Bruschetta Roasted Tomato Mozzarella Appetizer Recipes

Steps:

• Preheat broiler. In a large bowl combine tomatoes, onion, capers, basil and mozzarella. Stir in balsamic vinegar and olive oil. Season with salt and pepper. Top toasted bread with the mixture and place on baking sheet. Broil until cheese melts. Serve hot. Alternative: Substitute 1 cup canned northern white beans for cheese and just top toasts with mixture.

Steps:

• Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA® towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the bread. Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil. Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds. Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color. Remove the basil from the water and squeeze dry using VIVA® towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA® towel with water and line the towel inside the strainer. Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil. Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days.

Steps:

• Heat the oven to 400 degrees F.
• Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
• Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
• When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
• In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

Steps:

• Heat the oven to 400 degrees.
• In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
• Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
• While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
• During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
• Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
• Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

Steps:

• Preheat oven to broil.
• Brush olive oil on slices of bread and toast for 2-3 minutes.
• Remove toast and cool slightly. Using small butter knife, spread avocado, like butter, onto each bread slice. Season each slice with garlic salt and pepper.
• Cut tomato in half and slice down in 1/2 moon slices, 5 slices per half.
• Place on top of seasoned avocado bread slice.
• Cut fresh mozzarella the same way as tomato, yielding 20 slices. Place on top of tomato.
• Put under the broiler for an additional 3 minutes, until cheese in melted.

Steps:

• In a large grill pan, heat 2 tablespoons of olive oil.
• When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
• Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
• Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan).
• Set golden brown garlic aside.
• In a small bowl, mix all the herbs together.
• Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
• Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
• When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
• Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
• Quickly (before the melted cheese hardens), scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.).
• Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
• Serve immediately.

Steps:

• In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.

Steps:

• Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
• Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
• Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

Steps:

• Heat oven to 425°F. On ungreased cookie sheet, place baguette slices; brush slices with 2 tablespoons of the oil. Bake 6 minutes or until lightly toasted. Set aside.
• In 15x10x1-inch pan, mix tomatoes and shallots. In small bowl, mix remaining 2 tablespoons oil, the vinegar, salt and pepper. Pour over tomato mixture; toss gently. Bake 25 minutes or until tomatoes have burst and begin to break down. Cool 5 minutes.
• In medium bowl, stir tomato mixture and shredded basil, mashing tomatoes slightly. Spoon onto toasted baguette slices; top with basil leaves and cheese.

Steps:

• In container with lid, combine all ingredients.
• Close lid and shake vigorously.
• Serve atop toasted Italian bread, Melba Toast or Crostini.
• **Do not leave cheese in leftover bruschetta! The vinegar soaks in and makes the cheese taste sour.

Steps:

• Preheat oven to 375 degrees.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 garlic cloves.
• Pulse until smooth, but somewhat chunky.
• Season with salt and pepper.
• On a baking sheet, line up baguette slices.
• Toast in oven for about 3 minutes or until light golden brown.
• Workking quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top.
• Place bread back in oven and melt cheesel slightly, about 45 seconds.
• Remove from oven and spread 1 T of the tomato mixture on each piece.
• Place bruschetta on a decorative platter and garnish with basil leaves.