BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL
In this summery bruschetta, briny olives and a splash of balsamic vinegar liven up the classic tomato and basil topping.
Provided by Jennifer Segal
Categories Appetizers
Time 30m
Yield 4 to 6 (about 18 pieces)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F and set a rack in the middle position.
- In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren't as sweet as you'd like, add ⅛ teaspoon sugar.)
- Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.
- Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky). Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
- Make-Ahead Instructions: The tomato mixture can be prepared up to 3 hours ahead of time and stored in a covered container in the refrigerator. Taste and adjust seasoning before topping the toasted bread.
Nutrition Facts : ServingSize 1 piece, Calories 108, Fat 7 g, Carbohydrate 10 g, Protein 2 g, SaturatedFat 1 g, Sugar 2 g, Fiber 1 g, Sodium 147 mg, Cholesterol 0 mg
TOMATO BRUSCHETTA
Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour
Provided by Member recipe by Chiwong
Categories Snack, Starter
Time 20m
Yield Makes 12
Number Of Ingredients 7
Steps:
- In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
- Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.
Nutrition Facts : Calories 310 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
TOMATO BRUSCHETTA
This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.
Provided by Joy Andrews
Categories Appetizers and Snacks Bruschetta Recipes
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
- Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
- Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 28.8 g, Cholesterol 1.8 mg, Fat 12.2 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 312.8 mg, Sugar 3.5 g
TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
BRUSCHETTA PASTA SALAD
Refreshing bruschetta combined with pasta makes for a great side dish or appetizer.
Provided by mauichick01
Categories Side Dish
Time 2h45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
- Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 17.7 g, Fiber 3.3 g, Protein 12 g, SaturatedFat 6.7 g, Sodium 390.3 mg, Sugar 6.9 g
BRUSCHETTA SALAD
This salad tastes just like bruschetta, but in a bowl. If you like bruschetta, you will love this salad!
Provided by Stephanie Moyle Barber
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 31.1 g, Cholesterol 36.3 mg, Fat 28.9 g, Fiber 4.2 g, Protein 19 g, SaturatedFat 9 g, Sodium 746 mg, Sugar 5 g
RUSSIAN TOMATO SALAD BRUSCHETTA
Paired with sweet onions, dressed with a simple, tangy, creamy sauce, and served on charred bread, this is one of the most delicious uses of fresh summer tomatoes you will ever experience.
Provided by Chef John
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
- Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
- Preheat a charcoal grill until coals are white and ashy.
- Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
- Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 23.1 g, Cholesterol 3.7 mg, Fat 5.8 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 235.9 mg, Sugar 2.7 g
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