Green Tomato Bruschetta Recipes

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TOMATO BRUSCHETTA



Tomato Bruschetta image

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

1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving

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.

TOMATO BRUSCHETTA



Tomato bruschetta image

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

½ small red onion, finely chopped
8 medium tomatoes (about 500g), coarsely chopped and drained
2-3 garlic cloves, crushed
6-8 leaves of fresh basil, finely chopped
30ml balsamic vinegar
60-80ml extra virgin olive oil
1 loaf crusty bread

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

BEST CHERRY TOMATO BRUSCHETTA



Best Cherry Tomato Bruschetta image

This is truly the best cherry tomato bruschetta recipe, and it's the only one you need. It's ultra simple, super quick, and delicious.

Provided by Ashley

Categories     Appetizer

Time 15m

Number Of Ingredients 7

3 cups heirloom grape or cherry tomatoes, diced
Handful fresh basil leaves, chopped
Olive oil
Sea salt
Splash of balsamic vinegar (optional)
1-2 French baguettes or ciabatta baguettes, sliced into 1/3-inch-thick pieces*
2-4 cloves garlic, peeled

Steps:

  • In a medium serving bowl, stir together the cherry tomatoes and basil. Drizzle a teaspoon or two of olive oil over top, generously sprinkle with salt, and toss to coat. Taste and season with more salt, if needed. If desired, add a small splash of balsamic vinegar, and toss again. Cover and refrigerate until ready to serve (can be made up to 8 hours in advance).
  • When ready to serve, preheat the broiler on high.
  • Spread the baguette slices out over a large baking tray and use a pastry brush to brush the top of each slice with olive oil. Sprinkle the tops with sea salt.
  • Broil the baguette slices for 2-4 minutes, or until golden brown and crisp on top. Then, carefully rub the top of each with the garlic (it will melt into the surface of the hot toasts).
  • Serve the warm toasts alongside the tomato basil mixture.

TOMATO BRUSCHETTA



Tomato Bruschetta image

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

2 large tomatoes, diced
½ cup finely chopped red bell pepper
¼ cup finely chopped red onion
¼ cup balsamic vinegar
¼ cup olive oil
10 leaves fresh basil, chopped
2 cloves garlic, minced
1 (1 pound) loaf French bread, cut into 1/4-inch slices
¼ cup olive oil
¼ cup shredded mozzarella cheese

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

BRUSCHETTA WITH TOMATO AND ONION RECIPE



Bruschetta with Tomato and Onion Recipe image

Indian-Italian Bruschetta Recipe with step by step photos - Italian Bruschetta with Tomato, onion and garlic.

Provided by Gopi Patel

Categories     Appetiser

Time 20m

Yield 6 slices

Number Of Ingredients 8

Slices of french bread (Baguette): 6 slices
Tomato: 1/2 cup chopped
Onion: 1/2 cup chopped
Garlic: 1 tbsp finely chopped
Green chili: 1 tsp finely chopped
Olive oil: 1 tbsp
Dry basil: 1 tbsp
Salt: 1 tsp

Steps:

  • Heat olive oil in a pan and add chopped garlic and onion. Saute for a minute.
  • Add tomato, green chilies, dry basil, salt and cook for few seconds. Don't let tomato get over cooked.
  • Apply some olive oil on the slices of baguette bread, add the above mixture on bread as topping.
  • Cook the bread in preheated oven on 210 degree centigrade for about 15 minutes.
  • The Italian bruschetta with an Indian twist is ready.

HEIRLOOM TOMATO BRUSCHETTA



Heirloom Tomato Bruschetta image

Bruschetta is topped with a mix of heirloom-tomato varieties, as well as red onion and basil.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 15m

Yield Makes 24

Number Of Ingredients 7

4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
2/3 cup best-quality extra-virgin olive oil
Coarse salt and freshly ground pepper
2 baguettes, cut in half horizontally
2 garlic cloves, peeled
1 large red onion, quartered and thinly sliced
2 cups fresh basil leaves

Steps:

  • Preheat grill or broiler to high. Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl.
  • Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion. Tear basil into pieces, and scatter on top. Slice each baguette half into 3- or 4-inch-long pieces (about 12 slices per baguette).

GARDEN FRESH TOMATO BRUSCHETTA



Garden Fresh Tomato Bruschetta image

An easy snack, appetizer, or dinner, this Garden Fresh Tomato Bruschetta recipe is a delicious treat. Packed with flavor, bruschetta is so simple.

Provided by Sarah Cook - Sustainable Cooks

Categories     Appetizer

Time 20m

Number Of Ingredients 8

1 cup tomatoes (diced)
1 tbsp fresh basil
5 cloves garlic (roasted (see notes))
1/2 tsp oregano (fresh)
2 tsp balsamic vinegar
1 green onion (thinly sliced)
1 baguette
1/4 cup olive oil

Steps:

  • Core your tomatoes and chop them into uniform(ish) pieces.
  • Roll the basil the long way into a cylinder and make teeny little slices to make thin ribbons.
  • Chop the green onion, dice the oregano, and smoosh the roasted garlic to break up the cloves. Add the balsamic. Mix gently. Top your bread/crostini.

Nutrition Facts : ServingSize 3 crostini, Calories 203 kcal, Carbohydrate 23 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 112 mg, Fiber 1 g, Sugar 1 g

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

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.

GREEN TOMATO BRUSCHETTA



GREEN TOMATO BRUSCHETTA image

Categories     Condiment/Spread     Tomato     Appetizer     Marinate

Number Of Ingredients 9

3 pounds green tomatoes
coarse sea salt
white wine vinegar
3 lg cloves garlic, finely chopped
2 tablespoons fennel seeds
2 tablespoons dried oregano
2 tablespoons balsamic vinegar
6 small hot chili peppers
extra virgin olive oil

Steps:

  • Wash the tomatoes, but don't dry them. Slice them thinly, collecting all the juice in a bowl as you slice. Arrange the sliced tomatoes in the bowl in layers, sprinkling each layer with coarse sea salt. Place a large plate or bowl directly on top of the tomatoes and put a weight on the plate. Leave the tomatoes to marinate for 5 hours. Drain thoroughly. Add white wine vinegar to cover the tomatoes and leave for another 4 hours, then drain again. Layer the tomatoes into a sterilized jar, sprinkling each layer with small amounts of garlic, fennel seeds and oregano and a few drops of balsamic vinegar. Distribute the chili peppers here and there throughout the jar. Pour extra virgin olive oil over the tomatoes, shaking the jar to remove any air pockets. Cover tightly and store in a cool place. These tomatoes can be eaten after 5 days but will last for 5 month.

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