BRUSCHETTA WITH PROSCIUTTO
A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
PROSCIUTTO BRUSCHETTA
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler.
- Brush the bread on both sides generously with oil and place on a baking sheet. Broil until golden and crispy, 2 minutes per side.
- Remove, let cool slightly, and rub the garlic all over one side of each slice. Place a slice of cheese on each piece of bread, then top each with a slice of prosciutto. Return to the oven until the cheese is melted and golden, 2 minutes.
- Garnish with a basil leaf and serve.
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 WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO
Provided by Ian Knauer
Categories Tomato Appetizer Side Bake High Fiber Backyard BBQ Buffet Ricotta Rosemary Summer Prosciutto Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
- Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
- Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
- Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.
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.
SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA
Slow-roast late summer tomatoes to make them extra sweet and flavourful. Serve with ricotta and prosciutto for a brilliant bruschetta
Provided by Esther Clark
Categories Lunch, Side dish
Time 2h20m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
- Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.
Nutrition Facts : Calories 364 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.8 milligram of sodium
TOMATO AND CRISPY PROSCIUTTO BRUSCHETTA
Make and share this Tomato and Crispy Prosciutto Bruschetta recipe from Food.com.
Provided by Cccc GG
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper.
- Mix and let sit for about 20 minutes so the flavors can meld.
- Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil.
- Cook the prosciutto slice in the oven for about 12 minutes until they are crispy.
- Remove the foil from the sheet pan and allow them cool on the foil.
- Arrange the slices of ciabatta on the sheet pan and drizzle with olive oil on both sides.
- Bake in the oven for about 10 minutes or until you see the tops browning, turn each one over and bake until tops are brown.
- Remove the ciabatta slices from the oven and allow to cool.
- When cool enough to handle, take the peeled garlic clove and rub over each of the ciabatta slices.
- Top with the chopped tomato and basil mixture.
- Take the slices of prosciutto and crumble over tomatoes.
Nutrition Facts : Calories 258, Fat 6.3, SaturatedFat 1.1, Sodium 590.1, Carbohydrate 42.8, Fiber 3.6, Sugar 4.1, Protein 7.8
More about "tomato prosciutto bruschetta recipes"
TOMATO AND CRISPY PROSCIUTTO BRUSCHETTA - CULINARY …
From culinaryginger.com
4.5/5 (2)Calories 417 per servingCategory Appetizers
- To a mixing bowl, add the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper. Mix and let sit for about 20 minutes so the flavors can meld.
- Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil. Roast the prosciutto slices in the oven for about 12 minutes until crispy. Remove the foil from the sheet pan and allow them cool on the foil.
- Arrange the slices of ciabatta on the sheet pan and drizzle with olive oil on both sides. Bake in the oven for about 10 minutes or until you see the tops browning, turn each one over and bake until tops are brown. Remove the ciabatta slices from the oven and allow to cool.
TRADITIONAL PROSCIUTTO BRUSCHETTA - PROSCIUTTO DI PARMA
From parmacrown.com
BRUSCHETTA WITH ROSEMARY, ROASTED TOMATOES, RICOTTA, …
From bakerbynature.com
TOMATO AND PROSCIUTTO BRUSCHETTA - RECIPES - SUR LE PLAT
From surleplat.com
TOMATO, PARMESAN, & PROSCIUTTO BRUSCHETTA - I WILL NOT …
From iwillnoteatoysters.com
10 BEST PROSCIUTTO BRUSCHETTA RECIPES | YUMMLY
From yummly.com
31 BRUSCHETTA RECIPES FOR EVERY OCCASION - FOOD COM
From foodnetwork.com
Author By
PROSCIUTTO, TOMATO AND OLIVE BRUSCHETTA RECIPE - STEVEN …
From foodandwine.com
5/5 Total Time 35 mins
16 BRUSCHETTA TOPPINGS | BBC GOOD FOOD
From bbcgoodfood.com
BRUSCHETTA WITH BURRATA, SEARED TOMATOES & ROASTED GARLIC
From shekeepsalovelyhome.com
EASY BLISTERED TOMATO BRUSCHETTA RECIPE (15 MINS) - THE …
From themediterraneandish.com
BRUSCHETTA WITH TOMATOES, CHEESE AND PROSCIUTTO RECIPE
From recipetips.com
TUSCAN BRUSCHETTA WITH CRISPY PROSCIUTTO, TOMATO, AND WHITE BEANS
From thewanderlustkitchen.com
BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA, AND …
From bonappetit.com
PROSCIUTTO TOMATO BRUSCHETTA - NOT ENOUGH CINNAMON
From notenoughcinnamon.com
You'll also love
Related Search