bruschetta

Bruschetta with Tomato and Basil, one of my favorite way to use up my summer tomatoes is with this simple appetizer or side dish.

Bruschetta with Tomato and Basil

plum tomatoes (diced)

garlic (minced)

onion

tbsp extra virgin olive oil

tbsp balsamic vinegar

olive oil spray

basil leaves (chopped)

kosher salt

black pepper

oz baguette bread

garlic

Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil.

Set aside.

Slice bread into 1/2 inch thick slices.

Place on a tray and spray lightly with olive oil.

Toast bread under broiler, until golden, watching closely not to let it burn.

When bread is toasted, rub each piece with whole garlic clove.

Place bread on a platter and top with tomato mixture.

Serve immediately or the bread will become soggy.

Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The crisp parmesan toasts take these over the top and you will love the drizzle of balsamic glaze.

Classic Italian Bruschetta Recipe

Roma tomatoes (1 1/2 lbs, diced)

Tbsp balsamic vinegar

Tbsp extra virgin olive oil

tsp sea salt

tsp black pepper

balsamic glaze ((optional))

baguette

parmesan cheese

Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.

Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.

Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.

Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.

Make the Tomato Topping:

Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.

Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.

Make the Bruschetta Toasts:

https://www.youtube.com/watch?v=Q3xg35pcLyo

Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The parmesan toasts take these over the top and you will love what we drizzle them with! 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR TOMATO BRUSCHETTA: 
►6 Roma Tomatoes ( 1 1/2  lbs)
►1/3 cup basil leaves
►5 garlic cloves
►1 Tbsp balsamic vinegar
►2 Tbsp extra virgin olive oil
►1/2 tsp sea salt
►1/4 tsp black pepper

INGREDIENTS FOR TOASTS: 
►1 baguette
►3 Tbsp extra virgin olive oil
►1/3 to 1/2 cup shredded parmesan cheese

🖨 PRINT RECIPE HERE: coming soon
BALSAMIC GLAZE RECIPE: https://natashaskitchen.com/balsamic-glaze-recipe/

⭐️PRODUCTS IN THIS VIDEO (affiliate):
► Vidalia Chop Wizard: https://amzn.to/3gDGlBM
► Food Scraper: https://amzn.to/2OaqGNV
► Glass Mixing Bowls: https://amzn.to/2zdfloW
► White Dutch Oven: https://amzn.to/2ZPnRas
► Oven Mittens: https://amzn.to/3iS9ElO
► Precut Baking Sheets: https://amzn.to/3gIh2yo
► Bread Knife 8": https://amzn.to/2ZZJpl1
► 12" Tongs: https://amzn.to/2UUQ1PF
► Baking Sheet (similar): https://amzn.to/3iJyJj3

ALWAYS IN MY KITCHEN (affiliate):
►My Favorite Cutting Board: https://amzn.to/2Y4AmQC
►Hand Mixer: https://amzn.to/2xLQs36
►Favorite Blender: https://amzn.to/2XZ52ms
►Food Processor: https://amzn.to/32nToAY
►Glass Bowls: https://amzn.to/2XIqvfo
►Kitchen Scale: https://amzn.to/2XG9l1X
►Glass Storage Containers: https://amzn.to/2xMhXcN
►Knife Block Set: https://amzn.to/30gLuuO
►Our Dinnerware Set: https://amzn.to/2Ob2TPm
►My White Apron: https://amzn.to/2ZVrChv

FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/NatashasKitchen
►FACEBOOK: https://www.facebook.com/NatashasKitchen
►PINTEREST: https://www.pinterest.com/NatashasKitchen

CONNECT:
►WEBSITE: https://natashaskitchen.com
►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #appetizer #bruschetta

How to Make Italian BRUSCHETTA - Easy Appetizer

Bruschetta Salad

lettuce

cherry tomatoes (halved)

tbsp basil

tsp salt

Bocconcini

croutons

olive oil

balsamic glaze

In a large salad bowl season romaine, tomatoes and basil with salt. Toss in croutons and bocconcini. Toss with olive oil. Drizzle with balsamic glaze, start with one tablespoon and add more as needed.

Real Tomato and Basil Bruschetta, made the proper Italian way. So simple! The key is to use good crusty bread, like ciabatta or sourdough, and ripe, juicy tomatoes.

Real Tomato And Basil Bruschetta

bread

extra virgin olive oil (,

garlic (, halved (unpeeled))

tomatoes (medium) (, ripe and juicy, at room temperature)

basil leaves

extra virgin olive oil

salt (, kosher / cooking salt)

Black pepper

Real Tomato and Basil Bruschetta

Preheat grill/broiler on high (or grill side of BBQ or griddle skillet).

Cut tomatoes in half. Use a measuring teaspoon to scoop out watery seeds (reserve for other use, see post for suggestions) then dice into 1cm / 2/5" pieces.

Place tomato and remaining Topping ingredients in a bowl and gently toss to combine. Set aside for 5 to 10 minutes for the flavours to meld and the tomatoes to become juicy and soften slightly.

Tomato Topping

Brush each side of bread with oil then grill/broil until golden and crusty - about 3 minutes on each side.

