bruschetta recipes

Bruschetta With Shrimp, Tarragon And Arugula

(1-pound) loaf ciabatta bread, trimmed and

Olive oil,

garlic clove, halved

olive oil

garlic, chopped

shrimp,

salt and black pepper

Roma tomatoes, chopped

white wine

chicken stock

tarragon leaves

arugula, chopped

mascarpone cheese,

Bruschetta with Shrimp, Tarragon and Arugula

For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.

For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.

In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

I tried this a few weeks ago.  My only alteration to the original recipe was to use a large, well-drained can of diced tomatoes, since fresh tomatoes tend to taste like cardboard this time of year (It's winter).   And honestly, a pound of fresh shrimp is a pound of fresh shrimp, so I didn't fuss over whether they were "extra large" or not (they weren't).  Otherwise, I followed the recipe exactly.  And HOLY WOW, it's one of the most delicious things that has ever come out of my kitchen!  I didn't know a dish could taste so fresh, but so rich and decadent at the same time.  I'm definitely making it the next time I want to impress company.  Served over a nice pasta, with lots of fresh, crusty bread to mop up any extra sauce, I know it will be a big hit for any seafood lover.<br />

This was an awesome recipe.I serve it with thin spaghetti it soaked up the sauce wonderfully. My boyfriend loved it.  It will definitely be going into the dinner rotation thanks Giada!

Heaven must taste like this.
This has to be one of the absolute best recipes I have made in a long time.  Obviously you have to like shrimp.  I thought it might be too saucy for the bread, but I used a slotted spoon and it was perfect.  Our guests ate it all and I was hoping to try some on pasta the next night, so I made it again! and it was absolutely delicious over fresh pasta.  I didn't have monster size shrimp like Giada, but threw a pound of pasta in the pan.  Try it.  

This was absolutely fabulous!!!  I made it for my boyfriend on New Year's Eve as we quietly watched the ball drop.  He loved it so much, I'm making it for SuperBowl Sunday because he can't stop talking about it.  Very simple and quick to make and the ingredients are easy to find.  I don't like arugula that much, so I used fresh spinach instead.  Used the leftover sauce with breakfast the next day!  This is my go-to appetizer from now on!  Thanks, Giada!

I made this for our family Christmas bruch and it was a HUGH success! I had the bread toasted and the rest chopped and ready to cook when the family arrived. It was ready in about 15 minutes. It was so tasty. I only used 1/2 or the arugula. Will make it again and serve with angle hair pasta! Thanks Giada!

Outstanding!  I forgot to buy arugula while at the store, and used fresh spinach instead.  Everyone loved it!!  Merry Christmas Giada!  

I'm not a big fan of Giada's but I saw this on that Christmas special with her and Sabrina Soto.  This is a damn good dish! I made this for a chrismas party last night and it was a HUGE hit!!! I made it with the whole cup of arugula like the recipe says but after tasting it I took as much as I could out.  Much better that way.  If arugula is not your thing, bring it down to 1/2c.

I thought that with the shrimp, the topping was too heavy for the bread. So I've reworked this in 2 different ways that have been delicious. I make the dish without the shrimp as a bruschetta or I pour the topping--shrimp included--over capellini pasta. I made it at Christmas and it was a huge crowd pleaser.

This was absoulutely delicious, though I made it with scallops and basil, no tarragon, still great.

I made this for a party of 60. It was definitely the favorite dish of the night! Definitely will be making this again. I wouldn't put as much white wine in it though - personal preference.

https://www.foodnetwork.com/videos/shrimp-and-arugula-bruschetta-0137800

Garlic-rubbed bread is piled high with a luxurious and hearty sauce.

Shrimp and Arugula Bruschetta

Tomato, Mozzarella and Basil Bruschetta

whole tomatoes, drained

basil leaves, washed and spun dry

garlic,

French baquettes, sliced 1-inch thick (about 36 slices)

mozzarella

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA, Giada De Laurentiis, EverydayItalian/Cocktail Party, Food Network, Whole Tomatoes, Basil, Olive Oil, Garlic, Baguettes,Mozzarella

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.

It was a big hit with my friends at my new year's eve party. Every piece was gone! Fairly easy to make, and it smelled and tasted delicious! I used whole, fresh Roma tomatoes instead of canned tomatoes, better taste. 

Want to take this over the top. Add a slice of hard salami under the cheese. So good....

I love this. I also use larger slices of Italian bread and serve it with soup!

Amazing I did it today my friends loved it and asked me for recipe , if u like a little kick to it and balsamic glazed over it it’s delicious 

Good recipe, but was a little too oily and garlicky. 

I used diced fire-roasted tomatoes and crushed the combined ingredients just slightly using a potato masher, rather than put through the food processor. Also, I added a dash of balsamic vinegar which brought out the sweetness of the tomatoes.

A smashing hit at our party!!  Used San Marzano canned tomatoes...the best!

Absolutely delicious!  I did use fresh tomatoes instead, tho.  

