SUN DRIED TOMATO BRUSCHETTA
These sun dried tomato bruschetta crunchy toast appetizers are slathered with a feta cream mixture and heaped with sun dried tomatoes. Easy peasy!
Provided by Pat Nyswonger
Categories Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F
- Place the bread slices on a parchment lined baking sheet, brush with olive oil on each side and transfer to the oven. Toast the slices on each side until lightly golden, about 6 minutes per side. Remove from the oven and allow to cool on the pan.
- In a fine-mesh strainer drain the oil from the tomatoes and spread onto a paper towel-lined plate. With a pad of folded paper towels, blot off as much of the oil as possible. Place the tomatoes on a cutting board and give them a rough chop.
- Spread one tablespoon of the feta cream on each bread slice, add a tablespoon of chopped tomatoes and garnish with oregano. Arrange on a serving plate and enjoy!
Nutrition Facts : Calories 67 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 91 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MUSHROOM AND TOMATO BRUSCHETTA
Wonderful for an appetizer before a pasta meal and great paired with a glass of Chianti. Feel free to add your own touches to taste!
Provided by Delray
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
- Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
- Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
- Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 31.9 g, Cholesterol 12.1 mg, Fat 14.1 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 642.2 mg, Sugar 2.4 g
GARLIC-SUN-DRIED TOMATO BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.
CHICKEN AND SUN-DRIED TOMATO BRUSCHETTA
Make and share this Chicken and Sun-Dried Tomato Bruschetta recipe from Food.com.
Provided by JLBurnell
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken and 1 cup salad dressing in a bowl.
- Cover, and marinate at least 3 hours in the refrigerator.
- Preheat the grill for high he.
- at.
- Lightly oil the grill grate.
- Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear.
- Cool and shred.
- In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
- Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted.
- Place portions of the chicken mixture on the toasted focaccia to serve.
Nutrition Facts : Calories 224.1, Fat 19, SaturatedFat 3.6, Cholesterol 22.7, Sodium 750.1, Carbohydrate 5.7, Fiber 0.6, Sugar 4.1, Protein 8.6
SUN-DRIED TOMATO BRUSCHETTA
Make and share this Sun-Dried Tomato Bruschetta recipe from Food.com.
Provided by Kristen Cooks
Categories Breads
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Pour boiling water over tomatoes for 30 minutes, remove and pat dry.
- Slice and toast bread.
- Rub both sides of each slice with split garlic clove.
- Place tomatoes in a shallow bowl and mix with olive oil and seasonings.
- Place tomato mixture on each slice of bread and top with parmesan cheese.
- Place bread on baking sheet and stick under broiler until cheese bubbles and browns.
Nutrition Facts : Calories 30.9, Fat 2.8, SaturatedFat 0.4, Sodium 51.6, Carbohydrate 1.5, Fiber 0.3, Sugar 0.9, Protein 0.4
MAMA MIA ARTICHOKE AND TOMATO BRUSCHETTA
love artichokes !!! this is a very easy recipie anyone can make. everyone will think youre a genius !!!
Provided by mrs.pin
Categories Breads
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 350.
- place sliced bread on ungreased baking sheet.
- bake in oven 10 minutes or until slightly toasted.
- in medium bowl combine artichokes tomatoes onion garlic.
- in another small bowl put in vinegar and add oil in a small stream whisking while adding to make a vinaigrette.
- then add vinaigrette to arichoke mixture mixing well.
- add salt and pepper to taste.
- top toasted bread with artichoke mixture to cover.
- sprinkle with cheese.
- top with some parsley.
- serve.
Nutrition Facts : Calories 186.2, Fat 5.5, SaturatedFat 0.9, Sodium 315.2, Carbohydrate 29.4, Fiber 3.8, Sugar 1.2, Protein 5.6
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
PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA
Categories Mushroom Tomato Appetizer Vegetarian Quick & Easy Spring Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a first course
Number Of Ingredients 7
Steps:
- In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
- Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
- Toast bread and spread with tomato purée. Top purée with mushrooms.
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