Tuscan Bruschetta Food

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ITALIAN-STYLE BRUSCHETTA



Italian-Style Bruschetta image

Light and fresh for a quick tasty appetizer.

Provided by Francine Lizotte Club Foody

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 ½ pounds plum tomatoes, seeded and cut into small dice
¼ cup chopped fresh basil
6 tablespoons extra-virgin olive oil, divided
2 tablespoons finely chopped red onion
2 large cloves garlic, minced
2 teaspoons red wine vinegar
freshly ground black pepper to taste
1 French baguette, cut into 1/2-inch thick slices
1 tablespoon high-quality balsamic vinegar, or to taste

Steps:

  • Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
  • Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 28.5 g, Fat 11.1 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 281.4 mg, Sugar 3.7 g

GARLIC BREAD BRUSCHETTA RECIPE BY TASTY



Garlic Bread Bruschetta Recipe by Tasty image

Here's what you need: italian bread, butter, garlic, italian seasoning, parmesan cheese, roma tomatoes, garlic, olive oil, salt, pepper, fresh basil leaves

Provided by Hector Gomez

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 11

1 loaf italian bread, sliced
3 tablespoons butter, melted
1 clove garlic, minced
italian seasoning, to taste
parmesan cheese, to taste
6 roma tomatoes, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon pepper
4 fresh basil leaves, finely chopped

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!

Nutrition Facts : Calories 812 calories, Carbohydrate 112 grams, Fat 31 grams, Fiber 10 grams, Protein 21 grams, Sugar 21 grams

THE REAL ITALIAN BRUSCHETTA



The Real Italian Bruschetta image

we lived in naples italy for 3 years and are actually going back for 3 more. here is the authentic bruschetta recipe, guaranteed to be a huge hit.

Provided by Glenna Reasland

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

8 roma tomatoes, chopped into cubes
1/3 cup red onion, chopped
1 bunch fresh basil
3 garlic cloves, chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 dash salt and pepper
1 loaf long French bread, sliced

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.

TUSCAN TUNA BRUSCHETTA



Tuscan Tuna Bruschetta image

Made with protein-rich hummus and canned tuna, this simple appetizer is perfect for game night or an Italian feast.

Provided by cannedfood

Categories     < 30 Mins

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

1 (6 ounce) can tuna in water, drained
1/3 cup minced red onion
3 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon chopped fresh thyme leave, or
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
1 (16 ounce) container hummus or 1 (16 ounce) container other bean puree
1/4 cup finely chopped drained sun-dried tomato packed in oil
20 thin diagonal slices crusty bread (Italian or French)

Steps:

  • Flake the tuna with a fork into a bowl, and stir in the onion, parsley, lemon juice, olive oil, thyme and pepper.
  • In a separate bowl mix the hummus and sun-dried tomatoes together. Heat the broiler.
  • Arrange the bread slices in a single layer on a cookie sheets. Broil 1 to 3 minutes on each side, or until lightly toasted.
  • Top each toast with a layer of the hummus mixture and a small mound of the tuna mixture.
  • Nutritional Information Per Serving: Calories 170; Total fat 7g; Saturated fat 1g; Cholesterol 5mg; Sodium 360mg; Carbohydrate 18g; Fiber 4g; Protein 10g; Vitamin A 4%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 10%DV *Daily Value.

TUSCAN BRUSCHETTA DIP



Tuscan Bruschetta Dip image

Very simple and quick to whip up. Serve with Multi-grain tortillas, toasted pitas, or baguette slices. If you can't find ripe tomatoes, you're better off with chopped canned tomatoes - or buy them early and leave them on the windowsill in the sun.

Provided by Katzen

Categories     Lunch/Snacks

Time 10m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 5

1 garlic clove, pressed
1 cup sour cream
1 (250 g) package cream cheese, room temperature
1 cup fresh basil, chopped
4 medium tomatoes, seeded and chopped

Steps:

  • Combine sour cream, cream cheese, garlic and half the basil in a food processor; pulse until well smooth. Scoop mixture into bottom of a bowl.
  • Top with tomatoes and sliced basil.

