OLIVE BRUSCHETTA
This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.
Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
OLIVE BRUSCHETTA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 5m
Yield 24 servings
Number Of Ingredients 0
Steps:
- Chop 1 cup pitted green or kalamata olives and transfer to a medium bowl. Stack 6 basil leaves, roll into a tight cylinder and thinly slice. Add to the bowl. Finely chop 2 scallions and 1 garlic clove. Add to the bowl. Add 1/4 cup olive oil and 1/4 cup grated parmesan cheese to the bowl and toss. Arrange 20 to 24 crostini, crackers or baguette slices on a platter. Divide the mixture evenly among the crostini. Drizzle with olive oil and sprinkle with more grated parmesan.
- Per serving (per piece); Calories: 81; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 10 grams; Sugar:1 gram; Fiber: 0.5 gram; Cholesterol: 1 milligram; Sodium: 159 milligrams
Nutrition Facts : Calories 81 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 1 milligrams, Sodium 159 milligrams, Carbohydrate 10 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
QUICK BRUSCHETTA WITH OLIVE TAPENADE
Provided by Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running. Let sit for 5 minutes.
- Meanwhile, lightly toast the bread. Spoon the olive mixture on the bread and sprinkle with the basil before serving.
MUSHROOM AND OLIVE BRUSCHETTA
I tried this delicious bruschetta toast at a party and knew I had to make it myself. Since I couldn't find the person who brought the dish, I began trying to duplicate it on my own. The original was made on an English muffin, but party rye or baguette slices work as well. -Lynne German, Woodland Hills, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Cut each baguette into 24 slices; place on ungreased baking sheets. Bake until lightly toasted, about 5 minutes., Top with cheese mixture. Bake until cheese is melted, 4-5 minutes. If desired, top with julienned green onions. Freeze option: Cover and freeze unbaked topped baguette slices on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake baguette slices on ungreased baking sheets in a preheated 400° oven until heated through, 8-10 minutes.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ALI'S AMAZING BRUSCHETTA
This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.
Provided by Alison
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
- Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 7.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 288.4 mg, Sugar 2.3 g
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
CHEESE & OLIVE BRUSCHETTA
I've never had anyone turn these down. They are so easy to make and the results are always good. Try these after the game or after a winter outdoors event. I have been told that the recipe was originally from a Company's Coming cook book- I am not sure where I found it. I love Company's Coming cookbooks so that is likely where I saw it.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 26 Baguettes apprx
Number Of Ingredients 10
Steps:
- Mix the first 8 ingredients (this can be done the day ahead and refrigerated).
- Cut the baguette into 1" slices.
- Butter one side.
- Arrange on a cookie sheet, buttered side up.
- Divde the Mixture among the slices and spread.
- Bake in 350f oven for about 15 minutes and the cheese has melted.
AWESOME OLIVE BRUSCHETTA
I got this recipe from a friend who was a caterer. It was her most requested dish. It is so delicious and wins raves everytime I serve it. One thing, this is much better if made the night before so the flavors really have time to marry.
Provided by jacknalecsmom
Categories Vegetable
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together the night before serving. Spread on your choice of sliced bread (french, cuban, italian baguette) and toast at 350 degrees until melted and slightly browned on top.
FIERY SUMMER BRUSCHETTA WITH ZESTY OLIVE SPREAD AND SPICY CANDIED BACON
Steps:
- For the bacon:
- Preheat the oven to 425 degrees F.
- Put a baking rack over a parchment paper lined tray and arrange the bacon slices across the rack - do not overlap. In small bowl combine the syrup and cayenne and brush the bacon generously with the mixture. Put in the oven and bake until cooked through, about 15 to 20 minutes. Set aside until ready to use.
- For the Summer Salad:
- In a large bowl, add the vinegar, honey, Dijon and lime zest and juice and whisk to combine. While whisking, slowly drizzle in the olive oil to make a dressing. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Set aside until ready to use.
- For the bruschetta:
- In large saute pan, add the olive oil, cayenne and garlic. When the garlic has browned, remove it and discard. Add the bread slices, in batches if necessary, and cook until browned on both sides. You may need to add more olive oil to the pan if the bread soaks up too much. Remove to sheet tray and set aside until ready to plate the dish.
- For the Zesty Olive Spread:
- Add all the ingredients to a food processor and pulse until pureed and smooth. Check for seasoning and set aside until ready to use.
- Assembly:
- Put 2 pieces of bread on each plate. Spread the zesty olive spread on top of the bread. Lay 1 piece of bacon on each bread slice and top with the summer salad. Repeat with remaining bread and toppings.
MUSHROOM OLIVE BRUSCHETTA
After experimenting with different ingredients and flavor combinations, I came up with this variation on traditional tomato-based bruschetta. I've also used this recipe as a stuffing for chicken breast, and sometimes will add a little feta cheese. You can make it ahead of time and keep it in the refrigerator, but be sure to bring it to room temperature before serving-that's how it tastes best! -Colleen Blasetti, Palm Coast, Florida
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large skillet, saute mushrooms, onion and anchovy in oil until vegetables are tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the tomatoes, olives, capers, thyme, basil, oregano and pepper., Place bread slices on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-9 minutes. With a slotted spoon, top each slice with 1 tablespoon mushroom mixture.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 127mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MUSHROOM-OLIVE BRUSCHETTA
Mushrooms and olive mixture tops toasted bread slices in a tasty appetizer you can have ready in 20 minutes. From EatBetterAmerica.com
Provided by Herb-Cat
Categories Spreads
Time 20m
Yield 20 appetizers, 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix mushrooms, olives, capers and garlic in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add oil and vinegar; process just until mixed (do not overprocess).
- Spread mushroom mixture on toasted bread. Cut slices in half.
Nutrition Facts : Calories 221.3, Fat 4.6, SaturatedFat 0.8, Sodium 429.7, Carbohydrate 37.4, Fiber 1.9, Sugar 2.1, Protein 8
OLIVE GARDEN BRUSCHETTA AL POMODORO
Make and share this Olive Garden Bruschetta Al Pomodoro recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
- When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.
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