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Chicken Bruschetta Recipe

Ingredients:

  • Chicken Bruschetta
    Chicken Bruschetta

    Tomato Topping

  • 1 big tomato, chopped (1 mug)
  • Three tablespoons chopped fresh basil leaves
  • One and a half tablespoon olive or even vegetable oil
  • 1/4 teaspoon salt
  • 1/4 tsp pepper
  • Chicken
  • 4 boneless skinless chicken breasts (Four to five ounce each)
  • 1/2 teaspoon garlic salt
  • 1/8 tsp pepper
  • One and a half egg
  • 2 tablespoons milk
  • 1/4 cup all-purpose flour
  • 3/4 cup Progresso┬« Italian style bread crumbs
  • Two tablespoons olive or even vegetable oil

How to make Chicken Bruschetta.

  • In medium dish, blend tomato topping elements. Include; refrigerate till helping period.
  • Between pieces of plastic wrap or even waxed document, location every chicken breast sleek aspect down; lightly lb with toned aspect associated with meat mallet or moving pin number till 1/4 inch heavy. Spread chicken along with garlic salt as well as 1/8 tsp pepper.
  • In shallow dish, defeat egg as well as milk with fork until blended. Spread flour upon shallow plate. Distribute bread crumbs on another shallow plate. Layer chicken along with flour, after that drop in to egg mixture and layer along with bread crumbs.
  • In 12-inch nonstick frying pan, heat Two tablespoons oil more than medium-high warmth. Reduce heat to medium. Include chicken; prepare Ten to fifteen minutes, turning as soon as, till crumbs are gold dark brown as well as chicken is no longer pink within middle. Function tomato topping over chicken.
  • Chicken Bruschetta is ready to serve.

Bruschetta with Tomato and Basil Recipe

Bruschetta with Tomato and Basil Ingredients

  • Bruschetta with Tomato and Basil Recipe
    Bruschetta with Tomato and Basil Recipe

    1/2 baguette or crusty long loaf bread, sliced (12 pieces)

  • 2 large cloves garlic, cracked away from skin
  • Extra-virgin olive oil, for drizzling
  • 3 small plum tomatoes, halved and seeded
  • 20 fresh basil leaves
  • Coarse salt

How to make Bruschetta with Tomato and Basil

  • Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.
  • Bruschetta with Tomato and Basil is ready to serve.

Prep 10 min
Cook 2 min
Total: 12 min

Bruschetta with Shallots Recipe

Bruschetta with Shallots Ingredients

  • Bruschetta with Shallots Recipe
    Bruschetta with Shallots Recipe

    12 roma (plum) tomatoes, chopped

  • 1 tablespoon minced garlic
  • 2 tablespoons minced shallots
  • 1 cup chopped fresh basil leaves
  • 1 teaspoon fresh lemon juice
  • salt to taste
  • freshly ground black pepper to taste
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic, cut into slivers
  • 1/4 cup extra virgin olive oil
  • 1 (1 pound) loaf Italian bread, cut into 1/2 inch slices

How to make Bruschetta with Shallots

  • In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.
  • Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.
  • Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.
  • Bruschetta with Shallots is ready to serve.

Prep Time:15 Min
Ready In:15 Min

Chicken and Sun-Dried Tomato Bruschetta Recipe

Chicken and Sun-Dried Tomato Bruschetta Ingredients

  • Chicken and Sun-Dried Tomato Bruschetta
    Chicken and Sun-Dried Tomato Bruschetta

    2 skinless, boneless chicken breast halves

  • 1 1/4 cups Italian salad dressing, divided
  • 4 cups fresh spinach, torn
  • 1/3 cup crumbled feta cheese
  • 8 sun-dried tomatoes, packed without oil, chopped
  • 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
  • 1/4 cup olive oil

How to make Chicken and Sun-Dried Tomato Bruschetta

  • Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
  • Preheat the grill for high heat.
  • Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
  • In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
  • Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
  • Chicken and Sun-Dried Tomato Bruschetta Recipe is ready to serve.

Prep Time:15 Min
Cook Time:30 Min
Ready In:45 Min

Double Tomato Bruschetta Recipe

Double Tomato Bruschetta Ingredients

  • Double Tomato Bruschetta
    Double Tomato Bruschetta

    6 roma (plum) tomatoes, chopped

  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese

How to make Double Tomato Bruschetta

  • Preheat the oven on broiler setting.
  • In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  • Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  • Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  • Broil for 5 minutes, or until the cheese is melted.
  • Double Tomato Bruschetta Recipe is ready to serve.

Prep Time:15 Min
Cook Time:7 Min
Ready In:35 Min

Bruschetta chicken pasta Recipe

Bruschetta chicken pasta Ingredients:

Bruschetta chicken pasta Recipe
Bruschetta chicken pasta Recipe
  • 4 (4 ounce) chicken breasts
  • salt and black pepper (To Taste)
  • 1 lb angel hair pasta
  • 6 -8 medium size roma tomatoes
  • 4 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 minced garlic cloves
  • 10 fresh basil leaves
  • 2 garlic cloves, sliced into thin coins
  • 1/2 cup tomato sauce
  • 1 cup balsamic vinegar
  • 1 tablespoon granulated sugar

How to make Bruschetta chicken pasta:

  • Chicken Breasts: Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees F. Grill right before serving.
  • Pasta: Boil pasta as per directions on box until al dente.Drain and transfer to bowl.
  • Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4″ pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, basil, 2 tablespoons olive oil, salt, pepper, and minced garlic and hold for 2 hours before use.
  • Tomato Salad (Step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Saute cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender – do not brown garlic (if brown DISCARD and start over). Increase heat and add tomato salad and stir.
  • Tomato Salad (Step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.
  • Balsamic Glaze: Bring to a boil vinegar and sugar in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature
  • To serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.Enjoy!