How To make Tomato Brushetta, Lo Cal
8 ea Slices fr or italian bread
2 ea Garlic cloves, halved
1 t Olive oil
2 T Onion, minced
1 ea Tomato, diced
1 pn Oregano,dried
1 pn Ground pepper
2 t Parmesan cheese, optional
Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.
How To make Tomato Brushetta, Lo Cal's Videos
Bruschetta with Fresh Tomatoes by Chef Leo Spizzirri
This bruschetta is a crowd favorite, especially when the tomatoes are fresh from the garden. Click Show More to see the recipe. For a printable copy of the recipe, go to
Chef Leo's new channel.
Serves 8-10 people
Hint: You can make the tomato mixture ahead of time, even the day before serving.
INGREDIENTS
1 loaf of bread (Italian, sourdough, other…should be a whole uncut loaf)
8 vine ripe tomatoes
2 large cloves of fresh garlic
½ to 1 cup of extra virgin olive oil
4 large fresh basil leaves
Italian cheese such as Parmigiano Reggiano, Pecorino Romano, other
Flaky Sea Salt (example..Maldon salt)
Fresh ground pepper
EQUIPMENT
Large bowl
Box Grater
Baking sheet pan (using broiler on high) or a grill pan on a grill
Knife
Spoon
Microplane (zester) – optional
STEPS
1. Put the top rack of the oven so that it is about 4” from the broiler burner. Turn on your broiler to high.
2. Cut off the ends of the bread and set aside. You won’t use those for this recipe but can use them for breadcrumbs, toast or other recipes. Cut the bread into approximately 1 ½ to 2-inch slices. We want this bread a bit thicker so that it absorbs the tomato topping.
3. Put the bread on the baking pan or grill pan. Drizzle olive oil lightly over the surface. Turn over the bread slices and drizzle olive oil over the other side.
4. Put the baking pan in the broiler and broil for 2 minutes. Take the pan out, turn over the bread and broil for 2 more minutes. Take out of the broiler and let cool.
5. Take one clove of garlic and cut it in half so the inside is exposed. Take the clove and rub it across the surface of the bread to create a garlic toast. Repeat until all the bread has been rubbed with garlic on one side.
6. Cut the tomatoes down the middle. Using the large side of a box grater, grate the tomatoes. The tomato pulp and seeds will go through the grater, and you will be left with just the skin, which you can discard. Do this until all the tomatoes are grated.
7. Finely chop one clove of garlic and add to the tomatoes (about 1 tbsp of garlic). Do this just before you are going to use it to get the best flavor. If you don’t like fresh garlic, you can skip this step.
8. Remove the basil leaves from the stem. Squeeze the basil leaves in your hand. By squeezing, you cause the cells to burst and this releases the essential oils from the basil. Then hand tear into the tomatoes. Sometimes when you chop with a knife, the basil leaves can turn black.
9. Add some of the flaky sea salt (a few pinches to taste).
10. Add about ¼ cup of extra virgin olive oil.
11. Add a few turns of fresh black pepper.
12. Stir the tomato mixture until the point where the oil starts to shimmer in the juice of the tomato.
13. Put your toasted bread a plate or serving platter.
14. Spoon some of the tomato mixture on to each of the pieces of bread.
15. Once all of the bread is topped, add grated cheese across the top. If you have a microplane, use this to grate cheese across the top. It’s always best to grate the cheese just when you need it.
16. Add a light drizzle of olive oil across the top.
17. Add any other herbs that you like such as fresh basil or oregano, or some black pepper. Add lightly across the top.
18. Your bruschetta is ready to serve.
Audio soundtrack: Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Heirloom Tomato Bruschetta Recipe
Tomato season is upon us as we reach mid-summer, and nothing is easier and more enjoyable than using a couple of those heirloom tomatoes to make a fresh, simple bruschetta.
Real Italian Bruschetta | 2 WAYS | Tomatoes & Burrata
Quick Video how to make authentic Italian bruschetta - 2 ways! No Talking - no BS - Enjoy!
Ingredients (for 12 portions)
1/4 cup extra virgin olive oil
2 cloves fresh garlic
26 oz. daterini tomatoes
1/4 cup chopped basil
1 (14.5 oz) ciabatta bread
8 oz burrata cheese
kosher salt to taste
freshly ground black pepper to taste
1.Quarter daterini tomatoes, finely chop garlic and add to the bowl. Drizzle olive oil over, season to taste and mix well.
2.Heat a pan over medium heat. Slice the bread into 1/2” thick slices. Drizzle them with some olive oil and roast 2 to 3 minutes on each side until warmed through and golden brown.
3.Rub one side of the bread while still warm with garlic — two to three strokes per bread
4.Spoon a generous amount onto bread slice and top with chopped basil and freshly ground black pepper
Booooom first version is DONE! Time for the second one!
1.Repeat all the steps above until nr 3
2.Open your burrata cheese and drain well 3.Tear apart the burrata cheese and place a heavy amount on each slice.
4.Spoon a generous amount tomatoes onto the burrata and top with chopped basil and freshly ground black pepper
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Tomato Bruschetta - Healthy Recipes | Local Produce
Get down with all those in season tomatoes this summer and make yourself something tasty like tomato bruschetta. Simple. Easy. Tasty. It's summer on a piece of bread.
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Music Credit:
Vivacity Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Tomato Bruschetta | EG12 Ep41
As seen on Everyday Gourmet.
Fresh Tomato Basil Bruschetta
Have you heard, it’s Tomato Season!?
If you have a vegetable garden or you’ve been to your local market lately, then you’re probably aware that tomatoes are at their peak right now. Which is precisely why I figured today is the perfect day to share my beloved Bruschetta recipe with you all!
You can find the full written recipe on my blog
If you make it at home, take a picture & tag me on Instagram!
@hugheatswithyou
#happyeating
Lauren
#bruschetta #tomatoes #basil #garlic #herbs #redonion #oliveoil #balsamicvinegar #italian #seasalt #freshgroundpepper #crostini #tomatoseason #farmfresh #garden #vegetablegarden #sourdough #frenchbaguette #crackers #salad #summer #hugheatswithyou
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