Heirloom Tomato And Grape Bruschetta Recipes
HEIRLOOM TOMATO BRUSCHETTA
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
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).
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
HEIRLOOM TOMATO BRUSCHETTA
Inspired by the Julie and Julia motion picture, here is a little twist on one of the most the delicious-looking recipes to grace the movie screen! Unless you and your guests are prepared to eat the bruschetta immediately, I suggest keeping the heirloom tomato mixture separate from the bread because it will become soggy. Serve the tomato mixture in one bowl and the bread on another serving platter. Be prepared to get a little messy!
Provided by Johnna
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.
- Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.
- Spoon tomato mixture over the baguette slices.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.8 g, Fat 2.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 109.8 mg, Sugar 0.9 g
HEIRLOOM TOMATO AND GRAPE BRUSCHETTA
I wanted to try something new with bruschetta, so I added red grapes, pistachios, Gorgonzola cheese and French herbs. The little appetizers go over well any time of year.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Place pistachios in a food processor; cover and process until chopped. Add the cream cheese, Gorgonzola and pepper flakes. Cover and process until blended; set aside., In a large bowl, combine tomatoes and grapes. In another bowl, combine the oil, vinegar, herbes de Provence and salt. Pour over tomato mixture; toss to coat., Place baguette slices on a baking sheet. Broil 3-4 inches from the heat for 1-2 minutes or until toasted. Spread each with cheese mixture. Broil 2-3 minutes longer or until cheese is melted. Top with tomato mixture.
Nutrition Facts :
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- Combine tomatoes, garlic, basil, balsamic, sugar, and a glug of olive oil in a medium mixing bowl. Season with salt and red pepper. Set aside to marinate.
- Preheat the oven to broil (you can also use a flat bed toaster if you have one). Arrange the bread slices on a cookie sheet. Brush both sides with olive oil. Toast in the oven for a few minutes per side, until golden brown and crisp. Allow to cool enough to handle, the rub each slice with a raw clove of garlic to infuse it with flavor.
- Using a slotted spoon (you don’t want the bread to get too soggy), top each slice with a generous amount of the tomato mixture.
BRUSCHETTA WITH HERBED WHIPPED RICOTTA AND HEIRLOOM TOMATOES
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- Preheat the oven to 375°F. Brush the slices of bread with the olive oil or garlic oil, sprinkle with salt and bake for about 5 minutes until a touch golden around the edges, but not firm – they will firm up a bit as it cools. (You call also grill the toast). Transfer the bruschetta to a cooling rack or plate.
- While the bread is toasting, make the Ricotta and Tomato Topping. Place the ricotta, basil, oregano, salt and pepper in a food processor and start processing. Add the olive oil in a slow stream and process until very creamy.
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- Slice the baguette into 1/2 inch pieces. Brush each piece with a little of the olive oil and place on a baking sheet.
MELTED GRAPE TOMATO BRUSCHETTA WITH RICOTTA - UNPEELED
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- Toss the tomatoes in two tablespoons of olive oil. Add a generous couple pinches of salt and a few twists of fresh black pepper.
- Roast the tomatoes for 40 to 45 minutes, turning once halfway, until they are very soft and slightly blistered. Remove from oven and let cool to warm room temperature.
NO-COOK RAINBOW BRUSCHETTA RECIPE - PUREWOW
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- Rub the surface of each baguette slice with the garlic cloves. Season the ricotta with salt and pepper and then spread onto the baguette slices.
- In a medium bowl, whisk together the pesto, olive oil, balsamic vinegar and dill. Add the tomatoes and gently toss to coat.
- Working in color blocks, arrange the tomatoes on the baguette slices; season with salt and pepper. Top with basil leaves.
GRAPE TOMATO BRUSCHETTA - CHEF JULIE YOON
From chefjulieyoon.com
- Slice all the grape tomatoes into quarters, sprinkle with the ¼ teaspoon of salt, toss, and place in a colander for 20 minutes to remove excess moisture.
- After 20 minutes, place the drained tomatoes into a bowl and add the balsamic vinegar and extra virgin olive oil. Stir to coat. Set aside.
- Cut as many pieces as you want of the French loaf into ½” thick slices. Heat a large pan with a generous amount of olive oil and crisp the bread on both sides until golden brown. Rub the garlic clove on both sides of the hot toasted bread with the cut tip.
TOMATO AND FETA BRUSCHETTA - COOK IT REAL GOOD
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- Lightly brush both sides of each slice of bread with remaining oil and place on a baking tray. Place the tray under the grill / broil until the bread is golden and crusty – approx. 2 minutes on each side.
- Rub the cut side of the garlic clove on one side of the toast, then top with the tomato mixture, drizzle some balsamic glaze on top and serve immediately.
TOMATO BRUSCHETTA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
- Heat a cast-iron grill pan over medium-high. Brush the slices of bread on both sides with the remaining 3 tablespoons (45 ml) oil. Grill the bread, flipping once, until crisp and slightly charred at the edges, 2 to 3 minutes per side.
- Move the bread to a cutting board and immediately rub one side of each slice with the cut side of the garlic. Top each slice of bread with a scant 2 tablespoons tomato mixture and, if desired, drizzle with oil. Serve immediately.
HEIRLOOM TOMATO BRUSCHETTA - THE VIEW FROM GREAT ISLAND
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- Brush both sides of the sliced bread generously with olive oil. Toast the bread on a hot grill or grill pan on the stove top. Toast both sides until you get a golden color and a little bit of charring. Set the bread aside. (You can do this ahead of time if you like.)
- Use your sharpest knife to finely chop the tomatoes. You want the dice to be small enough so that the chopped tomatoes fit on the small pieces of bread without tumbling off. Keep the different colored tomatoes in separate bowls. Drizzle olive oil over each bowl, add a pinch of salt and pepper, and toss.
- Just before you are ready to serve, top each toast with a heap of the tomatoes, allowing a little of the juice to come along as well, that will soak into and flavor the bread. Top with the shredded basil and a tiny drizzle of balsamic vinegar. I like to add fresh cracked black pepper as the final touch.
AVOCADO TOMATO BRUSCHETTA | CHEF JULIE YOON
From chefjulieyoon.com
- Slice all the grape tomatoes into rounds, place in a sieve, sprinkle with the ¼ teaspoon of salt, toss, and let stand for 15-20 minutes to remove excess moisture. Then place the drained tomatoes into a bowl and add the balsamic vinegar and extra virgin olive oil. Stir to coat. Set aside. Slice up your avocados and squirt with some lemon juice, to prevent them from browning, and to add brightness. Set aside.
- Cut as many pieces as you want of the French loaf into ½” thick slices. Heat a large pan with a generous amount of olive oil and crisp the bread on both sides, over medium- low heat until golden brown. Add more oil for the second side. Rub the garlic clove on both sides of the hot toasted bread with the cut tip.
- To assemble, top the bread with the avocado slices, then tomatoes. Spoon on any remaining dressing from the tomatoes. Garnish with the whole basil leaves. Finish with a drizzle of extra virgin olive oil, and a light sprinkling of salt and pepper.
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