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
FAMOUS BRUSCHETTA
I mix up a batch of this super-simple bruschetta at least once a week during the summer and all my friends ask for it when I'm entertaining. It's really easy and really delicious!
Provided by SAMS_Club
Categories Spreads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Seed and chop the tomatoes into small bite-sized pieces.
- Finely chop the basil leaves.
- Combine tomatoes, basil, garlic, parmesan in a small bowl.
- Sprinkle the seasoning packet over the top and mix to combine.
- Drizzle olive oil over the top until the bowl is about 1/2 full with oil. Probably close to 1/2-1 cup.
- Allow this to refrigerate for at least an hour to allow the flavors to combine.
- Meanwhile, slice the baguette into thin slices and toast. For extra flavor you can rub a garlic clove over the surface of the toasted bread.
Nutrition Facts : Calories 129.9, Fat 2, SaturatedFat 0.6, Cholesterol 1.8, Sodium 265.8, Carbohydrate 23.1, Fiber 2.9, Sugar 1.5, Protein 5.3
SEAFOOD BRUSCHETTA
Provided by Harmony Marceau
Time 1h2m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler or outdoor grill.
- In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
- In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
- Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.
BRUSCHETTA
Steps:
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
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.
BRUSCHETTA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add the tomatoes, basil, garlic, olive oil and some salt and pepper to a bowl. Toss and let marinate for 5 minutes.
- Toast the baguette slices in a hot pan with grapeseed oil. Remove to a plate and season with salt and pepper.
- Add a dollop of whipped ricotta to each of the baguettes, then top with the marinated tomatoes and drizzle with balsamic.
FAB-U-LOUS REFRIED BEANS!
Unlike the mush of brown on your plate at the restaurant, these beans have color, texture, and FRESH ingredients! Literally as easy as 1-2-3! Feel free to top with cheese or cilantro!
Provided by Baker101
Categories Side Dish Beans and Peas
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Heat olive oil in a nonstick pan; cook and stir red onion, cilantro, garlic, and chili powder until onion is softened, about 5 minutes.
- Cook and stir pinto beans and about 2/3 cup chicken broth into onion mixture until heated through, about 5 minutes. Mash pinto beans with the back of a spoon. Add remaining chicken broth and simmer until desired consistency.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 11.3 g, Cholesterol 1 mg, Fat 6.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 379.2 mg, Sugar 0.9 g
LOU'S FABULOUS BRUSCHETTA
Make and share this Lou's Fabulous Bruschetta recipe from Food.com.
Provided by klcesarz
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut baguette into slices.
- Butter and then sprinkle garlic powder each piece, and bake till lightly golden brown.
- Mix garlic powder, Parmesan cheese, and salt in the ricotta cheese, till a lovely blended taste.
- Dice tomatoes in small cubes, add Olive Oil, and small strips of fresh basil leaves, cut into thin strips.
- Spread the ricotta mixture, generously on the cooled garlic bread slices.
- Top with tomato mixture and bake at 350F for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 221.5, Fat 6.5, SaturatedFat 2.5, Cholesterol 11.8, Sodium 367.8, Carbohydrate 32.5, Fiber 2.5, Sugar 1.8, Protein 8.1
THE REAL ITALIAN BRUSCHETTA
we lived in naples italy for 3 years and are actually going back for 3 more. here is the authentic bruschetta recipe, guaranteed to be a huge hit.
Provided by Glenna Reasland
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
- add red wine vinegar and oil, and salt/pepper and mix well.
- let sit.
- meanwhile grill/ or broil bread until just toasted.
- serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.
FRESH TOMATO BRUSCHETTA
Steps:
- In a bowl, mix all ingredients except bread and garlic cloves. Add salt and pepper to taste. Set aside, unrefrigerated, 3 hours. Heat oven to 350°F. Toast bread on a baking sheet. Rub cut side of garlic on each slice; top with tomato mixture.
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
Make and share this Bruschetta recipe from Food.com.
Provided by msintrepid
Categories Spreads
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, garlic and basil, taste and add salt and pepper- cover and chill for about 2 hours.
- Take baguette slices, place on cookie sheet and broil until lightly brown.
- Turn and allow other side to brown.
- While still warm, rub garlic clove on surface of toast.
- Spoon tomato mixture on toast.
Nutrition Facts : Calories 13.3, Fat 0.1, Sodium 3.3, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 0.6
MAMA'S FAB-U-LOUS FAJITAS
My fajitas are finally perfected, it doesn't get any better than this! Fo' sho'! Serve in tortillas with picante sauce or salsa, sour cream, cilantro, and maybe guacamole.
Provided by mrsderrer
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.
- Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.
- Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
- Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 4.3 g, Cholesterol 17.8 mg, Fat 7.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 20.2 mg, Sugar 2.1 g
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