Our best bruschetta recipes - 59 recipes
More Bruschetta recipes
Bruschetta with Tofu, Tarragon and Arugula
By GuidingVegan
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
Bruschetta 'n Cheese Stuffed Chicken Breasts
By lunabeam79
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
Beef Tenderloin Bruschetta with Brown Butter
By Fred
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)
Bruschetta Orzo Salad
By á-6484
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
Bruschetta
By á-36210
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
Easy Chicken Bruschetta Spaghetti
By CookinVet
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
Avocado Bruschetta with Green Sauce
By brenie_shydee
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.
Triscuit Creamy Bruschetta Spred
By pattiaroberts
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
Lobster Bruschetta
By KatieT729
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
Spicy Shrimp and Crab Bruschetta
By zeenieme
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
Caramelized Onion & Goat Cheese Bruschetta
By Juice
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
Lentil Bruschetta Dip
By Joyce-2
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.
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