This has become one of our goto recipes for parties.  I have made it at least 10 times and it is always a hit.  Mince the garlic first so the rest can be chunky

https://www.foodnetwork.com/videos/giadas-bruschetta-mozzarella-0129584

Here's a one-minute demonstration of Giada's simple but elegant bruschetta.

Giada's Bruschetta Mozzarella

Beet Bruschetta with Goat Cheese and Basil and simple delicious appetizer that is full of amazing flavor!

Beet Bruschetta with Goat Cheese and Basil

beets

baguette, sliced at a diagonal into 1/2 inch thick slices

Olive oil

Tablespoon balsamic

basil leaves –

C finely diced red onion or shallot

oz goat cheese

oz cream cheese

salt

cracked pepper

sugar

In a medium put, cover halved beets with water and boil until just tender, about 20-30 minutes.

In the meantime, slice baguette into 1/2 inch slices at a diagonal. Brush both sides with olive oil, sprinkle with a little salt and place on a sheet pan in a 400 F oven for 15-20 minutes, or until very crisp. Set aside.

Place cream cheese and goat cheese in a bowl and warm in a microwave until just soft enough to combine easily with a fork. ( I place the bowl in my toaster oven on low). Mix with a fork until smooth. Season with salt and pepper. Feel free to add some fresh chopped herbs ( basil or parsley) Set aside.

When beets are fork-tender, drain pot, refill with cold water and slip skins off the cooked beets under running cold water using your hands. Dice into very small 1/3 inch cubes and place in medium bowl.

Add finely chopped onion, salt, pepper, sugar, olive oil and balsamic -stir to combine. Taste, adjusting. You want this be flavorful and juicy.

Assemble: Spread a little goat cheese mixture on each bruschetta creating a “trough” ( to hold beet mixture in place) and top with a Tablespoon of beet mixture. Garnish with a few basil ribbons. It&#8217;s really nice to serve when the goat cheese is still a touch warm. Serve on a white platter to show it off, or a rustic cutting board.

This was amazing. And the great thing is that Costco has cooked beets in vacuum sealed packs. All you have to do is cut it up:)

In all seriousness, I think this is the best appetizer I've ever made! My dinner party guests LOVED it.

I am trying this out tonight after work! It is making my mouth water!

Delish! These were a hit at girls’ night.

Very simple and pretty, but the cheese was a little bland.  To do again, I would add fresh herbs to the cheese (or use an artisanal goat with herbs) or some roast garlic or blue cheese.  I liked the basil, but it is so difficult to find good basil beyond summer, that next time I will go scandi with dill.   Should play beautifully with the beets and creamy-milky cheese.  I will make again—thanks for an unusual recipe.  It looked lovely and was easy (and tidy) to eat.

Strawberry Ricotta Bruschetta

strawberries

mint

Flakey sea salt

baguette

ricotta cheese

Balsamic vinegar (use an aged balsamic that

Katie Lee makes Strawberry Ricotta Bruschetta, as seen on Food Network's The Kitchen

In a small bowl, toss the strawberries with the mint, olive oil and a pinch of flakey sea salt. Spread each slice of baguette with ricotta cheese. Top with a spoonful of strawberries, drizzle with balsamic and sprinkle with more flakey sea salt.

These were a hit at book club! I used goat cheese instead of ricotta and added a touch of fresh basil. Definitely a go-to summer recipe. Will definitely be making again!

Peach Bruschetta

French baguette, sliced 1/4 inch thick

peaches,

basil

honey

apple cider vinegar

hot sauce,

goat cheese

Jeff Mauro makes Peach Bruschetta, as seen on Food Network's The Kitchen

Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.

In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil.

Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.

To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.

Fantastic recipe….it’s been a huge hit and is very easy to make 

Use nectarines instead....much prettier color!

This is summer at it's best,always a crowd favorite.  A must try.

What a hit!!! Such an amazing summer app. My family and friends absolutely loved it. They asked for it a second time this week!<br /><br />The hot honey definitely makes the dish. 10/10!!

This was pretty good as is, but we were able to enhance it through some experimentation.  The apple cider vinegar is a bit blah, so I used white balsamic. This is especially important if you aren't using the hot sauce (which adds a really nice note, but some people want no heat at all). The French baguette is also boring (and baked too long/hard by the directions) , so the second time we used a rosemary sourdough loaf that wegmans makes, and it was fantastic. the next time I make it I'm going to use slices of peach rather than chopped, as the small chunks fall off and make eating a bit sloppy. 

This was a huge hit at our Summer Sunday luncheon! It pairs really well with a White Peach Sangria.  Super easy to make. The only modifications I made were adding more hot sauce to the honey mix and using sea salt instead of kosher salt.  Everyone was asking for the recipe! Will definitely make this again. 

Easy to make. Peaches in season make the difference.  It's a little sweet, a little spicy and a little cool.  

Blueberry Lemon Ricotta Bruschetta

blueberries

balsamic vinegar

ricotta

heavy cream

lemon lemon

black pepper

(8 tablespoons) salted butter, softened

basil leaves

Balsamic glaze (store-bought), for drizzling

lemon

Close-up of Blueberry Lemon Ricotta Bruschetta, as seen on The Pioneer Woman, Season 19.

For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.

For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.

