What is a good recipe for 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

Whisk together chopped garlic, vinegar, salt, pepper, and basil.

When combined slowly drizzle in oil.

Add tomatoes and let sit for 20 minutes at room temp.

Meanwhile back at the bat cave, toast the bread.

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).

When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

Place the bread on a cookie sheet and top with tomato mixture.

Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).

Serve immediately.

The tomato mixture also makes a wonderful vinegrette for an antipasto salad.

Enjoy!

Bruschetta Recipe

1 loaf Italian bread, cut into 1/2-inch slices

4 cloves garlic, sliced in half

1/3 cup olive oil

3 tbsp. balsamic vinegar

1/8 cup chopped fresh basil or 1/2 tsp. dried

4-5 medium, ripe tomatoes, peeled, coarsely chopped and drained in a strainer for 20 min.

pinch of freshly ground black pepper

freshly grated Parmesan cheese, if desired

Directions:

Combine oil, vinegar, basil and pepper in a large bowl and whisk together. Add drained tomatoes to the dressing and toss to coat. Allow to marinate for at least 15 minutes, maybe 30. Toast bread slices on both sides under the broiler. When toasted, rub the cut side of the garlic on the top of each slice. Top each with some of the tomato mixture. You may serve this now or, if desired, sprinkle with Parmesan cheese and return to the broiler until it melts...it doesn't take long.

Basic Bruschetta:

save on cleanup by using a whole clove of garlic stuck on the end of a fork to brush olive oil on the un-toasted bread. The uncut garlic doesn't impart much flavor, but it does keep her from having to use a messy brush. Prep and Cook Time: 15 minutes. Notes: Choose a good-quality bread without too many large holes that would let the topping drip through. McIlvaine uses sliced hominy bread, but we found that a bâtard or pane pugliese also worked well.

This recipe goes with Eggplant with Mint Bruschetta, Braised Pepper Bruschetta, Tomato and Basil Bruschetta, Mixed Herb Bruschetta, Chickpea and Octopus Bruschetta

8 1/4- to 1/2-inch-thick slices good-quality bread (see notes)

2 tablespoons olive oil

1 clove garlic, halved

Sea salt

1. Heat charcoal or gas grill to hot (you can hold your hand 1 to 2 inches above grill only 2 to 3 seconds), or set a rack 4 inches from a broiler on high. Lightly brush both sides of bread slices with olive oil. Toast, turning as necessary, until both sides are crisp and browned, 3 to 4 minutes.

2. Remove bread from the grill or oven and rub each slice with the cut side of a halved garlic clove. Sprinkle with sea salt. Eat plain or add topping.

Yield: Makes 8 bruschettas

I live in Italy about 5 months a year, and, during the summer months, bruschette alla pomodoro are a staple. Here's how I do it.

Early in the day, pick some tomatoes (preferably ripe plum tomatoes) from the garden. Also pick some basil.

Chop or dice the tomatoes into 1/4 inch pieces and dump the pieces into a bowl. Tear the basil and dump it into the bowl as well. Season with salt and pepper.

Cover the bowl with plastic wrap.

When you're ready for bruschette, slice some good hard-crust bread (Italian bread--or french baguette will work), into thin slices. Toast on both sides. Rub one side with a clove of garlic and then brush or pour on extra virgin olive oil.

Spoon on the tomato and basil mixture. Yum.

First find a good quality baguette. Slice it on the bias and toast it lightly. Then slice a clove of garlic and rub it over the hot toast. I also like to salt it lightly at this point. For the topping, seed a few ripe tomatoes and dice them to the coarseness you like and add one small diced onion. Hand tear a few fresh basil leaves (if you use a knife they will bruise and get black) and add them to the tomato/onion mixture. Drizzle with the best quality olive oil you can find/afford and top the baguette slices generously. Drizzle with more olive oil if desired. ENJOY!

I like mine with mozzarella. Buy the freshest ingredients i.e. tomatoes, fresh basil, mozzarella, good olive oil (evoo)..

French or Italian bread cut in 1/2 inch slices

fresh, ripe, firm tomato, washed and coarsely chopped

mozzarella cheese in small cubes

fresh basil leaves, whole or shredded

olive oil, extra virgin

garlic clove, peeled, whole

salt to taste

Place sliced bread under the broiler or over a charcoal grill and toast. Rub toast with a clove of garlic. Drizzle with olive oil.Spoon chopped tomato and cubed mozzarella onto bread.Scatter some basil. Alternatively, place the tomatoes, mozzarella, basil, garlic, olive oil and salt in a bowl and mix.Set bowl at table alongside the toasted bread and spoon tomato mixture onto bread.

Try the tomato mixture on foccacia - very good.

Red Pepper Bruschetta

1 whole garlic bulb

1 teaspoon plus 2 tablespoons olive or canola oil, divided

2 medium sweet red peppers, halved and seeded

3 tablespoons minced fresh parsley

2 tablespoons minced fresh basil or 2 teaspoons dried basil

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1 French bread baguette (about 12 ounces)

Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool.

Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop.

In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately. Yield: 8 servings.

Garlic Tomato Bruschetta

1/4 cup olive or canola oil

3 tablespoons chopped fresh basil

3 to 4 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

4 medium tomatoes, diced

2 tablespoons grated Parmesan cheese

1 loaf (1 pound) unsliced French bread

In a bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate for 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. Yield: 12 servings.

Double Tomato Bruschetta

INGREDIENTS

6 roma (plum) tomatoes, chopped

1/2 cup sun-dried tomatoes, packed in oil

3 cloves minced garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup fresh basil, stems removed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 French baguette

2 cups shredded mozzarella cheese

DIRECTIONS

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.

Best Bruschetta Ever

INGREDIENTS

2 tomatoes, cubed

1 teaspoon dried basil

4 tablespoons grated Parmesan cheese

2 tablespoons olive oil

1 clove garlic, crushed

seasoning salt to taste

ground black pepper to taste

DIRECTIONS

In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Ali's Amazing Bruschetta

INGREDIENTS

2 large tomatoes, coarsely chopped

1/2 sweet onion, chopped

2 tablespoons olive oil

1 tablespoon chopped fresh oregano

1 teaspoon chopped fresh basil

2 teaspoons chopped fresh parsley

1/2 (1 pound) loaf Italian bread, cut into 1 inch slices

1/4 cup freshly grated Parmesan cheese

DIRECTIONS

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.

Artichoke Bruschetta

INGREDIENTS

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

1/2 cup grated Romano cheese

1/3 cup finely chopped red onion

5 tablespoons mayonnaise

1 French baguette, cut into 1/3 inch thick slices

DIRECTIONS

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.

mmm...sounds great. Just buy a good toast. Like a garlic butter and buy the topping canned but chop up some tomates and sprinkle sugar in it.