TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
ONE-PAN BRUSCHETTA SPAGHETTI
Spaghetti in the dead of summer, when tomatoes are at peak ripeness and break down quickly to coat any pasta in irresistible flavor, is the best time to eat spaghetti. You won't need a lot of time to make this, just one big pan (use your largest and deepest) and the resolve not to eat the whole pile of noodles yourself. You'll want a slightly larger cast-iron skillet here - either a 12-inch version, or a deep 10-inch - to avoid spillage. Make sure to cover the pasta with a lid or foil so it cooks faster, and to stir from time to time. Since you're not draining the noodles as you would in a traditional pasta dish, it's good to know that different noodle shapes, sizes and brands may soak up liquid differently and that some tomatoes may be juicier than others. Simmer as long as needed get the sauce to a consistency that's just right for you.
Provided by Sarah Copeland
Categories dinner, weeknight, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.
- Add pasta, followed by the tomatoes, and pour 2 3/4 cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn't stick. Uncover, and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavor, 5 to 8 minutes more. (If there's still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)
- Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 12 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 687 milligrams, Sugar 12 grams
BRUSCHETTA BRIE PASTA
Make and share this Bruschetta Brie Pasta recipe from Food.com.
Provided by ScrappieDoo
Categories Very Low Carbs
Time 2h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together and let stand for 2 hours. Pour over hot pasta (angel hair, linguine, etc) and toss to coat. Enjoy!
BRIE BRUSCHETTA WITH TOMATO, HERBS & SERRANO HAM
These make a great lunch to use up leftover cheese
Provided by Good Food team
Categories Lunch, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat 1 tsp olive oil in a saucepan and gently cook the chopped shallots for 2 mins until soft but not coloured. Pour in the cream, bring it to a simmer, then reduce by about half. The cream will look like a thick sauce at this point. Stir in the chives.
- Heat grill to high. Brush the remaining olive oil over the bread and grill on both sides until toasted. Top each slice with some tomato, then cheese, then Serrano ham, and finally spread over about 1 tbsp of the thickened cream to cover the ham. Place back under the hot grill until the cream starts to colour and glaze and the cheese has begun to melt. Serve with rocket leaves scattered over the top.
Nutrition Facts : Calories 506 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
BRUSCHETTA
Bruschetta is one of our favorite finger foods. It's an easy appetizer that requires just 10 minutes of prep and packs big flavor. Topped with a savory blend of tomatoes, capers, garlic and basil, bruschetta is the appetizer you need at your next party.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 18m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil on each slice bread. Bake about 8 minutes or until golden brown.
- While bread is toasting, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature.
Nutrition Facts : Cholesterol 0 mg, Fat 1/2, ServingSize 1 Slice
BRUSCHETTA PASTA
My family and I love bruschetta. This pasta dish is a twist on the traditional bruschetta appetizer. We like to use rigatoni or shell pasta. Serve with grilled chicken.
Provided by Jenn Kubis Baumann
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
- Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
- Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
- Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 13.6 g, Fiber 3.3 g, Protein 15.5 g, SaturatedFat 5.6 g, Sodium 220.1 mg, Sugar 4 g
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