Rub one side of the surface of the bread lightly with the garlic.

Bread

Pile topping onto bread with some of the juices. Drizzle with more extra virgin olive oil and serve immediately.

Assemble

Bruschetta with tomato and basil! Chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, served on toasted slices of French or Italian bread.

tomatoes

garlic, minced (about 2 teaspoons)

balsamic vinegar

basil leaves, thinly sliced*

sea salt, more or less to taste

black pepper, more or less to taste

baguette French bread bread

"Is there any reason why the tomatoes are blanched and peeled first? I noticed most bruschetta recipes just use fresh tomatoes (no blanching), so i was just wondering if the blanching adds extra flavour or something? Thanks! Can't wait to try this out."

Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.
 
Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.

Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.

Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
 
If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil. (See Easiest Ever Garlic Bread.)

Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.

"Yummy  I made this and it wasn't till I added everything I realized I needed bald the ingredients as I only had 3 tomatoes, either way still delicious and easy to make!"

"Made this for a gathering and it was an huge hit. Super easy to make too!\r\n\r\nI did not blanch the tomatoes but just removed the skin using a knife and it seem to work well."

"Delicious and easy to make.\r\nThank you."

"Honestly one of the most delicious things I've ever eaten! Don't skip the balsamic vinegar, that really helps the flavor."

https://www.simplyrecipes.com/video_src?vid=5803755358001

How to make Bruschetta with Tomato and Basil

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

Tomato bruschetta

red onion,finely chopped

tomatoes(about 500 grams), coarsely chopped and drained

2-3 garlic cloves,crushed

6-8 leaves of fresh basil,finely chopped

milliliters balsamic vinegar

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.

This fresh and easy vegetarian recipe makes for the perfect midweek meal.

Eggplant, fennel and burrata rye bruschetta

eggplant,

(165 milliliters) extra virgin olive oil

cherry tomatoes on the vine

tsp toasted fennel seeds,

garlic clove, crushed

(60 milliliters) red wine vinegar

rye sourdough, toasted

tbs finely grated parmesan

Burrata and basil leaves,

Easy, healthy grilled bruschetta chicken with simple seasonings, melty mozzarella cheese, and a fresh tomato and basil topping is the perfect summer meal!

Grilled Bruschetta Chicken

boneless skinless chicken breasts, (pounded to even thickness (1 inch or less))

garlic powder

salt

mozzarella cheese

roma tomatoes, (diced)

salt and pepper,

lemon juice

basil

In a large bowl combine chicken, oil, Italian seasoning, garlic powder, and black pepper. Stir to combine and coat chicken evenly with the seasonings.

Grill chicken over medium-high heat 6-8 minutes on each side or until cooked through.

While chicken is cooking, prepare the topping. In a medium bowl combine tomatoes, salt and pepper, lemon juice, and basil and stir well.

Once chicken is cooked through, top each chicken breast with a slice of mozzarella cheese and cook for about 1 minute longer until cheese is melty.

Top chicken with tomato basil topping and serve immediately.

We absolutely loved this bruschetta recipe. It's a creative twist with the flavors of a Caprese salad. The classic flavors of the tomato, fresh mozzarella and basil are so refreshing. It reminds us of a summer garden. The toasted baguette makes this bite-size appetizer easy to eat. Where this gets special is the balsamic...

Bruschetta Caprese With Balsamic Vinegar Reduction

cherry tomatoes, cut in half

fresh basil, chopped

mozzarella cheese,

c regular balsamic vinegar

Tbsp sugar

Follow our simple recipe to prepare the perfect bruschetta, ideal for a light lunch or to serve up as an aperitivo at an Italian dinner party.

Our Classic Bruschetta Recipe

½ red onion, finely diced

tomatoes, roughly chopped

garlic cloves, crushed

basil leaves, roughly torn

4tbsp extra virgin olive oil

Salt and black pepper,

ciabatta baguette

Combine the onion, tomatoes, garlic and basil in a large bowl. Mix them together but try not to let the tomatoes disintegrate too much. 

Pour in the olive oil and balsamic vinegar and season with a little salt and pepper. Place the mixture in the fridge to chill for about an hour. 

When you’re ready to serve your bruschetta, slice your ciabatta diagonally into 8 or 12 equal pieces. Toast them under the grill so that they lightly brown on both sides. Divide the tomato mixture between the slices evenly and serve on the freshly toasted bread. Buon appetito!

This easy bruschetta recipe is a go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch! 

Bruschetta

Tbsp garlic

roma tomatoes, (diced (about 7-8))

Tbsp balsamic vinegar, (or more to taste)

tsp kosher salt, (then more to taste)

basil ribbons ((chiffonade))

(14.5 oz) loaf hearty french bread (such

For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don&#x27;t brown it), about 1 minute.

Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.

Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.

To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don&#x27;t walk away and keep and eye on them they&#x27;ll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.

Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple.

