Garlic Bruschetta Recipe 455 Recipes

GARLIC BREAD BRUSCHETTA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In the microwave, melt the 3 tablespoons of butter with 1 clove of garlic.
• Slice up a loaf of Italian bread to about 1-inch (2 ½ cm) thickness.
• Top with melted garlic butter, Italian seasoning, and parmesan cheese.
• Bake for approximately 15 minutes or until golden brown.
• In a mixing bowl, combine the tomatoes, garlic, salt, pepper, basil, and olive oil and stir until everything is fully coated with olive oil.
• Top the garlic bread with desired amount of tomato mixture.
• Garnish with parmesan cheese.
• Enjoy!

GARLIC TOMATO BRUSCHETTA

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.

ROASTED GARLIC BRUSCHETTA

Steps:

• Bruschetta:
• Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.
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• Roasted Garlic:
• Preheat oven to 350 degrees F.
• Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool.
• Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

GARLIC BRUSCHETTA

Steps:

• Preheat oven to 350 degrees F.
• Separate the cloves of garlic from the heads and place in an ovenproof dish. Drizzle 1 ounce of olive oil over the unpeeled cloves and roast for 25 minutes until soft. Remove from oven and allow to cool.
• Quarter the tomatoes, remove the seeds, and dice. Finely chop the basil and oregano.
• Halve the baguette lengthwise and toast until golden. Peel the skin off of the garlic cloves. Mash the softened garlic and spread on toasted bread. Cut the baguette into diagonal pieces.
• Mix the diced tomatoes, chopped basil, oregano, salt, pepper, and another ounce of olive oil together. Spoon the tomato mixture evenly over the garlic baguette pieces. Top each piece with one slice of goat cheese and drizzle the remaining olive oil over the goat cheese and tomatoes.
• To serve, garnish with sprigs of fresh basil and serve immediately.

WINTER MINESTRONE AND GARLIC BRUSCHETTA

Steps:

• Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock.
• Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.
• Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

GARLIC BRUSCHETTA

Steps:

• Preheat the oven to 375 degrees F. Using a serrated knife, cut the top 1/4 off the bulbs of garlic. Place the bulbs in a small baking dish. Drizzle with the oil, season with salt and pepper, and cover with foil. Bake until the garlic is tender when pierced with fork, 30 to 40 minutes. Remove from oven and let cool a bit. Squeeze the base of the bulbs to extract as much of the garlic pulp from the skins as possible. Season the garlic, to taste, with salt and pepper, stir in the chopped parsley and chives, and reserve. Reserve the oil in the pan also. Toast the bread on both sides, either over an outdoor grill, under the broiler, or in a toaster, until golden. Cut each piece of toast in half. Rub 1 side of the toasted bread with the whole cloves of garlic. Brush the toast with the reserved oil, and then spread the garlic paste over it. Place the toasts on a platter. Garnish with sprigs of parsley, and serve immediately.

BRUSCHETTA RECIPE BY TASTY

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!