Late Summer Tomato Bruschetta Recipes

Steps:

• Preheat a grill or grill pan.
• Slice your bread thickly, and place slices on a dry grill to brown, about 30 seconds on both sides. Take canned tomatoes, place on cutting board, and slice. Add the basil to the canned tomatoes in a large bowl. Add olive oil and season with black pepper, to taste.
• Remove carmelized bread from grill and rub each side with cloves of garlic. Top with spoonfuls of mixture and serve immediately.
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Steps:

• Heat the oven to 400 degrees F.
• Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
• Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
• When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
• In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

Steps:

• Roughly chop 1 1/2 cups soft sun-dried tomatoes and 1 cup roasted red peppers and transfer to a medium bowl. Stack 6 basil leaves, roll into a tight cylinder and thinly slice. Add to the bowl. Mince 3 garlic cloves and add to the bowl. Add 1 cup crumbled feta cheese and 1/4 cup olive oil to the bowl, season with salt and pepper and toss. Arrange 20 to 24 crostini, crackers or baguette slices on a platter. Divide the mixture evenly among the crostini and drizzle with olive oil.
• Per Serving: Calories: 128 ;Total Fat: 4.5 grams; Saturated Fat: 1.5 grams; Protein: 4 grams; Total carbohydrates: 17 grams; Sugar: 3 grams; Fiber: 1 gram; Cholesterol: 7 milligrams; Sodium: 356 milligrams