Best Garlic Bruschetta Recipes

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GARLIC TOMATO BRUSCHETTA



Garlic Tomato Bruschetta image

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

1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread

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.

GARLIC-SUN-DRIED TOMATO BRUSCHETTA



Garlic-Sun-Dried Tomato Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Number Of Ingredients 0

Steps:

  • Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
  • Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.

GARLIC BREAD BRUSCHETTA RECIPE BY TASTY



Garlic Bread Bruschetta Recipe by Tasty image

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

1 loaf italian bread, sliced
3 tablespoons butter, melted
1 clove garlic, minced
italian seasoning, to taste
parmesan cheese, to taste
6 roma tomatoes, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon pepper
4 fresh basil leaves, finely chopped

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

SLOW-ROASTED TOMATO & GARLIC BRUSCHETTA



Slow-Roasted Tomato & Garlic Bruschetta image

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

3 pints cherry tomatoes (cut in half)
1 head garlic (cloves separated but skin stays on)
3 tablespoons extra virgin olive oil (divided)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1 tablespoon balsamic vinegar
1/4 cup basil leaves (chiffonaded)
1 French bread baguette (cut into 1/2-inch slices (for about 36 pieces))
3 tablespoons olive oil
2 to 3 garlic cloves (peeled and halved)

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.

PESTO BRUSCHETTA ON GARLIC CROSTINI



Pesto Bruschetta on Garlic Crostini image

Provided by Kelsey Nixon

Time 18m

Yield serves 8

Number Of Ingredients 12

2 cups fresh basil leaves
2 large minced garlic cloves
1/2 cup freshly grated Parmesan cheese
2 T. freshly grated Pecorino Romano cheese
1/4 cup pine nuts
1/2 cup extra virgin olive oil
Kosher salt and cracked black pepper
1 baguette sliced at a 45-degree angle about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 cloves of garlic, sliced lengthwise
Fresh mozzarella, thinly sliced
1 basket grape tomatoes, halved lengthwise

Steps:

  • Preheat oven to 400 degrees F.
  • Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
  • While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.

GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA



Grilled Artichoke, Green Garlic, and Goat Cheese Bruschetta image

Green garlic bulbs look like scallions-they're available at many farmers' markets in the spring. If you can't find them to make this Italian appetizer, substitute the peeled cloves from a head of regular garlic and the green top of a scallion.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h45m

Yield Makes 8

Number Of Ingredients 9

3/4 cup extra-virgin olive oil
5 bulbs green garlic, bottoms trimmed, and 1/4 cup thinly sliced tender green tops, plus more tops for serving
3 sprigs fresh rosemary (each 6 inches long)
2 lemons, halved
4 large artichokes, such as globe
Coarse salt
8 ounces soft goat cheese
1/4 teaspoon red-pepper flakes, plus more for serving
8 slices (1/2 inch thick) country bread, preferably sourdough

Steps:

  • Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
  • Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
  • Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
  • Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
  • Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
  • Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.

ROASTED GARLIC BRUSCHETTA



Roasted Garlic Bruschetta image

Provided by Food Network Kitchen

Time 7m

Yield 8 servings

Number Of Ingredients 8

8 thick slices of crusty country-style bread
2 1/2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 recipe Roasted Garlic, recipe follows
4 large heads of garlic, (about 1-pound)
1 1/2 tablespoons extra-virgin olive oil, plus more for storing
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Bruschetta:
  • Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.
  • Copyright© 2002 Television Food Network, G.P., All Rights Reserved
  • Roasted Garlic:
  • Preheat oven to 350 degrees F.
  • Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool.
  • Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables.

