Bruschetta Recipe By Tasty

Steps:

• Preheat oven to 350°F (180°C).
• In the microwave, melt the 3 tablespoons of butter with 1 clove of garlic.
• Slice up a loaf of Italian bread to about 1-inch (2 ½ cm) thickness.
• Top with melted garlic butter, Italian seasoning, and parmesan cheese.
• Bake for approximately 15 minutes or until golden brown.
• In a mixing bowl, combine the tomatoes, garlic, salt, pepper, basil, and olive oil and stir until everything is fully coated with olive oil.
• Top the garlic bread with desired amount of tomato mixture.
• Garnish with parmesan cheese.
• Enjoy!

Steps:

• Preheat oven to 450°F (230°C).
• Slice the baguette into ½-inch (1 cm) rounds and place on a baking sheet.
• Brush both sides of the baguette slices with olive oil.
• Bake for for 6 minutes until slightly crispy.
• In a medium bowl, combine the tomatoes, minced garlic, balsamic vinegar, basil, salt, and pepper.
• Rub the garlic into one side of the baguette slices, then spoon the tomato mixture evenly across the slices.
• Enjoy!

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.

Steps:

• Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
• Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

Steps:

• Make the crostini: Turn the oven to broil on high.
• Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
• Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
• Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
• Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
• Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
• In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
• Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
• Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
• Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
• Serve the bruschetta with Tanqueray® RTD Cans.
• Enjoy!

Steps:

• Preheat oven to 425°F (220°C).
• Onto a greased and parchment paper-lined sheet tray, place the pizza dough and spread into the corners of the tray.
• Sprinkle the dough with olive oil, salt, and pepper.
• Bake in the oven for 20 minutes or until the crust is golden brown. Remove from the oven and let cool.
• In a mixing bowl, add the tomatoes, garlic, basil, parsley, olive oil, salt, and pepper and stir to combine.
• Pour the tomato mixture over the cooked pizza dough and spread to the corners.
• Add the sliced mozzarella cheese and drizzle with balsamic glaze.
• Enjoy!

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!

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

Steps:

• Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken. , Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

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.

Steps:

• Combine chicken and marinade ingredients and set aside.
• Combine bruschetta ingredients.
• Place balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce heat to simmer for 8-10 minutes, until mixture has thickened and formed a glaze (be careful not to over-reduce).
• Cook chicken in a large skillet over high heat about 5-6 minutes per side. Once cooked, top with bruschetta, a drizzle of balsamic glaze, and a sprinkle of Parmesan cheese.
• Enjoy!

Steps:

• Heat the oil in large high sided skillet over medium-high heat. Add the cubed chicken and 1 tablespoon of the seasoning mix. Cook, stirring often for 5 minutes or until browned and fully cooked. Remove chicken from the pan and transfer to a large bowl. Set aside.
• Add the onion to the skillet and cook for 3 minutes or until softened and translucent.
• Add the stock, tomatoes and remaining seasoning mix to the skillet, bring to boil and stir to release browned bits from bottom of skillet. Stir in the uncooked pasta and cook for 15 to 20 minutes, stirring occasionally until the pasta is fully cooked.
• Return the chicken to skillet. Stir in the mozzarella and cook for 2 minutes or until thel chicken is heated through. Sprinkle with chopped basil if desired and serve immediately.
• Enjoy!