2 Tomato Basil Bruschettas Food

DOUBLE TOMATO BRUSCHETTA

Steps:

• Preheat the oven on broiler setting.
• In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

BRUSCHETTA WITH TOMATO AND BASIL

Steps:

• Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.

TOMATO AND BASIL BRUSCHETTA

Steps:

• Whisk together chopped garlic, vinegar, salt, pepper, and basil.
• When combined slowly drizzle in oil.
• Add tomatoes and let sit for 20 minutes at room temp.
• Meanwhile back at the bat cave, toast the bread.
• This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
• When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
• Place the bread on a cookie sheet and top with tomato mixture.
• Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
• Serve immediately.
• The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
• Enjoy!

QUICK TOMATO-BASIL BRUSCHETTA

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.

TOMATO BASIL PASTA (BRUSCHETTA PASTA)

Steps:

• Cook pasta according to package directions.
• Remove seeds from tomatoes and chop roughly.
• Put tomatoes in a bowl with the garlic, basil and olive oil - season with salt & pepper.
• Drain pasta, add to bowl and toss well with tomato mixture.
• Serve with shredded parmesan cheese.

TOMATO BASIL BRUSCHETTA RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Slice the baguette into ½-inch (1 cm) rounds and place on a baking sheet.
• Brush both sides of the baguette slices with olive oil.
• Bake for for 6 minutes until slightly crispy.
• In a medium bowl, combine the tomatoes, minced garlic, balsamic vinegar, basil, salt, and pepper.
• Rub the garlic into one side of the baguette slices, then spoon the tomato mixture evenly across the slices.
• Enjoy!

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 garlic cloves.
• Pulse until smooth, but somewhat chunky.
• Season with salt and pepper.
• On a baking sheet, line up baguette slices.
• Toast in oven for about 3 minutes or until light golden brown.
• Workking quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top.
• Place bread back in oven and melt cheesel slightly, about 45 seconds.
• Remove from oven and spread 1 T of the tomato mixture on each piece.
• Place bruschetta on a decorative platter and garnish with basil leaves.

TOMATO & BASIL BRUSCHETTA

Steps:

• 1. Par boil tomatoes, for 1 minute; remove skin, cut in half remove seeds if possible.
• 2. Chop the tomatoes fine; put in bowl with garlic, 1 tablespoon oil, vinegar. Mix well.
• 3. Add 1/3rd cup chopped basil, garli, salt and pepper.
• 4. Slice the baguette on a diagonal 1/2 inch slices. Rub garlic on the slices.
• 5. Drizzle oil on one side and use pastry brush to spread.
• 6. Place baguettes on baking sheet., oil side down; toast in upper rack of oven for about 5 minutes or until golden brown.
• 7. To serve, align the bread on the serving platter, oil side down. Place tomato mixture on each piece of bread. You may add additional minced basil/oil mixture on top. Serve.
• Variations: Add mozzarella cheese, peppers etc.

TOMATO AND BASIL BRUSCHETTA (JULIE AND JULIA STYLE)

Steps:

• Mix tomatoes and basil together and season with salt and pepper.
• Set aside.
• Fry Bread: Heat 2 tablespoons olive oil in frying pan and fry bread until golden brown on both side.
• Remove and drain on paper towel.
• Rub one side with garlic clove.
• OR.
• Toast Bread In Oven:.
• Place bread on baking sheet and broil until golden brown on both sides; 12-15 minutes.
• Rub one side with garlic clove and brush with olive oil.
• Drain the tomato-basil mixture of excess liquid and spoon on to each slice of bread.
• Top with parmesan cheese and serve immediately.

DOUBLE TOMATO BRUSCHETTA

Steps:

• Preheat the oven on broiler setting.
• In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper.
• Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4 inch slices.
• On a baking sheet, arrange the baguette slices in a single layer.
• Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices.
• Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.