Tomato Coriander Bruschetta Recipes

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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

TOMATO BRUSCHETTA



Tomato Bruschetta image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

5 plum tomatoes, diced small
1 clove garlic, finely chopped
4 tablespoons good extra-virgin olive oil, plus 1 tablespoon for serving
Pinch of red pepper flakes
1/4 cup fresh basil leaves, sliced into ribbons
1 tablespoon balsamic vinegar
1/2 baguette, sliced into 1/2-inch rounds (about 14 slices)

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.

CILANTRO TOMATO BRUSCHETTA



Cilantro Tomato Bruschetta image

This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d'oeuvre recipe that goes well with many different main dishes. -Lisa Kane, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 2 dozen.

Number Of Ingredients 9

1 loaf (1 pound) French bread, cut into 1-inch slices
1/2 cup olive oil, divided
1 tablespoon balsamic vinegar
3 small tomatoes, seeded and chopped
1/4 cup finely chopped onion
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 325°. Place bread slices on ungreased baking sheets; brush with 1/4 cup oil. Bake until golden brown, 10-12 minutes., In a small bowl, whisk together vinegar and remaining oil. Stir in tomatoes, onion, cilantro, salt and pepper., To serve, spoon scant 1 tablespoon tomato mixture onto each slice of bread. Top with cheese.

Nutrition Facts : Calories 98 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 147mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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

TOMATO BRUSCHETTA



Tomato Bruschetta image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 5m

Yield 20 servings

Number Of Ingredients 0

Steps:

  • Roughly chop 1 1/2 cups soft sun-dried tomatoes and 1 cup roasted red peppers and transfer to a medium bowl. Stack 6 basil leaves, roll into a tight cylinder and thinly slice. Add to the bowl. Mince 3 garlic cloves and add to the bowl. Add 1 cup crumbled feta cheese and 1/4 cup olive oil to the bowl, season with salt and pepper and toss. Arrange 20 to 24 crostini, crackers or baguette slices on a platter. Divide the mixture evenly among the crostini and drizzle with olive oil.
  • Per Serving: Calories: 128 ;Total Fat: 4.5 grams; Saturated Fat: 1.5 grams; Protein: 4 grams; Total carbohydrates: 17 grams; Sugar: 3 grams; Fiber: 1 gram; Cholesterol: 7 milligrams; Sodium: 356 milligrams

Nutrition Facts : Calories 128 calorie, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 7 milligrams, Sodium 356 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams

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.

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