BEST EVER BRUSCHETTA
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
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
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
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
BRUSCHETTA FROM THE GRILL
Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. -Mary Nafis, Chino, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside., Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops.
Nutrition Facts :
TOMATO BRUSCHETTA DIJON
Tomatoes, green onions and olives are tossed with a Dijon vinaigrette and then spooned over toasted French bread slices for an enticing take on bruschetta.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 32 servings.
Number Of Ingredients 7
Steps:
- Mix mustard, oil and vinegar with wire whisk until well blended. Toss tomatoes, onions and olives in large bowl. Add mustard mixture; mix lightly. Cover.
- Refrigerate at least 30 minutes to allow flavors to blend.
- Spoon 1 Tbsp. of the tomato mixture onto each toast slice. Serve immediately.
Nutrition Facts : Calories 50, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
MUSTARD-MASCARPONE BRUSCHETTA
Fabio Trabocchi, Fiola, Washington, D.C.: "Dijon adds the right amount of spice to rich mascarpone in this easy spread."
Provided by Fabio Trabocchi
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Whisk 1/2 cup mascarpone, 1/4 cup chopped fresh basil, and 3 tablespoons Dijon mustard in a medium bowl. Season to taste with salt and pepper. Spread on crusty bread.
BRUSCHETTA DIJON
Made with skillet-sautéed eggplant, onions and peppers, this bruschetta is classic deliciousness. But the Dijon takes it to a whole new flavor level.
Provided by My Food and Family
Categories Home
Time 30m
Yield 14 servings
Number Of Ingredients 11
Steps:
- Heat broiler.
- Mix 3 Tbsp. oil and garlic. Place bread slices in single layer on baking sheet. Broil, 4 inches from heat, 1 min.; turn. Brush evenly with oil mixture. Broil 1 min. or until golden brown.
- Heat remaining oil in large skillet on medium heat. Add eggplant, onions and peppers; cook and stir 6 to 7 min. or until vegetables are tender. Stir in tomatoes; cook and stir 2 min. Add olives, mustard and 1 Tbsp. basil; cook 1 min. or until heated through, stirring occasionally. Stir in cheese.
- Spoon vegetable mixture onto toast slices; sprinkle with remaining basil.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
TOMATO BRUSCHETTA, DIJON-STYLE
Make and share this Tomato Bruschetta, Dijon-Style recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 30m
Yield 18-24 appetizers
Number Of Ingredients 9
Steps:
- In a mixing bowl, add the vinegar and mustard; whisk to blend.
- Slowly whisk in the 1/4 cup olive oil.
- Add in the tomatoes, olives, and green onions; toss to coat.
- Cover and refrigerate for 30 minutes.
- Toast the bread slices; rub one side of each bread slice with the cut side of the garlic clove and drizzle with olive oil.
- Top the bread slices with the tomato mixture.
- Serve.
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