DOUBLE TOMATO BRUSCHETTA
A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.
Provided by Laurie Thompson
Categories Appetizers and Snacks Bruschetta Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven on broiler setting.
- In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
- Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
- Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
- Broil for 5 minutes, or until the cheese is melted.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 24.8 g, Cholesterol 12.1 mg, Fat 8.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.8 g, Sodium 425.6 mg, Sugar 2.4 g
BRUSCHETTA III
This is a bruschetta recipe I came up with for a dinner party.
Provided by Susan
Categories Appetizers and Snacks Bruschetta Recipes
Time 12m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
- Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 45.7 g, Cholesterol 43.4 mg, Fat 17.2 g, Fiber 2.2 g, Protein 25.5 g, SaturatedFat 9.3 g, Sodium 972.4 mg, Sugar 3.2 g
DOUBLE CHEESE BRUSCHETTA
No cooking required! Delicious Italian-style bruschettas made with two types of cheese to serve a group - ready in only 15 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 18
Number Of Ingredients 5
Steps:
- Mix feta cheese and cream cheese; spread on baguette slices.
- Top with olives and tomatoes.
Nutrition Facts : Calories 55, Carbohydrate 5 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 130 mg
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.
EASY CHEESY BRUSCHETTA
I only make bruschetta when my garden tomatoes are ripe and my herbs are ready and this is the recipe I use. We all look forward to summer, ripe tomates, fresh herbs, and bruschetta. From allrecipes originally.
Provided by Lvs2Cook
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 109.8, Fat 8.8, SaturatedFat 2.1, Cholesterol 5.5, Sodium 101.1, Carbohydrate 5.4, Fiber 1.4, Sugar 3, Protein 3.4
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 (WITH OR WITHOUT CHEESE)
I basically used the recipes that I had to my disposal and a little bit of common sense as to what tastes right. I usually make this for just two people and I eyeball the amounts, so they may need to be adjusted... just use what you think looks right, and use as much cheese as you want. Fresh ingredients are best as always, but dried will do.
Provided by leafsfan85
Categories European
Time 15m
Yield 1 full-sized baguette, 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, onion, 5 teaspoons of olive oil, salt, pepper, basil, and oregano and mix. (Use your best judgment when adding in seasonings if there's something you know you really like or don't like; don't add too much of anything, especially salt/pepper) - cool in fridge while preparing the rest.
- Combine butter or olive oil with garlic and spread evenly over the baguette. Make sure the baguette is covered right up to the edges, or else they will burn much quicker than the middle.
- Broil baguette open-faced until lightly toasted or until desired doneness.
- Add tomato and onion mixture on top.
- Slice baguette diagonally (for aesthetics) into desired size and sprinkle the basil on top, serve.
- If desired, before slicing add grated cheese on top and warm in the oven at 375 degrees until cheese melts; slice, serve, and enjoy. You may sprinkle more basil on top at this point if so desired or wait until this point to add the basil at all.
Nutrition Facts : Calories 643.1, Fat 33.9, SaturatedFat 16.8, Cholesterol 73.8, Sodium 1939, Carbohydrate 64.5, Fiber 4.4, Sugar 3, Protein 20.3
GRILLED CHEESE BRUSCHETTA
Steps:
- Preheat grill. Brush each slice of bread with the garlic oil. Grill, oil-side-down until lightly golden brown. Turn each slice over and top with 2 tablespoons of Monterey Jack, 1-ounce of goat cheese, black pepper and oregano. Grill until cheese just begins to melt.
BRUSCHETTA
Provided by Food Network
Categories appetizer
Time 50m
Yield 12 to 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. When cool, combine with the cram cheese.
- Slice bread, 1/2-inch thick, on the bias. Toast the bread slightly and set aside.
- Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
- Return to oven to warm the cheese. Remove from the oven and top with tomatoes. Sprinkle with the remaining Romano. Scatter basil on top of the bruschetta and serve.
DOUBLE TOMATO BRUSCHETTA
Make and share this Double Tomato Bruschetta recipe from Food.com.
Provided by Little Bee
Categories Spreads
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven on broiler setting.
- In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper.
- Allow the mixture to sit for 10 minutes.
- Cut the baguette into 3/4 inch slices.
- On a baking sheet, arrange the baguette slices in a single layer.
- Broil for 1 to 2 minutes, until slightly brown.
- Divide the tomato mixture evenly over the baguette slices.
- Top the slices with mozzarella cheese.
- Broil for 5 minutes, or until the cheese is melted.
Nutrition Facts : Calories 361.1, Fat 25.1, SaturatedFat 9.1, Cholesterol 44.2, Sodium 622.3, Carbohydrate 19.4, Fiber 2.4, Sugar 4.7, Protein 16.1
HEALTHIER DOUBLE TOMATO BRUSCHETTA
A delicious and easy appetizer that's made healthier with whole grain bread, reduced-fat cheese, and less oil.
Provided by MakeItHealthy
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
- Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
- Broil the bread until slightly brown, about 1 to 2 minutes.
- Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
- Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 19.6 g, Cholesterol 6 mg, Fat 5.5 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 314.9 mg, Sugar 4.4 g
BRUSCHETTA FOR ONE OR TWO
Make and share this Bruschetta for One or Two recipe from Food.com.
Provided by anme7039
Categories Breads
Time 7m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Toast bread.
- Combine everything else and top on bread.
- Broil for a few minutes to melt cheese.
DOUBLE TOMATO BRUSCHETTA
Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 22m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat the oven on broiler setting.
- 2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
- 3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
- 4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
- 5. Broil for 5 minutes, or until the cheese is melted.
- My Note: Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. Enjoy!
- UPDATE: My friends felt there was something missing and next time I plan on adding some fresh cut Oregano and doubling the garlic. I also plan on cutting the amount of olive oil used in half to only 1/8 cup. From the suggestions of previous a friends, I decided to brush olive oil onto the bread, broil it for a couple minutes, then add the topping. The cutting of the tomatoes did take a bit of time and I think substituting a couple cans of diced tomatoes would be fine. Just be sure to use FRESH herbs!
- After thinking about it, I would definitely suggest letting it marinate over night - the longer the better. I also took someone's suggestion to put the cheese on the bread and bake it first - then everyone can put on their own amount of bruschetta. Everyone agreed that was the better way to go. This really is easy to make - I also definitely suggest using fresh basil and buying the bread the day you are serving it as well. I will be adding this part to my receipe box, to add to my regular rotation.
- Have made it many times Now.And YES There is a reason this recipe lists roma/plum tomatoes as the tomato of choice. They are meatier than a beefsteak, early girl, or some of the other varietals available. Using romas will eliminate some of the wateriness that I have mentioned. If you have the opportunity to make this a day ahead, it gives the flavors a chance to marry and allows the garlic to mellow somewhat ~ so MUCH better! Absolutely great as it is, but decided to try adding a smidgen of anchovy paste to it on the third time. It sent it over the edge from outstanding to sublime!
- Update: 9/17/13 - 5 or 6 tomatoes roma (plum) tomato chopped, 2 cups a #1 Tall can =16 oz. and a #300 can =14 to 16 oz. Canned would work but be sure to drain it well or your bread will get very soggy.
- Many recipes specify a can size rather than a volume amount.
- I've tried a bunch of them! Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. I hope this help. Happy Cooking!
Nutrition Facts : Calories 138.2, Fat 9.1, SaturatedFat 3.1, Cholesterol 14.8, Sodium 382.3, Carbohydrate 9.2, Fiber 1.3, Sugar 4.1, Protein 6.1
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