Recipes for "bruschetta"

Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.

Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.

Brush swordfish steaks with grapeseed oil and season with salt and black pepper.

Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.

Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Combine tomatoes, basil, garlic, 1 tablespoon olive oil, oregano, pepper flakes, salt, and black pepper in a bowl; add more olive oil to coat salsa, if needed. Set aside for 10 minutes.

Slice bread into ½-inch-thick slices; arrange on a baking sheet in a single layer.

Broil in the preheated broiler until lightly browned, about 1 minute per side.

Spread tomato salsa on toasted bread slices; return to the oven. Broil until salsa is hot but not cooked, 2 to 3 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Spread thin layer butter on each bread slice; arrange slices in a single layer on a large baking sheet.

Broil under the preheated broiler until lightly toasted, 1 to 2 minutes. Divide strawberries among toast pieces; sprinkle with sugar.

Broil under the preheated broiler until sugar caramelizes, 3 to 5 minutes. Serve immediately.

Preheat oven to 375 degrees F (190 degrees C).

Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.

Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

Preheat your oven's broiler.

Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.

In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.

Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic in a medium bowl; let tomato mixture rest for 15 to 30 minutes.

Set an 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 under the preheated broiler until lightly browned, about 1 minute per side. Remove from the oven and top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Sprinkle with mozzarella cheese.

Return to the oven and broil until cheese melts, about 3 minutes. Serve hot.

Place chicken, Italian dressing, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper in a resealable plastic bag; seal the bag and squeeze gently to coat chicken. Place chicken in the refrigerator to marinate for 15 minutes or up to 4 hours.

Add Roma tomatoes, basil, garlic, olive oil, and balsamic vinegar to a large bowl and mix well. Season to taste with salt and black pepper.

Heat vegetable oil in a cast iron skillet over medium-high heat. Remove chicken from marinade and add to the skillet. Cook until chicken is golden brown and juices run clear, 5 to 7 minutes per side. An instant-read thermometer, inserted near the center, should read at least 165 degrees F (74 degrees C). Discard marinade.

Remove chicken from the skillet. Set aside to cool slightly, then slice into bite-sized pieces.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.

Remove excess oil from the skillet; add the 2 tablespoons olive oil to the skillet, and cook and stir yellow onion until translucent, 3 to 4 minutes. Stir in bruschetta mixture; cook for 3 to 4 minutes. Remove from heat.

Drain pasta. Toss pasta with bruschetta, top with cooked chicken, and serve.

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.

Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.

Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.

Broil the bread until slightly brown, about 1 to 2 minutes.

Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.

Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.

Stir together drained tomatoes, cheese, and basil in a medium bowl; set aside.

Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.

Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 15 minutes or until chicken is no longer pink in center and measures 165 degrees F on an instant-read thermometer.

Top with croutons just before serving.

Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.

Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.

Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Spread orzo evenly in the prepared baking dish. Add broth, 2 tablespoons melted butter, garlic, 1/2 teaspoon salt, and pepper; stir to combine. Spread tomatoes evenly over top.

Place chicken breasts on a cutting board and trim any visible fat. Drizzle remaining 2 tablespoon melted butter over chicken, then sprinkle with Italian seasoning, remaining 1/4 teaspoon salt, and red pepper flakes. Place chicken over the tomatoes and cover the baking dish with foil.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.

Drizzle pesto and balsamic glaze over each serving and garnish with basil.

Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.

Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.

Preheat a charcoal grill until coals are white and ashy.

Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.

Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.

Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.

Spoon tomato mixture over the baguette slices.

Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.

Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.

Combine strawberries and thyme in a small bowl and set aside.

Grill bread on the preheated grill until browned, about 3 minutes per side.

Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

With a sharp knife, cut the corn off of the cobs into a medium bowl, removing as much of the kernels flesh as possible.

The method I use: hold your shucked corn cob vertically inside a medium bowl, holding the stem and letting the tip of the cob sit in the bottom of the bowl. Use a chef’s knife to cut the kernels off from top (the end you’re holding) to bottom (the tip in the bowl), in a downward motion, rotating the cob to get all the sides.

Set aside. You should have 2 1/4 cups of shucked corn.

Simply Recipes / Ciara Kehoe

In a medium pan, melt 1 tablespoon of butter over medium heat. Add the onion, and cook, stirring frequently, until it begins to soften, about 2 minutes.

Simply Recipes / Ciara Kehoe

Add the corn and the remaining 1 tablespoon of butter, and cook, until the corn is softened, about 5 minutes.

Simply Recipes / Ciara Kehoe

Season with the salt and pepper. Add the mint, and cook, stirring, until the mint just starts to soften and becomes fragrant, about 30 second.

Simply Recipes / Ciara Kehoe

Remove the pan from the heat, and set aside to cool for about 10 minutes, until the corn is warm but not hot.

Simply Recipes / Ciara Kehoe

While the corn is cooling, toast the bread in your toaster. (If the bread is tender and thick, you may need to toast each slice twice to get it lightly crispy on its surface. Set aside.

