Best 7 Voodoo Bruschetta Recipes

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Voodoo bruschetta is a delicious and unique appetizer that is perfect for any occasion. With its combination of sweet, savory, and spicy flavors, voodoo bruschetta is sure to tantalize your taste buds. Whether you are hosting a party or looking for a quick and easy meal, this dish is sure to please everyone. To make this delectable treat, you will need a few simple ingredients, including tomatoes, basil, garlic, olive oil, and balsamic vinegar. Additionally, you can add a few slices of your favorite cheese or meat to make it even more flavorful. So gather your ingredients, and let's get started on making this mouthwatering voodoo bruschetta!

Check out the recipes below so you can choose the best recipe for yourself!

BRUSCHETTA



Bruschetta image

This easy bruschetta recipe is a go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch!

Provided by Jaclyn

Categories     Appetizer

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1 1/2 Tbsp minced fresh garlic
26 oz. roma tomatoes, (diced (about 7-8) )
1/4 cup finely shredded parmesan cheese
1 Tbsp balsamic vinegar, (or more to taste)
3/4 tsp kosher salt, (then more to taste)
1/2 tsp freshly ground black pepper
1/4 cup chopped basil ribbons ((chiffonade))
1 (14.5 oz) loaf hearty french bread (such as La Brea), (sliced into 1/2-inch thick slices (about 12 slices))

Steps:

  • For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don't brown it), about 1 minute.
  • Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.
  • Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.
  • To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don't walk away and keep and eye on them they'll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.

Nutrition Facts : Calories 162 kcal, Carbohydrate 23 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 358 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

BEST EVER BRUSCHETTA



Best Ever Bruschetta image

I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.

Provided by sofie-a-toast

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 baguette, cut in half length-wise and toasted
2 teaspoons minced garlic (I use the kind in a jar)
3 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese
2 1/2 cups minced roma tomatoes (cut so fine its almost a paste)
1/3 cup thinly sliced fresh basil leaf
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper

Steps:

  • In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
  • Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
  • Slice the bread into individual pieces and spoon the mixture on top.

Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8

POMODORO FRESCO SOURDOUGH BRUSCHETTA



Pomodoro Fresco Sourdough Bruschetta image

Provided by Guy Fieri

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 (12 to 16-inch) sourdough baguette
2 garlic cloves, halved plus 1 tablespoon minced garlic
5 tablespoons extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano, plus more for garnish
2 cups diced Roma tomatoes
1/3 cup thinly sliced fresh basil leaves, plus more for garnish
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
  • In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.
  • Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.

VOODOO BRUSCHETTA



Voodoo Bruschetta image

I used to order this all the time at the Red Devil Restaurant, but then it was taken off the menu. They gave me the ingredients, though, and I came up with this incredibly yummy spicy bruschetta. It's even better after steeping overnight in the fridge. For the pizza dough, try Basil & Garlic Pizza Dough (ABM), recipe #368470. Enjoy!!

Provided by Katzen

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb pizza dough
1 1/2 lbs plum tomatoes, ripe (about 8 or 10)
2 tablespoons red onions, finely chopped (optional)
2 -8 garlic cloves, crushed (depending on how much you like garlic)
1/4 cup fresh basil, chopped
2 teaspoons red wine vinegar or 2 teaspoons lemon juice
2 tablespoons olive oil
2 teaspoons chili paste (found at asian stores)
20 kalamata olives, pitted & sliced (optional)
salt, to taste
parmesan cheese or feta cheese, to taste

Steps:

  • Cut tomatoes in half and squeeze out the seeds (if you want.) Chop tomatoes into small dice; place in bowl.
  • Add onion, garlic, basil, vinegar/lemon juice, chili paste, olives and salt to taste. Let stand at room temperature for about an hour.
  • Meanwhile, roll out pizza dough into a thin rounded rectangle. Allow to rise to almost double the thickness.
  • Bake at 400 degrees for 20 minutes, until lightly browned.
  • Spread tomato mixture on warm flat bread. Top with freshly grated Parmesan or crumbled Feta Cheese.

