Chickpea Tomato Olive Bruschetta Recipes

BRUSCHETTA

Bruschetta image

Provided by Ina Garten

Time 15m

Yield 12 to 24 toasts

Number Of Ingredients 3

Ingredients

1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

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.

OLIVE BRUSCHETTA

Olive Bruschetta image

This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 13

Ingredients

2 cups grape tomatoes, quartered
2 celery ribs, chopped
1/2 cup shredded carrot
1/4 cup sliced ripe olives
1/4 cup sliced pimiento-stuffed olives
1/4 cup minced fresh flat-leaf parsley
1/4 cup chopped red onion
1 teaspoon minced garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 loaf (1 pound) French bread baguette, sliced and toasted

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.

Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

TOMATO & CHICKPEA BAKE

Tomato & chickpea bake image

A satisfying veggie meal which contains 4 of your 5-a-day in one go

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 11

Ingredients

1 aubergine , cut into cubes
1 onion , chopped
2 tbsp olive oil , plus a little extra for brushing
1 garlic clove , finely chopped
400g can chopped tomatoes
2 tsp dried oregano
200g cherry tomato , halved
400g can chickpea , rinsed and drained
4 slices white baguette
3 tbsp grated vegetarian parmesan style cheese
handful basil , to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Fry the aubergine and onion in the oil in a large pan for about 5 mins until softened and lightly coloured. Add the garlic, canned tomatoes, ½ can of water, 1 tsp oregano and a little pepper. Bring to the boil, then simmer for 10 mins. Stir in the cherry tomatoes and chickpeas for the final 2 mins cooking.
Spoon into a baking dish. Brush the bread with a little oil. Mix remaining oregano and Parmesan, then sprinkle over the bread. Sit the bread on top of the chickpea mix, then bake for 15-20 mins until crisp and golden. Scatter the basil over the top and serve with green veg or a salad on the side.

Nutrition Facts : Calories 292 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.91 milligram of sodium

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