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Our best bruschetta recipes - 59 recipes

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Mix 1st 7 ingredients in bowl

  • 1 1/2 pounds plum tomatoes, halved, seeded, chopped
  • 1/3 cup chopped fresh basil leaves
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon balsamic vinegar
  • 1tb olive oil
  • 1 teaspoon fresh lemon juice
  • 6 1/2-3/4" thick slices of toasted, crusty bread
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Instructions In a large bowl, use an electric mixer to beat cream cheese until smooth

  • 1 (8-ounce) package of cream cheese, softened
  • 1 cup mayonnaise
  • 1 (14-ounce) can of artichoke hearts (whole, halves, or quarters), drained & chopped
  • 1 cup grated Parmesan cheese
  • 1 cup grated mozzarella cheese
  • 1 teaspoon garlic salt
  • French baguette loaf of bread, cut at an angle into ⅓-inch slices
  • Fresh chopped parsley or paprika, for garnish
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Combine tomatoes thru thyme in a bowl; toss until evenly combined

  • 6 Roma tomatoes, sliced into rounds
  • 1/2 lb. mozzarella cheese, cut into bite-size cubes
  • 1/2 cup torn fresh basil leaves
  • 1/2 red onion, chopped
  • 1/2 red bell pepper
  • 1/4 cup light olive oil
  • 2 large cloves garlic, minced
  • 1 tbsp. dried basil
  • salt and pepper to taste
  • Artichoke hearts
  • Italian salami
  • Fresh basil
  • Fresh thyme
  • 1 cup Balsamic Vinegar and 1/2 cup honey - boil and reduce to 1/3 cup, 10 min.
  • Grated Romano cheese
  • French Baguette Bread - broil in oven 1-2 min. until lightly browned.
  • Place thin slice of mozzarella cheese on each, top with tomato mix.
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Cook time; 6 minutes 1. In nonstick skillet, heat butter over medium-high heat

  • 2 tsp. butter
  • 1 small onion diced
  • ¼ tsp. poultry seasoning
  • ½ cup diced celery
  • 2 cloves, garlic minced
  • ½ cup apple Juice
  • ¼ tsp. salt
  • 2 Gala apples cored and diced
  • 18 French or Italian bread slices, toasted
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Preparation In the Instant Pot, combine the tomatoes, garlic, scallion, and water

  • 10 ounces cherry tomatoes
  • 2 cloves garlic, minced
  • 1 scallion, sliced
  • ½ cup water
  • 2 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • ¼ cup fresh basil leaves, chopped
  • ¼ cup shredded mozzarella cheese
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DIRECTIONS In a large skillet over medium heat, heat 1 tablespoon oil

  • 3 tbsp. extra-virgin olive oil, divided
  • 1 pound boneless skinless chicken breast
  • 1 tbsp. dried oregano
  • 2 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 3 c. chopped tomatoes
  • 1/2 shallot, minced
  • 3 cloves garlic, minced
  • 1/4 c. Freshly Chopped Basil
  • Shaved Parmesan, for garnish
  • Balsamic glaze, for drizzling
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1. Combine all together 2

  • 5 cloves garlic (chopped)
  • 3 medium chopped tomatoes
  • fresh basil
  • fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • deli italian mixed green & black olives
  • 1/5 cup balsamic vinegar
  • 1/4 cup olive oil
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Place 3 slices of roasted tomatoes on each piece of toast Place half burrata on top of tomatoes Garnish cheese wi

  • 1 Baguette, toasted and sliced
  • 6 Roma tomatoes, sliced and roasted
  • 8 oz burrata cheese
  • 2 cups arugula
  • Pinch of salt and pepper
  • 6 radishes sliced
  • 2 stalks celery
  • 3 tbsp balsamic vinaigrette dressing
  • 3 tbsp evo
  • 3 tbsp balsamic glaze
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To make toasts: Prepare grill or preheat broiler

  • TOASTS:
  • 2 loaves of crusty Italian or French bread
  • 2 garlic cloves
  • 1/2 cup extra-virgin olive oil
  • TOMATO AND RICOTTA SALATA:
  • 2 large shallots sliced thin
  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped seeded vine-ripened tomato
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 ounces ricotta salata or feta cut fine dice
  • 2 tablespoons minced fresh chives or to taste
  • 2 teaspoons balsamic vinegar or to taste
  • MOZZARELLA, GREENS AND GARLIC:
  • 1 1/4 pounds arugula, spinach, or escarole
  • 6 garlic cloves minced, and mashed to a paste with
  • 1/2 teaspoon coarse salt
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup coarsely-shredded mozzarella
  • CAPONATA:
  • 1/4 cup olive oil
  • 3 1/2 cups unpeeled eggplant in 1/4" dice (abt 1 1/4 lbs)
  • 3/4 cup finely-chopped onion
  • 3/4 cup finely-chopped celery
  • 1/3 cup chopped pitted green olives
  • 3 tablespoons chopped drained bottled capers
  • 1/4 cup red-wine vinegar
  • 1 1/2 tablespoons sugar or to taste
  • 3 tablespoons golden raisins (optional)
  • 3 tablespoons pine nuts toasted lightly
  • 3 plum tomatoes, cut 1/4" dice
  • 1/4 cup finely-chopped flat-leafed parsley
  • Salt to taste
  • Freshly-ground black pepper to taste
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Topping Mixture: Wash Roma tomatoes, cut the ends off, half and seed

  • TOPPING MIXTURE:
  • 1 ounce basil
  • 1/4 tablespoon salt
  • 2 ounces olive oil
  • 1/4 tablespoon freshly-ground black pepper
  • 2 ounces garlic peeled, chopped
  • 4 ounces red onions
  • 1 pound Roma tomatoes
  • BRUSCHETTA:
  • 1/2 round loaf of bread
  • 15 ounces Topping Mixture
  • 3 ounces garlic olive oil
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Combine the butter with garlic, basil, salt and pepper

  • 1 non sourdough baguette - (abt 1 1/2 lbs)
  • 1 pound butter softened
  • 2 tablespoons freshly-chopped garlic
  • 1 pinch fresh basil
  • Salt to taste
  • Freshly-ground black pepper to taste
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Macaroni Grill's Bruschetta TOMATO AND HERB BRUSCHETTA