Garden Fresh Bruschetta Recipe 445 Food

GARDEN FRESH TOMATO BRUSCHETTA

Steps:

• Core your tomatoes and chop them into uniform(ish) pieces.
• Roll the basil the long way into a cylinder and make teeny little slices to make thin ribbons.
• Chop the green onion, dice the oregano, and smoosh the roasted garlic to break up the cloves. Add the balsamic. Mix gently. Top your bread/crostini.

GARDEN-FRESH BRUSCHETTA

Steps:

• Rub cut side of garlic over one side of each slice of bread. Place bread garlic side down on an ungreased baking sheet. Bake at 350° for 5 minutes on each side or until lightly browned. , In a large bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper; spoon about 2 tablespoons onto each piece of toast. Top each with a basil leaf.

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.

GARDEN-FRESH BRUSCHETTA (TASTE OF HOME)

Steps:

• Rub cut side of garlic over one side of each slice of bread.
• Place bread garlic side down on an ungreased baking sheet.
• Bake at 350° for 5 minutes on each side or until lightly browned.
• In a bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper.
• spoon about 2 tablespoons onto each piece of toast.
• Top each with a basil leaf.
• Top with optional Parmesan if you like as well.

FRESH BRUSCHETTA

Steps:

• Preheat oven to 400°F.
• Slice bread and place pieces on a parchment paper-lined baking sheet. Use a clean cloth to brush bread with olive oil. Place in oven for about 4-8 minutes or until tops are slightly crispy. Take out and flip.
• In a medium bowl, combine tomatoes, onions, olive oil, oregano, basil, and parsley.
• Spoon the tomato mixture on each slice of bread, sprinkle with Parmesan cheese.
• Bake in oven for 8-10 minutes or until bottom of bread is browned.
• Allow to cool for 5 minutes before serving.