BRUSCHETTA
Steps:
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
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.
BALSAMIC BRUSCHETTA
Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.
Provided by Kathy Bias
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g
BRUSCHETTA CASALINGA
This is an Italian antipasti (appetizer) recipe that features herb tomatoes and mozzarella on toasted ciabatta slices. These can easily be prepared in advance and set aside, so all that's left is to bake them just before serving.
Provided by Vickie Parks
Categories Cheese Appetizers
Time 25m
Number Of Ingredients 6
Steps:
- 1. Cut each ciabatta loaf on the diagonal into 12-15 slices, discarding the ends. Toast lightly on both sides.
- 2. Preheat oven to 425°F. Spread sun-dried tomato paste on one side of each slice of toast. Cut the mozzarella into small pieces and arrange over the tomato paste.
- 3. Put the toasts on baking sheets, sprinkle with oregano (or mixed herbs). Lightly season with pepper, then drizzle olive oil on top.
- 4. Bake in preheated oven for 5 minutes or until the mozzarella has melted and is bubbling. Let the toasts stand for 5 minutes before serving.
ITALIAN BRUSCHETTA WITH HERBED MOZZARELLA & GARLIC TOMATOES
A light and filling Italian bruchetta inspired by cool mornings al fresco in a little Italian cafe in a little area tucked just outside the city. (TIP: Use Masterfoods' Mixed Herbs as an alternative to all the dried herbs. Also, If you don't savour the taste of coriander, omit and use freshly chopped basil & mint instead.)
Provided by Deux Petits Chefs
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a large grill pan, heat 2 tablespoons of olive oil.
- When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
- Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
- Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan).
- Set golden brown garlic aside.
- In a small bowl, mix all the herbs together.
- Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
- Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
- When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
- Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
- Quickly (before the melted cheese hardens), scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.).
- Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
- Serve immediately.
Nutrition Facts : Calories 548.2, Fat 54, SaturatedFat 10.3, Cholesterol 22.1, Sodium 266.2, Carbohydrate 10.7, Fiber 2.7, Sugar 5.2, Protein 8.4
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