Creole Tomato Bruschetta Recipes

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

TOMATO BRUSCHETTA

Tomato Bruschetta image

This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.

Provided by Joy Andrews

Categories Appetizers and Snacks Bruschetta Recipes

Time 40m

Yield 10

Number Of Ingredients 10

Ingredients

2 large tomatoes, diced
½ cup finely chopped red bell pepper
¼ cup finely chopped red onion
¼ cup balsamic vinegar
¼ cup olive oil
10 leaves fresh basil, chopped
2 cloves garlic, minced
1 (1 pound) loaf French bread, cut into 1/4-inch slices
¼ cup olive oil
¼ cup shredded mozzarella cheese

Steps:

Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 28.8 g, Cholesterol 1.8 mg, Fat 12.2 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 312.8 mg, Sugar 3.5 g

CREOLE TOMATO BRUSCHETTA

Creole Tomato Bruschetta image

This was published in The Times-Picayune in anticipation of the Creole Tomato Festival this weekend. That is the festival for the tomato variety called Creole. Can't find a Creole tomato? You are missing something good then, mon cherie. The Cerole tomato was made the LA state vegetable (though we all know it is a fruit) in 2003. Why? "cause they are sooo darned tasty! Use any red, robust full-flavored tomato you can get your hands on - it will taste delicious!

Provided by Busters friend

Categories Lunch/Snacks

Time 17m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

3 tomatoes, large homegrown ripe Creoles, diced finely
1 loaf French bread, cut in 10 slices (Ciabatta fine too)
2 garlic cloves, finely chopped
2 tablespoons olive oil
5 basil leaves, large loosely cut
1/2 teaspoon kosher salt, divided (sea salt fine)
1/4 cup butter
1 teaspoon dried oregano
1 teaspoon granulated garlic

Steps:

Melt butter in small sauce pan, spoon over sliced bread. Place bread in baking pan sprayed with non stick spray. Sprinkle granulated garlic, salt and oregano over buttered bread. Bake bread in oven at 400° for approximately 10 minutes until toasty.
In mixing bowl, mix tomatoes, garlic, basil, remaining salt, and olive oil. When bread is done, spoon tomato mixture over bread.

Nutrition Facts : Calories 395.9, Fat 17.5, SaturatedFat 7.2, Cholesterol 24.4, Sodium 796.5, Carbohydrate 51, Fiber 3.9, Sugar 2.3, Protein 9

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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