TOMATO BRUSCHETTA
Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour
Provided by Member recipe by Chiwong
Categories Snack, Starter
Time 20m
Yield Makes 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 310 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
BRUSCHETTA AL POMODORO
A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.
Provided by Ada
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
- Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 23 g, Fat 1.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 244.9 mg, Sugar 2.1 g
POMODORO FRESCO SOURDOUGH BRUSCHETTA
Steps:
- Preheat the oven to 350 degrees F.
- Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
- In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.
- Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.
BRUSCHETTA DI POMODORI
Simple recipe from the Williams-Sonoma cookbook Savoring Italy. By Michele Scicolone. This is my favorite book with many fantastic recipies that I will be posting.
Provided by Raqstar
Categories Spreads
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- In a bowl, combine the tomatoes, basil, olive oil, vinegar,and salt. Toss well.
- Place the bread on a baking sheet and broil, turning once, until lightly toasted on both sides, about two minuted total. Remove from the broiler and immediately rub one side of each slice with the garlic cloves.
- Arrange the grilled bread, garlic side up, on a serving platter, and spoon on the tomatoes, dividing evenly. Serve at once.
Nutrition Facts : Calories 319.4, Fat 14.8, SaturatedFat 2.2, Sodium 332.3, Carbohydrate 39.4, Fiber 2.3, Sugar 3.5, Protein 8.2
BRUSCHETTA POMODORO
If there are kids in the kitchen who want to help out, you can ditch the knives for this easy appetizer; just rip the tomatoes and basil with your hands. The tomato mixture can also be tossed with pasta to make a fresh sauce.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 20 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees Fahrenheit. Set the oven rack in the top part of the oven.
- Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.
- Meanwhile, in a medium-sized bowl, place the olive oil, tomatoes, basil, 3 crushed garlic cloves, salt, and pepper. Stir to combine.
- Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread. Spoon a couple tablespoons of tomato mixture over each piece of toast and serve immediately.
OLIVE GARDEN BRUSCHETTA AL POMODORO
Make and share this Olive Garden Bruschetta Al Pomodoro recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
- When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.
BRUSCHETTA POMODORO
Garlic bruschetta with tomato and basil
Provided by Winston21
Time 8m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Measure out 2 Tbsp of Olive Oil into a bowl and season with salt and pepper. Half the tomatoes and scrape out the seeds. Mop up any moisture on the tomatoes using kitchen paper. Dice the tomatoes and add to the olive oil. Chop up a small bunch of basil leaves and add to the tomatoes, stirring to combine all the ingredients.
- Cut the bread on an angle into 1cm thick slices, rub the garlic clove over one side and brown under the grill.
- Spoon the tomato mixture over the bread and serve. Simple but delicious.
- Some may choose to use onion in the tomato mixture but I prefer this dish without.
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