For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.

For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving.

Super classy appetizer for an evening with friends. I looks fantastic and tastes delicious. I would add a little extra flavor to the cream but just my taste. 

Made these for a dinner party with some other appitizers. This was everyone's favorite by far. Had left over ricotta mix and blueberries so I made them into pancakes for breakfast the next day. 

I made this for y wife's class reunion get together. About 10 women all in their sixties. They loved it, so I would have to say it deserves 5 stars. I would like the cheese mixture just a touch sweeter, but that is just me.

I made these today for our 4th of July party! Huge hit!  Everyone loved them and the dish itself was so pretty. Thank you Ree for yet another perfect party pleaser! 

Yum.... Great recipe Ree! I loved making these perfect bites. Super fun!! The flavor combination of tart blueberries, tangy balsamic, &amp; lemony ricotta on top of a buttery crostini was just delicious!!! My 20 year old son said, “I like the chocolate sauce on the top mom”. He couldn’t believe the balsamic glaze wasn’t chocolate sauce..... Laughing. ++ Finding a teachable moment with my son. Btw... I have enough to make a second batch tomorrow. :) Thanks!!!!!

For a sensational twist on bruschetta, add simple delicacies - like chargrilled vegetables and salty salami.

Antipasto bruschetta

red capsicum

semi-dried tomatoes

chargrilled mushrooms

sliced salami

pitted kalamata olives

bread

garlic clove, peeled, halved

tbsp exltra virgin olive oil

Basic Bruschetta

½ baguette, thinly sliced

tomatoes

shallot, finely chopped (or 1/4 onion)

(125 ml) fresh basil, chopped

(10 ml) balsamic vinegar

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Place the bread slices on a large baking sheet. Drizzle with 30 ml (2 tablespoons) of the oil. Toast in the oven for about 10 minutes or until lightly browned. Let cool on the baking sheet.

Prepare your tomatoes. Here is the technique to seed a tomato (= remove the seeds!). Cut the tomatoes into quarters. With your thumbs, pull out the juice and seeds from the tomatoes and cut the flesh into small dice.

In a bowl, combine the tomatoes, shallot, basil, vinegar, garlic, and the remaining oil. Season with salt and pepper. Spoon the tomato mixture onto the toasted bread.

Que pouvons-nous faire avec le coeur de la tomates que nous avons enlevé?

Douce et savoureuse en bouche. La meilleure!

Délicieux sur du saumon cuit au four. Ajoutez-le au moment de servir!

J’ai adoré merci beaucoup pour cette jolie recette!

Je n'ai pas aimé. Peut-etre trop de vinaigre balsamique

Pour éviter que le pain ne devienne mouillé, je tartine les croûtons avec de la ricotta.

J'aime bien vos recettes… en particulier les bruschettas car elles ont un goût pigmenté grâce aux ingrédients combinées ensemble; basilic, ail, etc.

Je veux refaire cette recette Je cherche comment éviter que les croûtons soient détrempé s

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

Bangin' Bruschetta

baguette,

black eggplant,

Vidalia onion,

Salt

Roma tomatoes, pulp removed,

garlic, minced Freshly ground black pepper

pepperoncini peppers, diced,

manchego cheese

Preheat grill to medium-high. Using 2 tablespoons of the olive oil, brush both sides of the baguette slices and grill until golden brown and lightly charred around the edges, about 1 to 2 minutes on each side. Remove from grill and set aside. Using another 2 tablespoons olive oil, brush eggplant and onion and grill until lightly charred, 3 to 4 minutes on each side. Remove eggplant and onion from heat, season with salt, and set aside, on a cutting board, until cool enough to handle. Slice both into 1/2-inch cubes. Combine eggplant, onion, tomato, garlic, remaining tablespoon olive oil, black pepper, pepperoncini and pickling juice in a bowl. Toss to combine and check for seasoning, adding additional salt, if necessary. Assemble toasts on a serving platter and place a heaping spoonful of vegetable mixture on top of each. Sprinkle with cheese and serve.

Bruschetta

Good olive oil

Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

I made this and it was delicious topped with fresh mozzarella, sliced tomatoes and basil also added a reduced balsamic glaze! Everyone loved these and there were no leftovers! Thanks Ina! 

Ina knows best! I've used this recipe for perfectly golden-browned crostini/bruschetta for years!

Came out terrible. I guess my olive oil wasn't good enough....or that the rest of the recipe is missing. 

The salt and pepper is what sets this recipe off from the rest.<br />

Food Network's Ree Drummond uses grape tomatoes as the base for this 5-star bruschetta recipe. Make it ahead to let the flavors develop and you've got an easy party appetizer.

garlic, finely minced

red grape tomatoes, halved lengthwise

yellow grape tomatoes, halved lengthwise

basil leaves, plus more as needed, chiffonade

Salt and black pepper

butter

Best Bruschetta Recipe | How to Make Bruschetta

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly. 

Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time. 

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread. 

To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

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Top Tags

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Tomato, Mozzarella and Basil Brusch...

Beet Bruschetta with Goat Cheese an...

Strawberry Ricotta Bruschetta

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