17 tomato nut bruschetta Recipes

warm milk, butter, sugar, sea salt, egg, all-purpose flour, active dry yeast, artichoke, trimmed and chopped (canned or bottled ), sun-dried tomato, chopped (in oil), pine nuts, shelled, asiago cheese, shredded, butter

breadstick, garlic cloves, peeled and halved, olive oil, olive oil, pine nuts, garlic cloves, finely minced, baby eggplants, finely chopped, tomatoes, finely chopped, zucchini, finely chopped, kalamata olives, pitted, finely chopped, sultanas, red wine vinegar, fresh basil, finely chopped, fresh flat-leaf parsley, finely chopped

baguette bread : 2 pieces, olive oil : 05 ml, tomatoes, finely diced : 50 g, feta cheese : 25 g, black olive slice : 10 g, garlic, peeled : 05 g, dry red peppers : 01 g, extra-virgin olive oil : 20 ml, salt : to taste, basil leaves : 02 g, black pepper : 01 g, black olive : 50 g, cherry tomato : 50 g, wooden skewers : 1 piece, basil : 100 g, olive oil : 50 ml, chopped garlic : 05 g, pine nuts : 02 g, parmesan cheese grated : 05 g, salt : 01 g, pepper : 01 g, balsamic vinegar : 100 ml, honey : 30 g

olive oil, dice unpeeled eggplant (about 1-1/4 lb), chopped onion, chopped celery, chopped pitted green olives, chopped drained bottled capers, red-wine vinegar, sugar , or to taste, golden raisins, pine nuts, toasted lightly, tomatoes, cut into 1/4-inch diced (about 1 cup), chopped flat-leafed parsley leaves, eight to twelve 1/2-inch-thick diagonal slices of country-style italian bread, flat-leafed parsley sprigs for garnish

crusty italian bread such as ciabatta , cut into 1/3-in.-thick slices, olive oil, divided, eggplant, cut into 1/2-in. dice (about 4 cups), minced garlic, chopped celery, chopped red bell pepper, chopped green olives, red-wine vinegar, tomato paste, raisins, toasted pine nuts, kosher salt, sugar, chopped fresh basil, chopped fresh oregano, chopped fresh flat-leaf parsley, ricotta cheese

pine nuts, tomatoes, seeded and diced, smoked salmon, finely chopped, mozzarella cheese, diced, olive oil, french bread, garlic, fresh basil, chopped, black pepper

pan-dressed trout (about 8 oz each), olive oil, shredded zucchini, chopped roasted sweet red peppers, tapenade or ripe olive bruschetta topping, minced fresh parsley, garlic clove, minced, balsamic vinegar, tomatoes, chopped, chopped fennel bulb, green onion, thinly sliced, pine nuts, toasted, minced fresh basil, lemon juice, lemon-pepper seasoning

chopped sun-dried tomato packed in oil, drained, sliced green onion, garlic, minced, pine nuts, toasted and coarsely chopped, asiago cheese or 3 oz parmesan cheese, grated, shredded provolone cheese, salt and pepper, italian bread (3/4 inch thick ), extra virgin olive oil

oregano leaves, fresh ricotta cheese, sun-dried tomato, chopped, pine nuts, toasted, parmesan cheese, grated, day-old sourdough bread, garlic cloves, halved lengthways, extra virgin olive oil

french baguette , cut into thin slices, olive oil, garlic cloves, quartered, mozzarella cheese, sliced very thin, sun-dried tomatoes (not packed in oil), sun-dried tomatoes (not packed in oil), garlic cloves, big basil leaves, olive oil, freshly grated parmesan cheese, basil leaves, pine nuts (or blanched almonds), freshly grated parmesan cheese, oil (about)

whole roma tomatoes diced, garlic diced, basil chopped, mozzarella cheese balls - small cut in half, toast rounds- bakery section, pine nuts toasted, olive oil--ev, balsamic vinegar optional

olive oil, eggplants, unpeeled and diced, onion, finely chopped, celery, finely chopped, green olives, chopped pitted, capers, drained and chopped, red wine vinegar, sugar (to taste), golden raisins, pine nuts, toasted lightly, tomatoes, cut into 1/4-inch diced (about 1 cup), parsley, finely chopped, baguette , sliced on the diagonal, toasted

pitted and coarsely chopped black olives , such as kalamata, extra-virgin olive oil, chopped fresh basil leaves, chopped fresh rosemary leaves, pine nuts, lightly toasted, italian tuna packed in olive oil, drained and flaked, capers, drained, extra-virgin olive oil, lemon juice, chopped fresh parsley leaves, salt and freshly ground black pepper, italian eggplant (about 1 lb), sliced crosswise into 1/2-inch thick slices, extra-virgin olive oil, chopped seeded tomato, chopped fresh basil leaves, red wine vinegar, garlic, finely chopped, crushed red pepper, salt and pepper, sugar , if needed, thick) slices crusty, rustic italian bread , such as ciabatta, good quality extra-virgin olive oil , for garnishing, sea salt , for garnishing, coarsely ground black pepper , for garnishing

tuscan style bread, eggs, water, kosher salt, hot red pepper sauce, sweet butter, montrachet goat cheese, softened, marinated sun dried tomatoes , julienned, fresh basil leaves , as garnish, basil pesto , recipe follows, chopped fresh basil leaves, olive oil, grated reggiano parmesan, pine nuts, garlic, chopped, kosher salt, turn fresh black pepper, lemon juice

zucchini or 1 small summer squash, diced, fresh tomatoes, diced, yellow bell peppers or 1/2 orange bell pepper, diced, fresh basil leaves, shredded, onion, preferably purple, diced, extra virgin olive oil, red wine vinegar, sea salt, fresh ground black pepper, pesto sauce, bread , a good crusty 1 like ciabatta, fresh basil , packed, garlic cloves, extra virgin olive oil, pine nuts, lightly toasted, parmesan cheese, freshly grated, romano cheese or 6 tbsp asiago cheese, freshly grated