TOMATO-CHEESE BRUSCHETTA
Fresh slices of bread brushed with olive oil, toasted until crisp and golden brown, topped with tomato, onion, basil and parmesan cheese
Provided by ReadySetEat
Categories Appetizer/Snack
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Brush both sides of each bread slice with 1/2 cup olive oil. Place slices on baking sheet; bake 5 minutes on each side, or until golden brown.
- Combine remaining olive oil, balsamic vinegar, tomatoes, onion, basil, garlic, salt, pepper and parmesan cheese; mix well. Spoon evenly divided portions onto each slice of toast. Serve.
Nutrition Facts : @id https, Calories 195 calories
TOMATO BRUSCHETTA
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
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.
CHEESY BRUSCHETTA SPREAD
Every bite of this cheesy dip delivers tons of flavor. I have been asked over and over again for the recipe. It's so easy to make and a great appetizer for any time of year. -Maggie McDermott, Central Square, New York
Provided by Taste of Home
Categories Appetizers
Time 1h45m
Yield about 4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, mix cream cheese, pesto, salt and pepper until combined. Transfer to a greased 3-qt. slow cooker. Top with tomatoes and mozzarella cheese. Cook, covered, on low until heated though and cheese begins to melt, 1-1/2-2 hours. If desired, sprinkle with basil. Serve with toasted bread.
Nutrition Facts : Calories 61 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 96mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM
An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar-tasty bites that vanish in a hurry. -Debbie Reid, Clearwater, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.
Nutrition Facts : Calories 185 calories, Fat 14g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
CHEESY TOMATO BRUSCHETTA
This easy to make cheesy tomato bruschetta is a hit at parties. Just use fresh basil, tomatoes, garlic, and olive oil plus some mozzarella cheese on top of toasted bread. Yum!
Provided by Julia
Categories bruschetta
Time 25m
Number Of Ingredients 7
Steps:
- Rinse the tomatoes and basil.
- Pat dry the basil.
- Put the garlic through a garlic press and add it to a small dish with about two teaspoons of balsamic vinegar.
- Chop the fresh tomatoes and basil into small pieces.
- Put the chopped tomatoes, basil, garlic (with balsamic vinegar) and the olive oil into a bowl and stir everything together.
- Cut the mozzarella cheese into small pieces.
- Toast the bread.
- Spoon the bruschetta mix onto the toasted bread and top with the mozzarella cheese.
EASY BLISTERED TOMATO BRUSCHETTA
In just 15 minutes, you can have the perfect tomato bruschetta with warm tomatoes, fresh basil, and tangy balsamic glaze. I used a French baguette in this recipe, but ciabatta would work as well. Pro tip: Day-old, slightly stale bread works great for bruschetta to provide a sturdy base for the delicious toppings! Be sure to brush your chosen bread with olive oil and briefly grill both sides to turn the bread perfectly crunchy.
Provided by Suzy Karadsheh
Number Of Ingredients 7
Steps:
- In a large nonstick pan, heat 2-3 tbsp EVOO over medium heat until shimmering. Add in the tomatoes and let them cook undisturbed for 2 minutes. (Use a splash guard for safety as the tomatoes will begin to pop in the oil.)
- Add the garlic and season with kosher salt and black pepper. Toss around a bit. Cook for another 2 minutes, stirring occasionally.
- While the tomatoes are cooking, slice the French baguette on the diagonal into ½-inch slices. Brush the bread on one side with a little extra virgin olive oil.
- Heat up a cast-iron pan or griddle on high heat. Once the pan is heated, arrange the bread onto the pan, olive oil side down. If you cannot fit all the bread onto the cast-iron pan, warm the bread in batches.
- Brush the top of the bread with extra virgin olive oil. Once the bottom side is golden brown with some darker edges, flip the bread. The bread will take about 2 minutes per side, depending on how hot your pan is.
- Move the bread to a serving platter. Spoon blistered tomatoes onto each piece of bread. Finish with a drizzle of balsamic glaze over (optional) and a sprinkle of basil.
Nutrition Facts : Calories 138.9 kcal, Carbohydrate 17.6 g, Protein 3.6 g, Fat 6.2 g, SaturatedFat 0.9 g, Sodium 272.2 mg, Fiber 1.1 g, Sugar 2.9 g, UnsaturatedFat 5 g, ServingSize 1 serving
TOMATO & GOAT CHEESE CROSTATA
I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
- Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
- On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.
EASY CHEESY BRUSCHETTA
I only make bruschetta when my garden tomatoes are ripe and my herbs are ready and this is the recipe I use. We all look forward to summer, ripe tomates, fresh herbs, and bruschetta. From allrecipes originally.
Provided by Lvs2Cook
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet and top with tomato mixture. Sprinkle with Parmesan.
- Bake in preheated oven for 8 to 10 minutes or until bottom of bread has browned.
- Allow to cool about 5 minutes before serving.
Nutrition Facts : Calories 109.8, Fat 8.8, SaturatedFat 2.1, Cholesterol 5.5, Sodium 101.1, Carbohydrate 5.4, Fiber 1.4, Sugar 3, Protein 3.4
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