Quick Garlicky Bruschetta With Tomatoes And Basil Recipes

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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



Garlic Tomato Bruschetta image

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.

1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread

QUICK TOMATO-BASIL BRUSCHETTA

Provided by Food Network

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7



Quick Tomato-Basil Bruschetta image

Steps:

  • Combine the tomatoes, basil, garlic and a pinch of salt and pepper in a medium bowl. Let sit for 5 minutes. Meanwhile, lightly toast the bread. Spoon the tomato mixture on the bread, drizzle with the oil and sprinkle with the pecorino before serving.

2 tomatoes, chopped
Handful of fresh basil leaves, chiffonade
1 clove garlic, finely chopped, or 1 tablespoon garlic paste
Kosher salt and freshly ground pepper
1 loaf Italian or French bread, sliced into rounds
Extra-virgin olive oil, for drizzling.
2 tablespoons grated pecorino Romano

TOMATO BRUSCHETTA

This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.

Provided by Ali Slagle

Categories     easy, snack, dips and spreads, finger foods, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6



Tomato Bruschetta image

Steps:

  • Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
  • Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
  • Roll the basil leaves up and thinly slice crosswise.
  • When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving

QUICK GARLICKY BRUSCHETTA WITH TOMATOES AND BASIL

Provided by Robin Miller : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6



Quick Garlicky Bruschetta with Tomatoes and Basil image

Steps:

  • In a small bowl, combine tomatoes, basil, olive oil, and garlic powder. Mix well to combine. Season, to taste, with salt and black pepper.
  • Spoon tomato mixture on toasted bread slices and serve.

1 cup diced ripe tomatoes
2 tablespoons chopped fresh basil leaves
2 teaspoons olive oil
1/2 teaspoon garlic powder
Salt and ground black pepper
1 loaf French bread, sliced diagonally into 1-inch thick slices and toasted

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