Tomatoes Onions And Cheese Topped Bruschetta Food

EASY TOMATO MOZZARELLA BRUSCHETTA

Steps:

• In container with lid, combine all ingredients.
• Close lid and shake vigorously.
• Serve atop toasted Italian bread, Melba Toast or Crostini.
• **Do not leave cheese in leftover bruschetta! The vinegar soaks in and makes the cheese taste sour.

BRUSCHETTA WITH PESTO, TOMATOES AND THINGIES.

Steps:

• (I find it best to slice up the entire baguette (long French loaf) because if you use only what you need, the rest of the loaf goes stale. Bake the bread, cool the slices you don't use, and keep in a plastic bag to use again -- can be heated up again).
• Heat oven to 400 deg F/200 deg Celsius.
• Slice the baguette at a slight diagonal slant.
• Pour some fruity virgin olive oil in a bowl, dip each slice just lightly into the oil (one side only). It does not have to be covered in oil -- just "anointed": it will have patches the oil didn't reach.
• Pack on any cookie tin, and when oven has reached its heat, bake the slices until the edges start to go golden, and the slices are hard in the centre. (Do feel before you remove them!).
• While they bake, peel the tomato, cut into 2 halves, and chop up finely. Do the same with the 1/2 onion, and add to the tomato.
• Season with salt and black pepper, and trust me, a pure flaky sea salt is better tasting than ordinary kitchen salt.
• Use as many baked bread slices as you need -- at least 3 per person. As you add the topping, put them back on the baking tin, or transfer to another, smaller dish -- depending on how many you are making.
• Spread the hot, hard baguette slices thinly with pesto, and top each with a teaspoon or more of the tomato-onion mix.
• Slice the Brie or Camembert quite thinly and drape a small slice over each bread slice.
• Put the prepared slices back into the oven for about 2 - 3 minutes, remove, and serve.
• Cool the slices you did not use, and keep in an airtight container.
• Looks quite pretty on a heated plate. Nice with a cold glass of wine, or even a cup of tea.
• (I've also used parmesan and pecorino instead of brie or camembert. Cheddar works too, but does not have quite the same "Mediterranean" cachet!).

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 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.

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.