Warm Bruschetta Food

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

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.

BRUSCHETTA CHICKEN

Steps:

• Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
• Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.

WARM TOMATO BRUSCHETTA WITH MOZZARELLA

Steps:

• Preheat the oven to 350 degrees.
• Slice cherry tomatoes in half or if using larger tomatoes, chop then into good size chunks and let them drain. Drizzle with some olive oil and balsamic vinegar and gently toss them to coat.
• Slice the bread and lay the slices on a cookie sheet (or two if necessary)
• Brush the top with olive oil and bake for approximately 10 minutes. Remove from oven.
• Layer the slices of mozzarella on top of each slice of bread, top with the tomatoes and return the bread to the oven for 2-3 minutes to warm the tomatoes and soften the cheese.
• Remove from oven; drizzle with more olive oil, top with herb(s) and sprinkle with salt and pepper.

WARM BRUSCHETTA

Steps:

• Heat oven to 400° Fahrenheit. Arrange bread slices in a single layer on a large baking sheet and drizzle with olive oil.
• Bake 5-7 minutes until crisp and very lightly browned. Remove from oven and set aside.
• Heat olive oil in a small skillet over medium heat. Add minced garlic, stir, and sauté for 30-60 seconds until fragrant.
• Stir in cherry tomatoes, salt, and pepper. Cook 1-2 minutes until tomatoes are warmed through and have begun to soften.
• Pour warmed tomatoes into a medium mixing bowl. Add basil and mozzarella and stir to combine.
• Spread tomato mixture over toasted bread. Top with a pinch of flakey salt and extra basil. Serve immediately.

WARM BRUSCHETTA CASSEROLE

Steps:

• Spray bread cubes with cooking spray.
• Arrange on baking sheet and toast in 350 over for 7 minutes.
• Place half the cubes in greased 9x13 pan.
• Drain canned tomatoes, reserving liquid.
• Top bread cubes with half of each; fresh tomato slices, reserved tomato liquid (drizzled), ricotta cheese (small spoonfuls placed here and there), drizzled olive oil, canned tomatoes, seasoned salt, oregano, and minced garlic.
• Repeat layers and sprinkle with parmesan cheese.
• Bake covered at 350 for 40 minutes, uncover and brown for 5 minutes longer.

BRUSCHETTA CHICKEN (OVEN BAKED)

Steps:

• Preheat oven to 400°F.
• Combine 3 tablespoons olive oil, balsamic vinegar, and garlic in a small bowl.
• Mix ¼ cup of the balsamic mixture with chicken breasts, salt & pepper, and Italian seasoning and marinate 15 minutes.
• Heat remaining tablespoon olive oil in a medium skillet. Add chicken and brown 2 minutes on each side.
• Place marinara sauce in the bottom of a 9x13 pan. Top with browned chicken breasts and cherry tomatoes. Drizzle with remaining balsamic mixture.
• Bake 20-25 minutes or until juices run clear and chicken reaches 165°F.
• Top with mozzarella and broil 2-3 minutes.
• Combine all bruschetta topping ingredients in a bowl and spoon over chicken. Serve over pasta.

WARM BRUSCHETTA

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. In a 9-by-13-inch baking dish, combine tomatoes, 3/4 cup feta, 2 tablespoons olive oil, garlic, and sugar. Season with ground pepper. On a rimmed baking sheet, arrange baguette slices in a single layer; brush with 2 tablespoons oil. Place bread on top rack and tomato mixture on bottom rack. Cook until bread is toasted and tomatoes have softened, 10 to 12 minutes. Top bread with tomato mixture, 3/4 cup feta, and basil. Drizzle with 1 tablespoon oil; season with salt and pepper.