GARLIC TOMATO BRUSCHETTA
This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
GARLIC-SUN-DRIED TOMATO BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.
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
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
GARLIC SUN-DRIED TOMATO PASTA
I love garlic so when I wanted a change from tomato sauce on my pasta, I threw a few ingredients in my frying pan and came up with this. Cut down on the garlic if it's too much for you. Add hot pepper flakes if you like spice. Cook vegetable of your choice with pasta if you want. Every time I make this, it's different. Hope you enjoy it as much as we do.
Provided by DeeDee
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small frying pan, saute all ingredients (on low) except pasta.
- Do not let the garlic brown.
- If it does, remove from heat immediately and let sit off of burner.
- The longer it sits, the stronger the flavour in the oil.
- Boil the pasta according to directions.
- For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.
- Strain pasta and toss with oil mixture.
- Top with parmasan cheese and enjoy!
Nutrition Facts : Calories 477.6, Fat 19.3, SaturatedFat 2.7, Sodium 85.7, Carbohydrate 66.4, Fiber 4, Sugar 4.2, Protein 12
DOUBLE TOMATO BRUSCHETTA
A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.
Provided by Laurie Thompson
Categories Appetizers and Snacks Bruschetta Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven on broiler setting.
- In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
- Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
- Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
- Broil for 5 minutes, or until the cheese is melted.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 24.8 g, Cholesterol 12.1 mg, Fat 8.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.8 g, Sodium 425.6 mg, Sugar 2.4 g
ARTICHOKE AND SUN-DRIED TOMATO BRUSCHETTA
My family excepts me to bring these bruschetta to every function. The artichoke sun-dried tomato combination is a tasty alternative to the traditional versions. I've even tossed the mixture with spaghetti for a fun change of pace.-
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned., Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped., Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.
Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SUN-DRIED TOMATO BRUSCHETTA
Make and share this Sun-Dried Tomato Bruschetta recipe from Food.com.
Provided by Kristen Cooks
Categories Breads
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Pour boiling water over tomatoes for 30 minutes, remove and pat dry.
- Slice and toast bread.
- Rub both sides of each slice with split garlic clove.
- Place tomatoes in a shallow bowl and mix with olive oil and seasonings.
- Place tomato mixture on each slice of bread and top with parmesan cheese.
- Place bread on baking sheet and stick under broiler until cheese bubbles and browns.
Nutrition Facts : Calories 30.9, Fat 2.8, SaturatedFat 0.4, Sodium 51.6, Carbohydrate 1.5, Fiber 0.3, Sugar 0.9, Protein 0.4
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