TUSCAN FETTUNTA AND LE BRUSCHETTE: TUSCAN TOASTED BREAD AND BRUSCHETTA



Tuscan Fettunta and Le Bruschette: Tuscan Toasted Bread and Bruschetta image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 14

4 large slices country bread, toasted
2 cloves garlic, peeled and halved
1/4 cup/50 ml extra-virgin olive oil, for drizzling
Salt
4 large slices country bread, toasted
2 cloves garlic, peeled and halved
2 cups/500 ml cooked cannellini beans
1/4 cup/50 ml extra-virgin olive oil, for drizzling
Salt
4 large slices country bread, toasted
2 cloves garlic, peeled and halved
1 avocado, halved, pitted, peeled and mashed
1/4 cup/50 ml extra-virgin olive oil, for drizzling
Salt

Steps:

  • For the Tuscan fettunta: Rub each slice of bread with 1/2 a garlic clove. Drizzle the bread with olive oil and sprinkle with salt.
  • For the cannellini bruschetta: Rub a garlic clove over each slice of bread. Mash half the beans and generously spread the cannellini beans on each slice of bread. Drizzle with olive oil and sprinkle with salt.
  • For the avocado bruschetta: Rub each slice of bread with 1/2 a garlic clove. Divide and spread the avocado on each slice of bread. Drizzle with olive oil and sprinkle with salt.

TUSCAN BRUSCHETTA



Tuscan Bruschetta image

I once found this recipe when this site was Recipe Zaar and haven't been able to find it since so I decided to post my adapted version. I was in highschool and in my Travel Languages class in my Italian unit, I was assigned Tuscany as my province for a project and had to find and cook a Tuscan dish for the class as part of my presentation. This recipe is a little time consuming but not very expensive and I've had TONS of compliments on it. I apologize for the inconsistency in the measurements but it has been a LONG time since I've used a recipe and I mostly do this by feel/taste.

Provided by MissAcedia

Categories     Spreads

Time 4h5m

Yield 24 pieces, 12 serving(s)

Number Of Ingredients 10

7 roma tomatoes, diced with seeds scooped out and discarded (any tomato will do but I prefer Roma tomatoes because they have less moisture and I prefer a non-sog)
1/3 cup white onion, chopped finely
1/4 cup chopped green onion
5 garlic cloves (3 peeled and minced, extra left whole but peeled)
white balsamic vinegar
garlic oil
1/4 cup reduced-fat feta cheese (amount to taste)
1 large italian baguette
1 oregano, chopped
1 fresh basil, chopped

Steps:

  • Combine diced Roma tomatoes (use as many as necessary depending on size) with white and green onions, and minced garlic in a clear, resealable tupperware container and mix thoroughly.
  • Add White Balsamic Vinagrette to taste (normally I watch the sides of the container until the vinagrette comes up 1/3 of the mixture).
  • Add Roasted Garlic oil also to taste (1/4 cup works for me).
  • Stir ingredients with a wooden spoon until evenly and thoroughly mixed.
  • Seal and refrigerate for several hours or overnight (the longer it sits the more the flavours of the oil and vinagrette will be absorbed). Should be served the next day for best taste.
  • Prior to serving: slice baguette diagonally (for larger pieces) into1/2" - 1" slices and toast to desired doneness in the oven (I have a double oven with a smaller top oven that has a toast setting, one toast cycle - 3 minutes - normally does the trick but I always watch it so the small pieces don't burn).
  • Place toasted bread slices on a plate and take the remaining peeled whole garlic cloves and rub them gently but quickly on one side of each of the slices. You can also pour a small amount of the garlic oil on a plate and brush it lightly on the slices but I find the rubbing gives the same flavour without sogging up the bread.
  • Remove bruschetta mixture from fridge and give it a quick stir (and taste!). Add feta cheese to taste.
  • I prefer to use a rounded plastic spoon to scoop and drain mixture then place onto bread slices immediately before serving.
  • Garnish with oregano and basil.
  • Tip: I find most people's complaints about bruschetta is soggyness. The ways I prevent this is with slightly thicker toasted slices of italian bread (holds up better under the weight of the mixture and juices sit on top longer instead of soaking in in seconds), lower-moisture Roma tomatoes, less liquid added and only adding the mixture to the bread slices right before serving.

Nutrition Facts : Calories 33.9, Fat 0.2, SaturatedFat 0.1, Sodium 43.6, Carbohydrate 6.9, Fiber 0.8, Sugar 1.4, Protein 1.4

TUSCAN TOMATO BRUSCHETTA



Tuscan Tomato Bruschetta image

Make and share this Tuscan Tomato Bruschetta recipe from Food.com.

Provided by Timothy H.

