TOMATO BRUSCHETTA
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
- Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.
FRESH TOMATO BRUSCHETTA
The topping for this simple Fresh Tomato Bruschetta appetizer can be put together ahead of time and refrigerated. We also love it on top of grilled chicken sandwiches, hamburgers and homemade pizza. -Samantha Cass, Swartz Creek, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 95mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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.
TOMATOES AND BURRATA
Steps:
- Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
- Preheat the oven to 400 degrees F.
- Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
- Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.
TOMATO CROSTINI WITH WHIPPED FETA
Steps:
- For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
- For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
- To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
TOMATO BRUSCHETTA
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
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
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
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
More about "tomato bruschetta recipe ina garten"
BAREFOOT CONTESSA | TOMATO CROSTINI WITH WHIPPED …
From barefootcontessa.com
BAREFOOT CONTESSA | TOMATOES & BURRATA | RECIPES
From barefootcontessa.com
INA GARTEN'S SUMMER PASTA DISH WITH TOMATOES IS EASY TO …
From insider.com
5 EASY INA GARTEN RECIPES FEATURING FRESH TOMATOES – …
From sheknows.com
EASY TOMATO BRUSCHETTA RECIPE - SWEETPEA LIFESTYLE
From sweetpealifestyle.com
INA GARTEN'S WINTER MINESTRONE & GARLIC BRUSCHETTA
From everydaycookingadventures.com
BAREFOOT CONTESSA | HERBED RICOTTA BRUSCHETTAS | RECIPES
From barefootcontessa.com
BAREFOOT CONTESSA | SUMMER GARDEN PASTA | RECIPES
From barefootcontessa.com
BAREFOOT CONTESSA | TOMATO, MOZZARELLA AND BASIL
From barefootcontessa.com
TOMATO BRUSCHETTA RECIPE BAREFOOT CONTESSA / BRUSCHETTA RECIPE
From dondelasletrasseunen.blogspot.com
TOMATO BRUSCHETTA RECIPE BAREFOOT CONTESSA / INA GARTEN SHARED …
From weglin35614.blogspot.com
INA GARTEN'S SUMMERTIME PASTA SAUCE TAKES FOUR HOURS TO MAKE
From allrecipes.com
TOMATO BRUSCHETTA RECIPE BAREFOOT CONTESSA : PAPPA AL ... - BLOGGER
From wholesale-ebel-watches.blogspot.com
INA GARTEN SHARED THE “EASIEST APPETIZER EVER” FROM HER ... - KITCHN
From thekitchn.com
CLASSIC BRUSCHETTA RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
PEACH AND TOMATO BRUSCHETTA RECIPE | FOODIECRUSH.COM
From foodiecrush.com
INA GARTEN'S FIG AND GOAT CHEESE BRUSCHETTA RECIPE
From recipegoulash.cc
BRUSCHETTA RECIPE INA GARTEN
From cook.thedelicious.my.id
CLASSIC BRUSCHETTA WITH TOMATOES, BASIL AND GARLIC - LA BELLA VITA …
From italianbellavita.com
INA GARTEN'S FIG AND GOAT CHEESE BRUSCHETTA RECIPE - TODAY.COM
From today.com
INA GARTEN BRUSCHETTA RECIPES
From tfrecipes.com
INA GARTEN BRUSCHETTA - ALEX BECKER MARKETING
From alexbecker.org
INA GARTEN TOMATO BRUSCHETTA RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
INA GARTEN S FIG AND GOAT CHEESE BRUSCHETTA RECIPE
From recipegoulash.cc
12 BEST INA GARTEN APPETIZERS RECIPES - TOP TEEN RECIPES
From topteenrecipes.com
SUN DRIED TOMATO BRUSCHETTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5 INA GARTEN RECIPES STARRING SUMMER TOMATOES - YAHOO!
From yahoo.com
TOMATO FETA PASTA SALAD RECIPE : INA GARTEN - EASY RECIPES
From recipegoulash.cc
11 INA GARTEN TOMATO RECIPES PERFECT TO MAKE THIS SUMMER
From latesthunts.com
RECIPE BLOG - LIZ BARBOUR'S CREATIVE FEAST
From thecreativefeast.com
11 INA GARTEN TOMATO RECIPES PERFECT TO MAKE THIS SUMMER
From closernewsweekly.com
INA GARTEN FIG AND GOAT CHEESE BRUSCHETTA - ALEX BECKER
From alexbecker.org
INA GARTEN BRUSCHETTA RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
TOMATO BRUSCHETTA RECIPE BAREFOOT CONTESSA / WINTER MINESTRONE …
From ewenchaii.blogspot.com
TOMATO BRUSCHETTA RECIPE BAREFOOT CONTESSA - BLOGGER
From banidaniel.blogspot.com
INA GARTEN SWISS CHARD RECIPES - EASY RECIPES
From recipegoulash.cc
TOMATO BRUSCHETTA RECIPE INA GARTEN
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love