Voodoo Bruschetta Recipes

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.

Steps:

• Add the tomatoes, basil, garlic, olive oil and some salt and pepper to a bowl. Toss and let marinate for 5 minutes.
• Toast the baguette slices in a hot pan with grapeseed oil. Remove to a plate and season with salt and pepper.
• Add a dollop of whipped ricotta to each of the baguettes, then top with the marinated tomatoes and drizzle with balsamic.

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

Steps:

• chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
• add red wine vinegar and oil, and salt/pepper and mix well.
• let sit.
• meanwhile grill/ or broil bread until just toasted.
• serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.

Steps:

• Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
• Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

Steps:

• In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Steps:

• Cut tomatoes in half and squeeze out the seeds (if you want.) Chop tomatoes into small dice; place in bowl.
• Add onion, garlic, basil, vinegar/lemon juice, chili paste, olives and salt to taste. Let stand at room temperature for about an hour.
• Meanwhile, roll out pizza dough into a thin rounded rectangle. Allow to rise to almost double the thickness.
• Bake at 400 degrees for 20 minutes, until lightly browned.
• Spread tomato mixture on warm flat bread. Top with freshly grated Parmesan or crumbled Feta Cheese.

Steps:

• Cook pasta according to package directions; drain.
• While pasta is cooking, cut sausage into 1/4-inch slices. Place in bowl and sprinkle with seasoning; toss lightly to evenly coat.
• Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3-4 minutes or until lightly browned. Stir in Alfredo sauce, parsley and hot sauce to taste; heat through.
• Pour over pasta and toss until well coated. Serve immediately.

Steps:

• Preheat the oven to 450 degrees Fahrenheit. Set the oven rack in the top part of the oven.
• Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.
• Meanwhile, in a medium-sized bowl, place the olive oil, tomatoes, basil, 3 crushed garlic cloves, salt, and pepper. Stir to combine.
• Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread. Spoon a couple tablespoons of tomato mixture over each piece of toast and serve immediately.

Steps:

• Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
• When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.

Steps:

• Preheat the broiler.
• In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
• Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.