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
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
ITALIAN-STYLE BRUSCHETTA
Light and fresh for a quick tasty appetizer.
Provided by Francine Lizotte Club Foody
Categories Appetizers and Snacks Bruschetta Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
- Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 28.5 g, Fat 11.1 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 281.4 mg, Sugar 3.7 g
TUSCAN BRUSCHETTA
I once found this recipe when this site was Recipe Zaar and haven't been able to find it since so I decided to post my adapted version. I was in highschool and in my Travel Languages class in my Italian unit, I was assigned Tuscany as my province for a project and had to find and cook a Tuscan dish for the class as part of my presentation. This recipe is a little time consuming but not very expensive and I've had TONS of compliments on it. I apologize for the inconsistency in the measurements but it has been a LONG time since I've used a recipe and I mostly do this by feel/taste.
Provided by MissAcedia
Categories Spreads
Time 4h5m
Yield 24 pieces, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine diced Roma tomatoes (use as many as necessary depending on size) with white and green onions, and minced garlic in a clear, resealable tupperware container and mix thoroughly.
- Add White Balsamic Vinagrette to taste (normally I watch the sides of the container until the vinagrette comes up 1/3 of the mixture).
- Add Roasted Garlic oil also to taste (1/4 cup works for me).
- Stir ingredients with a wooden spoon until evenly and thoroughly mixed.
- Seal and refrigerate for several hours or overnight (the longer it sits the more the flavours of the oil and vinagrette will be absorbed). Should be served the next day for best taste.
- Prior to serving: slice baguette diagonally (for larger pieces) into1/2" - 1" slices and toast to desired doneness in the oven (I have a double oven with a smaller top oven that has a toast setting, one toast cycle - 3 minutes - normally does the trick but I always watch it so the small pieces don't burn).
- Place toasted bread slices on a plate and take the remaining peeled whole garlic cloves and rub them gently but quickly on one side of each of the slices. You can also pour a small amount of the garlic oil on a plate and brush it lightly on the slices but I find the rubbing gives the same flavour without sogging up the bread.
- Remove bruschetta mixture from fridge and give it a quick stir (and taste!). Add feta cheese to taste.
- I prefer to use a rounded plastic spoon to scoop and drain mixture then place onto bread slices immediately before serving.
- Garnish with oregano and basil.
- Tip: I find most people's complaints about bruschetta is soggyness. The ways I prevent this is with slightly thicker toasted slices of italian bread (holds up better under the weight of the mixture and juices sit on top longer instead of soaking in in seconds), lower-moisture Roma tomatoes, less liquid added and only adding the mixture to the bread slices right before serving.
Nutrition Facts : Calories 33.9, Fat 0.2, SaturatedFat 0.1, Sodium 43.6, Carbohydrate 6.9, Fiber 0.8, Sugar 1.4, Protein 1.4
GARLIC TOMATO BRUSCHETTA
This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
RUSTIC TUSCAN PEPPER BRUSCHETTA
If you love sweet red, yellow and orange peppers, pair them with fresh mint for a cold kitchen appetizer. Marinate for up to one hour before assembling. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk oil, vinegar, honey and mint. Add peppers; toss to coat. Let stand 15 minutes., Meanwhile, in a small bowl, beat goat cheese and cream cheese. Spread 1 rounded teaspoon on each cracker. Drain peppers well. Arrange peppers on cheese-topped crackers.
Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 60mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
TUSCAN TOMATO BRUSCHETTA
Make and share this Tuscan Tomato Bruschetta recipe from Food.com.
Provided by Timothy H.
Categories Sourdough Breads
Time 21m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- •Brush extra virgin olive oil onto both sides of bread slices. Grill or toast under the broiler until golden brown on both sides.
- •In a bowl combine remaining ingredients, except cheese, stir to combine. Spoon the tomato mixture onto the toasted bread.
- •Sprinkle with Parmesan cheese and broil for 1 minuite to melt the cheese. Serve immediately.
Nutrition Facts : Calories 299.4, Fat 4, SaturatedFat 1.9, Cholesterol 7.3, Sodium 748.5, Carbohydrate 52.6, Fiber 2.5, Sugar 5.1, Protein 13.9
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