Mediterranean Bruschetta Recipes

GREEK BRUSCHETTA

Steps:

• Slice the baguette with a serrated knife.
• Rub the baguette slices with the crushed garlic cloves.
• Brush with olive oil.
• Toast on a grill pan until pan marks show. (If you don't have a grill pan, toast in a toaster oven or a conventional oven until crispy.)
• Using a sharp knife, dice the red onion and English cucumber. Quarter the tomatoes.
• Combine the onion, cucumber and tomatoes in a large glass bowl.
• Measure out the feta cheese into the bowl.
• Using a large spoon, toss the ingredients until combined.
• In a liquid measuring cup, measure out the olive oil and red wine vinegar.
• Zest the lemon directly into the liquid measuring cup with the other dressing elements. Season with salt and pepper.
• Whisk or mix with a fork until combined, then pour on top of the vegetables.
• Toss until combined.
• Using a butter knife, spread hummus OR tzatziki sauce on top of the toasted, garlicky bread.
• Spoon the topping on top of the hummus or tzatziki.
• Garnish with parsley.
• Enjoy immediately.

BRUSCHETTA WITH MOZZARELLA RECIPE

Steps:

• Cut the tomatoes roughly over a bowl to catch all the juices.
• Stir in torn basil leaves, extra virgin olive oil and salt.
• Peel garlic and cut in half.
• Toast the bread then rub the warm bread with a cut garlic cloves.
• Divide the tomato mixture and as much of the juices as you like onto prepare bread.
• Tear mozzarella into some chunks and scatter over the tomato.
• To finish, drizzle with extra virgin olive oil and sprinkle with salt.
• Serve immediately after assembly so that the bread is not soggy

EASY MEDITERRANEAN BRUSCHETTA APPETIZER

Steps:

• If your sun-dried tomatoes are dry (not yet reconstituted), place them in boiling water for 10 minutes. Then drain, cool, and dry them before chopping into small pieces.
• Let the sun-dried tomatoes soak in the olive oil for 5-10 minutes while you prepare the other ingredients.
• Lightly toss the feta, chopped olives, minced parsley, oregano, and pepper.
• Add the chopped sun-dried tomatoes and the olive oil and toss again.
• Let the mixture marinate in the refrigerator for at least 30 minutes before tasting. Add more oregano and/or freshly ground pepper if desired.
• Serve on thin slices of baguette.

MEDITERRANEAN SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
• Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
• Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
• Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

MEDITERRANEAN BRUSCHETTA

Steps:

• Preheat grill to medium-high heat.
• Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side.
• In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper.
• Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste.
• Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve.

MEDITERRANEAN BRUSCHETTA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.;
• In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine.
• To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.