GARLIC TOMATO BRUSCHETTA
This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.
Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
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
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.
ROASTED GARLIC BRUSCHETTA
Provided by Food Network Kitchen
Time 7m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bruschetta:
- Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.
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- Roasted Garlic:
- Preheat oven to 350 degrees F.
- Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool.
- Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables.
GARLIC BRUSCHETTA
Steps:
- Preheat the oven to 375 degrees F. Using a serrated knife, cut the top 1/4 off the bulbs of garlic. Place the bulbs in a small baking dish. Drizzle with the oil, season with salt and pepper, and cover with foil. Bake until the garlic is tender when pierced with fork, 30 to 40 minutes. Remove from oven and let cool a bit. Squeeze the base of the bulbs to extract as much of the garlic pulp from the skins as possible. Season the garlic, to taste, with salt and pepper, stir in the chopped parsley and chives, and reserve. Reserve the oil in the pan also. Toast the bread on both sides, either over an outdoor grill, under the broiler, or in a toaster, until golden. Cut each piece of toast in half. Rub 1 side of the toasted bread with the whole cloves of garlic. Brush the toast with the reserved oil, and then spread the garlic paste over it. Place the toasts on a platter. Garnish with sprigs of parsley, and serve immediately.
ROASTED GARLIC BRUSCHETTA
Make and share this Roasted Garlic Bruschetta recipe from Food.com.
Provided by PanNan
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Place garlic on a piece of aluminum foil.
- Drizzle with olive 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 until smooth.
- Place in refrigerator to rest and cool.
- When cool, combine with softened cream 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.
GARLIC BREAD BRUSCHETTA
Easy and cheap, taste great even the kids love it. The best way to eat it is to place the tomato/onion/cheese back into the fridge until you are ready to serve, as this makes it feel more fresh.
Provided by Jennilee Bayley
Categories Australian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the garlic bread up and place on an oven tray. Turn the oven on 180 degrees and bake until they are slightly crunchy.
- Dice up the tomato and onion and place it in a bowl.
- Grate cheese on the smallest grate possible and place in the bowl with the tomato and red onion. Mix all the ingredients together.
- Take the garlic bread out of the oven and pour a little balsamic vinegar on it. Spoon desired amount of tomato/onion/cheese onto the garlic bread. Personal choice if you want a little more balsamic on top.
- Done.
Nutrition Facts : Calories 223.6, Fat 16.7, SaturatedFat 10.6, Cholesterol 52.5, Sodium 314.7, Carbohydrate 5.6, Fiber 1.2, Sugar 3, Protein 13.3
SUPER SHRIMP AND GARLIC BRUSCHETTA
I created this today from ingredients that I had on hand to serve as my Sunday afternoon appetizer. It was so tasty (IMHO) that I decided to post the recipe., If you like a crisp bruschetta toast both sides of the bread. This appetizer went over well served with a Martini but I think you will enjoy it even without the Mart Mart!
Provided by Bergy
Categories < 60 Mins
Time 35m
Yield 8 Bruschettas, 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly paint one side of the bread slices with oil and place under the broiler, oil side up and lightly brown the bread- remove from oven (you may do this the day before and keep them fresh in a sealed tin).
- On an oiled skillet saute the garlic, onions & mushrooms until almost golden- add chopped shrimp and saute for about 2 minutes or until the shrimp meat is just cooked (do not over cook).
- Add hot sauce & season with salt & pepper.
- Add cream cheese and mix well, cover & store in fridge until just before serving, have it at room temp when you are ready to spread the mixture on the bread slices.
- Heat oven to 375 degrees F.
- 10 minutes before you want to serve evenly spread the shrimp mixture on the unbaked side of the bread, take it out to the edges.
- Cover with the thin slices of cheddar.
- Place on baking sheet or a pizza stone and bake at 375 degrees F for apprx 10 minutes or until the cheese is melted.
- Serve warm or hot.
Nutrition Facts : Calories 692.7, Fat 27.5, SaturatedFat 15.5, Cholesterol 128.2, Sodium 1307.8, Carbohydrate 75.5, Fiber 3.3, Sugar 4.5, Protein 36.1
TOMATO & GARLIC BRUSCHETTA BREAD
This appetiser is just wonderful with any dish! I love ripe fresh tomato with garlic and this dish is so well received at dinner parties! I have substituted apple juice for olive oil in part of this recipe to make the dish reasonably low-fat, some recipes call for 1/2 cup oil! The apple juice works beautifully with tomato!
Provided by limecat
Categories Breads
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix roughly chopped tomatoes, onion, parsley & garlic, apple juice and vinegar in a shallow bowl.
- Season with salt and pepper.
- Cover bowl and let tomatoes marinate at room temperature for about 1-2 hour.
- Stir occasionally to distribute flavours.
- Meanwhile, heat the grill/broiler.
- For the bread rub one side with garlic and brush with a little olive oil and grill/broil them oiled-side up until lightly browned.
- Place a good 2-3 spoonful of tomato mixture on each slice and serve with a fork and knife.
Nutrition Facts : Calories 96.4, Fat 7.1, SaturatedFat 1, Sodium 9.4, Carbohydrate 8.2, Fiber 1.8, Sugar 5.1, Protein 1.4
MOZZARELLA, BASIL AND GARLIC BRUSCHETTA
This quick and easy snack is also wonderful as a warm, light starter to a Mediterranean dinner. If you like anchovies, you can add a half a fillet to each bruschetta too.
Provided by Luschka
Categories Lunch/Snacks
Time 15m
Yield 10 slices
Number Of Ingredients 6
Steps:
- Preheat the oven to 180 degrees Celsius.
- Slice the baguette into 10 slices.
- Spread garlic butter on each slice.
- Tear basil leaves (tearing releases the flavour, whereas cutting it does not produce the same effect) and place one on each slice.
- Cut the anchovies to size, and place on top of basil.
- Slice the mozzarella into ten slices and place one on top of each bruschetta.
- Sprinkle salt & pepper (if using anchovy use less salt).
- Place under the grill for five minutes or until the cheese bubbles and begins to brown.
- Serve warm as a starter or snack.
- Enjoy!
Nutrition Facts : Calories 108, Fat 3.1, SaturatedFat 1.5, Cholesterol 7.9, Sodium 235.4, Carbohydrate 15, Fiber 0.9, Sugar 0.2, Protein 4.7
JEN'S GARLIC/ BRUSCHETTA BREAD
Make and share this Jen's Garlic/ Bruschetta Bread recipe from Food.com.
Provided by ChickNpie
Categories Breads
Time 20m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut baguette several times down the lengeth (i usually dont quite cut through the bottom).
- Mix butter and garlic, and drizzle/ spread between each slice and over the top.
- Add green onion garnish to top.
- Toast in the toaster oven on Dark, or in the oven at about 375 for 10 minutes.
- Prior to toasting it I would add the bruchetta mixture. (OPTIONAL).
- Mix the Bruchetta ingredients and spoon on top then add the onion garnish and toast.
Nutrition Facts : Calories 256.5, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.9, Sodium 525.7, Carbohydrate 36.3, Fiber 2.6, Sugar 1.6, Protein 11
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