MOZZARELLA, PESTO, ARUGULA, AND PARMESAN BRUSCHETTA
Go ahead and play around with the greens and pesto that top this bruschetta: Spinach, kale, and parsley are all options.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Place slices of mozzarella cheese on toasts. Drizzle with homemade or store-bought pesto. Top with arugula and shaved Parmesan cheese, and season with freshly ground pepper.
TOMATO, MOZZARELLA AND BASIL BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 36 bruschetta
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
- On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
- Place bruschetta on decorative platter and garnish with basil leaves.
Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 194 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams
JEN'S TOMATO ARUGULA BRUSCHETTA
This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.
Provided by Esmee Williams
Categories Appetizers and Snacks Bruschetta Recipes
Time 4h30m
Yield 32
Number Of Ingredients 8
Steps:
- Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
- Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
- Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
Nutrition Facts : Calories 31.1 calories, Carbohydrate 2.6 g, Cholesterol 0.4 mg, Fat 2.2 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 52.7 mg, Sugar 1.2 g
FRESH MOZZARELLA PESTO BRUSCHETTA
Another recipe from a Wisconsin Milk Marketing Board Promotional Pamphlet. I have not tried this yet.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 20m
Yield 8 bruschetta, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
- Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
- Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.
Nutrition Facts : Calories 235.8, Fat 19.5, SaturatedFat 8.4, Cholesterol 44.8, Sodium 429.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.3, Protein 12.9
BRUSCHETTA WITH ARUGULA, SMOKED MOZZARELLA, AND TOMATOES
Categories Tomato Cocktail Party Vegetarian Quick & Easy Backyard BBQ Mozzarella Arugula Summer Grill Grill/Barbecue Healthy Gourmet
Yield Serves 6
Number Of Ingredients 6
Steps:
- Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.
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5/5 (2)Total Time 25 minsCategory Antipasti, AppetizerCalories 127 per serving
- In a medium bowl toss together the chopped tomatoes, onion, oregano, chopped basil, salt and olive oil. Set aside.
- On medium / hot, Heat pan grill and keep temperature relatively high, place sliced bread on pan and turn until toasted, remove to a large plate and spread with pesto, top with a heaping tablespoon of tomato mixture, some arugula leaves, two or three ribbons of goat cheese and a drizzle of balsamic glaze if desired. Serve immediately. Enjoy!
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