepper flakes; season with more salt and pepper.
- Reduce heat to medium. Brush bread with remaining oil; grill on both sides until beginning to char, about 2 minutes per side. Cut bread slices in half; divide tomato mixture evenly over each. Top with basil and serve.
DOUBLE TOMATO BRUSCHETTA
Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 22m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat the oven on broiler setting.
- 2. 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.
- 3. 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.
- 4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
- 5. Broil for 5 minutes, or until the cheese is melted.
- My Note: Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. Enjoy!
- UPDATE: My friends felt there was something missing and next time I plan on adding some fresh cut Oregano and doubling the garlic. I also plan on cutting the amount of olive oil used in half to only 1/8 cup. From the suggestions of previous a friends, I decided to brush olive oil onto the bread, broil it for a couple minutes, then add the topping. The cutting of the tomatoes did take a bit of time and I think substituting a couple cans of diced tomatoes would be fine. Just be sure to use FRESH herbs!
- After thinking about it, I would definitely suggest letting it marinate over night - the longer the better. I also took someone's suggestion to put the cheese on the bread and bake it first - then everyone can put on their own amount of bruschetta. Everyone agreed that was the better way to go. This really is easy to make - I also definitely suggest using fresh basil and buying the bread the day you are serving it as well. I will be adding this part to my receipe box, to add to my regular rotation.
- Have made it many times Now.And YES There is a reason this recipe lists roma/plum tomatoes as the tomato of choice. They are meatier than a beefsteak, early girl, or some of the other varietals available. Using romas will eliminate some of the wateriness that I have mentioned. If you have the opportunity to make this a day ahead, it gives the flavors a chance to marry and allows the garlic to mellow somewhat ~ so MUCH better! Absolutely great as it is, but decided to try adding a smidgen of anchovy paste to it on the third time. It sent it over the edge from outstanding to sublime!
- Update: 9/17/13 - 5 or 6 tomatoes roma (plum) tomato chopped, 2 cups a #1 Tall can =16 oz. and a #300 can =14 to 16 oz. Canned would work but be sure to drain it well or your bread will get very soggy.
- Many recipes specify a can size rather than a volume amount.
- I've tried a bunch of them! Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. I hope this help. Happy Cooking!
Nutrition Facts : Calories 138.2, Fat 9.1, SaturatedFat 3.1, Cholesterol 14.8, Sodium 382.3, Carbohydrate 9.2, Fiber 1.3, Sugar 4.1, Protein 6.1
TRIPLE-TOMATO BRUSCHETTA
This is the best bruschetta recipe I've tried. The sun-dried tomatoes just add such a nice flavor kick.
Provided by Colbys Mom
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Using 2 Tbsp olive oil brush 1 side of each bread slice; rub with garlic.
- Transfer to ungreased cookie sheet.
- Bake until lightly toasted, 5-8 minutes.
- Meanwhile, combine fresh and sun-dried tomatoes with basil, pepper, and remaining oil.
- Top toasts with tomato mixture.
Nutrition Facts : Calories 449.2, Fat 13.6, SaturatedFat 2.2, Sodium 794.2, Carbohydrate 69.5, Fiber 4.8, Sugar 1.4, Protein 12
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