Ultimate Bruschetta Recipes

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BEST EVER BRUSCHETTA



Best Ever Bruschetta image

I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.

Provided by sofie-a-toast

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 baguette, cut in half length-wise and toasted
2 teaspoons minced garlic (I use the kind in a jar)
3 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese
2 1/2 cups minced roma tomatoes (cut so fine its almost a paste)
1/3 cup thinly sliced fresh basil leaf
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper

Steps:

  • In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
  • Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
  • Slice the bread into individual pieces and spoon the mixture on top.

Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8

ULTIMATE BRUSCHETTA



Ultimate Bruschetta image

I came across this in a Homemakers magazine and it was an instant favourite, we have used this recipe ever since(with a little of our own tweaking!)The longer the mixture sits the better!( for prep time i just put the 1 hour standing time, add how ever long it will take you to chop your other ingredients). Cook time is just how long it takes you to toast your bread. Everyone we serve this to really likes it.

Provided by Rhonda J

Categories     Vegetable

Time 1h10m

Yield 1 baguette stick

Number Of Ingredients 8

1 1/2 lbs ripe plum tomatoes (about 8-10)
2 tablespoons finely chopped onions
2 garlic cloves, minced
1/4 cup chopped fresh basil
2 teaspoons red wine vinegar
6 tablespoons extra virgin olive oil
salt & pepper
4 slices thick crusty Italian bread (we usually just use a baguette)

Steps:

  • Cut tomatoes in half, squeeze out seeds and juice.
  • Chop into small dice and place in bowl.
  • Add onion, garlic, basil, vinegar, half the olive oil, salt and pepper to your taste.
  • Let stand at room temperature for about 1 hour,drain liquid.
  • On broil, toast bread on both sides until golden.
  • Quickly brush one side of each slice with remaining olive oil.
  • Spoon tomato mixture on top& serve.
  • Note: My husband usually makes this and i believe he uses the drained liquid to brush the bread rather than the olive oil.
  • Also we have made this using dried basil instead of fresh (1 tablespoons fresh= 1 teaspoons dried) and although it does not call for it in the recipe we also use some fresh parsley.

Nutrition Facts : Calories 1076.8, Fat 85.3, SaturatedFat 12.1, Sodium 505.9, Carbohydrate 70.7, Fiber 11, Sugar 19.5, Protein 14

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