WINTER MINESTRONE AND GARLIC BRUSCHETTA



Winter Minestrone and Garlic Bruschetta image

Provided by Ina Garten

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

Good olive oil
4 ounces pancetta, 1/2-inch-diced
1 1/2 cups chopped yellow onions
2 cups (1/2-inch-diced) carrots (3 carrots)
2 cups (1/2-inch-diced) celery (3 stalks)
2 1/2 cups (1/2-inch-diced) peeled butternut squash
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
One 26-ounce can or box diced tomatoes, such as Pomi
6 to 8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons store-bought pesto
Garlic Bruschetta, recipe follows
Freshly grated Parmesan cheese, for serving
1 French baguette
Good olive oil
1 clove garlic, cut in half lengthwise

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock.
  • Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.
  • Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

ROASTED GARLIC BRUSCHETTA



Roasted Garlic Bruschetta image

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

6 cloves garlic
olive oil
1 loaf French bread
16 ounces cream cheese
1 cup romano cheese, freshly grated
1 cup chopped tomato
1 bunch basil, leaves chopped

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.

CRAB CEVICHE WITH CUCUMBER AND JICAMA WITH GARLIC-RUBBED GRILLED BRUSCHETTA



Crab Ceviche with Cucumber and Jicama with Garlic-Rubbed Grilled Bruschetta image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds lump crabmeat, picked through for shells
1 (8-ounce) can tomato sauce
1/3 cup fresh lime juice
2 cups diced Roma tomatoes
1/2 cup diced cucumber
1/2 cup diced jicama
1/3 cup diced white onion
1/4 cup freshly chopped cilantro leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, or more, to taste
Salt and freshly ground black pepper
Cooking spray
Olive oil
1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals
2 peeled garlic cloves

Steps:

  • For the ceviche:
  • Combine all of the ingredients in a large bowl and toss to combine.
  • For the bruschetta:
  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Brush olive oil all over both sides of bread slices. Place bread on hot pan and cook 1 to 2 minutes per side, until golden brown. While still warm, rub garlic cloves all over bread. Serve bruschetta with ceviche.

GARLIC SHRIMP AND ROASTED TOMATO BRUSCHETTA



GARLIC SHRIMP AND ROASTED TOMATO BRUSCHETTA image

Categories     Bread     Shellfish     Roast     Low Fat     Quick & Easy     Tailgating

Yield 10-12

Number Of Ingredients 10

2 pounds plum tomatoes
1 1/2 pounds cleaned, peeled and deveined large shrimp
6 cloves minced fresh garlic
1 large loaf french bread
1 tablespoon fresh oregano, chopped, plus additional for garnish
1 tablespoon fresh basil, chopped, plus additional for garnish
1 cup extra virgin olive oil
Kosher salt to taste
Fresh ground black pepper, to taste
Pinch red pepper flakes

Steps:

  • Tomatoes: Cut tomatoes once vertically and place side up in a roasting pan drizzle with olive oil and dust with kosher salt. Roast at 250 degrees for 2 hours. *may place in foilpacket and put on same temp grill. Shrimp: Mix 1/4 cup olive oil, garlic, s & p, red pepper, oregano and basil, marinate for 2 hours. Roast or grill shrimp for 2 minutes per side. Let cool and chop into bite size pieces. Bread: Slice bread into diagonal 1/2 inch pieces, baste both sides with remainder of olive oil. Put on sheet pan or grill for 3-5 minutes per side unitl golden. Assemble: Place 1-2 roasted tomatoes on bruschetta slices, add chopped shrimp, add a drizzle of olive oil and top with fresh herbs.

ITALIAN BRUSCHETTA WITH HERBED MOZZARELLA & GARLIC TOMATOES



Italian Bruschetta With Herbed Mozzarella & Garlic Tomatoes image

A light and filling Italian bruchetta inspired by cool mornings al fresco in a little Italian cafe in a little area tucked just outside the city. (TIP: Use Masterfoods' Mixed Herbs as an alternative to all the dried herbs. Also, If you don't savour the taste of coriander, omit and use freshly chopped basil & mint instead.)

Provided by Deux Petits Chefs

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

7 tablespoons extra virgin olive oil
3 -4 sprigs fresh coriander, finely chopped
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 pinch dried marjoram
1 pinch dried sage
5 garlic cloves, crushed
1/2 cup mozzarella cheese, grated
2 large tomatoes, sliced
2 slices focaccia bread, thick (or white rustic bread.)
1 pinch salt
1 pinch cracked black pepper

Steps:

  • In a large grill pan, heat 2 tablespoons of olive oil.
  • When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
  • Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
  • Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan).
  • Set golden brown garlic aside.
  • In a small bowl, mix all the herbs together.
  • Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
  • Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
  • When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
  • Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
  • Quickly (before the melted cheese hardens), scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.).
  • Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
  • Serve immediately.

