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Our best bruschetta recipes - 59 recipes

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This bruschetta is vegan, with a base of creamy vegan mascarpone cheese, mixed with arugula and fresh tomatoes

  • TOPPING:
  • 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
  • Olive oil, for drizzling
  • 1 garlic clove, halved
  • 3 tablespoons olive oil
  • 1 large or 2 small shallots, thinly sliced
  • 1 clove garlic, chopped
  • 1 package drained and pressed tofu, diced
  • Kosher salt and freshly ground black pepper
  • 6 Roma tomatoes, chopped
  • 1/4 cup white wine
  • 1/4 cup veggie stock
  • 3 tablespoons chopped fresh tarragon leaves
  • 1 packed cup arugula, chopped
  • 1/2 cup vegan mascarpone cheese
0/5 (0 Votes)

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Tomatoes, basil, and mozzarella mix with stuffing to turn bruschetta inside out with this simple to make stuffed ch...

  • 1 (14 1/2 ounce) can Italian style diced tomatoes, undrained
  • 1 1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • 1/4 cup chopped fresh basil
  • 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
  • 8 small boneless skinless chicken breast halves, about 2 pounds
  • 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
3/5 (5 Votes)

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Combine first 7 ingredients in a small bowl; cover and let stand at room temperature 15 minutes

  • 1/2 cup diced mango
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 2 teaspoons finely chopped serrano chile
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground turmeric
  • 1 1/2 teaspoons canola oil
  • 1/2 teaspoon yellow mustard seeds, divided
  • 1 1/2 teaspoons butter, melted
  • Cooking spray
  • 1 (4-ounce) beef tenderloin steak, trimmed (1 inch thick)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 16 (1/4-ounce) diagonal slices French bread baguette, toasted (1/2 inch thick)
0/5 (0 Votes)

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Combine all ingreidnets in bowl

  • 1 Cup Orzo, freshly cooked, rinsed, drained
  • 2 Tomatoes, cored, seeded, chopped
  • 1 small Zucchini, chopped
  • 1/2 cup chopped red onion
  • 1/3 cup fresh basil leaves, chopped
  • 2.5 tbs balsamic vinegar
  • 2 large Garlic cloves, finely chopped
  • 1.5 tbs Olive oil
0/5 (0 Votes)

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DIRECTIONS Preheat oven to 400°

  • INGREDIENTS
  • FOR THE TOMATOES
  • 4 tbsp. extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 4 large tomatoes, diced
  • 1/4 c. thinly sliced basil
  • 2 tbsp. balsamic vinegar
  • 1 tsp. kosher salt
  • Pinch crushed red pepper flakes
  • FOR THE BREAD
  • 1 large baguette, sliced ¼” thick on the bias
  • Extra-virgin olive oil, for brushing
  • 2 cloves garlic, halved
0/5 (0 Votes)

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Quick and easy - first had at a Pampered Chef party and loved it; I recommend cutting the olive oil back a bit

  • 2 chicken breasts
  • 3 plum tomatoes
  • 3/4 C olive oil
  • 2-3 cans chicken broth
  • 1 lb spaghetti
  • 4-6 fresh basil leaves
  • 3 cloves fresh garlic, minced
  • 1 T Italian seasoning
  • Salt and pepper
  • Fresh parmesan cheese
0/5 (0 Votes)

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Place garlic in processor and pulse

  • 1 clove garlic, peeled
  • 3/4 c packed parsley leaves
  • 3/4 c packed basil leaves
  • 5 tbls plus 2 tsp olive oil
  • 1 1/2 tsp red wine vinegar
  • Salt and fresh ground pepper
  • 2 ripe avocados, pitted and peeled
  • 1 tbls fresh squeezed lemon juice
  • 8 slices peasant bread, cut 1/2" thick and toasted.
0/5 (0 Votes)

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Mix cream cheese spread, basil and garlic until well blended

  • 1 tub (8oz.) Philadelphia light cream cheese spread
  • 2 tablespoons finely chopped fresh basil
  • 1 clove garlic, crushed
  • 1 medium tomato, chopped (about 3/4 cup)
  • 1/2 cup chopped cucumbers (about 1/2 small cucumber)
  • 1 small onion, chopped (about 1/2 cup)
  • 4 large black olives, sliced (about 2 tablespoons)
  • 2 tablespoons Kraft Free Italian Fat free Dressing
  • Triscuit Cracked Pepper and Olive Oil crakers
0/5 (0 Votes)

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Makes about 4 bruschetta (2 people) - double if necessary

  • 1 small (about 1.25 lb.) lobster, steamed and meat removed from shell and finely chopped
  • 1/2 of a celery stalk, finely chopped
  • 1 T. red onion, minced
  • 1 T. lemon juice
  • 1 T. mayo
  • 1/4 tsp. salt
  • Pinch fresh pepper
  • 1 T. chives
  • 1 tsp. Marsala wine
  • 1 T. EVOO
  • 1 tsp. chives
  • 4 slices challah bread, crusts removed to form rectangle bruschettas
  • 1 T. butter, softened
0/5 (0 Votes)

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Bring clam juice to boil in medium sauce pan

  • 1/4 cup bottled clam juice
  • 6 oz uncooked large shrimp, peeled, deveined
  • 6 green onions, thinly sliced
  • 1/3 cup mayonnaise
  • 1 T fresh lemon juice
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 4 oz crabmeat, drained
  • 1/2 baguette, cut diagonally into 1/3 inch thick slices
  • 3 T (about) olive oil
0/5 (0 Votes)

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1. Heat oil in large skillet 2

  • 3 tblsp. olive oil
  • 3 onions, thinly sliced
  • 3 tblsp. balsamic vinegar
  • 1 tblsp. sugar
  • 1/2 tsp. salt
  • 5 oz. goat cheese
  • 2 tblsp. pine nuts
  • baguette, cut into slices
0/5 (0 Votes)

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1. Using a ford break of the lentils real good

  • 1 Box of Trader Joe's steamed lentils
  • 2 containers of Trader Joe's Bruschetta sauce
  • 1 bag of Trader Joe's Rice Crackers Multiseed with Tamari Soy Sauce
  • It makes a lot so if you don't need a lot cut the recipe in half and buy 1 container of Bruschetta and cut the pouch of lentils in half and wrap remaining in saran wrap. It will last quite a while in the fridge if you wrap tightly.
0/5 (0 Votes)

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Lentil Bruschetta Dip Bruschetta with Tofu, Tarragon and Arugula