STRAWBERRY RICOTTA BRUSCHETTA
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 12 crostini
Number Of Ingredients 7
Steps:
- In a small bowl, toss the strawberries with the mint, olive oil and a pinch of flakey sea salt. Spread each slice of baguette with ricotta cheese. Top with a spoonful of strawberries, drizzle with balsamic and sprinkle with more flakey sea salt.
GRILLED STRAWBERRY-TOMATO BRUSCHETTA
The unusual combination of strawberries and fresh tomatoes makes a truly special quick-fix appetizer.
Provided by Cheri Liefeld
Categories Appetizer
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Brush bread with olive oil. Place on grill, and cook until browned. Top each slice with 1 tablespoon cheese.
- Place strawberries and tomatoes on skewers or on grill pan. Grill 3 to 4 minutes. Chop up and mix together in a bowl with thyme and balsamic vinegar.
- Divide mixture among slices of bread. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
GRILLED TOMATO AND BASIL BRUSCHETTA
What can I say? Absolutely sublime, but ONLY make with the freshest, ripest tomatoes. Prep time does not include the 20 minutes of "sit" time for the tomatoes.
Provided by 2hot2handle
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the cut tomatoes into a bowl and salt them. Let sit for 10 minutes. Add the garlic, basil and olive oil, stir to combine and let sit for another 10 minutes.
- Cut the french bread into thick (1 inch) slices. Grill the slices until just toasted and slightly charred, about 1 minute per side.
- Top the grilled bread slices with the tomato mixture and serve immediately.
GRILLED VEGETABLE BRUSCHETTA
This fun take on classic tomato bruschetta will be sure to wow people lucky enough to eat it. When I created this recipe, I wanted something flavorful and warm. So, I decided I would grill both the eggplant and the tomatoes. The fresh herbs in the super quick vinaigrette really boost the flavor.
Provided by Danielle Alex
Categories appetizer
Time 40m
Yield 8 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Slice the eggplant lengthwise into 1/4-inch-thick slices on a mandoline if you have one. Put the eggplant in a medium bowl and add 1 tablespoon oil and a pinch of salt. Toss to coat.
- Grill the eggplant in batches until there are grill marks, 2 to 3 minutes. Flip and grill until there are grill marks and the eggplant softens and is no longer white, 2 to 3 minutes. Transfer to a plate and repeat with the remaining eggplant.
- Grill the tomatoes on each side until they begin to pop, 2 minutes per side. Transfer to a medium bowl. Turn off the heat.
- To make the vinaigrette, put the vinegar, mustard, sugar, shallots, garlic, pinch salt and 1/4 teaspoon pepper in a small bowl. Slowly drizzle in 1/4 cup oil while whisking continuously until emulsified. Add the basil, oregano and thyme; set aside.
- Preheat the grill pan over medium-high heat. Brush the bread slices with oil on both sides and sprinkle with salt and pepper. Grill until the bread is crusty and you see grill marks, 2 to 3 minutes per side. Transfer to a plate.
- Put the artichokes in a large bowl. Chop up the cooled eggplant. Remove the cherry tomato skins if desired; they should come right off. Halve or quarter the tomatoes and add to the bowl. Add the lemon zest and half of the vinaigrette and toss together. Taste and adjust the seasoning as desired.
- Top each piece of grilled bread with 3 tablespoons of the vegetable mixture and some crumbled feta if desired.
GRILLED BRUSCHETTA
This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GRILLED TOMATO BRUSCHETTA
Plum tomatoes have less juice and more pulp than many varieties, making them ideal for this recipe. Grilled bread, topped with fresh tomatoes tossed in vinaigrette, and fresh basil tastes like summer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Heat grill to medium-high; lightly oil grates. In a large bowl, toss tomatoes with 1 tablespoon oil; season generously with salt and pepper. Arrange tomatoes on grill, cut sides down first. Cover and grill until soft and charred, 5 to 10 minutes per side. With a metal spatula, return tomatoes to bowl. When cool enough to handle, use kitchen shears to snip tomatoes into smaller pieces.
- To tomatoes, add garlic, vinegar, and red-pepper flakes; season with more salt and pepper.
- Reduce heat to medium. Brush bread with remaining oil; grill on both sides until beginning to char, about 2 minutes per side. Cut bread slices in half; divide tomato mixture evenly over each. Top with basil and serve.
GRILLED TOMATO BRUSCHETTA
Make and share this Grilled Tomato Bruschetta recipe from Food.com.
Provided by Rita1652
Categories Breads
Time 6m
Yield 5-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix oil and garlic let sit 10 minutes.
- Lightly brush oil mixture on both side of bread. Grill over high heat to mark and toast both sides of the bread.
- Meanwhile mix tomatoes, onion, herbs into the remaining oil and garlic adding the balsamic, salt and pepper to taste.
- This is quick so don`t go away from the bread!
- Top each slice with some mixture and serve.
Nutrition Facts : Calories 728.3, Fat 18.2, SaturatedFat 3, Sodium 1053.1, Carbohydrate 117.6, Fiber 5.4, Sugar 6.3, Protein 24.5
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