Bruschetta Appetizer Tart Recipes

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EASY BRUSCHETTA

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



Easy Bruschetta image

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

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

BRUSCHETTA APPETIZER TART

Make and share this Bruschetta Appetizer Tart recipe from Food.com.

Provided by JenniferK2

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6



Bruschetta Appetizer Tart image

Steps:

  • Heat oven to 425°.
  • Place pie crust on ungreased baking sheet.
  • Press out folds or creases if necessary.
  • Bake 6-8 minutes or until light golden brown.
  • Meanwhile, in medium bowl, combine all remaining ingredients except cheese.
  • Remove crust from oven.
  • Spread tomato mixture over crust; sprinkle with cheese.
  • Return to oven; bake 7-10 minutes longer or until cheese is melted and crust is golden brown.
  • Cut into wedges; serve warm.

Nutrition Facts : Calories 178.6, Fat 11.7, SaturatedFat 4.1, Cholesterol 5.5, Sodium 268.8, Carbohydrate 14.5, Fiber 0.6, Sugar 1.8, Protein 3.8

1 (7 1/2 ounce) refrigerated pie crusts, softened as directed
1 cup plum tomato, chopped (3 medium)
1/3 cup fresh basil, chopped
2 teaspoons olive oil
1 garlic clove, minced
1/2 cup parmesan cheese, shredded

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