GARLIC TOMATO BRUSCHETTA
This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
ROASTED GARLIC BRUSCHETTA
Provided by Food Network Kitchen
Time 7m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bruschetta:
- Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.
- Copyright© 2002 Television Food Network, G.P., All Rights Reserved
- Roasted Garlic:
- Preheat oven to 350 degrees F.
- Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool.
- Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables.
SLOW-ROASTED TOMATO & GARLIC BRUSCHETTA
Slow-roasting cherry tomatoes brings out such sweet, intense flavor. Mixed with tons of roasted garlic and fresh basil, then spooned over garlicky golden toasts, this bruschetta is familiar yet special.
Provided by Kare for Kitchen Treaty
Time 1h40m
Number Of Ingredients 10
Steps:
- Make the tomato topping. Preheat oven to 300 degrees Fahrenheit. Tumble the tomatoes onto a large rimmed baking sheet. Toss in the garlic. Drizzle with 2 tablespoons olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until well-coated. Bake until tomatoes have shrunken a bit and look almost dry around the edges, about 90 minutes.
- Remove from oven and let cool. Remove garlic from the pan. Squeeze cloves out onto a cutting board. Chop up the garlic (as much as you can; it will be soft). Add to a medium bowl.
- Drizzle balsamic vinegar over the tomatoes still on the cookie sheet. Using a spatula or wooden spoon, scrape up and stir the tomatoes, using the vinegar to help loosen up some of the dried-on tomato juices. Scrape tomatoes and juice into the bowl. Stir in basil and remaining 1 tablespoon olive oil. Taste and add additional salt and pepper if desired. Set aside.
- Make the toasts. Preheat oven to 425 degrees Fahrenheit. Brush a large cookie sheet with 1 tablespoon of olive oil and lay the slices of bread on the sheet. Brush the tops of each slice with olive oil. Bake until golden brown around the edges, 7-9 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of garlic.
- Serve. Spoon the tomatoes over the bread to serve, or set the bread and tomatoes on the appetizer table for guests to assemble themselves.
ROASTED GARLIC BRUSCHETTA
Make and share this Roasted Garlic Bruschetta recipe from Food.com.
Provided by PanNan
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Place garlic on a piece of aluminum foil.
- Drizzle with olive oil.
- Wrap up garlic and roast in oven for about 30 minutes, or until soft.
- Remove roasted garlic from the oven, remove peel and puree until smooth.
- Place in refrigerator to rest and cool.
- When cool, combine with softened cream cheese.
- Slice bread, 1/2 inch thick, on the bias.
- Toast the bread slightly and set aside.
- Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
- Return to oven to warm the cheese.
- Remove from the oven and top with tomatoes.
- Sprinkle with the remaining Romano.
- Scatter basil on top of the bruschetta and serve.
BRUSCHETTA WITH ROASTED GARLIC AND CHERRY TOMATOES
Make and share this Bruschetta With Roasted Garlic and Cherry Tomatoes recipe from Food.com.
Provided by Rita1652
Categories Spreads
Time 13m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Toast bread in broiler or on grill.
- Rub with raw garlic clove.
- Mix the topping ingredients together and place in a bowl.
- Serve topped with garlic rubbed bread or let everyone help themselves to top their own.
Nutrition Facts : Calories 175.9, Fat 4.2, SaturatedFat 0.8, Sodium 319.2, Carbohydrate 29.5, Fiber 2.6, Sugar 3, Protein 5.3
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