GARLIC BRUSCHETTA RECIPES

Name: Garlic Tomato Bruschetta
Prep time: 30 min
Total time: 30 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 1/4 cup olive oil; 3 tablespoons chopped fresh basil; 3 to 4 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 medium tomatoes, diced; 2 tablespoons grated Parmesan cheese; 1 loaf (1 pound) unsliced French bread

GARLIC TOMATO BRUSCHETTA RECIPE: HOW TO MAKE IT

Garlic Tomato Bruschetta Recipe: How to Make It image

This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. —Jean Franzoni, Rutland, Vermont

Provided by Taste of Home

Categories Appetizers

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread

Steps:

In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

Nutrition Facts : Calories 156 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 347mg sodium, CarbohydrateContent 22g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 4g protein.

TOMATO BRUSCHETTA RECIPE | JAMIE OLIVER BREAD RECIPES

Tomato bruschetta recipe | Jamie Oliver bread recipes image

Sweet, seasonal tomatoes and fresh basil are such a perfect pair, and make this simple bruschetta recipe sing.

Total Time 10 minutes

Yield 6

Number Of Ingredients 5

Ingredients

1 small loaf of sourdough bread
1 clove of garlic
2 handfuls of nice mixed-colour ripe tomatoes
½ a bunch of fresh basil
quality herb or white wine vinegar

Steps:

1. Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
2. Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
3. Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
4. Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
5. Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.

Nutrition Facts : Calories 139 calories, FatContent 5.1 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.2 g protein, CarbohydrateContent 20.3 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0.92 g salt, FiberContent 0.8 g fibre

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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 335 calories per serving

1. The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.
2. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
3. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
4. These are my favourite toppings. They will each cover 4 to 6 slices. aubergine and mint bruschette baby artichoke bruschette tomato and basil bruschette
5. If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
6. Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is the best you can find otherwise it will never taste good.

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From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 156 calories per serving

In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

See details

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Sweet, seasonal tomatoes and fresh basil are such a perfect pair, and make this simple bruschetta recipe sing.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 139 calories per serving

1. Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
2. Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
3. Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
4. Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
5. Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.

See details

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1. The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.
2. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
3. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
4. These are my favourite toppings. They will each cover 4 to 6 slices. aubergine and mint bruschette baby artichoke bruschette tomato and basil bruschette
5. If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
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See details

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