BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
BRUSCHETTA FROM THE GRILL
Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. -Mary Nafis, Chino, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside., Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops.
Nutrition Facts :
ITALIAN-STYLE BRUSCHETTA
Light and fresh for a quick tasty appetizer.
Provided by Francine Lizotte Club Foody
Categories Appetizers and Snacks Bruschetta Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
- Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 28.5 g, Fat 11.1 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 281.4 mg, Sugar 3.7 g
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 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
GRILLED PEPPER BRUSCHETTA
A quick turn on the grill brings out the natural sweetness of bell peppers. Here, they're tossed with cherry tomatoes, capers, red-wine vinegar, olive oil to top crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Heat grill to medium-high. Place peppers skin side up on grill, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.
- Cut peppers into thin strips. In a medium bowl, combine peppers, tomatoes, capers, vinegar, and oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.
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.
BRUSCHETTA GRILLED CHICKEN RECIPE BY TASTY
Here's what you need: Large boneless skinless chicken breasts, italian seasoning, garlic powder, salt, black pepper, olive oil, roma tomatoes, red onion, garlic, fresh basil, salt, black pepper, olive oil, parmesan cheese, balsamic reduction
Provided by SpongeTowels
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Season chicken with Italian seasoning, garlic powder, salt, and black pepper; set aside.
- Heat a skillet or grill pan over medium high heat, add oil and sear chicken breasts until browned on both sides and cooked through. Remove from the skillet, and allow it to rest.
- In a medium bowl, add tomatoes, red onion, garlic, basil, salt, pepper and olive oil; mix well. Top each chicken breast with generous spoonfuls of bruschetta, add feta or parmesan and a drizzle of balsamic glaze.
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 8 grams, Fat 19 grams, Fiber 2 grams, Protein 48 grams, Sugar 4 grams
BRUSCHETTA FROM THE GRILL
We love bruschetta and this is so easy and just taste great. The spicy flavor of the Dijon mustard puts a nice little kick to the traditional bruschetta. Don't have to heat the oven during the hot summer days when you have lots of fresh tomatoes. Adapted from Taste of Home with a few changes to suit our taste buds.
Provided by Nimz_
Categories Spreads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 7 ingredients.
- Cover and refrigerate for at least 30 minutes.
- In a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside.
- Lightly brush bread with olive oil.
- Grill one side of the bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted.
- Remove from the grill and.
- Spread mayonnaise mixture over toasted side.
- Grill 1-2 minutes longer on the untoasted side or until the bottom of bread is toasted. (Mayo side will be facing up).
- Spoon tomato mixture over the top of the mayonnaise mixture.
- Sprinkle with parmesan cheese, as much or as little as you like and serve.
- NOTE: If you don't want the juices of the tomato mixture to soak into the bread, drain the juices before adding to the bread. We liked it with some of the juice added to soak into the bread.
Nutrition Facts : Calories 275.6, Fat 12.1, SaturatedFat 1.8, Cholesterol 3.8, Sodium 620.2, Carbohydrate 36.3, Fiber 2.8, Sugar 2.8, Protein 6.1
GRILLED BRUSCHETTA
Keep the heat out of the kitchen and on the grill with easy appetizers ready in minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In small bowl, mix oil, basil and garlic. Brush or drizzle oil mixture on cut sides of bread.
- Carefully brush grill rack with vegetable oil. Place bread on grill over medium heat. Cook uncovered 4 to 6 minutes, turning once, until golden brown. Top with tomatoes.
Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 6 g, TransFat 0 g
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.
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- Brush the bell peppers, squash, zucchini and sweet onion with oil; season with salt and pepper. Grill the vegetables over moderately high heat, turning once, until charred and just tender. Discard the charred skin from the peppers. Cut the grilled vegetables into 1-inch squares and transfer to a large bowl. Add the tomatoes and red onion.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #vegetables #barbecue #spreads #tomatoes #equipment #grilling
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