Nutrition Facts : Calories 548.2, Fat 54, SaturatedFat 10.3, Cholesterol 22.1, Sodium 266.2, Carbohydrate 10.7, Fiber 2.7, Sugar 5.2, Protein 8.4

GARLIC HALIBUT WITH TOMATO-CAPER BRUSCHETTA



Garlic Halibut with Tomato-Caper Bruschetta image

Provided by Guy Fieri

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 21

1 1/2 pounds halibut fillet, cut in 6-ounce pieces
2 tablespoons garlic, chopped
3 tablespoons white wine, Sauvignon Blanc, divided
1 tablespoons freshly chopped flat-leaf parsley
1 tablespoon lemon juice
1 tablespoons extra-virgin olive oil
3/4 cup chicken stock
2 tablespoons butter
Salt and freshly ground black pepper
Freshly chopped green onions, for garnish
Tomato-Caper Bruschetta, for serving, recipe follows
1 baguette, sliced on bias, 4 pieces, no ends
2 garlic cloves, to rub on bread, plus 1 tablespoon garlic, diced
3 tablespoons olive oil
3 tablespoons diced white onion
1 tablespoon nonpareil capers
3 tablespoons white wine
1 1/2 cups diced Roma tomatoes
1 teaspoon sugar
Salt and freshly ground black pepper
3 tablespoons grated Parmesan

Steps:

  • Combine all ingredients, (except butter, 2 tablespoons white wine and 1/2 cup chicken stock) and let fish marinate for 1 hour. Remove from marinade, remove excess garlic, and pan saute until medium. Then deglaze with 2 tablespoons wine, 1/2 cup chicken stock and melt butter into the sauce. Let sauce reduce and season with salt and pepper. Serve fish with sauce poured over the top. Garnish with green onions and serve the Tomato-Caper Bruschetta alongside.
  • Preheat oven to 350 degrees F. Add bread and toast until light brown. Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil.
  • In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. Deglaze with wine, then add tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes.
  • Top toasted baguette with tomato-caper sauce and garnish with Parmesan.

GARLIC ROASTED AND TOMATO BRUSCHETTA



Garlic Roasted and Tomato Bruschetta image

Categories     Tomato     Bread     Appetizer

Number Of Ingredients 8

1 clove Garlic Head
3 tablespoons Olive Oil
1 Salt and Pepper to Taste
1 Medium Tomato Diced
1/4 cup Fresh Basil, Chiffonaded
4 ounces Cream Chesse, Softened
1/2 cup Shredded Parmesan Cheese
12 slices French Baguette, 1/2 Thick

Steps:

  • Pre-heat oven to 350 degrees
  • Cut the top 1/3 off of the garlic head, exposing cloves. Place on foil; drizzle 1 teaspoon olive oil over the head of garlic and sprinkle with a dash of salt and pepper. Wrap with foil. Bake in preheated oven 1 hour or until tender. Let cool.
  • Meanwhile, combine tomato, basil, 2 teaspoons olive oil, salt and pepper to taste in medium bowl; set aside.
  • Squeeze garlic out of skins. Mix garlic, cream cheese and 1/4 cup Parmesan cheese in a small bowl; set aside
  • Arrange bread slices on baking sheet; spread garlic cream cheese mixture over one side of each slice; sprinkle with 1/4 cup cheese. Bake in preheated 350°F oven 12 minutes or until golden brown. Top with tomato mixture and remaining cheese.

GARLIC AND CHEESE BRUSCHETTA



Garlic and Cheese Bruschetta image

Reduced fat ingredients make this yummy bruschetta especially loveable. Swiss cheese and onions lend their distinctive flavors to appetizers that are impossible to resist.

