Best 5 Bruschetta 3 Ways Recipe By Tasty Recipes
Bruschetta, a classic Italian appetizer or snack, is a simple yet flavorful dish that combines toasted bread, fresh toppings, and a drizzle of olive oil. Originating in ancient Rome, bruschetta was initially a way for farmers to use stale bread. Today, it's enjoyed worldwide and comes in countless variations. This article presents three delightful bruschetta recipes that showcase the versatility of this dish. From the classic tomato and basil combination to the smoky flavors of roasted eggplant and the tangy zest of lemon and arugula, these recipes offer a range of options to suit every taste.
1. **Classic Tomato and Basil Bruschetta:**
- This timeless recipe is a true representation of Italian cuisine. Toasted bread slices are topped with a mixture of fresh, juicy tomatoes, fragrant basil leaves, minced garlic, and a drizzle of extra virgin olive oil. The simplicity of the ingredients allows their flavors to shine through, creating a harmonious balance.
2. **Roasted Eggplant and Goat Cheese Bruschetta:**
- This recipe takes bruschetta to a smoky and savory level. Roasted eggplant slices are combined with creamy goat cheese, roasted red peppers, and a balsamic glaze. The smokiness of the eggplant pairs perfectly with the tanginess of the goat cheese, while the roasted red peppers add a touch of sweetness and the balsamic glaze brings it all together.
3. **Lemon and Arugula Bruschetta:**
- This vibrant and refreshing bruschetta recipe features a zesty combination of lemon, arugula, and ricotta cheese. Toasted bread slices are topped with a mixture of lemon zest, juice, and ricotta cheese, then garnished with arugula and a drizzle of olive oil. The result is a light and tangy appetizer that's perfect for spring or summer gatherings.
BRUSCHETTA RECIPE BY TASTY
Here's what you need: tomatoes, garlic, fresh basil, olive oil, balsamic vinegar, salt, pepper, baguette
Provided by Pierce Abernathy
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
- Serve on toasted baguette.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 44 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, Sugar 7 grams
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- 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.
BRUSCHETTA 3 WAYS
Plain bread is delicious, but for wowing a crowd I love jazzed up bruschetta. Although this Italian appetizer is often grilled, I find that simply broiling the bread makes a perfectly crispy base. Here, I prepare it with three different toppings that are sure to please.
Provided by Jackie Rothong
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the candied tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil.
- Place the tomatoes in a single layer on the prepared pan. Sprinkle with the thyme, oil, and salt and pepper to taste. Roast until the tomatoes are juicy and slightly charred around the edges, about 25 minutes. Remove from the oven, transfer the tomatoes to a plate and let cool until ready to use. Set the sheet pan aside (leave the foil on).
- Meanwhile, for the broccoli rabe: Bring a large pot of water to a boil. Salt the water and add the broccoli rabe. Cook until bright green, 2 to 3 minutes. Remove the broccoli rabe with a spider or slotted spoon, leaving the water in the pot.
- While the broccoli cooks, heat a large skillet over medium heat and add the oil. Add the pepper flakes and garlic. Place the broccoli rabe directly into the skillet. Add the honey, season with salt and pepper, and cook until heated through and the flavors are combined, 3 to 5 minutes. Transfer the broccoli rabe to a bowl and let cool until ready to use.
- For the mint and peas: Drop the shucked peas into the pot of boiling water the broccoli rabe cooked in. Boil the peas until they are tender and bright green, 3 to 5 minutes. Drain and place immediately into a large bowl filled halfway with ice water. Once cool, drain and transfer to a medium bowl. Smash the peas with a fork. Stir in the mint and lemon zest. Season with salt and pepper and set aside until ready to use.
- For the garlic toast: Turn the oven to broil. Place the sliced baguette on the reserved sheet pan. Drizzle one side of the slices with oil and broil until golden, about 30 seconds. Remove from oven and rub each slice of toast with garlic. Season with salt.
- For the zesty ricotta: Combine the ricotta and lemon zest and juice in a large bowl. Season with salt and pepper and stir until smooth. Add a third of the lemon-ricotta mixture to the mint-pea mixture and stir until combined.
- Spread two-thirds of the toast slices with the zesty ricotta. Top half of the ricotta toast slices with candied tomatoes and the other half of the slices with broccoli rabe. Sprinkle the broccoli rabe with pecorino. Spread the mint and pea mixture on the remaining toast slices.
BEST BRUSCHETTA EVER
This is a great garlicky bruschetta recipe. Serve it on slices of French bread. It's a wonderful accompaniment to tomato pastas.
Provided by AZRIEL
Categories Appetizers and Snacks Bruschetta Recipes
Time 8h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Nutrition Facts : Calories 47.1 calories, Carbohydrate 1.5 g, Cholesterol 2.2 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 39.9 mg, Sugar 0.8 g
Tips for Making the Best Bruschetta:
- Use the right bread. A good bruschetta starts with a sturdy bread that can hold up to the toppings without getting soggy. Ciabatta, baguette, and sourdough are all good choices.
- Toast the bread properly. Toasting the bread gives it a nice crispy texture and helps it to absorb the flavors of the toppings. Brush the bread with olive oil before toasting to help it crisp up.
- Don't overload the bread. Bruschetta is all about balance. Too many toppings can make it soggy and difficult to eat. Stick to a few simple, flavorful ingredients.
- Use high-quality ingredients. The better the ingredients, the better the bruschetta will be. Use fresh, ripe tomatoes, flavorful olive oil, and good quality cheese.
- Let the flavors meld. Bruschetta is best when the flavors have had a chance to meld together. Assemble the bruschetta just before serving, but let it sit for a few minutes before taking a bite.
Conclusion:
Bruschetta is a delicious and versatile appetizer or snack. It's easy to make and can be customized to your liking. With a few simple tips, you can make the perfect bruschetta every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
