Garlic And Cheese Bruschetta Recipes

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

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.

Steps:

• Bruschetta:
• Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.
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• Roasted Garlic:
• Preheat oven to 350 degrees F.
• Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool.
• Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables.

Steps:

• Preheat oven to 350 degrees F.
• Separate the cloves of garlic from the heads and place in an ovenproof dish. Drizzle 1 ounce of olive oil over the unpeeled cloves and roast for 25 minutes until soft. Remove from oven and allow to cool.
• Quarter the tomatoes, remove the seeds, and dice. Finely chop the basil and oregano.
• Halve the baguette lengthwise and toast until golden. Peel the skin off of the garlic cloves. Mash the softened garlic and spread on toasted bread. Cut the baguette into diagonal pieces.
• Mix the diced tomatoes, chopped basil, oregano, salt, pepper, and another ounce of olive oil together. Spoon the tomato mixture evenly over the garlic baguette pieces. Top each piece with one slice of goat cheese and drizzle the remaining olive oil over the goat cheese and tomatoes.
• To serve, garnish with sprigs of fresh basil and serve immediately.

Steps:

• Discard coarse stems from greens and wash leaves thoroughly, Chop greens coarse (there should be about 6 cups).
• In a large heavy skillet cook garlic paste in oil over moderately low heat stirring, 1 minute. Add greens and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes. Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each toast.
• To make toasts:
• Prepare grill or preheat broiler.
• With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.

Steps:

• Combine tomatoes, onion, 5 teaspoons of olive oil, salt, pepper, basil, and oregano and mix. (Use your best judgment when adding in seasonings if there's something you know you really like or don't like; don't add too much of anything, especially salt/pepper) - cool in fridge while preparing the rest.
• Combine butter or olive oil with garlic and spread evenly over the baguette. Make sure the baguette is covered right up to the edges, or else they will burn much quicker than the middle.
• Broil baguette open-faced until lightly toasted or until desired doneness.
• Add tomato and onion mixture on top.
• Slice baguette diagonally (for aesthetics) into desired size and sprinkle the basil on top, serve.
• If desired, before slicing add grated cheese on top and warm in the oven at 375 degrees until cheese melts; slice, serve, and enjoy. You may sprinkle more basil on top at this point if so desired or wait until this point to add the basil at all.

Steps:

• Cut the garlic bread up and place on an oven tray. Turn the oven on 180 degrees and bake until they are slightly crunchy.
• Dice up the tomato and onion and place it in a bowl.
• Grate cheese on the smallest grate possible and place in the bowl with the tomato and red onion. Mix all the ingredients together.
• Take the garlic bread out of the oven and pour a little balsamic vinegar on it. Spoon desired amount of tomato/onion/cheese onto the garlic bread. Personal choice if you want a little more balsamic on top.
• Done.

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.

Steps:

• On a baking sheet toast the bread slices in batches under a preheated broiler about 3 inches from the heat for about 1 minute on each side, or until they are golden, transferring them as they are toasted to a work surface. Rub one side of each toast slice with the cut side of a garlic clove, brush it with some of the oil, and season it with salt.