Best Smokey Corn And Tomato 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.

Smoky Tomato Bruschetta image

Provided by Inspired Taste

Categories Appetizer

Time 15m

Yield 12

Number Of Ingredients 8

12 slices (1/2 inch thick) Italian bread
1/4 cup olive oil
2 cloves garlic, skins removed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup shredded Cheddar cheese or Italian cheese blend
1 tablespoon grated lemon peel

Steps:

Heat oven to 375°F.
Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon olive oil over each slice of bread.
Bake 6 to 8 minutes or until golden brown.
While hot, gently rub peeled garlic over each bread slice, then place back on cookie sheet.
In small bowl, stir drained tomatoes, salt and pepper. Spoon tomatoes onto bread slices, and top with cheese.
Bake 2 to 3 minutes or until cheese is melted. Serve warm topped with lemon peel.

Nutrition Facts : ServingSize 1 Serving

Bruschetta with Arugula, Smoked Mozzarella, and Tomatoes image

Yield Serves 6

Number Of Ingredients 6

1 large bunch of arugula (about 1/4 pound), coarse stems discarded and the leaves washed well and spun dry
1/2 pound smoked mozzarella, chopped fine
2 tomatoes (1/2 pound total), seeded and chopped fine
12 diagonally cut 1/2-inch-thick slices of Italian bread (about 1 1/2 loaves)
2 garlic cloves, halved
1/4 cup extra-virgin olive oil

Steps:

Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.