130622 tomato bruschetta julie style Recipes

bow tie pasta, roma tomatoes, chopped and deseeded, parmesan cheese, extra virgin olive oil, pine nuts, basil leaves, garlic clove, diced, tomato bruschetta topping (pre-made )

chicken breasts, cut up, assorted cut up colored bell peppers (red, green , orange), chopped mushroom, tomato bruschetta topping, empty bruschetta bottle chicken stock, angel hair pasta, cooked

red cherry tomatoes, orange cherry tomatoes, yellow cherry tomatoes, basil, salt, pepper, garlic, cut, french bread, olive oil, parmesan cheese

red cherry tomatoes cut in half, yellow cherry tomatoes cut in half, sundried tomatoes- packed in oil and diced small, fresh basil leaves- rolled and cut into ribbons, parmigiana cheese- grated, garlic- crushed and minced, red crushed pepper, olive oil, red wine vinegar, coarse black pepper- a few grinds, salt, sugar, garlic baguette- cut into thin slices and toasted

french baguette, roma tomatoes, seeded and chopped, sun-dried tomato packed in oil, minced garlic, olive oil, divided, balsamic vinegar, fresh basil , stems removed aand finely chopped, salt, ground black pepper, shredded mozzarella cheese

tomatoes, seeded, diced (around 3 tomatoes), feta cheese, crumbled, black olives , in oil, drained and chopped, fresh chives, chopped, extra virgin olive oil, baguette, toasted, cut in 1/2 inch thick, salt and pepper

sun-dried tomatoes packed in oil, well drained, anchovy fillets (1 small tin), garlic cloves, tomato, fresh, chopped, salt & pepper, drops hot sauce (peri-peri tabasco, your favorite), asiago cheese or 6 tsp parmesan cheese, grated, lite olive oil, lite olive oil or 3 tbsp virgin olive oil

baguette (1/2 inch thick , cut on the diagonal), taleggio (rectangular slices 2x1 inch, about 1/2 inch thick), sun-dried tomato pesto ( )

extra virgin olive oil, divided, boneless skinless chicken breast, diced fire-roasted tomatoes , with garlic, parmesan cheese, shredded, diced tomatoes with garlic and oregano, fresh mozzarella cheese, divided, fresh basil leaf, chopped, penne pasta, dried rosemary

olive oil , preferably extra virgin, crusty french bread (1/2 thick ), garlic, peeled, tomatoes, seeded,chopped (yellow , orange, and/or red, 4 oz. each, about 1 cup total), chopped sun-dried tomato packed in oil, drained, basil leaves, thinly sliced, pepper

roma (plum) tomatoes, chopped, sun-dried tomatoes , packed in oil, minced garlic, olive oil, balsamic vinegar, fresh basil, stems removed, salt, ground black pepper, french baguette, shredded mozzarella cheese

roma (plum) tomatoes, chopped, sun-dried tomatoes , packed in oil, minced garlic, olive oil, balsamic vinegar, fresh basil, stems removed, salt, ground black pepper, french baguette, shredded mozzarella cheese

whole milk ricotta cheese, chopped fresh chives, chopped fresh mint, chopped fresh tarragon, fresh lemon juice, freshly ground black pepper, chopped fresh flat-leaf parsley, divided, country-style bread, garlic clove, halved, extravirgin olive oil, ripe tomato , cut into 8 (1/4-inch-thick) slices (about 8 oz), salt

tomatoes, hot peppers, onions, bell peppers, white vinegar, sugar, tomato paste

tomato relish, balsamic vinegar, olive oil, chopped kalamata olives, diced tomatoes, chopped sun-dried tomatoes, reconstituted or 3 tsp sun-dried tomato paste, roasted garlic, garlic, olive oil for drizzling, soft brie or chevre, crusty bread , sliced on the diagonal

baguette, about 1/2 inch thick , cut on the diagonal, ricotta cheese (ricotta fresca), oven-roasted tomato ( es), fresh ground black pepper, salt

anchovy & cherry tomato bruschetta, french bread loafs, garlic, peeled but left whole, extra virgin olive oil, sea salt flakes and coarsely ground black pepper, tomatoes, stalks removed and sliced, anchovy fillets in olive oil, drained, grill the bread, cut the bread diagonally across into thin slices. heat a ridged cast iron griddle pan over a medium heat , add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places., season the bread, as soon as each batch of bread is ready , rub 1 side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper., finally, top each slice of bread with 2 slices of tomato and 1 twisted anchovy fillet. serve straight away.

whole roma (plum) tomatoes chopped, sun-dried tomatoes , packed in oil chopped, garlic minced, balsamic vinegar, olive oil, fresh basil , stems removed julianned, salt, black pepper, mozzarella cheese shredded, french baguette sliced