Cheesy Bruschetta Food

CRISPY CHEESY BRUSCHETTA BITES

Steps:

• Gather all the ingredients.
• Place the tomato bruschetta in a bowl.
• Add the cheeses, mayonnaise and pepper.
• Mix it all up.
• Slice baguette into 3/4 inch slices.
• Prepare rimmed baking sheet with parchment paper.
• Place bread slices and top with Bruschetta mixture.
• Bake at 350 degrees for 12-15 minutes.
• Serve and enjoy!

CHEESY SAUSAGE BRUSCHETTA RECIPE

Steps:

• Thinly slice the onion and bell pepper. Chop the sausage (without the casing) into small bits. In a medium to large frying pan add the olive oil, minced garlic, thinly sliced veggies, sausage and spices.
• Cook on medium heat (uncovered) until tender and sausage is browned, stirring occasionally. Once it is cooked, move the topping to a clean bowl to cool, then add the shredded cheese and stir to combine.
• Pre-heat oven to 375F (190C). Line a medium/large cookie sheet with parchment paper.
• Grill the sliced bread, either on a pan grill or bbq, place the slices on the prepared cookie sheet. Divide the topping between each slice of bread. I added a little extra cheese on top. Then place the sheet in the hot oven and bake for about 5 minutes or until the cheese has melted. Serve immediately. Enjoy!

CHEESY BRUSCHETTA

Steps:

• Mix tomato, garlic, oil, basil, salt and pepper.
• Place bread on cookie sheet. Broil 2 to 3 minutes or until lightly toasted.
• Spoon tomato mixture on toasted bread; top with 2% Milk Singles. Broil 2 to 3 minutes or until 2% Milk Singles begin to melt. Cut into quarters.

EASY CHEESY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet and top with tomato mixture. Sprinkle with Parmesan.
• Bake in preheated oven for 8 to 10 minutes or until bottom of bread has browned.
• Allow to cool about 5 minutes before serving.

GIARDINIERA BRUSCHETTA

Steps:

• Place an oven rack in the middle position. Preheat the oven to 450 degrees F.
• Line a baking sheet with aluminum foil. Split the loaf lengthwise and place cut-side-up on the baking sheet.
• In a small bowl, combine the butter, mayonnaise, provolone, oregano, parsley, basil, red pepper flakes, Worcestershire sauce, garlic, salt and pepper and mix with a small rubber spatula until fully combined.
• Spread an even layer of the butter mixture on the cut sides of the bread. Bake until the cheese has dark spots and the edges of the bread are golden brown and crisp, begin checking at 12 minutes. Remove from the oven.
• Scatter the giardiniera all over the bread. Top with Parmesan and fresh herbs. Slice and serve immediately.

BRUSCHETTA CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side.
• Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside.
• Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.

CHEESY BRUSCHETTA BITES

Steps:

• Heat oven to 400ºF.
• Cook meat and tomatoes in large skillet until meat is done, stirring occasionally. Drain; return meat mixture to skillet. Add VELVEETA and seasonings; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
• Place bread in single layer on baking sheet; top with meat mixture and pepper jack cheese.
• Bake 10 min. or until cheese is melted.

CHEESY BRUSCHETTA SPREAD

Steps:

• In a small bowl, mix cream cheese, pesto, salt and pepper until combined. Transfer to a greased 3-qt. slow cooker. Top with tomatoes and mozzarella cheese. Cook, covered, on low until heated though and cheese begins to melt, 1-1/2-2 hours. If desired, sprinkle with basil. Serve with toasted bread.