ROASTED GARLIC AND SHIITAKE MUSHROOM BRUSCHETTA
Using both raw and roasted garlic, this dish is an immunity powerhouse.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Break off 2 cloves garlic; finely chop and reserve. Trim tip off each garlic head, exposing tops of cloves. Place heads on foil, drizzle with 1 teaspoon olive oil, and season with 1/4 teaspoon salt and 1 teaspoon thyme. Wrap tightly in foil. Roast until garlic is soft, about 45 minutes. Squeeze cooked garlic from cloves and discard skins.
- Mix chopped garlic with lemon zest, parsley, and a pinch of salt and pepper; set aside. Place the shiitakes on a baking sheet and toss with 2 tablespoons olive oil, 1/4 teaspoon salt, and remaining thyme; roast until sizzling and tender, about 12 minutes. Sprinkle with garlic, parsley, and lemon mixture.
- Heat a grill pan over medium-high heat and toast bread on both sides until golden brown. Spread roasted garlic on one side of each piece of toast and top with 3 mushroom caps. Serve warm.
Nutrition Facts : Calories 192 g, Fat 8 g, Fiber 2 g, Protein 4 g, Sodium 299 g
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.
BALSAMIC BRUSCHETTA
Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.
Provided by Kathy Bias
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g
GARLIC BREAD BRUSCHETTA RECIPE BY TASTY
Here's what you need: italian bread, butter, garlic, italian seasoning, parmesan cheese, roma tomatoes, garlic, olive oil, salt, pepper, fresh basil leaves
Provided by Hector Gomez
Categories Appetizers
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- In the microwave, melt the 3 tablespoons of butter with 1 clove of garlic.
- Slice up a loaf of Italian bread to about 1-inch (2 ½ cm) thickness.
- Top with melted garlic butter, Italian seasoning, and parmesan cheese.
- Bake for approximately 15 minutes or until golden brown.
- In a mixing bowl, combine the tomatoes, garlic, salt, pepper, basil, and olive oil and stir until everything is fully coated with olive oil.
- Top the garlic bread with desired amount of tomato mixture.
- Garnish with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 812 calories, Carbohydrate 112 grams, Fat 31 grams, Fiber 10 grams, Protein 21 grams, Sugar 21 grams
ROASTED GARLIC BRUSCHETTA
Make and share this Roasted Garlic Bruschetta recipe from Food.com.
Provided by PanNan
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Place garlic on a piece of aluminum foil.
- Drizzle with olive oil.
- Wrap up garlic and roast in oven for about 30 minutes, or until soft.
- Remove roasted garlic from the oven, remove peel and puree until smooth.
- Place in refrigerator to rest and cool.
- When cool, combine with softened cream cheese.
- Slice bread, 1/2 inch thick, on the bias.
- Toast the bread slightly and set aside.
- Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
- Return to oven to warm the cheese.
- Remove from the oven and top with tomatoes.
- Sprinkle with the remaining Romano.
- Scatter basil on top of the bruschetta and serve.
BRUSCHETTA WITH ROASTED GARLIC AND CHERRY TOMATOES
Make and share this Bruschetta With Roasted Garlic and Cherry Tomatoes recipe from Food.com.
Provided by Rita1652
Categories Spreads
Time 13m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Toast bread in broiler or on grill.
- Rub with raw garlic clove.
- Mix the topping ingredients together and place in a bowl.
- Serve topped with garlic rubbed bread or let everyone help themselves to top their own.
Nutrition Facts : Calories 175.9, Fat 4.2, SaturatedFat 0.8, Sodium 319.2, Carbohydrate 29.5, Fiber 2.6, Sugar 3, Protein 5.3
ROASTED VEGETABLE BRUSCHETTA
Boost your bruschetta game! Add eggplant and shallots to the usual garlic and tomatoes and top it with tangy crumbled feta.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 40m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Cover 2 rimmed baking sheets with foil; spray with cooking spray. Mince 2 garlic cloves; mix with dressing and mayo in large bowl until blended. Add vegetables; toss to coat. Spread onto 1 prepared baking sheet. Place bread slices on remaining baking sheet.
- Bake vegetables 25 min. or until tender, stirring after 10 min. and adding bread to oven for the last 8 min., turning over after 5 min.
- Rub toast slices with remaining garlic clove. Top with vegetable mixture and cheese.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SLOW-ROASTED TOMATO & GARLIC BRUSCHETTA
Slow-roasting cherry tomatoes brings out such sweet, intense flavor. Mixed with tons of roasted garlic and fresh basil, then spooned over garlicky golden toasts, this bruschetta is familiar yet special.
Provided by Kare for Kitchen Treaty
Time 1h40m
Number Of Ingredients 10
Steps:
- Make the tomato topping. Preheat oven to 300 degrees Fahrenheit. Tumble the tomatoes onto a large rimmed baking sheet. Toss in the garlic. Drizzle with 2 tablespoons olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until well-coated. Bake until tomatoes have shrunken a bit and look almost dry around the edges, about 90 minutes.
- Remove from oven and let cool. Remove garlic from the pan. Squeeze cloves out onto a cutting board. Chop up the garlic (as much as you can; it will be soft). Add to a medium bowl.
- Drizzle balsamic vinegar over the tomatoes still on the cookie sheet. Using a spatula or wooden spoon, scrape up and stir the tomatoes, using the vinegar to help loosen up some of the dried-on tomato juices. Scrape tomatoes and juice into the bowl. Stir in basil and remaining 1 tablespoon olive oil. Taste and add additional salt and pepper if desired. Set aside.
- Make the toasts. Preheat oven to 425 degrees Fahrenheit. Brush a large cookie sheet with 1 tablespoon of olive oil and lay the slices of bread on the sheet. Brush the tops of each slice with olive oil. Bake until golden brown around the edges, 7-9 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of garlic.
- Serve. Spoon the tomatoes over the bread to serve, or set the bread and tomatoes on the appetizer table for guests to assemble themselves.
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- In a large bowl (ceramic or glass) toss tomatoes and garlic with two tablespoons of the olive oil, salt and pepper. Spread tomato mixture out evenly on two large rimmed baking sheets. (Do not use foil or parchment paper.) Bake tomatoes about 80-90 minutes or until the edges have dried up a bit. Remove from oven and let cool.
- Remove garlic pieces from the baking tray and squeeze out the roasted garlic into a bowl (ceramic or glass). Smash garlic with the back of a fork, breaking it up into separate pieces. (The goal is to not have the garlic clump together when you toss it with the tomatoes. Use your hands if necessary to break apart.)
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