TOMATO BRUSCHETTA
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
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.
BEST EVER BRUSCHETTA
I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.
Provided by sofie-a-toast
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
- Slice the bread into individual pieces and spoon the mixture on top.
Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8
KIM'S BRUSCHETTA
Heres how i like to make my bruschetta. I got the idea from a restaurant we go to once in a while. Of course they didn't give me the recipe, but they did tell me what was on it. This bread is sinfully delicious. hope all enjoy this as much as me and my family do. You can make your own french bread or buy some. I only use half the loaf so if you want to use the whole loaf, just double the ingredients. You will also need:
Provided by Michigan Dreamer
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- I use one large tomato, deseed it and chop it up; add 2 tbs of olive oil,1 tbs balsamic vinegar, garlic, and basil to this and set aside in a strainer.
- I usually put the french loaf in the oven for a few minutes before adding all the toppings, because i like it a little crispier.
- Let the bread come back to room temp, and brush with olive oil.
- Spoon on the tomatoes, and sprinkle on the 3 cheeses.
- I usually add a little more basil and pop in the oven until cheese is very hot, not melted.
- Bake at 375°F.
Nutrition Facts : Calories 60.2, Fat 0.4, SaturatedFat 0.1, Sodium 85.5, Carbohydrate 12, Fiber 1, Sugar 2.2, Protein 2.4
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