ZESTY TOMATO BRUSCHETTA 2 WAYS: FRESH AND OVEN-ROASTED RECIPE BY TASTY
Here's what you need: baguette, olive oil, kosher salt, garlics, canned whole peeled tomato, McCormick® Zesty Spice Blend, kosher salt, olive oil, garlic, fresh ground black pepper, honey, fresh basil, fresh tomato, McCormick® Zesty Spice Blend, kosher salt, fresh ground black pepper, garlic, olive oil, fresh basil, good quality extra-virgin olive oil, aged balsamic vinegar, flaky sea salt
Provided by Tasty
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the crostini: Preheat the oven to 350˚F (150˚C).
- Brush olive oil on both sides of the baguette slices and arrange on a baking sheet in a single layer. Lightly season with salt.
- Bake for about 15 minutes, rotating halfway through, until the crostini are light golden brown and crisp. Let cool slightly, then lightly rub the top of each crostini with the cut sides of the garlic.
- Make the oven-roasted topping: Preheat the oven to 300˚F (180˚C). Line 2 baking sheets with parchment paper.
- Drain the canned tomatoes. Break the tomatoes open with your hands and remove the wet seeds, discarding the innards.
- Arrange the tomatoes in a single layer on the lined baking sheets. Season with the Zesty spice blend and salt, then drizzle all over with ¼ cup of olive oil. Roast the tomatoes until their juices evaporate, about 1 hour. Let the tomatoes cool.
- Move the tomatoes to a cutting board, then chop. Transfer to a medium bowl with the remaining 3 tablespoons of olive oil, the garlic, pepper, and honey. Season with salt to taste. Stir in the basil.
- Make the fresh topping: Remove the cores and seeds from the tomatoes, then dice. Transfer to a large bowl with Zesty spice blend, salt, pepper, garlic, olive oil, and basil and gently toss to combine.
- To assemble, spoon the tomato mixtures onto the crostini, making sure to include some liquid as well. Lightly drizzle aged balsamic and good quality olive oil on top of each bruschetta and sprinkle generously with flaky sea salt. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 298 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 4 grams, Protein 6 grams, Sugar 8 grams
ROASTED TOMATO BRUSCHETTA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield 4 servings, 2 pieces of toast per person
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F.
- Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
- Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
- When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
- In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.
BRUSCHETTA RECIPE BY TASTY
Here's what you need: tomatoes, garlic, fresh basil, olive oil, balsamic vinegar, salt, pepper, baguette
Provided by Pierce Abernathy
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
- Serve on toasted baguette.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 44 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, Sugar 7 grams
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
ROASTED TOMATO BRUSCHETTA
One of the easiest ways to add depth to a vegetable dish is to slowly roast the ingredients. In this case, cherry or grape tomatoes are roasted, drizzled with balsamic vinegar and heaped over ricotta-slathered bruschetta.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees.
- In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
- Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
- While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
- During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
- Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
- Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.
Nutrition Facts : Calories 390.4, Fat 16.1, SaturatedFat 6.4, Cholesterol 31.4, Sodium 680.9, Carbohydrate 46, Fiber 2.8, Sugar 7.6, Protein 15.5
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
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- Brush olive oil on both sides of the baguette slices and arrange on a baking sheet in a single layer. Lightly season with salt.
- Bake for about 15 minutes, rotating halfway through, until the crostini are light golden brown and crisp. Let cool slightly, then lightly rub the top of each crostini with the cut sides of the garlic.
- Make the oven-roasted topping: Reduce oven temperature to 300˚F (150˚C). Line 2 baking sheets with parchment paper.
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