TOMATO-GARLIC BREAD
Steps:
- Split a baguette lengthwise and slice into pieces; arrange on a baking sheet. Combine 3 tablespoons olive oil, 1 finely chopped garlic clove and a pinch of salt. Brush on the bread, then top each piece with a slice of tomato and some grated parmesan. Bake at 400 degrees F until lightly toasted, about 8 minutes.
TOMATO GARLIC BREAD
Provided by Michael Symon : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
- While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
- Sprinkle with course salt, then cut into 4 pieces.
ITALIAN STYLE TOMATO BREAD
Provided by Rachael Ray : Food Network
Time 21m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the chile and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes.
- Halve the bread across horizontally and toast or char.
- Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve.
SEAFOOD FRA DIAVALO WITH CHARRED GARLIC BREAD
Provided by Antonia Lofaso
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- For the lobster: Heat a large pot of water over high heat until it comes to a boil. Quickly blanch the lobsters just long enough so the shells turn red and the meat isn't fully cooked but can be removed from the shells, 2 to 3 minutes. Transfer the lobsters to an ice bath to stop the meat from cooking. Separate the tails and claws from the bodies, reserving the bodies for the broth. Remove the tail and claw meat from the shells and roughly chop. Set aside until ready to use.
- For the seafood broth: In an 8-quart Dutch oven over high heat, add the oil. Let get hot, then add the onion, celery and carrots and allow to saute and brown, about 3 minutes. Add the garlic, parsley, rosemary and basil and stir to combine. Allow to bloom for 1 minute. Add the reserved lobster bodies and shrimp shells and stir to combine. Add the butter, habanero, chile flakes, tomato paste, lobster base, bourbon, white wine, chicken stock and salt and stir combine. Allow this to come to a simmer and cook until mildly thick, 45 minutes to 1 hour.
- Strain the broth through a wire mesh strainer into a large bowl or saucepan. Pour the broth into a blender and blend until smooth. Reserve until ready to use or keep warm in a saucepan over low heat.
- For the seafood: Heat a 14-inch cast-iron skillet over medium-high heat and add 1/4 cup neutral cooking oil. Sprinkle the scallops with salt and pepper and add to the heated oil to sear, without moving them, about 4 minutes. Flip the scallops, then add the butter and rosemary. Once the butter has melted, add the shrimp and lobster meat to fully cook the shrimp and warm the lobster through, about 4 minutes.
- For the roasted fennel: Preheat the oven to 450 degrees F.
- Spread the fennel on a baking sheet. Sprinkle with salt and pepper and drizzle with the olive oil. Roast until caramelized, about 12 minutes. Reserve until ready to plate.
- For the garlic bread: Preheat a grill on high heat.
- Char both sides of the bread aggressively and evenly, about 3 minutes per side. Rub each piece of grilled bread with 2 to 3 swipes of raw garlic and place on a platter. Drizzle each piece with 2 tablespoons finishing oil and season with salt. (Yes, it's a lot of oil, I know. It's good.)
- Assemble and arrange all the seafood in the bottom of a large serving bowl or large shallow dish. Spread the roasted fennel all around and put the herbs on top. Nestle some of the garlic bread in the dish and serve the remaining on the side. Pour the broth all around the dish and serve.
GRILLED GARLIC BREAD
A quick and easy, but delicious side for summer dinners. Hot, smoky garlic bread is equally friendly to a juicy steak, a whole fish or a Caprese salad. Any loaf that is not too thick can be used, but whole grain stands up better to the oil-garlic-fire treatment. You may doubt that using garlic cloves with the papery skins on will work, but the rough surface of the toasted bread rubs them right off.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, breads
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Cut bread in half lengthwise, and cut in half crosswise if very long. Brush cut surfaces of bread lightly with olive oil. Under a broiler or on a grill, toast bread, turning a few times, until cut surfaces are golden brown. (If using a broiler, you can place bread directly on the oven rack.)
