Best Bruschetta With Sweet Peppers And Fresh Mozzarella Recipes

BRUSCHETTA WITH MOZZARELLA.

Steps:

• Cut the tomatoes into quarters, the mozzarella into small slices, and your ciabatta bread on the diagonal into slices no thicker than 1.5 cm/ 3/5".
• In a small bowl, mix together the tomatoes, ½ Tablespoon of extra virgin olive oil, a pinch of salt, and some shredded basil or oregano. Set aside for 5 minutes.
• Place the bread on a baking sheet and toast until crispy and lightly charred if possible. You can use the oven, the broil, the BBQ, a grilled skillet and even a toaster if it's easier for you.
• Rub the bread with garlic and top with mozzarella and the tomato mixture. Try to arrange the ingredients nicely.
• Sprinkle with salt, freshly ground pepper, and finish with a drizzle of extra virgin olive oil and shredded basil. Bruschetta with mozzarella is ready!

BRUSCHETTA WITH PEPPERS AND GORGONZOLA

Steps:

• Preheat the oven to 375 degrees F.
• Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
• Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
• Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

ITALIAN RED PEPPER BRUSCHETTA

Steps:

• Cut bread in half lengthwise; place on a baking sheet. In a nonstick skillet, saute 2 garlic cloves in 2 tablespoons oil until tender. Brush over cut side of bread. , In the same skillet, saute the red peppers, onion, Italian seasoning and remaining garlic in remaining oil until vegetables are tender; remove from the heat. Add 2 tablespoons basil, parsley and oregano; cool slightly. Place in a blender or food processor; cover and process until pureed. Spread over bread., Top with tomato slices and cheese. Sprinkle with remaining basil. Bake at 400° for 10-13 minutes or until cheese is melted and edges are golden brown.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.

BRUSCHETTA WITH FRESH MOZZARELLA

Steps:

• Preheat the oven to 375°F.
• Cut the baguette into 1/4-to 3/8-inch-thick slices and place on a baking sheet. Brush the bread with the olive oil and bake for 10 to 12 minutes, or until light brown. Peel one of the cloves of garlic and rub it over the warm bread slices.
• Cut the mozzarella into 1/4-inch cubes. Cut the tomatoes in half, remove the seeds by scraping them out of the tomato with a small tool or your finger, and dice into 1/4-inch pieces. Coarsely chop the basil. Peel and finely chop the remaining 3 cloves of garlic or pass them through a garlic press.
• Combine the mozzarella, tomatoes, basil, and chopped garlic in a bowl and season with salt and pepper.
• Spoon some of the tomato mixture onto each piece of toasted bread and serve immediately.
• You may wonder where to find fresh mozzarella cheese. Many grocery stores now have self-serve olive bars that often include fresh mozzarella; otherwise, check the deli counter. They usually have fresh mozzarella that's quite a bit cheaper than prepackaged versions. Plus, you can get exactly the amount you need.

BRUSCHETTA WITH SWEET PEPPERS AND FRESH MOZZARELLA

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
• Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.
• Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
• Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
• Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
• Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.
• Serve immediately.

BRUSCHETTA WITH ROASTED SWEET RED PEPPERS

Steps:

• Preheat your oven's broiler.
• Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
• In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.

FRESH MOZZARELLA BRUSCHETTA

Steps:

• Preheat oven to 425 degreesF.
• Slice French bread or baguette into 1/2-inch slices.
• Brush both sides lightly with 2 T olive oil.
• Place on baking sheet.
• Sprinkle lightly with salt, if desired.
• Combine chopped tomatoes, Italian seasoning and crushed garlic.
• Set aside.
• Bake French bread slices in oven for 3 minutes.
• Turn each slice over and bake an additional 2 minutes.
• Remove from oven.
• Spread each slice with a tablespoon of the tomato mixture.
• Sprinkle with mozzarella cheese.
• Return to oven for 3 minutes or until cheese is melted.
• Serve immediately.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.