Categories     Sourdough Breads

Time 21m

Yield 12 serving(s)

Number Of Ingredients 7

1 loaf sourdough bread or 1 loaf Italian bread, sliced 1 inch thick
extra virgin olive oil
1 (28 ounce) can tuttorosso new world style diced tomatoes in tomato juice, drained
3/4 cup diced red onion
3 garlic cloves, minced
4 tablespoons chopped fresh basil
1 cup grated parmesan cheese

Steps:

  • •Brush extra virgin olive oil onto both sides of bread slices. Grill or toast under the broiler until golden brown on both sides.
  • •In a bowl combine remaining ingredients, except cheese, stir to combine. Spoon the tomato mixture onto the toasted bread.
  • •Sprinkle with Parmesan cheese and broil for 1 minuite to melt the cheese. Serve immediately.

Nutrition Facts : Calories 299.4, Fat 4, SaturatedFat 1.9, Cholesterol 7.3, Sodium 748.5, Carbohydrate 52.6, Fiber 2.5, Sugar 5.1, Protein 13.9

BECCA'S BRUSCHETTA



Becca's Bruschetta image

This is a great appetizer, especially for entertaining guests. It goes well with any Italian entree, doesn't require a lot of work, and it tastes wonderful!

Provided by Becca

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 30m

Yield 16

Number Of Ingredients 11

1 loaf French bread, sliced
½ sweet onion, finely chopped
2 cloves garlic, chopped
1 (2.25 ounce) can sliced black olives, drained
3 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 large fresh tomatoes, diced
1 cup crumbled feta cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
  • Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

Nutrition Facts : Calories 164 calories, Carbohydrate 18.4 g, Cholesterol 15.4 mg, Fat 7.3 g, Fiber 1.2 g, Protein 6.5 g, SaturatedFat 3.2 g, Sodium 419.9 mg, Sugar 2.1 g

ITALIAN SAUSAGE BRUSCHETTA



Italian Sausage Bruschetta image

Sometimes I garnish each slice of this bruschetta with a sprig of fresh basil. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 8

1 pound bulk Italian sausage
8 ounces mascarpone cheese, softened
3 tablespoons prepared pesto
24 slices French bread baguette (1/2 inch thick)
3 tablespoons olive oil
3/4 cup finely chopped seeded plum tomatoes
3 tablespoons chopped fresh parsley
3 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine mascarpone cheese and pesto., Preheat broiler. Place bread on ungreased baking sheets. Brush bread slices on 1 side with oil. Broil 3-4 in. from the heat until golden brown, 30-45 seconds on each side. Spread with mascarpone mixture. Top each with sausage, tomatoes, parsley and Parmesan cheese. Serve warm.

Nutrition Facts : Calories 131 calories, Fat 11g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 202mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

RUSTIC TUSCAN PEPPER BRUSCHETTA



Rustic Tuscan Pepper Bruschetta image

If you love sweet red, yellow and orange peppers, pair them with fresh mint for a cold kitchen appetizer. Marinate for up to one hour before assembling. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 10 servings.

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon minced fresh mint
1 each medium sweet yellow, orange and red pepper, cut into thin 1-inch strips
6 ounces fresh goat cheese
2/3 cup whipped cream cheese
48 assorted crackers

Steps:

  • In a large bowl, whisk oil, vinegar, honey and mint. Add peppers; toss to coat. Let stand 15 minutes., Meanwhile, in a small bowl, beat goat cheese and cream cheese. Spread 1 rounded teaspoon on each cracker. Drain peppers well. Arrange peppers on cheese-topped crackers.

Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 60mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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From tasteatlas.com


AUTHENTIC BRUSCHETTA RECIPE - THE SPRUCE EATS
Combine the chopped tomatoes and half of the olive oil in a bowl and toss. Marinate the tomatoes for about 10 minutes at room temperature. Toast the bread slices on a charcoal grill, in the oven, or in a toaster until golden-brown. Gently rub the grilled slices of bread with the cut end of the raw garlic cloves.
From thespruceeats.com


TUSCAN BRUSCHETTA RECIPE | NINJA® | NINJA® MASTER PREP® …
Pour into a small bowl and set aside. To make the Tuscan Bean Spread: Using the same bowl (no need to wash), add all the ingredients for the bean spread, pulse until the mixture is smooth. Assemble The Bruschetta: Cut the French bread into ½ inch thick slices, brush with olive oil and grill on each side until lightly golden brown.
From ninjakitchen.com


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