Roma Tomato Bruschetta Food

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees F.
• Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
• Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
• When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
• In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

DOUBLE TOMATO BRUSCHETTA

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.

ROMA TOMATO BRUSCHETTA

Steps:

• Stack 5 basil leaves one on top of each other; roll up. Slice crosswise thinly. Repeat with remaining basil. Combine tomatoes, balsamic vinegar and basil. Season with salt and pepper., Combine olive oil and garlic in a small microwave-safe bowl. Microwave on high 30 seconds., Cut bread into slightly angled 1/4-in. pieces. Brush with olive oil mixture; place on baking pan. Bake at 425° for 6-8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon mixture evenly over bread slices. Serve immediately.

FRESH ROMA TOMATO, BASIL & OREGANO BRUSCHETTA

Steps:

• Lightly toast the bread in the oven.
• Rub one side of the toast with garlic clove.
• Drizzle a little olive oil over each slice.
• Mix tomatoes, onion, oregano, basil, 2 tablespoons of the olive oil, balsamic vinegar, salt and pepper.
• Spread mixture over each slice of toast.
• Sprinkle a little of the grated mozzarella cheese on each slice.
• Bake (not broil) in a 350 degree oven about 10 minutes, until the cheese just starts to melt, being careful not to burn the edges of the toast.
• Serve immediately.

THE REAL ITALIAN BRUSCHETTA

Steps:

• chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
• add red wine vinegar and oil, and salt/pepper and mix well.
• let sit.
• meanwhile grill/ or broil bread until just toasted.
• serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.

TOMATO BRUSCHETTA

Steps:

• Brush each slice of bread with oil, a sprinkle of garlic and place on a baking sheet.
• Place under the broiler until just golden.
• Add a slice of tomato and sprinkle with mozzarella and basil.
• Broil until it begins to turn brown.
• Serve and enjoy!

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees.
• In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
• Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
• While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
• During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
• Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
• Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

BEST EVER BRUSCHETTA

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.

TOMATO AND BASIL BRUSCHETTA

Steps:

• Whisk together chopped garlic, vinegar, salt, pepper, and basil.
• When combined slowly drizzle in oil.
• Add tomatoes and let sit for 20 minutes at room temp.
• Meanwhile back at the bat cave, toast the bread.
• This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
• When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
• Place the bread on a cookie sheet and top with tomato mixture.
• Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
• Serve immediately.
• The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
• Enjoy!

TOMATO BRUSCHETTA

Steps:

• Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
• Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
• Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.