Bruschetta Iii Recipes

GARLIC TOMATO BRUSCHETTA

Garlic Tomato Bruschetta image

This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread

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.

Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

BRUSCHETTA III

Bruschetta III image

This is a bruschetta recipe I came up with for a dinner party.

Provided by Susan

Categories Appetizers and Snacks Bruschetta Recipes

Time 12m

Yield 6

Number Of Ingredients 9

Ingredients

1 French baguette
1 tablespoon olive oil
2 roma (plum) tomatoes, thinly sliced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon garlic powder
1 pinch ground white pepper
1 (8 ounce) package sliced mozzarella cheese
1 (6 ounce) package sliced provolone cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 45.7 g, Cholesterol 43.4 mg, Fat 17.2 g, Fiber 2.2 g, Protein 25.5 g, SaturatedFat 9.3 g, Sodium 972.4 mg, Sugar 3.2 g

BRUSCHETTA III

Bruschetta III image

I made this for my son's 9th birthday party as an appetizer for the adults. Let me say, this recipe was so good that after dinner I had to whip up another batch for guests who arrived after appetizers were served because everyone raived about them.

Provided by Chippie1

Categories Grains

Time 12m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 French baguette
1 tablespoon olive oil
2 roma tomatoes, thinly sliced (plum)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon garlic powder
1 pinch white pepper
1 (8 ounce) package sliced mozzarella cheese
1 (6 ounce) package sliced provolone cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Slice the baguette into 1/2 inch thick diagonal slices.
Arrange the slices in a single layer on a baking sheet.
Brush both sides of each slice with the olive oil.
Place tomato slices and a sprinkling of basil and oregano on the bread slices.
Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper.
Cover the tomato slices with slices of the mozzarella and provolone.
Place more basil, oregano and tomato slices on top of the cheese.
Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

TOMATO BRUSCHETTA

Tomato Bruschetta image

This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.

Provided by Ali Slagle

Categories easy, snack, dips and spreads, finger foods, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving

Steps:

Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
Roll the basil leaves up and thinly slice crosswise.
When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

BRUSCHETTA RECIPE BY TASTY

Bruschetta Recipe by Tasty image

Here's what you need: tomatoes, garlic, fresh basil, olive oil, balsamic vinegar, salt, pepper, baguette

Provided by Pierce Abernathy

Categories Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 tomatoes, diced
1 clove garlic, minced
1 teaspoon fresh basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon salt
½ teaspoon pepper
1 baguette, toasted, sliced

Steps:

In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
Serve on toasted baguette.
Enjoy!

Nutrition Facts : Calories 239 calories, Carbohydrate 44 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, Sugar 7 grams

BEST EVER BRUSCHETTA

Best Ever Bruschetta image

I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.

Provided by sofie-a-toast

Categories Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 baguette, cut in half length-wise and toasted
2 teaspoons minced garlic (I use the kind in a jar)
3 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese
2 1/2 cups minced roma tomatoes (cut so fine its almost a paste)
1/3 cup thinly sliced fresh basil leaf
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper

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.

Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8

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