BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL
In this summery bruschetta, briny olives and a splash of balsamic vinegar liven up the classic tomato and basil topping.
Provided by Jennifer Segal
Categories Appetizers
Time 30m
Yield 4 to 6 (about 18 pieces)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F and set a rack in the middle position.
- In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren't as sweet as you'd like, add ⅛ teaspoon sugar.)
- Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.
- Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky). Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
- Make-Ahead Instructions: The tomato mixture can be prepared up to 3 hours ahead of time and stored in a covered container in the refrigerator. Taste and adjust seasoning before topping the toasted bread.
Nutrition Facts : ServingSize 1 piece, Calories 108, Fat 7 g, Carbohydrate 10 g, Protein 2 g, SaturatedFat 1 g, Sugar 2 g, Fiber 1 g, Sodium 147 mg, Cholesterol 0 mg
TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
RICOTTA BRUSCHETTA WITH SWEET AND SPICY TOMATOES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 1h15m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
- For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
- For the bruschetta: Heat a grill pan over medium-high heat.
- Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.
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
EASY BLISTERED TOMATO BRUSCHETTA
In just 15 minutes, you can have the perfect tomato bruschetta with warm tomatoes, fresh basil, and tangy balsamic glaze. I used a French baguette in this recipe, but ciabatta would work as well. Pro tip: Day-old, slightly stale bread works great for bruschetta to provide a sturdy base for the delicious toppings! Be sure to brush your chosen bread with olive oil and briefly grill both sides to turn the bread perfectly crunchy.
Provided by Suzy Karadsheh
Number Of Ingredients 7
Steps:
- In a large nonstick pan, heat 2-3 tbsp EVOO over medium heat until shimmering. Add in the tomatoes and let them cook undisturbed for 2 minutes. (Use a splash guard for safety as the tomatoes will begin to pop in the oil.)
- Add the garlic and season with kosher salt and black pepper. Toss around a bit. Cook for another 2 minutes, stirring occasionally.
- While the tomatoes are cooking, slice the French baguette on the diagonal into ½-inch slices. Brush the bread on one side with a little extra virgin olive oil.
- Heat up a cast-iron pan or griddle on high heat. Once the pan is heated, arrange the bread onto the pan, olive oil side down. If you cannot fit all the bread onto the cast-iron pan, warm the bread in batches.
- Brush the top of the bread with extra virgin olive oil. Once the bottom side is golden brown with some darker edges, flip the bread. The bread will take about 2 minutes per side, depending on how hot your pan is.
- Move the bread to a serving platter. Spoon blistered tomatoes onto each piece of bread. Finish with a drizzle of balsamic glaze over (optional) and a sprinkle of basil.
Nutrition Facts : Calories 138.9 kcal, Carbohydrate 17.6 g, Protein 3.6 g, Fat 6.2 g, SaturatedFat 0.9 g, Sodium 272.2 mg, Fiber 1.1 g, Sugar 2.9 g, UnsaturatedFat 5 g, ServingSize 1 serving
BRUSCHETTA WITH HOT CHERRY TOMATOES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat about 2 tablespoons extra-virgin olive oil in a medium skillet over medium heat. Stir in the garlic, saute for 2 minutes, then add the tomatoes and hot pepper flakes. Season with salt, to taste, and toss to coat in the oil. Cover the pan, raise heat a bit and cook until the tomatoes burst, about for 10 to 12 minutes. Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute. Stir in the parsley, adjust the seasoning and remove from the heat.
- Heat the broiler and char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes. Garnish with torn basil leaves and drizzle with the remaining 1 tablespoon of extra-virgin olive oil before serving.
BALSAMIC BRUSCHETTA
Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.
Provided by Kathy Bias
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g
CHICKEN BUTTERNUT CHILI
At our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes., Stir in squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 591mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
CHILI BRUSCHETTA WITH TOMATOES AND OLIVE OIL RECIPE - (4/5)
Provided by almabts
Number Of Ingredients 10
Steps:
- Find more gourmet recipes and meal ideas at Vorrei! http://blog.vorrei.co.uk/chili-bruschette
More about "chili bruschetta with tomatoes and olive oil recipe 55 food"
TOMATO BASIL BRUSCHETTA RECIPE - COOKIE AND KATE
From cookieandkate.com
CLASSIC BRUSCHETTA RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHILI BRUSCHETTA WITH TOMATOES AND OLIVE OIL
From keeprecipes.com
HOMEMADE TOMATO BASIL BRUSCHETTA WITH OLIVE OIL
From yummynotes.net
31 BRUSCHETTA RECIPES FOR EVERY OCCASION - FOOD NETWORK
From foodnetwork.com
Author By
TOMATO AND ZUCCHINI BRUSCHETTA RECIPE | FOODTALK
From foodtalkdaily.com
BURRATA BRUSCHETTA TOASTS | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
BRUSCHETTA WITH TOMATOES, BASIL, GARLIC AND OLIVE OIL RECIPE
From bbc.co.uk
BRUSCHETTA AND OLIVE OIL: THE PERFECT PAIRING FOR YOUR NEXT APPETIZER
From 41olive.com
CHILI BRUSCHETTA WITH TOMATOES AND OLIVE OIL RECIPE 55 RECIPE
From alicerecipes.com
28 DELICIOUS RECIPES USING JARRED ROASTED RED PEPPERS
From delallo.com
EASY ITALIAN BRUSCHETTA RECIPE, TWO DIFFERENT WAYS - EAT THIS NOT …
From eatthis.com
RENU | EASY VEGETARIAN & FOOD WASTE RECIPES ON INSTAGRAM: …
From instagram.com
EASIEST BRUSCHETTA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
TOMATO BRUSCHETTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
BRUSCHETTA CHICKEN WITH FRESH TOMATO RECIPE | BERTOLLI
From bertolli.com
BRUSCHETTA - CULINARY HILL
From culinaryhill.com
CHICKEN CACCIATORE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BRUSCHETTA RECIPE - WILL COOK FOR SMILES
From willcookforsmiles.com
12 BEST VODKA SAUCE RECIPES EVER - DELALLO
From delallo.com
BEST CHILI BRUSCHETTA WITH TOMATOES AND OLIVE OIL RECIPE 55 RECIPES
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love