Tomato, Mozzarella and Basil Bruschetta

Cook Time: 10 min
Level: Easy
Yield: 36 bruschetta

Ingredients

* 1 (32-ounce) can whole tomatoes, drained
* 1 cup fresh basil leaves, washed and spun dry
* 4 tablespoons extra-virgin olive oil
* 6 cloves garlic, peeled
* Kosher salt and freshly ground black pepper
* 2 large French baquettes, sliced 1-inch thick (about 36 slices)
* 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Directions

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil
leaves, olive oil and 2 cloves garlic. Pulse until smooth, but
somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3
minutes or until light golden brown. Working quickly, rub the
remaining garlic on the toasted side of each slice and then lay a
piece of mozzarella cheese on top. Place bread back in oven and melt
cheese slightly, about 45 seconds. Remove from oven and spread one
tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

Strawberry Bruschetta

Cook Time: 4 min
Level: Easy
Yield: 3 servings

Ingredients

* 3 slices (1/2-inch-thick) rustic white bread
* 2 to 3 tablespoons unsalted butter
* 10 strawberries, sliced
* 3 to 5 teaspoons sugar

Directions

Heat a grill pan over medium-high heat. Grill the bread until golden
brown, about 2 minutes per side. Spread the butter over the toasts.
Arrange the sliced strawberries over the toasts. Sprinkle the
strawberries with the sugar. Broil until the sugar begins to
caramelize, about 2 minutes.

Bruschetta with Gorgonzola Cheese and Honey

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 36 slices (1/2-inch thick) baguette bread, about 1 loaf
* 1/4 cup extra-virgin olive oil
* 8 ounces Gorgonzola, sliced
* 3 tablespoons honey

Directions

Preheat the oven to 400 degrees F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil.
Bake until the bread is pale golden and crisp, about 10 minutes.

Arrange the cheese on the toasts and bake until the cheese is melted,
about 3 minutes.

Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Mediterranean Bruschetta

Cook Time: 6 min
Level: Easy
yield: 4-6 servings (about 16)

Ingredients
For the bread:

* 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
* 1/4 cup olive oil
* 1lemon, juiced (about 3 tablespoons)
* 1 teaspoon dried oregano
* Salt and freshly ground black pepper

For the topping:

* 1 (15-ounce) container whole milk ricotta cheese
* 2 large tomatoes, seeded and diced (about 2 cups)
* 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

For the bread:
Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Drizzle the bread slices with olive oil. Grill the bread until
golden on both sides, about 2 to 3 minutes per side. Remove the bread,
and squeeze the lemon juice over the bread slices. Sprinkle the bread
slices with dried oregano, salt, and pepper.
For the topping:

In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint,
salt, and pepper. Gently stir to combine.

To serve, either spoon the cheese topping over the bread and sprinkle
more chopped mint over the bruschetta for garnish, or place the cheese
topping in a bowl and serve with the grilled bread alongside.

Bruschetta with Gorgonzola Cheese and Honey

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 36 slices (1/2-inch thick) baguette bread, about 1 loaf
* 1/4 cup extra-virgin olive oil
* 8 ounces Gorgonzola, sliced
* 3 tablespoons honey

Directions

Preheat the oven to 400 degrees F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil.
Bake until the bread is pale golden and crisp, about 10 minutes.

Arrange the cheese on the toasts and bake until the cheese is melted,
about 3 minutes.

Drizzle the toasts with honey. Place on a serving platter and serve immediately.