Simply Recipes / Ciara Kehoe

When the corn is done cooling, spoon even portions of ricotta onto each slice of toast (about 3 1/2 tablespoons on each slice) and use the back of the spoon to spread it out almost to the edges.

Simply Recipes / Ciara Kehoe

Divide the corn mixture between the toasts (about 3 tablespoons per slice) and spread it out almost to the edge of the ricotta.

Simply Recipes / Ciara Kehoe

Garnish with mint and serve.

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Simply Recipes / Ciara Kehoe

1. Preheat the oven or grill to 425° F.

2. Arrange the baguette halves on a baking sheet. Spread evenly with pesto, then add the cheese. Mix the garlic, thyme/rosemary, and chili flakes with your fingers, then sprinkle over the cheese. Drizzle with honey. Add the tomatoes, then drape the prosciutto over the tomatoes. Drizzle everything with olive oil.

3. Bake for 10 minutes, until the cheese is bubbly. Top with fresh basil. EAT and enjoy with extra honey, sea salt, and pepper.

1. Arrange the sauces and spreads on a large serving board. Add the poached eggs, scrambled eggs, and bread. Drizzle the poached eggs with olive oil and season with salt and pepper. Arrange the cheese, fruits, veggies, meats, jams, nut butter, and honey around the eggs.

2. Pour Florida’s Natural orange juice into juice glasses for sipping. Enjoy!

Place a rack a few inches below the broiler.

In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside.

Season the chicken cutlets on both sides with the salt and pepper.

Heat the olive oil in a large (12-inch), oven-safe skillet over medium-high heat. I like to use either a cast iron or stainless steel skillet—nonstick and enameled cast iron cookware usually aren't meant to be used above 500°F, so they aren’t broiler safe.

When the oil is shimmering, sear the chicken cutlets for 3 minutes on one side, just so they get a little bit of color.

It’s ok if they are not cooked through, since they will finish cooking in the oven.

Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese. Let them cook in the pan for 1 1/2 to 2 minutes.

Place the skillet under the broiler. Broil until the cheese is bubbly and brown and the chicken is cooked through, about 3 minutes.

Check for doneness by cutting into one of the cutlets to see if it’s opaque in the center, or by checking the temperature of one of the cutlets with an instant-read thermometer (the chicken should be 165°F or higher in the center).

At this point, your chicken should be ready, but if you used cutlets that were thicker than 1/4-inch you may have to return it to the stovetop to cook for another 1 to 3 minutes.

Sprinkle the parsley on top of the chicken and serve the cutlets hot.

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Simply Recipes / Coco Morante

Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).

Once the water is boiling, remove the pot from the heat. Put scored tomatoes in the hot water and blanch for 1 minute.

Simply Recipes / Mihaela Kozaric Sebrek

Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

Simply Recipes / Mihaela Kozaric Sebrek

to 450°F (230°C) with a rack in the top slot of the oven.

Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.

Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.

Simply Recipes / Mihaela Kozaric Sebrek

Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.

The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.

When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

If you want, you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then, cut a clove of garlic in half and rub over one side of the toast. Then, brush with olive oil. (See Easiest Ever Garlic Bread.)

Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).

Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.

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Simply Recipes / Mihaela Kozaric Sebrek

Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Broil for 5 minutes, or until the cheese is melted.

In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.

Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.

Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.

Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.

Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

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.

Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.

Stir tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften

Toss cubed chicken with salt in a large bowl; transfer onto the bottom of the baking dish. Sprinkle cheese and Italian seasoning on top of chicken. Spread the softened stuffing mixture on top.

Bake uncovered until chicken is cooked through and casserole is golden brown on top, about 30 minutes.

Preheat your oven's broiler.

Arrange the slices of bread in a single layer on a baking sheet. Mix together the olive oil and garlic powder in a cup or small bowl. Brush onto the slices of bread. Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like. Drizzle just a bit of the olive oil over the cheese.

Broil for 3 to 5 minutes, until cheese is melted and bread is toasted. Make sure you keep an eye on it - it doesn't take long!

Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.

Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.

Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

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.

Gather the ingredients. Preheat an outdoor grill for medium heat.

Meanwhile, make the bruschetta. Over a bowl, chop tomatoes to capture all the juice. Add olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in torn basil leaves; season with additional salt and pepper to taste, if needed. Set bruschetta aside.

Place croutons in a resealable plastic bag and seal the bag. Tap each crouton with a heavy spoon to break into smaller pieces, without crushing; set aside.

Place chicken breasts on a plate and pat dry with paper towels. Sprinkle remaining salt and pepper, garlic powder, and sweet paprika on both sides of the chicken. If pieces are very thick, pound to about 1/2-inch thickness.

When the grill is preheated, clean the grates, and using tongs, carefully oil the grates with a paper towel saturated with olive oil.

Place seasoned chicken breasts on the oiled grates and grill until juices run clear and chicken is no longer pink at the center, 4 to 5 minutes per side, depending on thickness. A meat thermometer should read 165 degrees F (74 degrees C) when inserted into the thickest part of the chicken.

Top each grilled chicken breast with bruschetta and sprinkle on crumbled croutons. Garnish with additional fresh basil.