Avocado Tomato And Mozzarella Bruschetta Food

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. 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. Working 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 cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.

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.

MOZZARELLA BRUSCHETTA

Steps:

• Heat broiler.
• Mix oil and garlic. Brush both sides of bread slices lightly with oil mixture. Place on baking sheet. Broil 1 to 2 min. on each side or until lightly toasted on both sides.
• Cover each toast slice with 1 cheese slice; top evenly with tomatoes.
• Broil, 4 inches from heat, 1 to 2 min. or until cheese is melted. Sprinkle with oregano.

WARM TOMATO BRUSCHETTA WITH MOZZARELLA

Steps:

• Preheat the oven to 350 degrees.
• Slice cherry tomatoes in half or if using larger tomatoes, chop then into good size chunks and let them drain. Drizzle with some olive oil and balsamic vinegar and gently toss them to coat.
• Slice the bread and lay the slices on a cookie sheet (or two if necessary)
• Brush the top with olive oil and bake for approximately 10 minutes. Remove from oven.
• Layer the slices of mozzarella on top of each slice of bread, top with the tomatoes and return the bread to the oven for 2-3 minutes to warm the tomatoes and soften the cheese.
• Remove from oven; drizzle with more olive oil, top with herb(s) and sprinkle with salt and pepper.

AVOCADO, TOMATO AND MOZZARELLA BRUSCHETTA

Steps:

• Preheat oven to broil.
• Brush olive oil on slices of bread and toast for 2-3 minutes.
• Remove toast and cool slightly. Using small butter knife, spread avocado, like butter, onto each bread slice. Season each slice with garlic salt and pepper.
• Cut tomato in half and slice down in 1/2 moon slices, 5 slices per half.
• Place on top of seasoned avocado bread slice.
• Cut fresh mozzarella the same way as tomato, yielding 20 slices. Place on top of tomato.
• Put under the broiler for an additional 3 minutes, until cheese in melted.

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 AND MOZZARELLA BRUSCHETTA

Steps:

• Slice baguette into thin slices about 1/4" thick.
• Drizzle your baguette slices with olive oil, then top each slice with a thin small slice of mozzarella cheese.
• Lightly toast your mozzarella topped baguettes in a toaster oven or in the oven at 350 degrees for about 5-7 minutes.
• While your baguette slices are toasting; combine tomatoes, onions, garlic, basil, balsamic, black pepper and salt in a small bowl. Taste and add salt if needed, a pinch at a time.
• When your baguette slices are done toasting, gently remove and let them cool slightly. Top each slice with about 1 tbsp of the tomato mixture. You are ready to eat!

BRUSCHETTA WITH AVOCADO AND OLIVE TAPENADE

Steps:

• For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture forms a rough paste. Season with salt and pepper and set aside.
• Heat a griddle pan or heavy-based frying pan until hot.
• Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil and then chargrill or pan-fry the bread for 2 minutes on each side until brown and crispy.
• Remove from the heat and spread the tapenade over the toasts.
• Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well with salt and freshly ground black pepper.
• Drizzle with extra oil before serving, and garnish with the whole basil leaves.

MOST AMAZING SALAD! TOMATO, MOZZARELLA, AVOCADO, AND BLISS

Steps:

• Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.

TOMATO AND MOZZARELLA BRUSCHETTA

Steps:

• Preheat broiler. In a large bowl combine tomatoes, onion, capers, basil and mozzarella. Stir in balsamic vinegar and olive oil. Season with salt and pepper. Top toasted bread with the mixture and place on baking sheet. Broil until cheese melts. Serve hot. Alternative: Substitute 1 cup canned northern white beans for cheese and just top toasts with mixture.