EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
RICK'S BASIC CROSTINI
Provided by Rick Tramonto
Categories Garlic Appetizer Bake Cocktail Party Vegetarian Oscars Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. On a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this with a mortar and pestle.
- 2. In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
- 3. Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape butter into a log, encased in the plastic wrap. Refrigerate until ready to use. If not using within 3 days, you can freeze the garlic butter for up to 2 months. Let the butter soften before using.
- 4. Preheat the oven to 375°F.
- 5. Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.
- Good Butter
- The difference between really good butter and all other butter lies with the butterfat content of the cream, which depends in large part on the cows and how the cream is handled before it is churned into butter. The best butter from Europe is made from raw or cultured cream and, particularly that made from raw cream, might not be imported to the United States. But never fear: At American companies such as the Vermont Butter & Cheese Company, the butter is made from high-grade cream (a high butterfat content) that is cultured and then churned. The butter is rich and flavorful and when it's salted, its salt content is significantly lower than typical salted butter. This is what I use in my crostini recipes, so depending on the salted butter you choose, you may not need to add any salt. As with all ingredients for these recipes, choose the best butter you can. It pays off in terms of taste.
RICK'S BASIC BRUSCHETTA
_**Editor's note:** The recipe and introductory text below are from Rick Tramonto's book_ [Fantastico!](http://www.ecookbooks.com/p-20589-fantastico.aspx?affiliateID=10053) This is the ultimate vehicle for any number of toppings. The quality of the bread, as well as the olive oil, makes all the difference, so make sure the crust is crisp and the middle is soft and chewy. Buy it fresh from a good bakery. This is an example of two ingredients making the difference between good and truly great. Enjoy the ride!
Provided by Rick Tramonto
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. Prepare gas or charcoal grill or preheat the broiler or a panini press. The heating elements or coals should be medium-hot.
- 2. Cut the slices in half and brush both sides with a generous amount of olive oil. Season both sides with salt and pepper.
- 3. Grill or broil the bread, turning once, until lightly browned on both sides.
- 4. Gently rub 1 side of the toasts with garlic, sprinkle with cheese, and serve.
BRUSCHETTA WITH TOMATO AND BASIL
Serve Rachael Ray's easy, healthy Bruschetta with Tomato and Basil appetizer recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.
Nutrition Facts : Calories 279 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 601 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 10 grams, Sugar 1 grams
EASY BRUSCHETTA
Yummy and very easy - a favorite appetizer at our home - especially good with tomatoes from the vine!
Provided by Graybert
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brush slices of bread with salad dressing.
- Top with chopped tomatoes.
- Sprinkle the top with cheese and (optional) oregano.
- Place in a toaster oven until cheese melts and bread is toasted.
Nutrition Facts : Calories 46.2, Fat 0.3, SaturatedFat 0.1, Sodium 82.1, Carbohydrate 9, Fiber 0.4, Sugar 0.4, Protein 1.9
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
More about "ricks basic bruschetta recipes"
TOMATO BASIL BRUSCHETTA RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (27)Calories 64 per servingCategory Appetizer
- 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).
- Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Transfer the toasts to a serving platter(s), if desired, and set aside.
BASIC BRUSCHETTA | RICARDO
From ricardocuisine.com
5/5 (68)Calories 137 per servingCategory Appetizers
BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL
From onceuponachef.com
EASY BRUSCHETTA RECIPE - COOKING CLASSY
From cookingclassy.com
CLASSIC BRUSCHETTA RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
31 BEST BRUSCHETTA RECIPES & IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
BRUSCHETTA | COOKSTR.COM
From cookstr.com
RICK'S BASIC BRUSCHETTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SIMPLE, CLASSIC BRUSCHETTA WITH SEASONAL VARIATIONS - 101 COOKBOOKS
From 101cookbooks.com
CLASSIC BRUSCHETTA WITH TOMATOES, BASIL AND GARLIC - LA BELLA VITA …
From italianbellavita.com
EASY BRUSCHETTA | FOOD BASICS
From foodbasics.ca
RICK'S BASIC BRUSCHETTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love