Bruschetta With Tomato And Basil Recipes
BRUSCHETTA WITH FRESH TOMATO AND BASIL
Provided by Food Network
Number Of Ingredients 6
Steps:
- In a bowl, mix together the tomatoes, basil, olive oil and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for 2 hours, if possible.
- Place the bruschetta on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetta. Serve immediately.
TOMATO AND BASIL BRUSCHETTA
My first culinary "success." This recipe came from a great book _Cucina Amore_, and is often requested by friends and family.
Provided by BothFex
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together chopped garlic, vinegar, salt, pepper, and basil.
- When combined slowly drizzle in oil.
- Add tomatoes and let sit for 20 minutes at room temp.
- Meanwhile back at the bat cave, toast the bread.
- This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
- When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
- Place the bread on a cookie sheet and top with tomato mixture.
- Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
- Serve immediately.
- The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
- Enjoy!
Nutrition Facts : Calories 232.8, Fat 12.4, SaturatedFat 2.2, Cholesterol 1.8, Sodium 572.8, Carbohydrate 25.3, Fiber 2.3, Sugar 3.3, Protein 5.5
TOMATO BRUSCHETTA
Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour
Provided by Member recipe by Chiwong
Categories Snack, Starter
Time 20m
Yield Makes 12
Number Of Ingredients 7
Steps:
- In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
- Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.
Nutrition Facts : Calories 310 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
TOMATO-BASIL BRUSCHETTA WITH FETA
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
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
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
BRUSCHETTA WITH TOMATOES AND BASIL
This makes a quick but FANTASTIC lunch. Now that I know how easy it is to make Bruschetta, I'm going to make this regularly. I buttered some pumpernickel and cooked it in fresh garlic. A little mozzarella with your tomatoes, and oila! Recipe courtesy of Joy of Cooking.
Provided by Bay Laurel
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Grill or broil bread until until golden brown on both sides.
- Remove from heat and rub both sides with large garlic cloves, halved.
- Brush with olive oil.
- Combine the tomatoes, basil, salt, and pepper.
- Place tomato mixture on top of bread.
Nutrition Facts : Calories 423.6, Fat 25, SaturatedFat 9.4, Cholesterol 45.7, Sodium 710, Carbohydrate 32.5, Fiber 3.1, Sugar 6, Protein 18.1
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BRUSCHETTA WITH TOMATO AND BASIL - JESSICA GAVIN
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- Cut the bread on a slight bias into ½-inch thick slices or ¾-inch for thicker pieces. There should be between 12 to 24 slices depending on the thickness and length of the loaf.
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- Start by boiling a large saucepan of water on the stove over high heat. Prepare an ice bath by filling a large mixing bowl about halfway with ice, and the rest of the way with cold water. Remove the pan of water from the burner as soon as it reaches a boil.
- Remove with a slotted spoon and immediately place in the ice bath to stop the cooking process. Remove the skins from the tomatoes, using a small knife to gently peel them away. Quarter the tomatoes, and discard the seeds and stems.
BRUSCHETTA WITH TOMATO AND BASIL - LITTLE SPOON FARM
From littlespoonfarm.com
- Toast bread: Preheat oven to 450°F. Cut the baguette into 1/2" thick slices, on the diagonal, and arrange them in a single layer on a baking sheet. Brush both sides with olive oil. Cut a garlic clove in half and rub each slice of bread. Bake for 7-10 minutes or until the bread is golden brown.
- Prepare tomatoes: Cut the tomatoes in half and remove guts and seeds. Dice the flesh into small pieces. Place the pieces into a mixing bowl.
- Combine: Add the olive oil, 2 teaspoons balsamic vinegar, chopped basil, salt and pepper and toss to combine. Taste for salt.
EGGPLANT BRUSCHETTA WITH TOMATO AND BASIL - FOOD & WINE
From foodandwine.com
- Using a vegetable peeler, remove 1 lengthwise strip of skin from opposite sides of each eggplant. Slice the eggplants crosswise 1/4 inch thick. Stack several slices and cut them into 1/4-inch matchsticks; repeat with the remaining eggplant. Transfer the eggplant to a colander, sprinkle generously with salt and toss to coat. Let drain for at least 30 minutes. Squeeze handfuls of the eggplant to extract the bitter juices.
- Warm 1/4 cup plus 2 tablespoons of the olive oil in a large skillet over high heat. Add the eggplant and toss it quickly to coat with oil. Reduce the heat to moderate, add the garlic and crushed red pepper and season with black pepper. Cook, stirring, until the eggplant begins to soften, about 15 minutes. Add 3 tablespoons of the basil and cook until just wilted. Add half the tomatoes and cook over moderately low heat, stirring, until the liquid has evaporated, about 5 minutes. Add the remaining tomatoes and cook until thick, about 15 minutes longer. season with salt and keep warm.
- Meanwhile, preheat a grill or broiler. brush the bread on both sides with the remaining 2 tablespoons of olive oil. Grill or broil the bread until lightly charred. Spoon the eggplant on the grilled bread, top with the remaining 1 tablespoon of basil and serve right away.
TOMATO BASIL BRUSCHETTA RECIPE - COOKIE AND KATE
From cookieandkate.com
- 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).
BRUSCHETTA WITH TOMATO AND BASIL - SKINNYTASTE
BRUSCHETTA WITH TOMATO AND BASIL - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
- In a bowl, combine the diced tomatoes with basil, garlic, olive oil, balsamic vinegar, ground black pepper, and salt. Allow the tomatoes to marinate for at least 5 minutes, but preferably 20-30 minutes.
TOMATO BRUSCHETTA RECIPE | JAMIE OLIVER BREAD RECIPES
From jamieoliver.com
- Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
- Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
- Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.
BRUSCHETTA WITH MOZZARELLA - COMFORTABLE FOOD
From comfortablefood.com
- Slice the top off of the tomatoes, then cut in half. Remove as many seeds as you can, then cut the tomatoes into small pieces and put in a large bowl.
- Gather all the basil leaves together, then slice thinly into small ribbons and add to the tomatoes and mozzarella. Drizzle with olive oil, sprinkle with some salt and toss together well. Put the bowl in the fridge while you toast the baguette.
- Slice the baguette at an angle into ¾" pieces. Brush on both sides with some butter and either broil in the oven (be sure to turn them over once during cooking) or you can sear them in a hot skillet until golden brown.
TOMATO & BASIL BRUSCHETTA RECIPE - WOOLWORTHS
TOMATO AND BASIL BRUSCHETTA | UNL FOOD
In a large bowl, combine the tomatoes, garlic, onion, basil, 1 Tablespoon olive oil and vinegar. Season with salt and pepper, to taste. Stir gently and set aside. Arrange bread on a baking sheet in a single layer. Pour 2 Tablespoons of olive oil in a small bowl. Brush bread slices with a small amount of olive oil. Set oven to broil.
From food.unl.edu
Servings 12
From food.unl.edu
Servings 12
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Put the tomatoes in the hot water and blanch for 1 minute. 2. Preheat oven to 450°F (230°C) with a rack in the top slot of the oven. 3. Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt, and pepper: Finely chop the tomatoes and place them in a medium bowl.
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Bruschetta with Tomato and Basil. A classic Italian dish that couldn't be easier to make, savory bruschetta will wonderfully highlight the fresh flavors of any garden-grown tomatoes. The Growing Zone; Recipes; Tweet on Twitter; Share on Facebook; Pin on Pinterest; Share via Email; Bruschetta is a classic Italian dish that couldn't be easier to make. For a slightly fruitier and …
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