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.
CREAMY MUSHROOM BRUSCHETTA
Mushrooms-button, portobello and shiitake-plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta. -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 28 appetizers.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 104mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BRUSCHETTA III
This is a bruschetta recipe I came up with for a dinner party.
Provided by Susan
Categories Appetizers and Snacks Bruschetta Recipes
Time 12m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
- Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 45.7 g, Cholesterol 43.4 mg, Fat 17.2 g, Fiber 2.2 g, Protein 25.5 g, SaturatedFat 9.3 g, Sodium 972.4 mg, Sugar 3.2 g
BEST BRUSCHETTA EVER
This is a great garlicky bruschetta recipe. Serve it on slices of French bread. It's a wonderful accompaniment to tomato pastas.
Provided by AZRIEL
Categories Appetizers and Snacks Bruschetta Recipes
Time 8h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Nutrition Facts : Calories 47.1 calories, Carbohydrate 1.5 g, Cholesterol 2.2 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 39.9 mg, Sugar 0.8 g
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 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
CREAMY BRUSCHETTA
I made this for the first time for a Chrismas pot luck party. It was such a hit that I made it again for my New Year's Eve party.
Provided by Splash035
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- Remove peel from garlic and place on a piece of aluminum foil.
- Drizzle with olive oil.
- Wrap up garlic and roast in oven for about 30 minutes, or until soft.
- In a medium bowl, toss tomatoes, basil, onion, minced garlic, olive oil, lemon juice, salt, and chill.
- Remove roasted garlic from the oven.
- Combine garlic with the cream cheese until smooth.
- Slice bread, 1/2-inch thick, on the bias.
- Toast the bread in the oven slightly and set aside.
- Spread cream cheese mixture on the toast and sprinkle with parmesan cheese.
- Return to oven to warm the cheese.
- Remove from the oven and top with tomatoes mixture and serve.
Nutrition Facts : Calories 526.9, Fat 23.1, SaturatedFat 11.4, Cholesterol 58.8, Sodium 825.6, Carbohydrate 62, Fiber 2.8, Sugar 4.9, Protein 18.9
JOANNE'S CREAMY BRUSCHETTA
My friend Joanne brought this yummy appetizer to a New Year's Eve party and it was so good I just had to get the recipe! She was kind enough to share it will me, and I am sharing it with you :)
Provided by Pamela
Categories Spreads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut bread in 1 inch slices and butter the bottom of each.
- Mix the rest of the ingredients together.
- Put 1 tsp or so of mixture on each slice and place on baking pan.
- Bake at 350 for 10-15 minutes or until melted and the bread is crispy but not like hockey pucks.
- Serve immediately.
Nutrition Facts : Calories 320.8, Fat 7.2, SaturatedFat 2.3, Cholesterol 10.7, Sodium 579.7, Carbohydrate 51.7, Fiber 2.3, Sugar 3.5, Protein 12.7
CREAMY MUSHROOM BRUSCHETTA
This is from a bi-monthly foodie magazine published in town and this was from the head chef at an amazing restaurant in Calgary called Brava Bistro. So decadent and delicious! Good, because you can prepare the mushrooms and the cream ahead of time and then just assemble quickly when your guest are there!
Provided by Cadillacgirl
Categories Vegetable
Time 35m
Yield 12 bruschetta, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat pan with butter and oil and saute mushrooms until golden brown, then cool and chop.
- Meanwhile, put cream in a small saucepan and reduce until it is 2 tablespoons.
- Combine the mushrooms, shallots, chives, pine nuts, and cream and stir over medium heat until warmed through. Stir in the vinagrette and serve on toasted baguette slices.
- VINAGRETTE.
- Whisk together vinegar and mustard then slowly incorporate the olive oil until emulsified, then add salt to taste.
- The recipe only calls for 2 tbsp of it, but it's really good salad dressing.
Nutrition Facts : Calories 564.1, Fat 35.5, SaturatedFat 6.8, Cholesterol 11.9, Sodium 475.1, Carbohydrate 51.5, Fiber 2.3, Sugar 4.5, Protein 11
CREAMY BRUSCHETTA DIP
Here's everything you love about bruschetta-from the chopped tomatoes to the fresh basil and garlic-in one creamy, crowd-pleasing dip.
Provided by My Food and Family
Categories Home
Time 15m
Yield 2-1/2 cups spread or 20 servings, 2 Tbsp. spread and 6 crackers each
Number Of Ingredients 9
Steps:
- Mix reduced-fat cream cheese, basil and garlic until blended. Spread into 7- to 8-inch circle on serving plate, with center slightly indented to form rim around outer edge. Set aside.
- Combine tomatoes, cucumbers, onions, olives and dressing; spoon into center of cream cheese mixture.
- Serve as a spread with crackers.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
CREAMY BRUSCHETTA PASTA WITH CHICKEN
Prepare Creamy Bruschetta Pasta with Chicken for a dish the whole family will love! Incorporate grape tomatoes and basil into this rich, creamy dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 7 to 8 min. or until done. Mix cream cheese spread, milk and garlic powder until blended. Add to skillet along with the tomatoes; cook and stir 2 to 3 min. or until heated through.
- Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with basil.
Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
WARM BRUSCHETTA
This tasty tomato and feta appetizer comes to us from Rosemary Salmon of Deptford, New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. In a 9-by-13-inch baking dish, combine tomatoes, 3/4 cup feta, 2 tablespoons olive oil, garlic, and sugar. Season with ground pepper. On a rimmed baking sheet, arrange baguette slices in a single layer; brush with 2 tablespoons oil. Place bread on top rack and tomato mixture on bottom rack. Cook until bread is toasted and tomatoes have softened, 10 to 12 minutes. Top bread with tomato mixture, 3/4 cup feta, and basil. Drizzle with 1 tablespoon oil; season with salt and pepper.
Nutrition Facts : Calories 226 g, Fat 18 g, Fiber 2 g, Protein 6 g
CREAMY BRUSCHETTA SPREAD
Make and share this Creamy Bruschetta Spread recipe from Food.com.
Provided by Bone Man
Categories Spreads
Time 15m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cream cheese spread, basil and garlic until well blended. Spread it in to about a 7-inch circle on a serving plate, keeping the edges higher than the center.
- In a medium mixing bowl, combine tomatoes, cucumbers, onion, olives and Italian dressing. Spoon this mixture into the center of the cream cheese spread.
- Serve with your bruschetta or with fancy crackers.
Nutrition Facts : Calories 31.4, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.4, Sodium 57.6, Carbohydrate 1.8, Fiber 0.2, Sugar 0.5, Protein 1.4
BRUSCHETTA PASTA
My family and I love bruschetta. This pasta dish is a twist on the traditional bruschetta appetizer. We like to use rigatoni or shell pasta. Serve with grilled chicken.
Provided by Jenn Kubis Baumann
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
- Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
- Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
- Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 13.6 g, Fiber 3.3 g, Protein 15.5 g, SaturatedFat 5.6 g, Sodium 220.1 mg, Sugar 4 g
BRUSCHETTA RECIPE BY TASTY
Here's what you need: tomatoes, garlic, fresh basil, olive oil, balsamic vinegar, salt, pepper, baguette
Provided by Pierce Abernathy
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
- Serve on toasted baguette.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 44 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, Sugar 7 grams
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