Spanish Style Bruschetta Recipes

Steps:

• Dump the garlic, tomatoes with their seeds and juice, basil, olives, balsamic vinegar, olive oil and some salt and pepper into a mixing bowl. Stir it up and let it sit until ready to serve.
• Heat a grill pan over high heat. Brush both sides of the bread slices with some olive oil and grill until grill marks form, about 2 minutes; flip and grill on the other side, another 2 to 3 minutes. Arrange the bread on a serving platter and mound a heaping tablespoon of bruschetta mixture on top of each piece. Put any remaining tomato mixture in a small serving bowl and serve with the bruschetta.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

Steps:

• Rub the bread with the whole clove of garlic to lightly flavor the bread.
• Brush the bread with olive oil and place in the oven, during the final 5 minutes of cooking of the squid.
• Remove the squid and the bread from the oven and then immediately rub the bread with the inside flesh of the tomato in order to make the toasted bread moist with the fresh ripe tomato juices.

Steps:

• Heat oven to 350 degrees.
• In a bowl mix together tomatoes, red onion, cilantro, garlic, and cumin, reserve.
• Slice the loaf of bread into 1/2 inch slices.
• spread the bean dip on each piece.
• Arrange the bread on a cookie sheet and sprinkle with the cheddar.
• Place the bread in the oven until cheese is just melted over the top.
• Spoon the tomato mixture over the toasted bread slices and serve.
• I like to garnish these with a small dallop of sour cream and a couple cilantro leaves.
• Enjoy!