POMODORO FRESCO SOURDOUGH BRUSCHETTA
Steps:
- Preheat the oven to 350 degrees F.
- Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
- In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.
- Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.
POMODORO FRESCO SOURDOUGH BRUSCHETTA
Got this recipe from Guy's Big Bite. One of the best I've had. I didn't have baguette so I use a ciabata. Just as good.
Provided by Michelle Figueroa
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
- In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.
- Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.
Nutrition Facts : Calories 190.7, Fat 18.5, SaturatedFat 3.2, Cholesterol 3.6, Sodium 380.9, Carbohydrate 4.7, Fiber 1.4, Sugar 2.4, Protein 2.9
MEDITERRANEAN BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 4 to 6 servings (makes about 16)
Number Of Ingredients 10
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.;
- In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine.
- To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.
SOURDOUGH BRUSCHETTA
This colorful sourdough bruschetta combines all those epic flavors we love on toast! With tender tomatoes, creamy avocado spread, and crispy sourdough, you get all the texture you're after as well. And the dish takes about 5 minute to make!
Provided by Dan Churchill
Categories Low Cholesterol
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combined the tomatoes, onion, half the parsley, juice and salt in a bowl, drizzle in olive oil.
- Spread Avocado on toasted sourdough.
- Spoon on tomato mix, sprinkle over remaining parsley, and finish with a drizzle of olive oil.
MEDITERRANEAN BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 21m
Yield 8 appetizer servings
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high heat.
- Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side.
- In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper.
- Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste.
- Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve.
SOURDOUGH BRUSCHETTA
Provided by Moira Hodgson
Categories easy, quick, condiments, dips and spreads, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Pour the olive oil into a baking pan and spread it around. Coat the bread slices on both sides in the oil. Bake for 10 minutes until crisp and golden.
- Rub the bread slices with the garlic. Mix the tomatoes with the basil, season to taste with salt and pepper and spread on the bread. Serve.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 13 grams, Carbohydrate 77 grams, Fat 17 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 842 milligrams, Sugar 8 grams, TransFat 0 grams
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