Time 20m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread. Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.
Time 25m Yield 3 dozen. Number Of Ingredients 13 Steps:
In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.
Time 20m Yield Makes 12 Number Of Ingredients 7 Steps:
In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together. Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.
Yield 2 servings Number Of Ingredients 9 Steps:
Preheat oven to 450°F (230°C). Slice the baguette into ½-inch (1 cm) rounds and place on a baking sheet. Brush both sides of the baguette slices with olive oil. Bake for for 6 minutes until slightly crispy. In a medium bowl, combine the tomatoes, minced garlic, balsamic vinegar, basil, salt, and pepper. Rub the garlic into one side of the baguette slices, then spoon the tomato mixture evenly across the slices. Enjoy!
Time 27m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted. Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl. Divide tomato mixture evenly over toasted bread. Serve immediately.
Time 15m Yield 4 servings Number Of Ingredients 6 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.
Time 18m Number Of Ingredients 11 Steps:
Preheat oven to 375F. Line a baking sheet with parchment paper and lay the slices of bread into it, making sure they don’t overlap. In a small bowl combine the oil with garlic and basil. Baste each slice of bread with the garlic mixture. Toast the bread in the oven for 6-8 minutes. Meanwhile, in a small bowl combine all topping ingredients. Remove bread from the oven and add spoonfuls of the topping salad. Serve immediately!
Time 1h30m Yield 12 Number Of Ingredients 8 Steps:
In a bowl, add garlic, basil, salt, olive oil, and pepper. Mix them well. Toss in tomatoes and then sprinkle cheese on it. Mix well and freeze it for at least 45 mins. Bring the tomato mixture to room temperature. Cut the baguette loaf into slices and toast them until they turn light brown in color. Now, top the bread slices with the tomato mixture. Your Garlic Tomato Bruschetta is ready to serve. Enjoy.
Time 1h Number Of Ingredients 0 Steps:
Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly. Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.
Time 40m Yield 10 Number Of Ingredients 10 Steps:
Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
Time 30m Yield 12 servings. Number Of Ingredients 8 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.
Time 1h40m Number Of Ingredients 10 Steps:
Make the tomato topping. Preheat oven to 300 degrees Fahrenheit. Tumble the tomatoes onto a large rimmed baking sheet. Toss in the garlic. Drizzle with 2 tablespoons olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until well-coated. Bake until tomatoes have shrunken a bit and look almost dry around the edges, about 90 minutes. Remove from oven and let cool. Remove garlic from the pan. Squeeze cloves out onto a cutting board. Chop up the garlic (as much as you can; it will be soft). Add to a medium bowl. Drizzle balsamic vinegar over the tomatoes still on the cookie sheet. Using a spatula or wooden spoon, scrape up and stir the tomatoes, using the vinegar to help loosen up some of the dried-on tomato juices. Scrape tomatoes and juice into the bowl. Stir in basil and remaining 1 tablespoon olive oil. Taste and add additional salt and pepper if desired. Set aside. Make the toasts. Preheat oven to 425 degrees Fahrenheit. Brush a large cookie sheet with 1 tablespoon of olive oil and lay the slices of bread on the sheet. Brush the tops of each slice with olive oil. Bake until golden brown around the edges, 7-9 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of garlic. Serve. Spoon the tomatoes over the bread to serve, or set the bread and tomatoes on the appetizer table for guests to assemble themselves.
Time 18m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Mix roughly chopped tomatoes, onion, parsley & garlic, apple juice and vinegar in a shallow bowl. Season with salt and pepper. Cover bowl and let tomatoes marinate at room temperature for about 1-2 hour. Stir occasionally to distribute flavours. Meanwhile, heat the grill/broiler. For the bread rub one side with garlic and brush with a little olive oil and grill/broil them oiled-side up until lightly browned. Place a good 2-3 spoonful of tomato mixture on each slice and serve with a fork and knife.
Time 20m Yield 12 serving(s) Number Of Ingredients 8 Steps:
In a bowl, combine oil, basil. garlic, salt, and pepper. Add tomatoes and toss. Sprinkle with cheese. Refrigerate for at least 1 hour. Bring to room temperature before serving (optional). Slice the bread and toast in the broiler if desired. Top with tomato mixture.
