Our top 3 of 19 Bruschetta recipes
Goats Cheese Bruschetta
by rachie_mbViewed 4460 times
- First combine about 1 tablespoon olive oil with the crushed garlic and spread over the baking sheet, then slice the bread into thinnish rounds; you won't need all the loaf. Now arrange the slices on the baking sheet, press them into the oil then turn them the other way up so that each surface has a slight coating of garlicky oil. Bake them in the centre of the oven for 20-25 minutes, or until they have turned a golden brown and become very crisp. Cool them on a wire rack and store in an airtight tin until you need them (they will be okay for up to 2 weeks, which is very helpful).
- When you're ready to serve, skin the tomatoes by pouring boiling water over them, leave for 1 minute, then halve them, scoop out the pips, slip off the skins and chop the flesh into tiny dice. Now simply spread each crisp bread slice first with a thin layer of pesto, then with a generous layer of goats' cheese, and sprinkle on the diced tomato together with a little crushed sea salt and coarsely ground black pepper. Finally, using a small teaspoon, add a few droplets of olive oil – though be careful not to overdo this. Scatter a few fresh basil leaves over the bruschettas to serve.
- 1 Baguette
- 50g Goats cheese
- 3-4 Fresh basil leaves
- 2 Medium tomatoes
- 1 tbsp Olive oil
- 1 Garlic clove crushed
- 1 tbsp Pesto
by Jail Bird!Viewed 764 times
- 1. Preheat the oven to 220oC.
- 2. Slice the baguette into 1cm slices, slightly on the diagonal, and place on a baking sheet and bake for about 7-8 mins, then turn over.
- 3. Bake for a further 7-8 mins or until looking or feeling baked, don't over cook (they don't want to be crisps!).
- 4. Take out of oven. Slice the garlic through the centre and then rub over each slice of baguette.
- 5. Mix the tomatoes, chilli and olive oil together and spoon over the baked baguette slices. Garnish with basil leaves.
- Serve with a glass of cold wine or beer!
These are so quick and easy to prepare if you have guests coming round or we just have them before I get stuck into preparing dinner! You can vary the toppings/combinations, i.e. leave out the chilli if you prefer, use chopped sun-dried tomatoes mixed with chopped olives and a little lemon zest, a slice of feta cheese, tomato and a mint leaf garnish, the combinations are endless!!
- 1 part baked bagette
- 12 cherry tomatoes, diced
- 1 tbsp olive oil
- 1 clove garlic
- 1 pinch chilli powder
- A few basil leaves
by AmmarViewed 1308 times
- 1) Toast bread for a 2 minutes.
- 2) Dice the tomatoes and cover the bread with them.
- 3) Add basil (chopped) and a tablespoon of olive oil.
- 4) Oven it for 5-7 minutes.
- 2 slices bread
- 1 tomato
- 1 tbsp. basil, chopped
- 1 tbsp. olive oil
Tomato, Black Olive and Balsamic Bruschetta with No-no Italian Herb Flatbreads
by No-No FlatbreadViewed 752 times
- Place all the ingredients (except the basil leaves, balsamic vinegar and No-No Italian Herb Flatbreads) into a bowl and mix to combine.
- Leave the mix for at least 1 hour for the flavours to infuse.
- When ready to serve, top your No-No Italian Herb Flatbread with the tomato mixture, tear a few basil leaves and scatter over the No-No Flatbread.
- Then drizzle with a few drops of balsamic vinegar and serve.
- 250g cherry tomatoes
- 2 garlic cloves. finely chopped
- ½ red onion. finely chopped
- 3 tbsp pitted olives
- 1 tsp Fresh Lemon Juice
- 1 tsp sea salt
- ½ tsp Black pepper
- 100ml olive oil
- small bunch Fresh Basil Leaves
- a drizzle Balsamic Vinegar
- 8 No-No Italian Herb Flatbreads