Best 7 Bruschetta With Greens Recipes

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**Savor the symphony of flavors in this delightful Bruschetta with Greens extravaganza!**

Prepare to embark on a culinary adventure with our comprehensive guide to making the perfect bruschetta. From the classic combination of tomatoes, basil, and garlic to innovative variations featuring vibrant greens like arugula, spinach, and kale, this article offers a tantalizing array of recipes that cater to every palate. Discover the secrets to creating the ideal toasted bread base, selecting the freshest ingredients, and crafting harmonious flavor combinations. With step-by-step instructions, helpful tips, and stunning visuals, this guide promises to elevate your bruschetta game to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

BRUSCHETTAS WITH SAUTEED CHARD



Bruschettas with Sauteed Chard image

Provided by Ina Garten Bio & Top Recipes

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
3 pounds fresh green or rainbow chard (4 bunches)
Good olive oil
2 large garlic cloves, thinly sliced
1 round country bread, halved and sliced crosswise 1/2-inch thick
1 garlic clove, cut in half
1 lemon
Freshly grated Parmesan cheese
Fleur de sel, for serving

Steps:

  • Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don¿t squeeze out the liquid.
  • Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs.
  • Meanwhile, toast or grill 8 slices of bread. When they're nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.

BRUSCHETTA WITH GREENS



Bruschetta with Greens image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 20m

Number Of Ingredients 5

8 thick slices Italian country bread (best if day-old)
1 pound mustard greens
2 clove garlic
Unfiltered extra-virgin olive oil
Sea salt or gray salt

Steps:

  • Preheat a grill or stove-top grill pan.
  • Place Italian country loaf on a work surface and slice 8 thick slices. Place bread on a grill pan and grill until the slices are well browned on both sides.
  • In a large pot of boiling water, blanch the greens and then drain on paper towels. Set aside.
  • Remove the bread slices from the grill. Cut 1 garlic bulb in half and rub 1/2 over both sides of each bread slice.
  • Once the blanched greens are dry, place on top of the bread slices. Generously drizzle each slice with olive oil and a dash of gray salt.

BRUSCHETTA WITH SAUTEED GREENS



Bruschetta with Sauteed Greens image

Categories     Bread     Garlic     Leafy Green     Appetizer     Sauté     Quick & Easy     Spring     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 tablespoon plus 12 teaspoons extra-virgin olive oil
1 tablespoon minced garlic
8 ounces greens (such as Swiss chard, spinach, or beet tops), stems removed, leaves sliced
4 6 x 3 x 1/2-inch slices country-style white bread, toasted, each slice cut in half crosswise
Grey Celtic salt (also called gros sel or gray salt) or other salt

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
  • Place toasts on platter. Drizzle 1 1/2 teaspoons oil over each toast. Top with greens. Sprinkle with salt and pepper.

AVOCADO BRUSCHETTA WITH GREEN SAUCE



Avocado Bruschetta with Green Sauce image

The sauce on this bruschetta is like pesto, but the avocado chunks and parsley give it a different texture and tang.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 9

2 ripe Hass avocados, pitted and peeled
1 tablespoon freshly squeezed lemon juice
8 slices peasant bread, cut 1/2 inch thick and toasted
1 small clove garlic, peeled
3/4 cup packed parsley leaves, plus more for garnish
3/4 cup packed basil leaves
5 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 teaspoons red-wine vinegar
Salt and freshly ground pepper

Steps:

  • Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree. Set the sauce aside.
  • Cut the avocados into 1/2-inch chunks. Toss with the lemon juice and remaining 2 teaspoons olive oil.
  • Spread a scant tablespoon of the green sauce on each slice of bread. Arrange the avocado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley. Serve immediately.

GARLIC TOMATO BRUSCHETTA



Garlic Tomato Bruschetta 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

Time 30m

Yield 12 servings.

Number Of Ingredients 8

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, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

BEET GREENS BRUSCHETTA WITH POACHED EGG AND FONTINA



Beet Greens Bruschetta With Poached Egg and Fontina image

You'd think I'd get tired of greens. But this week while I was buying a nice bunch of beets at the market and another customer asked the vendor to cut off the greens from her beets, I jumped at the chance to get two bunches of free greens. I brought them home, stemmed and cleaned them thoroughly, then blanched them for a minute in salted boiling water. I enjoyed them all week. I made this bruschetta for dinner one night when I was home alone.

Provided by Martha Rose Shulman

Categories     dinner, for one, main course

Time 15m

Yield 1 serving

Number Of Ingredients 7

1 or 2 eggs
1 thick slice (1 inch) or 2 thinner slices whole-grain country bread (about 2 ounces)
1 garlic clove, cut in half
2 teaspoons extra virgin olive oil
1/2 cup blanched or steamed beet greens, coarsely chopped about 2 1/2 ounces
Chopped fresh chives (optional)
1/2 ounce fontina or Gruyère, thinly sliced or grated

Steps:

  • Poach the eggs first and set aside in a bowl of warm water.
  • Lightly toast the bread, and rub with the cut side of the garlic clove. Finely chop or purée the remaining garlic.
  • Heat the olive oil over medium heat in a small skillet and add the garlic. As soon as it smells fragrant, in about 30 seconds, stir in the beet greens. Stir together for about a minute, until greens are infused with the garlic and olive oil. Season to taste with salt and pepper.
  • Top the toasted bread with the greens. Top the greens with the cheese. Place in a warm oven or a microwave and heat just until the cheese begins to melt. Remove from the heat. Blot the eggs dry if they are in warm water and place on top of the greens. Sprinkle with salt, pepper and chives, and enjoy.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 537 milligrams, Sugar 4 grams, TransFat 0 grams

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.

Tips:

  • Choose fresh, ripe ingredients. This will ensure that your bruschetta is flavorful and delicious.
  • Use a good quality olive oil. This will add a rich, fruity flavor to your bruschetta.
  • Don't overload your bruschetta. You want each bite to be a perfect balance of flavors and textures.
  • Serve your bruschetta immediately. This will prevent the bread from getting soggy.

Conclusion:

Bruschetta is a simple but delicious Italian appetizer that is perfect for any occasion. With its fresh, vibrant flavors and crispy bread, bruschetta is sure to please everyone at your table. So next time you're looking for an easy and impressive appetizer, give bruschetta a try. You won't be disappointed!

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