I hadn’t made this in many years and for some reason, I had a hankering for Italian Bruschetta the other day. An Italian classic, loaded with tomatoes, basil, garlic, olive oil and balsamic vinegar – the mouth-watering flavors of summer.
Bruschetta is served on seared thick slices of crusty Italian bread then piled high with the tomato mixture.
What type of tomatoes to use?
I like to use Roma tomatoes because I can cut them in half and easily seed them. Hardcore tomato lovers may want to use a combination of heirloom tomatoes in a variety of colors for a beautiful mixture of yellows, greens and reds.
Another detail is to choose a nice high-quality finishing olive oil – something a little better than the olive oil used in your daily cooking. Because there are so few ingredients, it is important to have every ingredient be as fresh and tasty as possible.
And the next day if you have leftovers… throw the tomatoes from the Bruschetta on top of grilled chicken, with a little sautéed spinach on the side. You won’t be sorry.
Italian Bruschetta
- Total Time: 30 minutes
- Yield: 6 large toasts 1x
- Diet: Vegan
Description
A summer appetizer.
Ingredients
- 5 Roma tomatoes, seeded and cut in smallish chunks
- 3 cloves garlic, minced
- 3/4 cup roughly chopped basil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 6 slices of Italian bread cut 1/2 inch thick
- 3 tablespoons olive oil
Instructions
Mix everything in a bowl and let sit for 20-30 minutes before serving.
Heat up a grill pan.
While tomatoes are marinating, brush bread with olive oil on both sides. Grill on a grill pan or a barbecue grill – or you can toast on broil in the oven.
To serve: Lay the bread on a serving platter and pile the tomato mixture on each piece.
- Prep Time: 10 minutes
- Cook Time: none
- Category: Appetizer
- Method: Mix
- Cuisine: Italian
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