TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
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.
TENDER BRUSCHETTA
Unlike oven-baked Bruschetta, this version is tender, yet crispy and olive-oil "buttery" with an Italian flair! This is a garlicky toasted Italian bread with herbs, but what makes it a favorite among our friends is that we "crisp" it in olive oil in a pan, like you might make a grilled cheese sandwich, instead of simply broiling it in an oven, so the bread never gets so hard that it shreds the roof of your mouth.
Provided by Cat from Charlotte
Categories European
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first six ingredients. Let them blend for an hour at room temperature.
- Preheat the oven broiler on medium or low, just high enough to brown cheese and warm the tomato mixture.
- Slice up the french bread into 1.5" thick slices. Drizzle olive oil in a hot nonstick pan and place french bread in the pan. Sautee until brown and crisped and then turn over. Add more olive oil as needed.
- When bread is browned evenly on both sides, remove to a baking sheet. Top each slice of bread with a mound of the tomato mixture. Top with a small scattering of mozzarella cheese and put under the broiler until cheese is browned and bubbly.
- Serve immediately.
Nutrition Facts : Calories 772.1, Fat 20.2, SaturatedFat 4.7, Cholesterol 11.1, Sodium 1581.8, Carbohydrate 122.5, Fiber 7.7, Sugar 2.8, Protein 23.8
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