Best Sourdough Bruschetta With Mediterranean Salsa Recipes

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POMODORO FRESCO SOURDOUGH BRUSCHETTA



Pomodoro Fresco Sourdough Bruschetta image

Provided by Guy Fieri

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 (12 to 16-inch) sourdough baguette
2 garlic cloves, halved plus 1 tablespoon minced garlic
5 tablespoons extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano, plus more for garnish
2 cups diced Roma tomatoes
1/3 cup thinly sliced fresh basil leaves, plus more for garnish
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper

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



Pomodoro Fresco Sourdough Bruschetta image

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

1 sourdough baguette, 12 - 16 inch
2 garlic cloves, halved plus 1 tablespoon minced garlic
5 tablespoons extra virgin olive oil
1/4 cup parmigiano-reggiano cheese, grated, plus more for garnish
2 cups roma tomatoes, diced
1/3 cup fresh basil leaf, thinly sliced, plus more for garnish
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1 teaspoon fresh ground black pepper

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



Mediterranean Bruschetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 16m

Yield 4 to 6 servings (makes about 16)

Number Of Ingredients 10

1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
1/4 cup olive oil
1lemon, juiced (about 3 tablespoons)
1 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15-ounce) container whole milk ricotta cheese
2 large tomatoes, seeded and diced (about 2 cups)
3 tablespoons finely chopped fresh mint leaves, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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



Sourdough Bruschetta image

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

1 tomatoes, diced
1 red onion, finely chopped
1/2 cup parsley, finely chopped
juice of half a lemon
1 pinch salt
1 tablespoon olive oil
1 avocado, mashed until smooth
4 slices sourdough bread, 1/2 inch thick Toasted

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



Mediterranean Bruschetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 21m

Yield 8 appetizer servings

Number Of Ingredients 10

1 (1-pound) loaf ciabatta, cut into 1-inch wide slices
1/4 cup olive oil
1 (15-ounce) container whole milk ricotta
2 large seeded and diced tomatoes
2 tablespoons finely chopped kalamata olives
3 tablespoons freshly chopped basil leaves plus whole leaves, for garnish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 lemon
1 teaspoon dried oregano

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



Sourdough Bruschetta image

Provided by Moira Hodgson

Categories     easy, quick, condiments, dips and spreads, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/4 cup of extra-virgin olive oil
4 thick slices sourdough bread
4 garlic cloves, halved
2 large tomatoes, peeled, seeded and chopped in chunks
1/4 cup chopped fresh basil leaves
Coarse salt and freshly ground pepper

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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