Tomato Bruschetta with Balsamic Glaze

tomatoes, pitted and diced (about 4 roma tomatoes)

red onion, diced (about 1/4 red onion)

garlic,

basil leaves, chopped

Italian bread

Make the tomato topping

In a medium mixing bowl, add tomatoes, red onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don't have to wait this long, but letting the mixture sit in the refrigerator will help bring out the flavours).

Make the balsamic glaze

In a small pot, bring the balsamic vinegar to a boil over medium heat. Continue to cook for another 4-5 minutes until the sauce is reduced by half. Immediately, pour the glaze into a small bowl and set aside to cool. The glaze will continue to thicken quite a bit when removed from heat. The glaze will be glossy and thick enough to coat the back of the spoon (similar to liquid honey).

Toast the bread

  Preheat oven to 350 degrees. In a small bowl, combine olive oil and garlic powder. Brush the top side of each of the baguette slices with the olive oil mixture. Place the slices onto a quarter sheet baking pan and toast for 10 minutes, until light golden brown.

Assemble the bruschetta

Top each toasted slice with a spoonful of the tomato mixture. Drizzle the balsamic glaze on top and serve.

This is my family's favorite appetizer.  We make this often and have made it for parties as well.  It's a big hit!

https://www.youtube.com/watch?v=6uwdtF5veRo

Tomato bruschetta with balsamic glaze is an easy appetizer that you can whip up on short notice. Crunchy, toasted slices of garlicky Italian bread are topped with the perfect blend of tomatoes, onions, garlic, and basil, all immersed in olive oil to bring out their intense flavours, and drizzled with a reduced balsamic glaze. 

FULL RECIPE: https://www.aheadofthyme.com/2016/09/easy-tomato-bruschetta-with-balsamic-glaze/

PIN for later: https://www.pinterest.ca/pin/150870656257672103/

C O N N E C T 

Instagram: https://www.instagram.com/aheadofthyme/
Facebook: https://www.facebook.com/aheadofthyme/
Twitter: https://twitter.com/aheadofthyme
Pinterest: https://www.pinterest.com/aheadofthyme/

#bruschetta #tomatobruschetta

Bruschetta is one of our favorite finger foods. It’s an easy appetizer that requires just 10 minutes of prep and packs big flavor. Topped with a savory blend of tomatoes, capers, garlic and basil, bruschetta is the appetizer you need at your next party.

Italian bread, 1/2 inch thick

medium tomatoes, chopped (1 1/2 cups)

garlic cloves, finely chopped

capers,

pepper

Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil on each slice bread. Bake about 8 minutes or until golden brown.

While bread is toasting, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature.

Juicy tomatoes tossed with fresh basil piled high on toasted bread.

Garden Fresh Bruschetta

tomatoes ((4-5 roma tomatoes

basil (chopped finely)

red wine vinegar

½ teaspoon each salt & pepper ((or to taste))

olive oil garlic

Dice

Dice tomatoes about ¼&quot; and lightly drain.

Mix all ingredients and let stand at room temperature for at least 1 hour.

Toast

Slice the baguette, brush with olive oil and toast or grill until lightly browned. Rub each toasted slice baguette with a clove of raw garlic.

Serve

https://www.youtube.com/watch?v=t6rs3zS3504

This Garden Fresh Bruschetta is the perfect way to enjoy your summer harvest!  Fresh ripe juicy tomatoes with garlic and loads of basil!  PRINT the full recipe here: http://www.spendwithpennies.com/hollys-bruschetta/

Trade in the traditional tomato on this Italian starter for the smoky flavours of charred eggplant and ashed goats cheese.

Top 40 bruschetta recipes from across the web

The most viewed bruschetta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bruschetta with Tomato and Basil

Classic Italian Bruschetta Recipe

Bruschetta Salad

Real Tomato And Basil Bruschetta

Bruschetta with Tomato and Basil

Tomato bruschetta

Eggplant, fennel and burrata rye br...

Grilled Bruschetta Chicken

Bruschetta Caprese With Balsamic Vi...

Our Classic Bruschetta Recipe

Bruschetta

Tomato Bruschetta with Balsamic Gla...

Bruschetta

Garden Fresh Bruschetta

Eggplant and goats cheese bruschett...

Grilled eggplant with peppered rico...

Zucchini and goat's cheese bruschet...

Basic Bruschetta

Candied Walnut Bruschetta

Wild mushroom bruschetta

Rustic Crostoni

Roasted Pepper Bruschetta

Roasted Red Pepper Bruschetta

Honeyed Burrata Toasts

Tomato Bruschetta Recipe

Bruschetta Pasta Salad

Open cottage cheese & pepper sandwi...

Eggplant Caponata

Pear and Brie Crostini

Bruschetta de papada de ibérico en ...

Gennaro's beautiful leftover brusch...

Cherry Tomato Bruschetta

How to Make Crostini

Tomato Bruschetta with Balsamic Gla...

Easy Bruschetta Recipe with Mozzare...

Balsamic, Pepper &amp; Olive Brusch...

Deconstructed Bruschetta with Mozza...

Bruschetta Pasta

Bruschetta

Bruschetta with tomato & basil

The most viewed bruschetta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Balsamic, Pepper & Olive Brusch...