Bruschetta Recipe
This recipe teaches you how to make authentic Italian bruschetta with fresh tomatoes, basil, garlic, and toasted bread. A simple yet impressive appetizer, perfect for any occasion.
Ingredients
- 1 pound of ripe tomatoes Roma, cherry, or heirloom varieties
- ¼ cup fresh basil leaves
- 2-3 cloves of fresh garlic
- 3-4 tablespoons of extra virgin olive oil
- 1-2 tablespoons of balsamic vinegar or balsamic glaze
- Salt and freshly ground black pepper to taste
- 1 loaf of crusty Italian bread or baguette
- Optional: fresh mozzarella or feta for bruschetta recipe with cheese
Instructions
- Prepare the Tomato Mixture
- Cut tomatoes into ½-inch pieces. Remove seeds if they are too juicy.
- For the traditional cold method, mix tomatoes, minced garlic, chopped basil, and red onion (optional) in a bowl. Add balsamic vinegar, olive oil, salt, and pepper. Toss gently.
- For an enhanced flavor method, sauté garlic in olive oil, pour it into the bowl, and let it cool. Add tomatoes, basil, Parmesan (optional), balsamic vinegar, salt, and pepper. Let the mixture sit for 15-30 minutes.
- Toast the Bread
- Slice the bread into ½-inch thick pieces.
- Toast it by broiling for 1-2 minutes per side, baking at 400°F for 10-15 minutes, or grilling for 1-2 minutes per side.
- Assemble the Bruschetta
- Drain the tomato mixture with a slotted spoon and spoon it onto the toasted bread slices.
- Optionally, add mozzarella or feta, and drizzle with balsamic glaze before serving.
Notes
- For best results, use high-quality olive oil and balsamic vinegar.
- Toast the bread just before serving to maintain its crisp texture.
- Store leftover tomato mixture in an airtight container in the fridge for up to 2 days, but avoid storing with the bread.