- Remove bread to a work surface, grab a garlic clove with your fingertips and rub it lightly over the cut surfaces of the bread. (The papery skin of the garlic will come off.) When the bread is well scented with garlic, brush again with olive oil and toast again. If using tomato, rub the cut surfaces against the bread so the bread absorbs the juice. Oil and toast bread one last time, until golden and charred. Sprinkle lightly with salt and serve immediately.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 2 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams
SUN-DRIED TOMATO GARLIC BREAD
This fast bread recipe tastes terrific with a variety of main courses. It comes together in minutes and is easy enough for a weekday, but special enough for a weekend meal with guests. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, cheese, tomatoes and garlic. Spread over cut sides of bread. Transfer to an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.
Nutrition Facts : Calories 189 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 332mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
SPANISH TOMATO AND GARLIC BREAD
My sister shared this recipe with me that she got when she visited Spain. She said this is WONDERFUL and they serve it everywhere there! Can't wait to try to it, hope you try it soon, too!
Provided by Wildflour
Categories Breads
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Place tomatoes, garlic, salt, lemon rind, and brown sugar in a small pan.
- Cover and cook gently for 5 minutes until the tomatoes have released their juices. Split the loaf in half horizontally, then cut each half width ways into 2-3 pieces, so that you have 4-6 flat pieces.
- Bake on a baking sheet for 5-8 minutes until hot, crisp, and golden brown.
- While the bread is baking, stir the lemon juice and olive oil into the tomato mixture. Cook 8 minutes more, until the mixture is thick and pulpy.
- Spread the tomato mixture onto the hot bread, sprinkle with fresh ground pepper, and serve at once in a basket or on a platter.
Nutrition Facts : Calories 200.9, Fat 14.2, SaturatedFat 2, Sodium 310.7, Carbohydrate 18.5, Fiber 4.5, Sugar 12.1, Protein 3.4
CHARRED TOMATOES WITH FRIED EGGS ON GARLIC TOAST
When tomatoes are cooked in a healthy fat like olive oil, it increases our absorption of the phytochemical lycopene, which may lower the risk of heart disease.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
- Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.
More about "charred bread with garlic and tomato recipes"
GRILLED BREAD (GARLIC OR PLAIN!) – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Category Side DishAuthor Sonja OverhiserTotal Time 10 mins
CATALAN TOMATO AND GARLIC BREAD | RECIPE | KITCHEN STORIES
From kitchenstories.com
GRILLED BREAD WITH RICOTTA AND TOMATOES RECIPE | BON …
From bonappetit.com
ROASTED GARLIC AND TOMATO BREAD RECIPE — THE MOM …
From themom100.com
CHARRED TOMATO BREAD WITH GARLIC - LIFESPERSONALCHEF.COM
From lifespersonalchef.com
CHARRED TOMATO GARLIC BREAD — NIKKI DINKI COOKING
From nikkidinkicooking.com
Estimated Reading Time 2 mins
NO-KNEAD CHEESE AND TOMATO GARLIC BREAD RECIPE - KING …
From kingarthurbaking.com
4.4/5 (16)Total Time 10 hrsServings 1
GARDEN FRESH TOMATO-BASIL DIP WITH GRILLED BREAD RECIPE - TODAY
From today.com
TOMATO-GARLIC BREAD - LIDIA
From lidiasitaly.com
GRILLED TOFU TACOS RECIPE - NYT COOKING
From cooking.nytimes.com
WHIPPED FETA WITH RED PEPPERS AND CHARRED TOASTS RECIPE
From telegraph.co.uk
RAVINDER BHOGAL’S RECIPES FOR COOKING WITH SUMMER VEGETABLES
From theguardian.com
CHEESY TOMATO STUFFED GARLIC BREAD | 12 TOMATOES
From 12tomatoes.com
CHARRED BREAD WITH GARLIC AND TOMATO – RECIPES NETWORK
From recipenet.org
CHARRED BREAD WITH GARLIC AND TOMATO RECIPE - FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
GARLIC AND TOMATO TOSTAS | TASTEMADE
From tastemade.com
PAN CON TOMATE (SPANISH TOMATO BREAD) - THE MEDITERRANEAN DISH
From themediterraneandish.com
SIMPLE BLISTERED GARLIC TOMATOES | THE EAST COAST KITCHEN
From theeastcoastkitchen.com
You'll also love