TOMATO BRUSCHETTA RECIPE - NYT COOKING
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
Total Time 15 minutes
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, MOZZARELLA AND BASIL BRUSCHETTA RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories appetizer
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 36 bruschetta
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
- On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
- Place bruschetta on decorative platter and garnish with basil leaves.
Nutrition Facts : Calories 124 calorie, FatContent 6 grams, SaturatedFatContent 3 grams, CholesterolContent 15 milligrams, SodiumContent 194 milligrams, CarbohydrateContent 12 grams, FiberContent 1 grams, ProteinContent 6 grams, SugarContent 1 grams
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TOMATO BRUSCHETTA RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
- 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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TOMATO, MOZZARELLA AND BASIL BRUSCHETTA RECIPE | GIADA DE ...
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category appetizer
Cuisine italian
Calories 124 calorie per serving
Reviews 4.8
Total Time 30 minutes
Category appetizer
Cuisine italian
Calories 124 calorie per serving
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