Bruschetta – A Stunning Mess

This Bruschetta recipe is a classic Italian appetizer that is easy to make at home. In this recipe, toasted bread is topped with a juice mixture of tomatoes, garlic, balsamic vinegar, basil and fresh parmesan. You’ll love this fresh, simple recipe.

Related: Manicotti, Spaghetti Bolognese, Burrata, Baked Ziti, Caprese Skewers.

Ingredients

• French Bread – A loaf of French bread sliced thin makes the perfect toasts for your homemade bruschetta.
• Olive Oil – Extra-virgin olive oil is a must for this recipe.
• Roma Tomatoes – Use roma or plum tomatoes, diced small for this recipe. You may also use cherry tomatoes or any fresh tomatoes that are in season.
• Parmesan Cheese – Freshly grated parmesan is best.
• Basil – Fresh chopped basil leaves.
• Garlic – Freshly minced garlic cloves add flavor to this dish.
• Balsamic Vinegar – Choose a high quality balsamic vinegar for this recipe (you may also use a balsamic glaze as a garnish, but the mixture calls for vinegar not glaze).
• Salt – A kosher salt or flaky salt such as Maldon will work great.
• Black Pepper – Freshly ground black pepper is best.

Equipment Needed: You will need a mixing bowl, a knife and cutting board to chop your ingredients and a parchment lined baking sheet to bake the toasts with. To serve your bruschetta, you can use multiple plates or a large serving board.

What is Bruschetta?

Pronounced “brusketa” in Italian, bruschetta refers to toasted bread topped with something delicious. The most popular version of bruschetta is topped with a savory tomato mixture. There are a variety of other toppings you can serve on bruschetta, such as roasted pepper bruschetta or peach bruschetta.

How to Make

Tomato Mixture: Begin by preparing the tomato mixture. It’s best to make this ahead and let it sit for one to two hours before assembling the toasts and serving. This gives time for the flavors to marinate for the best possible taste.

In a bowl, gently mix the chopped tomatoes, extra virgin olive oil, fresh basil, parmesan cheese, minced garlic, balsamic vinegar and salt and pepper. Cover and sit aside for one hour or more.

Toast Bread Slices: To make toasts, preheat your oven to 400 degrees. Slice your French bread into thin slices and use a brush to coat each piece of bread (front and back) in a layer of olive oil. Toast them in the oven for five minutes.

Optional: If you want, you can sprinkle parmesan on the top of each toast before baking.

Assembly: After removing your toasts from the oven, you are ready to assemble your bruschetta. Top each toast with a dollop of tomato mixture. Optionally, you can add a drizzle or olive oil, balsamic vinegar and a sprinkle of fresh basil if you like. Serve immediately.

Tips for Making

• Pro Tip – After chopping your tomatoes, drain the excess tomato juice. This will help you create the most flavorful savory tomato topping and avoid it being watery.
• Basil – Basil is a delicate aromatic herb. It should be chopped but not crushed.
• Parmesan – Add parmesan to the toasts before toasting for an extra cheesy toast.
• Red Onion – You may add finely chopped red onions or shallots to your mixture for more intense flavor.
• Fresh Mozzarella – If you want to create a more cheesy variation, you can melt slices of fresh mozzarella onto your toasts OR add finely chopped mozzarella to your tomato mixture.
• Drizzles – For a finish, you can add an optional drizzle of more olive oil or a balsamic reduction to the top of your ready to serve toasts.

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