Nutrition Facts : Calories 93.3, Fat 7.1, SaturatedFat 1, Sodium 9, Carbohydrate 7.3, Fiber 2.2, Sugar 4.5, Protein 1.7

VOODOO PASTA



Voodoo Pasta image

Even if you don't have a lot of time to spend getting dinner together, you can still charm your family with this clever meal idea. In less time than it takes the fusilli to cook, you can conjure up a spicy Alfredo sauce with blackened Smoked Sausage. When the pasta is done, just toss with the sauce. It's pure magic.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 30m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package uncooked fusilli pasta
1 (16 ounce) package Hillshire Farm® Smoked Sausage
1 teaspoon blackened or Cajun seasoning
1 (15 ounce) jar Alfredo sauce
1 cup chopped fresh parsley
1 teaspoon hot sauce, or to taste

Steps:

  • Cook pasta according to package directions; drain.
  • While pasta is cooking, cut sausage into 1/4-inch slices. Place in bowl and sprinkle with seasoning; toss lightly to evenly coat.
  • Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3-4 minutes or until lightly browned. Stir in Alfredo sauce, parsley and hot sauce to taste; heat through.
  • Pour over pasta and toss until well coated. Serve immediately.

Nutrition Facts : Calories 735 calories, Carbohydrate 62.7 g, Cholesterol 75.9 mg, Fat 44 g, Fiber 3.6 g, Protein 23.2 g, SaturatedFat 16.5 g, Sodium 1444.1 mg, Sugar 4.9 g

BRUSCHETTA AL POMODORO



Bruschetta al Pomodoro image

A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.

Provided by Ada

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 25m

Yield 12

Number Of Ingredients 9

8 seeded, chopped roma (plum) tomatoes
5 leaves chopped fresh basil
2 cloves minced garlic
1 pinch dried oregano
1 dash crushed red pepper
1 pinch salt
1 pinch ground black pepper
1 tablespoon olive oil
1 (1 pound) loaf French or Italian-style bread

Steps:

  • Preheat the broiler.
  • In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
  • Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 23 g, Fat 1.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 244.9 mg, Sugar 2.1 g

AVOCADO BRUSCHETTA



Avocado Bruschetta image

My mother shared this fabulous recipe with me, and I have shared it with many friends. They are always requesting this tasty appetizer. The flavor explosion is something else. —Stephanie Perenyi, Littleton, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 13

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
3 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
6 medium ripe avocados, peeled and cubed
24 slices French bread baguette (1/2 inch thick)

Steps:

  • Preheat broiler. Whisk together the first 8 ingredients; stir in herbs. Fold in avocados. Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 1-2 minutes per side. Top with avocado mixture.

Nutrition Facts : Calories 118 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

  • Use ripe, in-season tomatoes: This will ensure the best flavor for your bruschetta.
  • Chop the tomatoes into small pieces: This will help them to release their juices and make the bruschetta more flavorful.
  • Add some salt and pepper to the tomatoes: This will help to enhance their flavor.
  • Let the tomatoes sit for a few minutes before assembling the bruschetta: This will allow the flavors to meld together.
  • Use a good quality olive oil: This will add a rich, flavorful base to your bruschetta.
  • Toast the bread slices until they are golden brown and crispy: This will create a sturdy base for the bruschetta.
  • Top the bread slices with the tomato mixture, fresh basil, and a drizzle of olive oil: This will create a classic and delicious bruschetta.
  • Serve the bruschetta immediately: This is when it is at its best.

Conclusion:

Voodoo bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. With its vibrant flavors and textures, this dish is sure to please everyone at your table. So next time you are looking for a quick and easy snack or appetizer, give voodoo bruschetta a try. You won't be disappointed!

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