Best 8 Tomato Artichoke Bruschetta With Feta Recipes

BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL

Steps:

• Preheat the oven to 425°F and set a rack in the middle position.
• In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren't as sweet as you'd like, add ⅛ teaspoon sugar.)
• Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.
• Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky). Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
• Make-Ahead Instructions: The tomato mixture can be prepared up to 3 hours ahead of time and stored in a covered container in the refrigerator. Taste and adjust seasoning before topping the toasted bread.

ARTICHOKE AND SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned., Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped., Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.

MAMA MIA ARTICHOKE AND TOMATO BRUSCHETTA

Steps:

• heat oven to 350.
• place sliced bread on ungreased baking sheet.
• bake in oven 10 minutes or until slightly toasted.
• in medium bowl combine artichokes tomatoes onion garlic.
• in another small bowl put in vinegar and add oil in a small stream whisking while adding to make a vinaigrette.
• then add vinaigrette to arichoke mixture mixing well.
• add salt and pepper to taste.
• top toasted bread with artichoke mixture to cover.
• sprinkle with cheese.
• top with some parsley.
• serve.

TOMATO & ARTICHOKE BRUSCHETTA

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onions and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat., Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.,

BRUSCHETTA

Steps:

• 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.

TOMATO BRUSCHETTA

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.

TOMATO-BASIL BRUSCHETTA WITH FETA

Steps:

• Heat broiler.
• Broil bread slices 2 to 3 min. on each side or until lightly toasted on both sides. Brush evenly with 1 Tbsp. oil.
• Combine remaining ingredients with remaining oil.
• Spoon onto toast slices just before serving.

ARTICHOKE BRUSCHETTA

Steps:

• Preheat the broiler.
• In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
• Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.