1、Cheesy Tomato Bruschetta

  • Makes: 20 to 24 servings
  • Carb Grams Per Serving: 6
  • Cheesy Tomato Bruschetta recipe

    Ingredients

    Method

    Line a baking sheet with parchment paper. Lightly coat both sides of each bread slice with nonstick cooking spray. Arrange bread on prepared baking sheet. Bake for 8 to 10 minutes or until crisp and lightly browned, turning once. Cool on wire racks.
  • Meanwhile, in a small bowl, stir together cream cheese and oregano. If using vinegar, in a small saucepan, heat vinegar until boiling; reduce heat. Boil gently, uncovered, about 8 minutes or until thickened slightly and reduced to 2 tablespoons.* Remove from heat and cool.
  • Spread cream cheese mixture on one side of each bread slice. Top with tomatoes and spinach. If using vinegar, drizzle over.
  • Recipe Tip

    * Watch vinegar closely after 6 minutes of boiling as it can quickly become too thick. Vinegar will get thicker as it cools; if too thick to drizzle, place in a 1-cup microwave-safe measure and microwave on 100% (high) power for 10 seconds.

    https://www.truecookbook.com/recipe/cheesy-tomato-bruschetta-10978/

    2、Pesto and Tomato Bruschetta

  • Makes: 12servings
  • Serving Size: 2 slices
  • Carb Grams Per Serving: 11
  • Pesto and Tomato Bruschetta recipe

    Ingredients

    Method

    1. Spread Pine Nut Pesto onto baguette slices. Top with shaved Parmesan and tomatoes. If desired, top with basil and nuts. Makes 12 (2-slice) servings.
    2. In a small food processor, combine basil, arugula, Parmesan, pine nuts, garlic, olive oil, white balsamic vinegar, and salt. Cover and process with several on-off turns until a paste forms, stopped several times to scrape the side. Process in enough water, adding 1 tablespoon at a time, until pesto reaches the consistency of soft butter.

    3、White Bean and Tomato Bruschetta

  • Carb Grams Per Serving: 11
  • White Bean and Tomato Bruschetta recipe

    Ingredients

    Method

    1. Preheat broiler. Drain tomatoes, reserving oil; finely snip tomatoes. In a small bowl, combine snipped tomatoes, 1 teaspoon of the reserved oil, the 1/2 cup watercress or parsley, and the pine nuts; set tomato mixture aside.
    2. In a food processor or blender, combine another 1 teaspoon of the reserved oil, the beans, milk, lemon juice, thyme, salt, pepper, and garlic. Cover and process or blend until smooth. Set bean mixture aside.
    3. Place bread slices on a baking sheet. Broil 4 inches from the heat for 1-1/2 to 2 minutes or until bread is lightly toasted, turning once. Remove from oven; cool slightly.
    4. Place about 1 tablespoon of thebean mixture on each of the toasted bread slices, spreading evenly to edges. Broil 4 inches from heat about 1 minute or until bean mixture is warm. Remove from oven. Top each with some of the tomato mixture. If desired, garnish with watercress sprigs. Serve immediately. Makes 12 appetizers.

    4、Cherry Tomato Bruschetta

    Servings:16 Yield:bruschettaPrep20 mins Grill3 mins
    Cherry Tomato Bruschetta recipe

    Ingredients

    Method

    1. Heat grill or grill pan to medium-high. Brush bread slices on one side with 1 tbsp of the oil. Grill, oil side down, for 11/2 minutes. Brush with 1 tbsp oil and flip slices over. Grill another 11/2 minutes or until toasted and lightly marked. Transfer to a platter.
    2. In a medium bowl, stir together ricotta, 1 tbsp of the chopped basil, the lemon zest and 1/4 tspof the salt and pepper.
    3. Rub cut side of a garlic clove half on 4 of the bread slices. Repeat with remaining garlic clove halves and remaining grilled bread.
    4. Gently toss cherry tomato slices with remaining 1 tbsp olive oil, remaining chopped basil, remaining 1/4 tspsalt and pepper and the lemon juice.
    5. Spread 1 tbsp of the ricotta mixture on each grilled bread slice. Top with a spoonful of the tomato mixture and garnish with basil leaves.

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