Provided by STP

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 25m

Yield 16

Number Of Ingredients 10

1 cup fat free cream cheese
6 tablespoons nonfat sour cream
2 tablespoons fat-free mayonnaise
1 cup shredded reduced fat Swiss cheese
¼ cup freshly grated Parmesan cheese
2 tablespoons minced parsley
1 tablespoon minced green onions
2 cloves garlic, peeled and minced
2 (1 pound) loaves French bread, cut diagonally in 1 inch slices
¼ teaspoon ground black pepper

Steps:

  • Preheat the broiler.
  • In a medium bowl, blend fat free cream cheese, nonfat sour cream and fat-free mayonnaise with an electric mixer until smooth. Stir in 1/2 the reduced fat Swiss cheese, Parmesan cheese, parsley, green onions and garlic.
  • Arrange bread slices in a single layer on a medium baking sheet. Lightly toast under the broiler. Remove from heat.
  • Spread French bread slices with the cream cheese mixture. Sprinkle with remaining Swiss cheese. Broil under the preheated broiler approximately 1 1/2 minutes, until cheese is melted. Remove from heat and sprinkle with ground black pepper.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 34.3 g, Cholesterol 6.2 mg, Fat 2.1 g, Fiber 1.4 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 508.1 mg, Sugar 2.3 g

NIKOL'S GARLIC BRUSCHETTA



Nikol's Garlic Bruschetta image

Bruschetta makeover is what I call it. The flavor combination with the tomatoes and cream cheese is perfection. This appetizer goes a long way - another crowd pleaser, that's for sure.

Provided by Nikol

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 50m

Yield 12

Number Of Ingredients 8

3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil
2 cloves garlic, minced
7 roma (plum) tomatoes, chopped
salt and ground black pepper to taste
1 sourdough baguette, cut into 1/2 inch thick slices
1 (4 ounce) package semi-soft cheese with garlic and herbs (such as Alouette®)

Steps:

  • Whisk together the olive oil, balsamic vinegar, basil, and garlic in a bowl. Stir in the chopped tomatoes; season to taste with salt and pepper. Cover; place in the refrigerator to marinate for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Spread the bread slices in a single layer on a large baking pan.
  • Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack.
  • When the bread is cool, spread the semi-soft cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 13.2 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 167.2 mg, Sugar 1.8 g

CANNELLINI BEANS AND GARLIC BRUSCHETTA



Cannellini Beans and Garlic Bruschetta image

Make and share this Cannellini Beans and Garlic Bruschetta recipe from Food.com.

Provided by TishT

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 can cannellini beans
1/4 cup extra virgin olive oil, plus
1 tablespoon salt and pepper
2 cloves garlic
4 slices tuscan bread
1 teaspoon parsley, minced

Steps:

  • In the bowl of a food processor, process the cannellini beans and 1 garlic clove until smooth.
  • Slowly add the 1/4 of olive oil with the motor running.
  • Season with salt and pepper, and set aside.
  • Heat a grill pan.
  • Grill the slices of bread until distinct grill marks form.
  • Brush with the remaining olive oil, and rub with the remaining garlic clove.
  • Spread the beans over the bruschetta, and sprinkle with parsley.
  • Serve.

Nutrition Facts : Calories 188.2, Fat 14.3, SaturatedFat 2, Sodium 170.9, Carbohydrate 13.2, Fiber 0.6, Sugar 1.1, Protein 2

SUPER SHRIMP AND GARLIC BRUSCHETTA



Super Shrimp and Garlic Bruschetta image

I created this today from ingredients that I had on hand to serve as my Sunday afternoon appetizer. It was so tasty (IMHO) that I decided to post the recipe., If you like a crisp bruschetta toast both sides of the bread. This appetizer went over well served with a Martini but I think you will enjoy it even without the Mart Mart!

