Best Smeared Tomato Bruschetta Wextra Virgin Olive Oil Torn Basil Recipes

Smeared Tomato Bruschetta with Extra-Virgin Olive Oil, Torn Basil, and Salt image

Provided by Michael Chiarello : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 7

6 vine ripened tomatoes
6 cloves garlic, whole
1 bunch basil, torn
Drizzle of quality extra-virgin olive oil
Slices of grilled country bread
Finely ground salt
Freshly ground black pepper

Steps:

Cut the tomatoes in half and arrange on a platter with the garlic and torn basil.
Drizzle some olive oil on top of the bread slices. Rub the bread with some garlic. Squeeze and rub the tomato on the bread. Finish with the basil and a little salt and pepper.
Chef's note: These bruschetta should be prepared at the last minute.

Tomato Bruschetta image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

5 plum tomatoes, diced small
1 clove garlic, finely chopped
4 tablespoons good extra-virgin olive oil, plus 1 tablespoon for serving
Pinch of red pepper flakes
1/4 cup fresh basil leaves, sliced into ribbons
1 tablespoon balsamic vinegar
1/2 baguette, sliced into 1/2-inch rounds (about 14 slices)

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.