Warm Olive Bruschetta Recipes

WARM BRUSCHETTA

Steps:

• Heat oven to 400° Fahrenheit. Arrange bread slices in a single layer on a large baking sheet and drizzle with olive oil.
• Bake 5-7 minutes until crisp and very lightly browned. Remove from oven and set aside.
• Heat olive oil in a small skillet over medium heat. Add minced garlic, stir, and sauté for 30-60 seconds until fragrant.
• Stir in cherry tomatoes, salt, and pepper. Cook 1-2 minutes until tomatoes are warmed through and have begun to soften.
• Pour warmed tomatoes into a medium mixing bowl. Add basil and mozzarella and stir to combine.
• Spread tomato mixture over toasted bread. Top with a pinch of flakey salt and extra basil. Serve immediately.

EASY BRUSCHETTA RECIPE

Steps:

• Turn your oven broiler to high. Line a baking sheet with foil and place the sliced baguette pieces on. Spritz the baguette slices with olive oil cooking spray (or brush with olive oil), then sprinkle with garlic powder.
• Toast bread for a minute or two, until nice and golden. Remove from oven, flip bread over and repeat the steps above.
• Meanwhile add the 3 tbsp of olive oil to a small skillet over medium heat. Once warm, add in the garlic and stir briefly before removing from heat. Don't burn the garlic! Place the garlic infused oil in a large bowl to let cool.
• Once the oil is cooled, add in the diced tomatoes, onion, basil, balsamic vinegar, salt and pepper. Gently stir to combine. Serve on top of the toasted baguette slices.

WARM BRUSCHETTA CASSEROLE

Steps:

• Spray bread cubes with cooking spray.
• Arrange on baking sheet and toast in 350 over for 7 minutes.
• Place half the cubes in greased 9x13 pan.
• Drain canned tomatoes, reserving liquid.
• Top bread cubes with half of each; fresh tomato slices, reserved tomato liquid (drizzled), ricotta cheese (small spoonfuls placed here and there), drizzled olive oil, canned tomatoes, seasoned salt, oregano, and minced garlic.
• Repeat layers and sprinkle with parmesan cheese.
• Bake covered at 350 for 40 minutes, uncover and brown for 5 minutes longer.

HOT BRUSCHETTA DIP

Steps:

• In a small bowl, mix roma (plum) tomatoes, onion, garlic, basil, parsley and olive oil. Cover and chill in the refrigerator at least 1 hour.
• Remove top layer of rind from brie. Place brie in a small microwave safe serving dish. Microwave on high 1 minute, or until the cheese begins to soften. Spoon roma tomato mixture over the cheese. Microwave on high 1 minute, or until slightly melted. Serve immediately with Paris toasts or other dried breads.

WARM BRUSCHETTA

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. In a 9-by-13-inch baking dish, combine tomatoes, 3/4 cup feta, 2 tablespoons olive oil, garlic, and sugar. Season with ground pepper. On a rimmed baking sheet, arrange baguette slices in a single layer; brush with 2 tablespoons oil. Place bread on top rack and tomato mixture on bottom rack. Cook until bread is toasted and tomatoes have softened, 10 to 12 minutes. Top bread with tomato mixture, 3/4 cup feta, and basil. Drizzle with 1 tablespoon oil; season with salt and pepper.