Best Mozzarella Greens And Garlic Bruschetta Recipes

Mozzarella, Basil and Garlic Bruschetta image

Provided by Luschka

Time 15m

Yield 10 slices

Number Of Ingredients 6

Steps:

Preheat the oven to 180 degrees Celsius.
Slice the baguette into 10 slices.
Spread garlic butter on each slice.
Tear basil leaves (tearing releases the flavour, whereas cutting it does not produce the same effect) and place one on each slice.
Cut the anchovies to size, and place on top of basil.
Slice the mozzarella into ten slices and place one on top of each bruschetta.
Sprinkle salt & pepper (if using anchovy use less salt).
Place under the grill for five minutes or until the cheese bubbles and begins to brown.
Serve warm as a starter or snack.
Enjoy!

Nutrition Facts : Calories 108, Fat 3.1, SaturatedFat 1.5, Cholesterol 7.9, Sodium 235.4, Carbohydrate 15, Fiber 0.9, Sugar 0.2, Protein 4.7

Sauteed Greens Bruschetta with Fresh Mozzarella image

Yield serves 4 to 6

Number Of Ingredients 6

1 baguette, sliced diagonally 1/4 inch thick
2 tablespoons extra-virgin olive oil
2 cloves garlic, halved, for the toasts, plus 2 more cloves garlic, very finely chopped
1/2 pound dandelion greens, fresh spinach, or arugula, stemmed
Coarse salt and freshly ground black pepper
1/2 cup shredded fresh mozzarella cheese

Steps:

Position an oven rack 4 inches below the broiler element and preheat the broiler. To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil. Broil until brown, 2 to 3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the halved garlic cloves. Transfer to a rack to cool.
To prepare the greens, in a large, heavy-bottomed saute pan, heat the remaining olive oil over medium heat. Add the chopped garlic and cook until fragrant, 45 to 60 seconds. Increase the heat to medium-high, add the greens, season with salt and pepper, and saute, stirring, until wilted and tender, about 3 minutes. Remove from the heat and pour off any excess liquid. Add the mozzarella and stir to combine. Taste and adjust for seasoning with salt and pepper.
To assemble, place about 1 tablespoon of the greens mixture on the oiled side of each toast. Serve immediately.
The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container.

Italian Bruschetta With Herbed Mozzarella & Garlic Tomatoes image

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

Mozzarella, Greens, and Garlic Bruschetta image

Yield Makes 16 bruschetta

Number Of Ingredients 8

1 1/4 pounds arugula, spinach, or escarole
6 garlic cloves, minced and mashed to a paste with 1/2 teaspoon coarse salt
2 tablespoons olive oil
1/2 cup coarsely shredded mozzarella cheese
For 16 toasts:
a 24-inch-long loaf of crusty Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil

Steps:

Discard coarse stems from greens and wash leaves thoroughly, Chop greens coarse (there should be about 6 cups).
In a large heavy skillet cook garlic paste in oil over moderately low heat stirring, 1 minute. Add greens and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes. Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each toast.
To make toasts:
Prepare grill or preheat broiler.
With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.