California Style Rustic Bruschetta Recipes

GARLIC TOMATO BRUSCHETTA

Garlic Tomato Bruschetta image

This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread

Steps:

In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

CALIFORNIA STYLE RUSTIC BRUSCHETTA

California Style Rustic Bruschetta image

Make and share this California Style Rustic Bruschetta recipe from Food.com.

Provided by Member 610488

Categories < 4 Hours

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, sliced
7 tablespoons olive oil, divided
1/2 teaspoon coarse salt
1/2 cup shiitake mushroom, sliced
1/2 cup cremini mushroom, sliced
1/2 cup artichoke heart, sliced
1/4 cup sun-dried tomato, sliced
1 medium French baguette
1 cup mascarpone cheese
3 garlic cloves, minced
1/2 shallot, minced
1/4 teaspoon ground black pepper
shaved parmesan cheese (garnish)

Steps:

Preheat oven to 400°F.
Combine onion and 2 tablespoons olive oil in large saute pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and golden brown, about 20 minutes.
Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until everything is golden brown. Reduce oven temperature to 300°F.
Combine caramelized onions, mushrooms, artichoke hearts, and sun dried tomatoes in a large bowl. Set aside.
Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15-20 minutes, until crisp but not browned. Set aside.
Combine mascarpone cheese, minced garlic, minced shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Whisk until combined.
Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.

Nutrition Facts : Calories 198.6, Fat 16.1, SaturatedFat 2.3, Sodium 306.3, Carbohydrate 12.4, Fiber 2.3, Sugar 2.5, Protein 2.6

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