Bruschetta With Tomatoes Beans And Fresh Herbs Recipes

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

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:

• Mix first 7 ingredients in bowl.
• Season to taste.
• Cut toasted bread in half.
• Spoon tomato mixture on top of bread and serve.

Steps:

• For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
• Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
• For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
• Cut the garlic in half and rub generously over one side of each slice.
• Brush the olive oil over each side as well.
• To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.

Steps:

• Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
• For the bruschetta topping:
• Preheat a grill or stove-top grill pan.
• Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
• While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
• With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
• When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
• Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.

Steps:

• In a bowl, mix together the tomatoes, basil, olive oil and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for 2 hours, if possible.
• Place the bruschetta on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetta. Serve immediately.

Steps:

• Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 1 hour.
• Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool.
• Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper.
• Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.

Steps:

• In a bowl, mix all ingredients except bread and garlic cloves. Add salt and pepper to taste. Set aside, unrefrigerated, 3 hours. Heat oven to 350°F. Toast bread on a baking sheet. Rub cut side of garlic on each slice; top with tomato mixture.

Steps:

• In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.

Steps:

• Combine tomatoes and 1/2 cup fresh basil in a colander, sprinkle with salt and toss to coat; let drain 1 hour.
• Preheat oven to 375°F
• In a large bowl combine the drained tomato/basil mixture with the minced garlic, 1/4 cup olive oil, remaining 1/4 fresh basil, oregano and thyme.
• Let stand at room temperature 15 to 20 minutes to allow flavors to blend.
• During this time brush French bread slices lightly with the remaining olive oil.
• Toast "lightly" in the oven (just a few minutes).
• Pull out and place a small amount of tomato mixture on top of the lightly toasted French bread slices.
• Top each piece with a small amount of Mozzarella.
• Toast in the oven until cheese has melted and its golden brown.
• Serve and enjoy.