TOMATO BRUSCHETTA
This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.
Provided by Joy Andrews
Categories Appetizers and Snacks Bruschetta Recipes
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
- Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
- Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 28.8 g, Cholesterol 1.8 mg, Fat 12.2 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 312.8 mg, Sugar 3.5 g
TOMATO BASIL MOZZARELLA MELT
Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 31m
Yield 6
Number Of Ingredients 6
Steps:
- Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
- Decrease oven temperature to 375 degrees F.
- Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.
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
TOMATO AND MOZZARELLA BRUSCHETTA
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large bowl combine tomatoes, onion, capers, basil and mozzarella. Stir in balsamic vinegar and olive oil. Season with salt and pepper. Top toasted bread with the mixture and place on baking sheet. Broil until cheese melts. Serve hot. Alternative: Substitute 1 cup canned northern white beans for cheese and just top toasts with mixture.
ITALIAN BRUSCHETTA WITH HERBED MOZZARELLA & GARLIC TOMATOES
A light and filling Italian bruchetta inspired by cool mornings al fresco in a little Italian cafe in a little area tucked just outside the city. (TIP: Use Masterfoods' Mixed Herbs as an alternative to all the dried herbs. Also, If you don't savour the taste of coriander, omit and use freshly chopped basil & mint instead.)
Provided by Deux Petits Chefs
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a large grill pan, heat 2 tablespoons of olive oil.
- When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
- Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
- Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan).
- Set golden brown garlic aside.
- In a small bowl, mix all the herbs together.
- Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
- Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
- When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
- Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
- Quickly (before the melted cheese hardens), scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.).
- Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
- Serve immediately.
Nutrition Facts : Calories 548.2, Fat 54, SaturatedFat 10.3, Cholesterol 22.1, Sodium 266.2, Carbohydrate 10.7, Fiber 2.7, Sugar 5.2, Protein 8.4
FRESH MOZZARELLA AND TOMATO
Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
- Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g
PASTA WITH TOMATOES AND MOZZARELLA
Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.
Provided by Sue Li
Categories Pasta Tomato Kid-Friendly Quick & Easy Dinner Lunch Mozzarella Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
- DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.
FRESH TOMATO BRUSCHETTA
The topping for this simple Fresh Tomato Bruschetta appetizer can be put together ahead of time and refrigerated. We also love it on top of grilled chicken sandwiches, hamburgers and homemade pizza. -Samantha Cass, Swartz Creek, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 95mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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.
MOZZARELLA BRUSCHETTA
Make this classic Mozzarella Bruschetta for your next party! Each tasty bite of this Mozzarella Bruschetta is filled with cheese, tomato and oregano.
Provided by My Food and Family
Categories Home
Time 25m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Mix oil and garlic. Brush both sides of bread slices lightly with oil mixture. Place on baking sheet. Broil 1 to 2 min. on each side or until lightly toasted on both sides.
- Cover each toast slice with 1 cheese slice; top evenly with tomatoes.
- Broil, 4 inches from heat, 1 to 2 min. or until cheese is melted. Sprinkle with oregano.
Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.6139 g, Sugar 0 g, Protein 4 g
EASY TOMATO MOZZARELLA BRUSCHETTA
Make and share this Easy Tomato Mozzarella Bruschetta recipe from Food.com.
Provided by Dicewoman
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In container with lid, combine all ingredients.
- Close lid and shake vigorously.
- Serve atop toasted Italian bread, Melba Toast or Crostini.
- **Do not leave cheese in leftover bruschetta! The vinegar soaks in and makes the cheese taste sour.
Nutrition Facts : Calories 112.7, Fat 8.9, SaturatedFat 2.2, Cholesterol 7.4, Sodium 64.3, Carbohydrate 5.4, Fiber 0.6, Sugar 3.9, Protein 2.6
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