Anyone have a killer bruschetta recipe?

Answer 1

This time of year is great for bruschetta with all the fresh veggies out there. I try to keep mine as simple as possible. I use a good loaf of french bread, bake your own or buy it at your local bakery, slice on a diagonal and brush with the best olive oil you can afford. I then either grill (this is best) or put it under the broiler until toasted. Chop up a combo of fresh tomatoes, onion, basil, and a little garlic. When bread is toasted top with veggie combo and serve hot. My kids really love this recipe and you can add a little fresh mozzarella it is great. Have a great time experimenting you can use any fresh veggies. (Hubby likes to put left over steak on his and make it a meal.)

Answer 2

This is my favorite way of doing bruschetta.

Get about 8 good sized roman tomatoes. (more or less depending on how much you want to serve)
One red onion
One thing of garlic
Extra Virgin olive oil
Small container of basil

Slice the tomatoes and remove all the slimy stuff (make sure when you buy the tomatoess they're on the firm side)

Dice up them up till they're to a size you like. Smaller pieces are easier to eat, bigger pieces will give you a lot of tomatoe taste.

Next Dice of the onion till it's very fine. I only chopped up about half of it and only use about 3/4 of what I've chopped up.

Next chop the basil. About three of four good sized leaves is all you need.

Then mince two or three garlic pieces (three if you really like garlic)

At this point add the ingredients together. Less is more with bruschetta so remember you can always add more of something but you can't take it away if you put to much. When everything is to your liking pour a little bit of olive oil over it and put it in the fridge to chill.

It's best served on slightly toasted baguettes cut diagonally so you've got a nice long flat surface for the brushcetta.

Answer 3

Tomato and Basil Bruschetta
6 roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
8 slices Italian bread, cut about 1 inch thick
2 tablespoons grated parmigiano-reggiano cheese
4 servings
1. Whisk together chopped garlic, vinegar, salt, pepper, and basil.
2. When combined slowly drizzle in oil.
3. Add tomatoes and let sit for 20 minutes at room temp.
4. Meanwhile back at the bat cave, toast the bread.
5. This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
6. When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
7. Place the bread on a cookie sheet and top with tomato mixture.
8. Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
9. Serve immediately.
10. The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
11. Enjoy

Answer 4

Bruschetta with Tomatoes, Fresh
Mozzarella, Basil, and Kalamata Olives

Although bruschetta can be found on chic restaurant menus around the country, the classic is humble, a slice of grilled, roasted, or broiled Italian bread, rubbed with garlic and topped with diced fresh tomatoes and a bit of olive oil. I’ve served bruschetta (pronounced brus-ket-a) topped with wild mushrooms, grilled chicken and asparagus, artichokes, olives, melted Asiago cheese and wherever my imagination leads. See where yours leads. Here’s one of my favorites:

Ingredients:

(Makes 4 servings)

4 slices (each ¼-inch thick) crusty bread
1 clove garlic, halved
2 tablespoons extra virgin olive oil
½ small clove garlic, minced
2 plum tomatoes, chopped
¼ cup kalamata olives, pitted and halved
6 basil leaves, finely chopped
½ pound fresh mozzarella, cut in medium dice
Salt and freshly ground black pepper to taste
Instructions:

Brown the bread slices in a toaster oven or under the broiler, taking care not to let the bread burn.

Rub a cut surface on the halved garlic clove over each slice.

Meanwhile, place a small sauté pan with the olive oil and minced garlic over high heat for about 30 seconds, or just until the garlic begins to turn golden brown.

Place the chopped tomato in the hot oil, cook for 1 minute, turn off the heat, and add the olives, basil, and diced mozzarella.

Stir and season with salt and pepper.

Top each slice with a portion of the pan mixture.

Answer 5

This is for 3 or 4 people:

3 to 4 roma tomatos, seeded and chopped
Fresh Basil, about 4 to 5 leave, sliced
Fresh Parsley (I like alot)
4 pieces of procuitto, diced (have the butcher slice them thicker than normal ...normally its paper thin)
Fresh Provolone, cut into small pieces
Lemon Juice
Salt
Pepper
Olive Oil
French Bread, sliced diagonally and brushed with olive oil that has been simmered with garlic (clean 9 or 10 garlic cloves, crush slightly, add to about a cup of olive oil and bring to a high heat then turn down and simmer on really low for about 15 to 20 minutes ...longer if you want it super intense)

Mix everything but the olive oil, make the bread, add as much oil as you want to the brushetta topping and serve. You could heat it up, but it is soooo fresh you won't want to. This will stay good for one day in the fridge. After that it gets soggy.

Sorry I don't measure most things, I normally cook by looking....no recipes. Also, I made this up one night and served it with shrimp fettecini.

Answer 6

I actually just recently made bruschetta and I got the recipe off of allrecipes.com. Just type in bruschetta and they have a ton of really good ones. That site allows people to post their own family recipes so you get a good mix to choose from.

Answer 7

I do! I do!

You will need:
Garlic oil (simmer 5-6 cloves of minced garlic in a cup or so of olive oil for 2-3 hours on very low heat).
Roma or plum tomatoes, preferably firm, chopped and seeded
1 white onion, finely chopped
(I usually use 1 onion to every 6 tomatoes)
1 clove minced garlic
1 Tbsp olive oil
1 tsp balsamic vinegar
basil
salt and pepper to taste
1 load Italian or French bread
shredded parmesan, mozzarella, or asiago cheese (optional)

Mix the chopped tomatoes and onion and garlic. Add the olive oil, balsamic, and sprinkle on your spices (I use about a tsp of basil). Stir it up, cover, and refrigerate until needed (mixture will not keep overnight so make it the day of).

Slice bread into 1/2 inch slices. Spread with garlic oil and toast lightly (about 5 minutes in 350 degree oven) on a cookie sheet. Remove bread from the oven and spoon tomato mixture evenly onto each slice. Top with shredded cheese (if desired) and pop back in the oven until cheese is melted (5-10 minutes).

Every time I make this it gets rave reviews. Someone I know took a gourmet cooking course and this is one of the recipes they learned. I also have a killer lasagna recipe if you want. just email me. GL!

Answer 8

For killer bruschetta, this is what I recommend. Slice a bagette down the middle and cut into four inch sections, toast in toaster oven until medium brown. Mix 1 cup diced roma tomatoes, 1/2 cup diced white onions, 1 tablespoon cyanide, paprika, squeeze the juice of one fresh lemon, 1 teaspoon Arsenic, a teaspoon of Dijon mustard, 1 tablespoon of extra virgin olive oil, 1 teaspoon Hemlock juice, and chopped basil to taste. Take bagettes out of toaster oven and top with the tomato mixture. Serve with fava beans and a nice Chianti. This recipe is to die for. Watch your guests keel over in delight. Serves four enemies who don't deserve to live.

Answer 9

i love making this shrimp bruschetta. I get a good french bread cut it into thick slices, and toasted with some good olive oil and salt and pepper. I saute up some sliced garlic cloves in olive oil and a touch of lime juice not to much, add some shrimp (i perfer 16/20 or u10s with are jumbo shrimp) ,add my dice tomatoes (cherry/grape tomatoes quartered would be good), chiffonade basil and pesto, add salt and pepper, and your good to go :)

Answer 10

--------------------------------------------------------------------------------

INGREDIENTS:
4 slices Italian bread, 1/2 inch thick
1/2 cup olive oil
1 tablespoon garlic salt
1 large tomato, sliced
1 cup shredded Italian cheese blend

--------------------------------------------------------------------------------

DIRECTIONS:
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!