Winter Bruschetta Recipes

WINTER MINESTRONE AND GARLIC BRUSCHETTA

Winter Minestrone and Garlic Bruschetta image

Provided by Ina Garten

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

Good olive oil
4 ounces pancetta, 1/2-inch-diced
1 1/2 cups chopped yellow onions
2 cups (1/2-inch-diced) carrots (3 carrots)
2 cups (1/2-inch-diced) celery (3 stalks)
2 1/2 cups (1/2-inch-diced) peeled butternut squash
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
One 26-ounce can or box diced tomatoes, such as Pomi
6 to 8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons store-bought pesto
Garlic Bruschetta, recipe follows
Freshly grated Parmesan cheese, for serving
1 French baguette
Good olive oil
1 clove garlic, cut in half lengthwise

Steps:

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock.
Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.
Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

EASY BRUSCHETTA

Easy Bruschetta image

I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.

Provided by JANWEISBERGER

Categories Appetizers and Snacks Bruschetta Recipes

Time 20m

Yield 16

Number Of Ingredients 6

Ingredients

1 French baguette, cut into 1/2 inch thick circles
8 plum tomatoes, diced
1 cup chopped fresh basil
½ red onion, minced
freshly ground black pepper
3 cloves garlic

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g

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

Ingredients

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

WINTER BRUSCHETTA

Winter Bruschetta image

Make and share this Winter Bruschetta recipe from Food.com.

Provided by SoupCookie

Categories Vegetable

Time 20m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 8

Ingredients

2 French bread, loaves
1/4 cup olive oil
6 medium tomatoes, chopped, liquid drained
1 cup light mayonnaise
1 cup shredded low fat mozzarella
1 teaspoon minced garlic
1/2 teaspoon pepper
1 teaspoon dried basil

Steps:

Cut bread into rounds and brush with olive oil; broil until light golden colour.
Combine next six ingedients in a bowl
Drop by teaspoonful onto bread rounds and broil again until bubbly and cheese is golden brown.
*Notes: If you're a garlic fan, add 1/2 teaspoon more for a big bang of flavour. Also, try changing the type of bread -- maybe a multi-grain or rye!

Nutrition Facts : Calories 133.2, Fat 7.4, SaturatedFat 1.1, Cholesterol 4.2, Sodium 235.7, Carbohydrate 14.3, Fiber 1.2, Sugar 1.5, Protein 2.4

WARM BRUSCHETTA

Warm Bruschetta image

This tasty tomato and feta appetizer comes to us from Rosemary Salmon of Deptford, New Jersey.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 8

Ingredients

4 cups grape tomatoes (from 2 pints), halved
6 ounces feta, crumbled (1 1/2 cups)
5 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 teaspoon sugar
Coarse salt and ground pepper
1 baguette, cut into 1/4-inch slices
1/4 cup torn fresh basil leaves

Steps:

Preheat oven to 400 degrees, with racks in upper and lower thirds. In a 9-by-13-inch baking dish, combine tomatoes, 3/4 cup feta, 2 tablespoons olive oil, garlic, and sugar. Season with ground pepper. On a rimmed baking sheet, arrange baguette slices in a single layer; brush with 2 tablespoons oil. Place bread on top rack and tomato mixture on bottom rack. Cook until bread is toasted and tomatoes have softened, 10 to 12 minutes. Top bread with tomato mixture, 3/4 cup feta, and basil. Drizzle with 1 tablespoon oil; season with salt and pepper.

Nutrition Facts : Calories 226 g, Fat 18 g, Fiber 2 g, Protein 6 g

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