Tomato Bruschetta Valerie Style Food

TOMATO BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
• Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.

TOMATO AND MOZZARELLA BRUSCHETTA WITH BASIL OIL

Steps:

• Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA® towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the bread. Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil. Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds. Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color. Remove the basil from the water and squeeze dry using VIVA® towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA® towel with water and line the towel inside the strainer. Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil. Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days.

TOMATO BRUSCHETTA

Steps:

• Roughly chop 1 1/2 cups soft sun-dried tomatoes and 1 cup roasted red peppers and transfer to a medium bowl. Stack 6 basil leaves, roll into a tight cylinder and thinly slice. Add to the bowl. Mince 3 garlic cloves and add to the bowl. Add 1 cup crumbled feta cheese and 1/4 cup olive oil to the bowl, season with salt and pepper and toss. Arrange 20 to 24 crostini, crackers or baguette slices on a platter. Divide the mixture evenly among the crostini and drizzle with olive oil.
• Per Serving: Calories: 128 ;Total Fat: 4.5 grams; Saturated Fat: 1.5 grams; Protein: 4 grams; Total carbohydrates: 17 grams; Sugar: 3 grams; Fiber: 1 gram; Cholesterol: 7 milligrams; Sodium: 356 milligrams

TOMATO BRUSCHETTA, DIJON-STYLE

Steps:

• In a mixing bowl, add the vinegar and mustard; whisk to blend.
• Slowly whisk in the 1/4 cup olive oil.
• Add in the tomatoes, olives, and green onions; toss to coat.
• Cover and refrigerate for 30 minutes.
• Toast the bread slices; rub one side of each bread slice with the cut side of the garlic clove and drizzle with olive oil.
• Top the bread slices with the tomato mixture.
• Serve.

TOMATO AND BASIL BRUSCHETTA (JULIE AND JULIA STYLE)

Steps:

• Mix tomatoes and basil together and season with salt and pepper.
• Set aside.
• Fry Bread: Heat 2 tablespoons olive oil in frying pan and fry bread until golden brown on both side.
• Remove and drain on paper towel.
• Rub one side with garlic clove.
• OR.
• Toast Bread In Oven:.
• Place bread on baking sheet and broil until golden brown on both sides; 12-15 minutes.
• Rub one side with garlic clove and brush with olive oil.
• Drain the tomato-basil mixture of excess liquid and spoon on to each slice of bread.
• Top with parmesan cheese and serve immediately.