GRILLED STRAWBERRY-TOMATO BRUSCHETTA
The unusual combination of strawberries and fresh tomatoes makes a truly special quick-fix appetizer.
Provided by Cheri Liefeld
Categories Appetizer
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Brush bread with olive oil. Place on grill, and cook until browned. Top each slice with 1 tablespoon cheese.
- Place strawberries and tomatoes on skewers or on grill pan. Grill 3 to 4 minutes. Chop up and mix together in a bowl with thyme and balsamic vinegar.
- Divide mixture among slices of bread. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
GRILLED TOMATO BRUSCHETTA
Plum tomatoes have less juice and more pulp than many varieties, making them ideal for this recipe. Grilled bread, topped with fresh tomatoes tossed in vinaigrette, and fresh basil tastes like summer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Heat grill to medium-high; lightly oil grates. In a large bowl, toss tomatoes with 1 tablespoon oil; season generously with salt and pepper. Arrange tomatoes on grill, cut sides down first. Cover and grill until soft and charred, 5 to 10 minutes per side. With a metal spatula, return tomatoes to bowl. When cool enough to handle, use kitchen shears to snip tomatoes into smaller pieces.
- To tomatoes, add garlic, vinegar, and red-pepper flakes; season with more salt and pepper.
- Reduce heat to medium. Brush bread with remaining oil; grill on both sides until beginning to char, about 2 minutes per side. Cut bread slices in half; divide tomato mixture evenly over each. Top with basil and serve.
GRILLED BRUSCHETTA
This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BRUSCHETTA WITH STRAWBERRY AND TOMATO SALAD
Provided by Ted Allen
Categories appetizer
Time 50m
Yield 10 to 15 bruschetta
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let rest for 30 minutes, stirring now and then.
- Heat a grill or grill pan to medium high. Spread out the bread on a baking sheet and brush with olive oil. Transfer to the grill and toast the bread until golden all over, 2 to 3 minutes per side. Arrange on a platter.
- Cover the warm grilled bread slices with a generous layer of the strawberry-tomato salad. Serve immediately.
GRILLED TOMATO BRUSCHETTA
Make and share this Grilled Tomato Bruschetta recipe from Food.com.
Provided by Rita1652
Categories Breads
Time 6m
Yield 5-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix oil and garlic let sit 10 minutes.
- Lightly brush oil mixture on both side of bread. Grill over high heat to mark and toast both sides of the bread.
- Meanwhile mix tomatoes, onion, herbs into the remaining oil and garlic adding the balsamic, salt and pepper to taste.
- This is quick so don`t go away from the bread!
- Top each slice with some mixture and serve.
Nutrition Facts : Calories 728.3, Fat 18.2, SaturatedFat 3, Sodium 1053.1, Carbohydrate 117.6, Fiber 5.4, Sugar 6.3, Protein 24.5
GRILLED VEGETABLE BRUSCHETTA
This fun take on classic tomato bruschetta will be sure to wow people lucky enough to eat it. When I created this recipe, I wanted something flavorful and warm. So, I decided I would grill both the eggplant and the tomatoes. The fresh herbs in the super quick vinaigrette really boost the flavor.
Provided by Danielle Alex
Categories appetizer
Time 40m
Yield 8 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Slice the eggplant lengthwise into 1/4-inch-thick slices on a mandoline if you have one. Put the eggplant in a medium bowl and add 1 tablespoon oil and a pinch of salt. Toss to coat.
- Grill the eggplant in batches until there are grill marks, 2 to 3 minutes. Flip and grill until there are grill marks and the eggplant softens and is no longer white, 2 to 3 minutes. Transfer to a plate and repeat with the remaining eggplant.
- Grill the tomatoes on each side until they begin to pop, 2 minutes per side. Transfer to a medium bowl. Turn off the heat.
- To make the vinaigrette, put the vinegar, mustard, sugar, shallots, garlic, pinch salt and 1/4 teaspoon pepper in a small bowl. Slowly drizzle in 1/4 cup oil while whisking continuously until emulsified. Add the basil, oregano and thyme; set aside.
- Preheat the grill pan over medium-high heat. Brush the bread slices with oil on both sides and sprinkle with salt and pepper. Grill until the bread is crusty and you see grill marks, 2 to 3 minutes per side. Transfer to a plate.
- Put the artichokes in a large bowl. Chop up the cooled eggplant. Remove the cherry tomato skins if desired; they should come right off. Halve or quarter the tomatoes and add to the bowl. Add the lemon zest and half of the vinaigrette and toss together. Taste and adjust the seasoning as desired.
- Top each piece of grilled bread with 3 tablespoons of the vegetable mixture and some crumbled feta if desired.
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BRUSCHETTA WITH STRAWBERRIES AND TOMATOES RECIPE
From countryliving.com
Cuisine American, ItalianTotal Time 20 minsServings 20Calories 78 per serving
- Season with salt and pepper. Set aside. Place bread on a baking pan and brush with olive oil; flip and repeat.
- Heat grill to medium-high. Transfer bread to grill; grill until slightly charred, 1 to 2 minutes per side.
- Place grilled bread slices on a platter and top each with 1 heaping tablespoon strawberry-tomato mix.
STRAWBERRY BRUSCHETTA WITH TOMATOES AND BASIL - BOWL OF …
From bowlofdelicious.com
5/5 (1)Total Time 10 minsCategory AppetizerCalories 265 per serving
- Place baguette slices on the prepared baking sheet. Brush the tops with olive oil, flip, and brush the backs as well (using more olive oil than indicated as needed). Bake at 425 degrees F for 7-9 minutes, until golden brown.
- Immediately after taking them out of the oven, rub the top of each slice of bread with the cut side of the half clove of garlic. You can use tongs to hold the bread slices if they are too hot to hold. You don't need to be too aggressive about this - just gently rub it to infuse the garlic flavor. Sprinkle with kosher salt or sea salt flakes. SAVE the garlic clove piece for the bruschetta!
- Meanwhile, while the crostini is baking, make the strawberry bruschetta. In a medium sized bowl, add the extra-virgin olive oil (2 tablespoons), the balsamic vinegar (1 tablespoon), kosher salt (1/4 teaspoon), and a few turns fresh cracked pepper. Use a microplane zester to grate the 1/2 garlic clove into the mix. Whisk together to emulsify into a thick, cohesive dressing.
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