Bruschetta With Oven Roasted Tomatoes And Fontina Cheese Recipes

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat oven to 425°F. On ungreased cookie sheet, place baguette slices; brush slices with 2 tablespoons of the oil. Bake 6 minutes or until lightly toasted. Set aside.
• In 15x10x1-inch pan, mix tomatoes and shallots. In small bowl, mix remaining 2 tablespoons oil, the vinegar, salt and pepper. Pour over tomato mixture; toss gently. Bake 25 minutes or until tomatoes have burst and begin to break down. Cool 5 minutes.
• In medium bowl, stir tomato mixture and shredded basil, mashing tomatoes slightly. Spoon onto toasted baguette slices; top with basil leaves and cheese.

TOMATO BRUSCHETTA

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.

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees F.
• Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
• Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
• When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
• In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees.
• In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
• Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
• While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
• During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
• Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
• Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

SLOW-ROASTED TOMATO & GARLIC BRUSCHETTA

Steps:

• Make the tomato topping. Preheat oven to 300 degrees Fahrenheit. Tumble the tomatoes onto a large rimmed baking sheet. Toss in the garlic. Drizzle with 2 tablespoons olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until well-coated. Bake until tomatoes have shrunken a bit and look almost dry around the edges, about 90 minutes.
• Remove from oven and let cool. Remove garlic from the pan. Squeeze cloves out onto a cutting board. Chop up the garlic (as much as you can; it will be soft). Add to a medium bowl.
• Drizzle balsamic vinegar over the tomatoes still on the cookie sheet. Using a spatula or wooden spoon, scrape up and stir the tomatoes, using the vinegar to help loosen up some of the dried-on tomato juices. Scrape tomatoes and juice into the bowl. Stir in basil and remaining 1 tablespoon olive oil. Taste and add additional salt and pepper if desired. Set aside.
• Make the toasts. Preheat oven to 425 degrees Fahrenheit. Brush a large cookie sheet with 1 tablespoon of olive oil and lay the slices of bread on the sheet. Brush the tops of each slice with olive oil. Bake until golden brown around the edges, 7-9 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of garlic.
• Serve. Spoon the tomatoes over the bread to serve, or set the bread and tomatoes on the appetizer table for guests to assemble themselves.

BRUSCHETTA WITH OVEN-ROASTED TOMATOES AND FONTINA CHEESE

Steps:

• 1. Preheat the oven to 300 degrees F. Place a rack over a sheet tray. Scoop out the seeds of the tomatoes and place each half on a rack, cut side down. Roast until the tomatoes have shriveled and dried partially, about 1 1/2 hours. Keep the oven on. Toss the roasted tomatoes with the marjoram, balsamic vinegar, olive oil, salt and pepper. 3. Brush the bread slices with olive oil and toast or grill on both sides. 4. Place the fontina on the grilled bread and top with 2 to 3 tomato halves (one layer). Place on a baking sheet and heat through in the oven until the cheese has melted. Serve hot.

BRUSCHETTA WITH SUN DRIED TOMATOES

Steps:

• - FIRST: Roast the garlic and bell peppers (roasted peppers also come in a jar, soaked in olive oil).
• Roasting Garlic: start with several whole heads of fresh garlic. Cut off the tops, so that the cloves are exposed. Place on a deep baking tray/dish and drizzle generously with olive oil. Close tightly in foil, and roast in a 350° F oven for about 50 minutes, or until the cloves are soft and golden. When cool enough to handle, squeeze the garlic head. The garlic will come right out of the peels. It should have a puréed consistency. You can also put it in a food processor, to blend more.
• - Cut 1 1/2" thick slices of the baguettes an at angle.
• Roasting Bell Peppers: Oven Roasting Method: Preheat oven to 400 degrees. Cut peppers into 1/4 sections. Remove the stems, and seeds. Line a baking sheet with olive oil. Lay peppers on their sides. Put the baking sheet in the oven and allow the peppers to roast for 20 minutes. Remove the baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes. Check to make sure peppers have fully roasted. The skin should be slightly charred and soft, and the peppers should look slightly collapsed. If they don't look ready, let them roast for a few more minutes. When they're done, remove baking sheet from oven. Let cool, remove the charred skins, then dice.
• Take a nice, relative/even assortment of the above "main" ingredients, and julienne, dice, or chop- and then set aside. Obviously, don't use too much of one of the ingredients, like the cheeses, prosciutto, sun dried tomatoes, or roasted peppers (unless of course, you like more of them).
• In a large bowl, mix ingredients together. Mix in: the provolone and mozzarella cheeses, shallots, red and yellow roasted peppers, roasted garlic, sun dried tomatoes, prosciutto, Tabasco sauce (if desired), salt and pepper, and herbs, but save enough cheeses and herbs to go generously on top of each baguette slice.
• ▪ Place baguette slices on a 1/2" deep oven tray that's lightly greased with olive oil.
• ▪ Spoon the sliced/diced ingredients onto the baguette slices.
• Top each baguette slice with more cheeses, saving the Parmesan cheese for last. Generously add more herbs like oregano, parsley, and basil on top of the cheese.
• Sprinkle olive oil on top. Don't use too much olive oil, or it'll get too soggy, and the bread won't be crispy.
• Bake in the oven at 400°/450°F for ten minutes or less, until cheese is nice and bubbly- and/or very lightly browned.*
• Be sure to rotate and keep an eye on it while it's in the oven, so it doesn't burn.
• To prevent the baguette bottoms from burning, turn the tray, and put a spatula under each of the baguettes while baking.
• Can Prep ingredients one to two days (before baking on baguettes with herbs and cheese toppings).