Cilantro Tomato Bruschetta Recipes

CILANTRO TOMATO BRUSCHETTA

Cilantro Tomato Bruschetta image

This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d'oeuvre recipe that goes well with many different main dishes. -Lisa Kane, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield about 2 dozen.

Number Of Ingredients 9

Ingredients

1 loaf (1 pound) French bread, cut into 1-inch slices
1/2 cup olive oil, divided
1 tablespoon balsamic vinegar
3 small tomatoes, seeded and chopped
1/4 cup finely chopped onion
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese

Steps:

Preheat oven to 325°. Place bread slices on ungreased baking sheets; brush with 1/4 cup oil. Bake until golden brown, 10-12 minutes., In a small bowl, whisk together vinegar and remaining oil. Stir in tomatoes, onion, cilantro, salt and pepper., To serve, spoon scant 1 tablespoon tomato mixture onto each slice of bread. Top with cheese.

Nutrition Facts : Calories 98 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 147mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

TOMATO BRUSCHETTA

Tomato bruschetta image

Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour

Provided by Member recipe by Chiwong

Categories Snack, Starter

Time 20m

Yield Makes 12

Number Of Ingredients 7

Ingredients

½ small red onion, finely chopped
8 medium tomatoes (about 500g), coarsely chopped and drained
2-3 garlic cloves, crushed
6-8 leaves of fresh basil, finely chopped
30ml balsamic vinegar
60-80ml extra virgin olive oil
1 loaf crusty bread

Steps:

In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

Nutrition Facts : Calories 310 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium

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.

CILANTRO TOMATO BRUSCHETTA

Cilantro Tomato Bruschetta image

Found this in a TOH magazine. A tasty appetizer that my family and friends love. The ingredients meld together for a great-tasting appy that goes well with many different main dishes. While there are many (to many to scroll through) listed here the use of balsamic viniger makes this one a little differant so thought I'd post. Simple, pretty, but oh so good. The recipe calls for tomatoes - however I have use canned Italian tomatoes and it came out well. I think I might add some minced garlic also.

Provided by Bonnie G 2

Categories European

Time 20m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 loaf French bread, cut into 1 inch slices
1/2 cup olive oil, divided
1 tablespoon balsamic vinegar
3 small tomatoes, seeded and chopped
1/4 cup onion, finely chopped
1/4 cup cilantro, fresh and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mozzarella cheese, shredded

Steps:

Place bread on ungreased baking sheet; brush with 1/4 cup oil.
Bake at 325 for 10-12 minutes or until golden brown.
Meanwhile, in small bowl, whisk vinegar and remaining oil.
Stir in tomatoes, onion, cilantro, salt and pepper.
Spoon about 1 tablespoon onto each slice of bread.
Sprinkle with cheese.
Serve immediately.

TOMATO BRUSCHETTA

Tomato Bruschetta image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

5 plum tomatoes, diced small
1 clove garlic, finely chopped
4 tablespoons good extra-virgin olive oil, plus 1 tablespoon for serving
Pinch of red pepper flakes
1/4 cup fresh basil leaves, sliced into ribbons
1 tablespoon balsamic vinegar
1/2 baguette, sliced into 1/2-inch rounds (about 14 slices)

Steps:

Preheat the oven to 350 degrees F.
Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.

FRESH TOMATO BRUSCHETTA

Fresh Tomato Bruschetta image

The topping for this simple Fresh Tomato Bruschetta appetizer can be put together ahead of time and refrigerated. We also love it on top of grilled chicken sandwiches, hamburgers and homemade pizza. -Samantha Cass, Swartz Creek, Michigan

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 3 dozen.

Number Of Ingredients 13

Ingredients

4 plum tomatoes, seeded and chopped
1/2 cup shredded Parmesan cheese
1/4 cup minced fresh basil
3 tablespoons olive oil
2 tablespoons minced fresh parsley
3 garlic cloves, minced
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices
1/4 cup butter, softened
8 ounces fresh mozzarella cheese, sliced

Steps:

In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 95mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

BRUSCHETTA WITH PROSCIUTTO

Bruschetta with Prosciutto image

A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

Ingredients

8 plum tomatoes, seeded and chopped
1 cup chopped sweet onion
1/4 cup grated Romano cheese
1/4 cup minced fresh basil
2 ounces thinly sliced prosciutto, finely chopped
1 shallot, finely chopped
3 garlic cloves, minced
1/3 cup olive oil
1/3 cup balsamic vinegar
1 teaspoon minced fresh rosemary
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.

Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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.

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Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.
Dice your tomatoes and transfer them to a medium mixing bowl, leaving the tomato seeds and juice behind on the cutting board. Stir the salt into the tomatoes, and add the onion, basil and garlic as they are ready. Stir to combine and set the mixture aside to marinate while you work on the bread.
Slice your baguette on the diagonal into pieces no wider than 1/2-inch (see photos). I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).
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