Provided by Bergy

Categories     < 60 Mins

Time 35m

Yield 8 Bruschettas, 4 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil (or spray a small skillet with olive oil)
6 ounces raw shrimp or 6 ounces prawns, chopped
3 garlic cloves, finely chopped'
2 medium mushrooms, minced
2 tablespoons onions, finely chopped
salt and pepper
4 tablespoons cream cheese, plain or flavored (I used garden vegetable lite)
6 drops hot sauce (more or less to suit your taste)
salt and pepper
8 slices cheddar cheese, pieces (enough to cover each bruschetta, I used aged) or 8 slices of your favorite cheese (Neerdammer is excellent)
8 slices baguette, 1/2 to 3/4 inch thick
olive oil, enough to lightly paint one side of the bread slices

Steps:

  • Lightly paint one side of the bread slices with oil and place under the broiler, oil side up and lightly brown the bread- remove from oven (you may do this the day before and keep them fresh in a sealed tin).
  • On an oiled skillet saute the garlic, onions & mushrooms until almost golden- add chopped shrimp and saute for about 2 minutes or until the shrimp meat is just cooked (do not over cook).
  • Add hot sauce & season with salt & pepper.
  • Add cream cheese and mix well, cover & store in fridge until just before serving, have it at room temp when you are ready to spread the mixture on the bread slices.
  • Heat oven to 375 degrees F.
  • 10 minutes before you want to serve evenly spread the shrimp mixture on the unbaked side of the bread, take it out to the edges.
  • Cover with the thin slices of cheddar.
  • Place on baking sheet or a pizza stone and bake at 375 degrees F for apprx 10 minutes or until the cheese is melted.
  • Serve warm or hot.

Nutrition Facts : Calories 692.7, Fat 27.5, SaturatedFat 15.5, Cholesterol 128.2, Sodium 1307.8, Carbohydrate 75.5, Fiber 3.3, Sugar 4.5, Protein 36.1

GARLIC BRUSCHETTA



Garlic Bruschetta image

Provided by Food Network

Categories     appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 9

4 heads garlic
6 ounces extra-virgin olive oil
16 plum tomatoes
1 cup fresh basil
1 cup fresh oregano
1 baguette
Salt and pepper
8 (1-inch) slices goat cheese
4 fresh basil sprigs

Steps:

  • Preheat oven to 350 degrees F.
  • Separate the cloves of garlic from the heads and place in an ovenproof dish. Drizzle 1 ounce of olive oil over the unpeeled cloves and roast for 25 minutes until soft. Remove from oven and allow to cool.
  • Quarter the tomatoes, remove the seeds, and dice. Finely chop the basil and oregano.
  • Halve the baguette lengthwise and toast until golden. Peel the skin off of the garlic cloves. Mash the softened garlic and spread on toasted bread. Cut the baguette into diagonal pieces.
  • Mix the diced tomatoes, chopped basil, oregano, salt, pepper, and another ounce of olive oil together. Spoon the tomato mixture evenly over the garlic baguette pieces. Top each piece with one slice of goat cheese and drizzle the remaining olive oil over the goat cheese and tomatoes.
  • To serve, garnish with sprigs of fresh basil and serve immediately.

OLIVE OIL AND GARLIC BRUSCHETTA



Olive Oil and Garlic Bruschetta image

Here is a simple idea for a grilled snack. In addition to the olive oil and garlic this grilled bread snack gets a kick from red pepper flakes.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 garlic cloves, peeled
1/3 cup extra virgin olive oil, plus extra for sprinkling
1 pinch chili peppers or 1 pinch crushed red pepper flakes
1/4 cup chopped fresh parsley
4 slices thick country bread, preferably sourdough

Steps:

  • Slice the garlic cloves lengthwise into paper-thin slices.
  • Warm a small skillet over a medium flame.
  • Add the 1/3 cup olive oil and the garlic.
  • Stirring constantly, cook until the garlic is aromatic and golden (don't let it brown, as it will be bitter).
  • Remove the skillet from the flame and stir in the chili or red pepper flakes and parsley.
  • Cover and set aside.
  • Grill the bread on both sides until lightly browned and crisp, then sprinkle with olive oil.
  • Spoon the garlic-olive oil mixture over each slice.
  • Serve immediately.

Nutrition Facts : Calories 340.1, Fat 19.9, SaturatedFat 2.9, Sodium 392.7, Carbohydrate 34.5, Fiber 2.1, Sugar 0.2, Protein 5.9

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