Best If I Could Turn Back Lemon Thyme Bruschetta Recipes

Tomato Bruschetta image

Provided by Ali Slagle

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving

Steps:

Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
Roll the basil leaves up and thinly slice crosswise.
When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

Lemon Parsley Bruschetta image

Provided by Giada De Laurentiis

Categories appetizer

Time 13m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
6 (3 1/2 by 1/2-inch-thick) slices rustic white bread, halved
1 large garlic clove
1 tablespoon chopped fresh Italian parsley leaves

Steps:

Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste.