Best 7 Bruschetta With Arugula Smoked Mozzarella And Tomatoes Recipes

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Bruschetta is a classic Italian appetizer that is made with toasted bread, tomatoes, olive oil, and basil. It is a simple but delicious dish that is perfect for any occasion. This recipe takes a classic bruschetta and adds a few extra ingredients to make it even more flavorful. Arugula, smoked mozzarella, and a balsamic glaze add a sophisticated touch to this classic dish. The recipe also includes instructions for making your own balsamic glaze. If you don't have time to make your own, you can use store-bought balsamic glaze. Balsamic glaze is a thick, sweet, and tangy sauce with a rich flavor. It is made by simmering balsamic vinegar until it is reduced by half. Balsamic glaze can be used on a variety of dishes, including bruschetta, grilled meats, and salads. It is also a great addition to a cheese plate. This recipe is easy to follow and can be made in just a few minutes. It is a great appetizer for a party or a light lunch. The combination of flavors and textures in this dish is sure to please everyone. So, let's get started and make this delicious bruschetta!

Here are our top 7 tried and tested recipes!

TOMATO BRUSCHETTA



Tomato Bruschetta image

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

Categories     easy, snack, dips and spreads, finger foods, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving

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.

JEN'S TOMATO ARUGULA BRUSCHETTA



Jen's Tomato Arugula Bruschetta image

This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.

Provided by Esmee Williams

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 4h30m

Yield 32

Number Of Ingredients 8

20 roma (plum) tomatoes
¼ cup olive oil
½ teaspoon salt
1 teaspoon ground black pepper
8 cloves garlic, minced
1 bunch arugula - rinsed, dried and chopped
20 sun-dried tomatoes packed in oil, drained and chopped
3 tablespoons grated Parmesan cheese

Steps:

  • Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
  • Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
  • Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

Nutrition Facts : Calories 31.1 calories, Carbohydrate 2.6 g, Cholesterol 0.4 mg, Fat 2.2 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 52.7 mg, Sugar 1.2 g

TOMATO AND MOZZARELLA BRUSCHETTA



Tomato and Mozzarella Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 2-4 servings

Number Of Ingredients 9

3 plum tomatoes, finely chopped
1/2 red onion, finely chopped
2 tablespoon capers
1/4 cup chopped fresh basil
1/4 pound fresh mozzarella, finely chopped
2 tablespoons balsamic or red wine vinegar
4 tablespoons olive oil
Salt and pepper
4 slices toasted Italian bread

Steps:

  • Preheat broiler. In a large bowl combine tomatoes, onion, capers, basil and mozzarella. Stir in balsamic vinegar and olive oil. Season with salt and pepper. Top toasted bread with the mixture and place on baking sheet. Broil until cheese melts. Serve hot. Alternative: Substitute 1 cup canned northern white beans for cheese and just top toasts with mixture.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA



Tomato, Mozzarella and Basil Bruschetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 36 bruschetta

Number Of Ingredients 7

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

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, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 194 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams

BRUSCHETTA WITH ARUGULA, SMOKED MOZZARELLA, AND TOMATOES



Bruschetta with Arugula, Smoked Mozzarella, and Tomatoes image

Categories     Tomato     Cocktail Party     Vegetarian     Quick & Easy     Backyard BBQ     Mozzarella     Arugula     Summer     Grill     Grill/Barbecue     Healthy     Gourmet

Yield Serves 6

Number Of Ingredients 6

1 large bunch of arugula (about 1/4 pound), coarse stems discarded and the leaves washed well and spun dry
1/2 pound smoked mozzarella, chopped fine
2 tomatoes (1/2 pound total), seeded and chopped fine
12 diagonally cut 1/2-inch-thick slices of Italian bread (about 1 1/2 loaves)
2 garlic cloves, halved
1/4 cup extra-virgin olive oil

Steps:

  • Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.

BRUSCHETTA



Bruschetta image

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

4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 whole baguette or crusty loaf
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 stick butter

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.

BEST BRUSCHETTA EVER



Best Bruschetta Ever image

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

2 tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste

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:

  • Choose ripe, flavorful tomatoes. This is key to making the best bruschetta. Look for tomatoes that are deep red in color and have no blemishes.
  • Use good quality olive oil. Extra virgin olive oil is best. It has a fruity flavor that will complement the other ingredients in the bruschetta.
  • Don't overcrowd the bruschetta. You want each bite to have a good balance of bread, tomatoes, and cheese.
  • Toast the bread until it's golden brown and crispy. This will help it hold up to the toppings.
  • Use fresh herbs. Basil, oregano, and thyme are all great choices. They will add a pop of flavor to the bruschetta.

Conclusion:

Bruschetta is a delicious and easy-to-make appetizer or snack. It's perfect for summer parties or picnics. With a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you're looking for something to serve your guests, give bruschetta a try. You won't be disappointed.

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