Fastcheddarbaconbruschetta Recipes
BRUSCHETTA
This easy bruschetta recipe is a go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch!
Provided by Jaclyn
Categories Appetizer
Number Of Ingredients 9
Steps:
- For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don't brown it), about 1 minute.
- Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.
- Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.
- To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don't walk away and keep and eye on them they'll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.
Nutrition Facts : Calories 162 kcal, Carbohydrate 23 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 358 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BRUSCHETTA
Steps:
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
CHEDDAR BRUSCHETTA
Here is a fine appetizer and a different take on bruschetta. It still has the tomatoes you love but adds some cheddar to make it a creamier finger food that melts in your mouth. I served it to my guests and family and they really enjoyed it. There were no leftovers so make a double batch if you have a really big crowd. Served hot from the oven makes this one you can serve any time of year. I found this recipe from Vicki Thompson in a 2009 Taste of Home Summer appetizers booklet. Makes two dozen of the French baguette size but if your French bread slices are larger it will make one dozen. Enjoy! ChefDLH
Provided by ChefDLH
Categories Spreads
Time 30m
Yield 24 pieces, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place bread slices on ungreased baking sheets.
- Bake at 350 degrees Fahrenheit for 5 minutes on each side, or until toasted.
- Meanwhile, in a small bowl, combine tomatoes, cheddar cheese, mayonnaise, parmesan cheese, dried oregano, dried basil and pepper.
- Spread mixture over toasted bread.
- Bake 8 to 10 minutes longer, or until bubbly.
- Serve warm.
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- Preheat oven to 425°. Brush one side of each of the baguette slices with olive oil, place on a baking sheet, oil side up, and toast in oven for 4-5 minutes, until slightly browned. Remove from oven, and flip the toasts over, so toasted side is down.
- Meanwhile, mix together the onion, mayo, Worcestershire, almonds, bacon, cheese, hot sauce, and dry mustard in a small mixing bowl until well combined.
- Spoon about a tablespoon and a half of the almond mixture onto each toast. Bake in oven for 7-8 minutes, or until bubbly and browned. Sprinkle with green onions before serving.
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