Tomato Artichoke Bruschetta With Feta Recipes

TOMATO & ARTICHOKE BRUSCHETTA

Tomato & Artichoke Bruschetta image

A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.-Gina Bergamino, Chanhassen, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 6-1/2 dozen.

Number Of Ingredients 11

Ingredients

4 cups grape tomatoes, chopped
1 cup shredded part-skim mozzarella cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
3 green onions, chopped
3 tablespoons pine nuts, toasted
1/4 cup olive oil
3 tablespoons red wine vinegar
3 garlic cloves, minced
3/4 teaspoon pepper
1/4 teaspoon salt
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

Steps:

Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onions and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat., Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.,

Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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.

ARTICHOKE BRUSCHETTA

Artichoke Bruschetta image

This artichoke bruschetta recipe is reminiscent of the hot artichoke dips served in restaurants. It comes together quickly and can easily be doubled or tripled.-Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 8

Ingredients

1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh baby spinach, finely chopped
5 tablespoons mayonnaise
1 garlic clove, minced
1 loaf (10-1/2 ounces) French bread baguette

Steps:

In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 122mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

MAMA MIA ARTICHOKE AND TOMATO BRUSCHETTA

Mama Mia Artichoke and Tomato Bruschetta image

love artichokes !!! this is a very easy recipie anyone can make. everyone will think youre a genius !!!

Provided by mrs.pin

Categories Breads

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 baguette, sliced in 1/2 inch pieces
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup seeded chopped tomato
1/4 cup finely chopped red onion
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 1/2 tablespoons champagne vinegar
salt and pepper
parmesan cheese
flat leaf parsley, minced

Steps:

heat oven to 350.
place sliced bread on ungreased baking sheet.
bake in oven 10 minutes or until slightly toasted.
in medium bowl combine artichokes tomatoes onion garlic.
in another small bowl put in vinegar and add oil in a small stream whisking while adding to make a vinaigrette.
then add vinaigrette to arichoke mixture mixing well.
add salt and pepper to taste.
top toasted bread with artichoke mixture to cover.
sprinkle with cheese.
top with some parsley.
serve.

Nutrition Facts : Calories 186.2, Fat 5.5, SaturatedFat 0.9, Sodium 315.2, Carbohydrate 29.4, Fiber 3.8, Sugar 1.2, Protein 5.6

ARTICHOKE-TOMATO BRUSCHETTA

Artichoke-Tomato Bruschetta image

The mozzarella cheese is only optional, I like to sprinkle a small amount on the top after broiling, adjust the garlic amount to suit taste, use only Roma (plum) tomatoes for this or the mixture will be too watery.

Provided by Kittencalrecipezazz

Categories Breads

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 roma tomato (finely chopped)
2 teaspoons fresh minced garlic (or to taste)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup parmesan cheese
1/4 cup chopped red onion
4 -6 tablespoons mayonnaise (or to taste)
salt (to taste)
fresh ground black pepper (to taste)
1 French baguette (cut into 1/3 inch thick slices)
1 cup finely shredded mozzarella cheese (or to taste)

Steps:

Set oven to broiler heat.
In a bowl mix together chopped tomatoes with garlic, chopped artichokes, Parmesan cheese, chopped onion and mayonnaise; mix well to combine.
Season with salt and black pepper to taste (adjust the amount of mayonnaise if desired).
Top each slice of bread with equal amounts of the tomato mixture (make certain to cover the bread slice completely with the mixture or the bread will burn).
Place the slices onto a large baking sheet.
broil for about 2 minutes or until bubbly and lightly browned.
Sprinkle lightly with finely shredded mozzarealla cheese if desired.

Nutrition Facts : Calories 358.8, Fat 12.2, SaturatedFat 4.9, Cholesterol 24.6, Sodium 804.8, Carbohydrate 47.2, Fiber 4.2, Sugar 1.9, Protein 15.4

TOMATO-BASIL BRUSCHETTA WITH FETA

Tomato-Basil Bruschetta with Feta image

Turn a French baguette and a few other ingredients like plum tomatoes, black olives and red onions into Tomato-Basil Bruschetta with Feta. Our tomato basil bruschetta is "betta" with feta. Check it out!

Provided by My Food and Family

Categories Home

Time 25m

Yield 18 servings

Number Of Ingredients 8

Ingredients

1 French bread baguette (16 oz.), cut into 36 slices
2 Tbsp. oil, divided
7 plum tomatoes, chopped (about 2-1/2 cups)
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup finely chopped red onions
2 Tbsp. chopped basil
1 Tbsp. chopped black olives
1/4 tsp. pepper

Steps:

Heat broiler.
Broil bread slices 2 to 3 min. on each side or until lightly toasted on both sides. Brush evenly with 1 Tbsp. oil.
Combine remaining ingredients with remaining oil.
Spoon onto toast slices just before serving.

Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 4.4999 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

ARTICHOKE AND SUN-DRIED TOMATO BRUSCHETTA

Artichoke and Sun-Dried Tomato Bruschetta image

My family excepts me to bring these bruschetta to every function. The artichoke sun-dried tomato combination is a tasty alternative to the traditional versions. I've even tossed the mixture with spaghetti for a fun change of pace.-

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

36 slices French bread baguette (1/2 inch thick)
2 tablespoons olive oil
2 cups marinated quartered artichoke hearts, drained
1 cup oil-packed sun-dried tomatoes, drained
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup shredded Italian cheese blend, divided

Steps:

Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned., Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped., Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

FETA BRUSCHETTA

Feta Bruschetta image

You won't believe the compliments you'll receive when you greet guests with these warm appetizers. Every crispy bite offers the savory tastes of feta cheese, tomatoes, basil and garlic. They're terrific for holiday parties or most any gathering. -Stacey Rinehart, Eugene, Oregon

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 10 appetizers.

Number Of Ingredients 7

Ingredients

1/4 cup butter, melted
1/4 cup olive oil
10 slices French bread (1 inch thick)
1 package (4 ounces) crumbled feta cheese
2 to 3 garlic cloves, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 large tomato, seeded and chopped

Steps:

Preheat oven to 350°. In a small bowl, combine butter and oil; brush onto both sides of bread. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned on top., Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato. Bake 8-10 minutes longer or until heated through. Serve warm.

Nutrition Facts : Calories 296 calories, Fat 14g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 547mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 3g fiber), Protein 8g protein.

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