TOMATO BAGUETTE PIZZA
When my tomatoes ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat; saute mushrooms and onions until tender. Add garlic and seasonings; cook and stir 1 minute. , Place baguette halves on a baking sheet, cut side up; sprinkle with half the cheese and 1/2 cup basil. Top with mushroom mixture, tomatoes and remaining cheese. , Bake until cheese is melted, 10-15 minutes. Sprinkle with remaining basil. Cut each half into 3 portions.
Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 614mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic exchanges
TOMATO-BASIL PIZZETTES
Provided by Food Network Kitchen
Time 45m
Yield sixteen 3-inch pizzas
Number Of Ingredients 14
Steps:
- Make the dough: Position a rack in the lower third of the oven and preheat to 500 degrees F. Put 1/2 cup flour, the yeast and sugar in a food processor and pulse to combine. With the motor running, add 3/4 cup hot tap water (about 115 degrees F). Turn off the motor and add the cornmeal, cheese, olive oil, 1 teaspoon salt and the remaining 1 cup flour. Pulse until the dough forms a ball, then continue pulsing until smooth but still wet, about 15 more times.
- Make the pizzettes: Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and knead until soft and elastic, 12 to 15 times, dusting lightly with flour if too wet to handle. Using a floured rolling pin, roll out the dough into a 1/4-inch-thick disk, about 14 inches across. Using a 3-inch-round cutter, cut the dough into 16 rounds, gathering and rerolling the scraps if needed. Transfer the rounds to the prepared pans.
- Mix the olive oil, oregano, and salt and pepper to taste. Brush each round lightly with the herb oil, then top each with a slice of soppressata and 2 to 3 tomato slices. Sprinkle with the parmesan. Bake one sheet at a time, until the crusts are golden, about 8 minutes.
- Drizzle the pizzettes with olive oil, season with salt and pepper, and top with the basil leaves. Serve warm or at room temperature.
Nutrition Facts : Calories 113 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 143 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
TOMATO BRUSCHETTA
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
- Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.
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
TOMATO AND MOZZARELLA BITES
A great way to serve tomato mozzarella salad. Great presentation; always a hit! You can find the bite-sized mozzarella ('Bocconcini') at most supermarkets. If they are on the larger side, cut them in half.
Provided by MADDIECAT
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
- Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 5.4 g, Cholesterol 39.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 9.4 g, SaturatedFat 8.1 g, Sodium 151.8 mg, Sugar 3.3 g
TOMATO GALETTE
Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.
Provided by Andy Baraghani
Categories Bon Appétit Lunch Brunch Tart Pastry Tomato Summer Bake Cheese Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse 2 cups flour and 1 1/4 tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
- Preheat oven to 400°F. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
- Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
- Bake galette, rotating once, until crust is golden brown and cooked through, 55-65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
- Do Ahead: Dough can be made 2 days ahead. Keep chilled.
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 CHEESE BAGUETTES
I haven't made these yet -- but am looking forward to giving them a try. They sound very easy -- and extremely tasty.
Provided by Bobbie
Categories < 30 Mins
Time 25m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 350. Stir together oil, basil, garlic, salt and pepper in small bowl.
- Place bread slices on ungreased baking sheet. Brush top of each slice of bread with oil mixture.
- Bake for 8 to 10 minutes or until lightly toasted.
- Heat broiler. Top each slice of bread with 1 slice cheese and 1 slice tomato, brush with remaining oil mixture.
- Broil 5 to 6 inches from heat until cheese begins to melt (1 to 2 minutes).
Nutrition Facts : Calories 99.4, Fat 5, SaturatedFat 1.8, Cholesterol 6.2, Sodium 177.3, Carbohydrate 10.2, Fiber 0.7, Sugar 0.3, Protein 3.5
TOMATOES MUSHROOMS AND MOZZARELLA BAGUETTE PIZZA
This simple and espress recipe comes from the issue of May 2006 of Coup de Pouce. It looks delicious. And I have not tried this. With the review of Redsie, it's a good idea to add pizza sauce.
Provided by Boomette
Categories Cheese
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, heat oil at medium-high heat. Add onions, garlic, mushroom, salt, italian herbs and pepper. Cook, stirring, for about 6 minutes or until mushrooms are golden.
- Put slices of baguette on a baking sheet and sprinkle them with half the cheese. Spread on the slices of bread 1/2 cup of basil leaves, the mixture of mushrooms and tomatoes. Sprinkle with remaining cheese.
- Cook in a preheated oven of 400 F for 10 minutes or until cheese has melted. Cut remaining basil leaves in fine strips and sprinkle on hot pizzas.
EASY BAGUETTE PIZZA RECIPE BY TASTY
Here's what you need: baguette, marinara sauce, shredded mozzarella cheese, fresh mozzarella cheese, fresh basil, baby tomato
Provided by Allex Tarr
Categories Lunch
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the over to 350°F (180°C)
- Cut the baguette in half and place bread cut-side up on a prepared baking sheet.
- Take your tomato sauce and spread a layer of sauce over each piece of the baguette.
- Once complete, you can sprinkle mozzarella cheese over each piece.
- Then add fresh basil, fresh crumbled mozzarella, and sliced baby tomatoes.
- BAKE for 10 minutes
- Slice and serve!
- Enjoy
Nutrition Facts : Calories 204 calories, Carbohydrate 39 grams, Fat 1 gram, Fiber 1 gram, Protein 8 grams, Sugar 3 grams
TOMATO AND BASIL PIZZA
Make this easy grilled pizza with a foolproof dough, simple tomato sauce, fresh mozzarella cheese, and basil. No grill? Simply cook the dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 6
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
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