Tomato Garlic Bruschetta Bread Food

GARLIC TOMATO BRUSCHETTA

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.

EASY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

GARLIC BREAD BRUSCHETTA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In the microwave, melt the 3 tablespoons of butter with 1 clove of garlic.
• Slice up a loaf of Italian bread to about 1-inch (2 ½ cm) thickness.
• Top with melted garlic butter, Italian seasoning, and parmesan cheese.
• Bake for approximately 15 minutes or until golden brown.
• In a mixing bowl, combine the tomatoes, garlic, salt, pepper, basil, and olive oil and stir until everything is fully coated with olive oil.
• Top the garlic bread with desired amount of tomato mixture.
• Garnish with parmesan cheese.
• Enjoy!

TOMATO & GARLIC BRUSCHETTA BREAD

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.

GARLIC BREAD BRUSCHETTA

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.

GARLIC TOMATO BRUSCHETTA BREAD

Steps:

• Preheat oven to 375F. Line a baking sheet with parchment paper and lay the slices of bread into it, making sure they don't overlap.
• In a small bowl combine the oil with garlic and basil. Baste each slice of bread with the garlic mixture.
• Toast the bread in the oven for 6-8 minutes.
• Meanwhile, in a small bowl combine all topping ingredients.
• Remove bread from the oven and add spoonfuls of the topping salad.
• Serve immediately!

SPANISH TOMATO AND GARLIC BREAD

Steps:

• Preheat oven to 400°F
• Place tomatoes, garlic, salt, lemon rind, and brown sugar in a small pan.
• Cover and cook gently for 5 minutes until the tomatoes have released their juices. Split the loaf in half horizontally, then cut each half width ways into 2-3 pieces, so that you have 4-6 flat pieces.
• Bake on a baking sheet for 5-8 minutes until hot, crisp, and golden brown.
• While the bread is baking, stir the lemon juice and olive oil into the tomato mixture. Cook 8 minutes more, until the mixture is thick and pulpy.
• Spread the tomato mixture onto the hot bread, sprinkle with fresh ground pepper, and serve at once in a basket or on a platter.

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!

TOMATO-ARTICHOKE BRUSCHETTA BREAD

Steps:

• Place butter and milk in a non-metallic dish and microwave on high 1 minute or until butter is just melted.
• Add sugar and salt; stir until dissolved.
• Pour milk mixture into mixer bowl.
• Test liquid to make sure it is not more than 90°F; Add yeast. Stir until dissolved.
• Let stand 15-20 minutes until yeast proofs.
• Mix in egg.
• While mixing on high speed, using bread hook, gradually add flour.
• Continue kneading until dough is well kneaded and elastic. Dough will be soft but workable.
• In a separate bowl, mix together artichokes, tomatoes, pine nuts and 3/4 cup of the cheese; set aside.
• Turn dough out onto a floured surface and roll into a 8"x11" rectangle.
• Melt the remaining 1/4 cup butter. Spread over dough rectangle with pastry brush, leaving a 1/2 inch border unbuttered.
• Spread artichoke-tomato mixture evenly over buttered area of dough.
• Roll up like a jelly roll, folding the ends under to fit pan.
• Use some of the melted butter to grease a loaf pan. Sprinkle 1/2 of remaining cheese over bottom of pan.
• Place loaf in prepared pan, seam-side down.
• Baste loaf with remaining butter and sprinkle with remaining cheese.
• Cover loosely with plastic wrap and let rise in a warm place.
• When loaf has risen, bake in 425°F oven for 10 minutes. Reduce heat to 350°F and continue cooking until done, about 35 - 40 minutes, depending upon your oven.
• Brush top of loaf with melted butter while still hot.
• Serve warm or at room temperature.
• Refrigerate any leftover bread.
• **Note** Times do not include time for bread to rise.

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.

ITALIAN BRUSCHETTA WITH HERBED MOZZARELLA & GARLIC TOMATOES

Steps:

• In a large grill pan, heat 2 tablespoons of olive oil.
• When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
• Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
• Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan).
• Set golden brown garlic aside.
• In a small bowl, mix all the herbs together.
• Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
• Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
• When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
• Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
• Quickly (before the melted cheese hardens), scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.).
• Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
• Serve immediately.