BRUSCHETTA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add the tomatoes, basil, garlic, olive oil and some salt and pepper to a bowl. Toss and let marinate for 5 minutes.
- Toast the baguette slices in a hot pan with grapeseed oil. Remove to a plate and season with salt and pepper.
- Add a dollop of whipped ricotta to each of the baguettes, then top with the marinated tomatoes and drizzle with balsamic.
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
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
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
BRUSCHETTA
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Blanch the tomato in boiling, salted water for about 15 seconds. Drain and plunge into ice water. Drain and peel. Cube the tomatoes and drain again to remove excess moisture. Cut the slices of bread in half and toast them on both sides until golden brown and crispy.
- Peel the garlic and cut in halves. Rub the toasted slices of bread with the garlic and drizzle each with 1 tablespoon of olive oil. Top the slices with crushed tomato pulp. Season with salt and pepper.
- Serve immediately.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
BEST EVER BRUSCHETTA
I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.
Provided by sofie-a-toast
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
- Slice the bread into individual pieces and spoon the mixture on top.
Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8
BRUSCHETTA
Steps:
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
TRAILER PARK BRUSCHETTA
Steps:
- Preheat the oven to 400 degrees F.
- Prep the potatoes by rinsing off thoroughly, then patting dry.
- Lightly coat the potatoes with the oil, then space evenly on a cookie sheet and par-bake until fork-tender, 35 to 45 minutes. Let cool to room temperature. (Leave the oven on.)
- Slice the potatoes in half lengthwise and, using a tablespoon, scoop out a "bowl" in each half. Lightly coat the potato boats with oil and sprinkle with salt and pepper. Return the potatoes to the oven and bake until golden brown and slightly crispy, 10 to 15 minutes. Allow to cool thoroughly before handling.
- Meanwhile, in a large skillet on the stovetop, fry the Chorizo Sausage. Drain on a paper towel and set aside.
- Fill the potato boats with about 1 tablespoon of Pimiento Cheese each followed by 1 tablespoon chorizo each. Top with the fried onions and Cherry Bomb Sauce, then garnish with the jalapeños.
- Drain the chiles and remove the stems (reserve the chile water). Add the chiles and vinegar to a blender and purée. If too thick, continue to blend, adding the reserved chile water a little at a time. Mix the purée with the pork, garlic, smoked paprika, crushed red pepper, oregano, black pepper, cumin, garlic, salt, allspice, coriander, thyme and marjoram.
- Using a hand mixer or stand mixer, combine the cream cheese, pimientos, Cheddar, mayonnaise, bacon, cayenne, granulated garlic, granulated onion and jalapeño in a large bowl and mix thoroughly. (Be sure to start on low speed at first, gradually increasing speed until the mixture is fluffy and the Cheddar is broken down and completely incorporated.)
- Add the cherries, ginger ale, cherry preserves, chipotles in adobo, ketchup and vinegar to a small saucepan on high heat. Bring to a boil and reduce the heat to medium-low. Continue to simmer until the skins on the cherries are broken down, 20 to 30 minutes. Remove from the heat and transfer to a blender. Blend on high speed until the mixture is completely puréed. Allow to cool to room temperature before storing in the refrigerator.
QUICK AND EASY BRUSCHETTA
Make and share this Quick and Easy Bruschetta recipe from Food.com.
Provided by Fluffy
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat broiler.
- Slice bread lengthwise.
- Place under broiler to slightly brown on top.
- Spread with salsa.
- Sprinkle with cheese and parsley.
- Return to broiler to warm topping and melt cheese.
- Cut into small slices for appetizers or larger ones to serve with meats.
Nutrition Facts : Calories 677.7, Fat 12.2, SaturatedFat 6.4, Cholesterol 25.1, Sodium 1524.9, Carbohydrate 112.6, Fiber 5.6, Sugar 7, Protein 30.5
BRUSCHETTA
Make and share this Bruschetta recipe from Food.com.
Provided by Chibi
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Grill or toast bread on both sides.
- Sauté garlic in oil over a medium heat for a couple minutes, taking care not to let the garlic brown.
- Brush one side of each piece of bread with the garlic oil.
- Place a layer of tomatoes over the oil on the bread.
- Sprinkle with cheese, and then basil.
- Bake in a preheated 400°F oven for 8-10 minutes, and then place under broiler for another 1-2 minutes.
Nutrition Facts : Calories 228.1, Fat 13.6, SaturatedFat 3.6, Cholesterol 13.8, Sodium 274.2, Carbohydrate 19.1, Fiber 0.8, Sugar 1, Protein 7.8
BRUSCHETTA
Make and share this Bruschetta recipe from Food.com.
Provided by BrendaM
Categories European
Time 20m
Yield 8 slices
Number Of Ingredients 8
Steps:
- Under broiler, toast bread on both sides until brown.
- Rub one side of hot toast with cut side of garlic.
- While bread is toasting, heat oil in non stick fry pan over medium heat.
- Add onion and cook, stirring until tender.
- Add tomato, oregano and pepper.
- Stir to mix.
- Spoon tomato mixture over garlic side of toast and sprinkle with Parmesan cheese, then broil for 1 minute.
- Serve immediately.
Nutrition Facts : Calories 192, Fat 2.9, SaturatedFat 0.7, Cholesterol 1.1, Sodium 410.2, Carbohydrate 34.7, Fiber 2.2, Sugar 0.9, Protein 6.4
BRUSCHETTA RECIPE BY TASTY
Here's what you need: tomatoes, garlic, fresh basil, olive oil, balsamic vinegar, salt, pepper, baguette
Provided by Pierce Abernathy
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
- Serve on toasted baguette.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 44 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, Sugar 7 grams
THE REAL ITALIAN BRUSCHETTA
we lived in naples italy for 3 years and are actually going back for 3 more. here is the authentic bruschetta recipe, guaranteed to be a huge hit.
Provided by Glenna Reasland
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
- add red wine vinegar and oil, and salt/pepper and mix well.
- let sit.
- meanwhile grill/ or broil bread until just toasted.
- serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.
BRUSCHETTA
Make and share this Bruschetta recipe from Food.com.
Provided by msintrepid
Categories Spreads
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, garlic and basil, taste and add salt and pepper- cover and chill for about 2 hours.
- Take baguette slices, place on cookie sheet and broil until lightly brown.
- Turn and allow other side to brown.
- While still warm, rub garlic clove on surface of toast.
- Spoon tomato mixture on toast.
Nutrition Facts : Calories 13.3, Fat 0.1, Sodium 3.3, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 0.6
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