Bruschetta
Bruschetta is a timeless, versatile appetizer that brings Italian flair to any occasion. This fresh tomato bites dish is perfect for sharing. Make this crisp Italian appetizer, gather your loved ones, and enjoy its vibrant delight!
Ingredients
For the Tomato Topping:
- 4 medium Roma or cherry tomatoes about 400g, diced
- ¼ cup 10g fresh basil leaves, thinly sliced
- 2 tbsp 30ml extra-virgin olive oil
- 1 tbsp 15ml balsamic vinegar
- 2 garlic cloves minced
- ½ tsp salt
- ¼ tsp black pepper
For the Toasts:
- 1 baguette or ciabatta loaf about 12 slices, ½-inch thick
- 3 tbsp 45ml extra-virgin olive oil
- 1 garlic clove minced (for oil infusion)
- ¼ cup 25g grated Parmesan cheese (optional)
For Serving (Optional):
- Fresh mozzarella sliced, or crumbled feta
- Balsamic glaze for drizzling
- Extra basil for garnish
Instructions
Prep the Tomato Topping
- I dice 4 Roma tomatoes, drain excess juice in a colander for 10 minutes, and mix with ¼ cup sliced basil, 2 minced garlic cloves, 2 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp salt, and ¼ tsp black pepper in a bowl. I let it marinate for 30 minutes to meld flavors for this tomato-topped bruschetta.
Make Garlic-Infused Oil
- I mince 1 garlic clove and mix with 3 tbsp olive oil to create a fragrant infusion for the toasts, enhancing this Bruschetta with a restaurant-quality touch.
Toast the Bread
- I preheat the oven to 400°F (200°C). I slice the baguette into 12 (½-inch) diagonal pieces, brush both sides with garlic-infused oil, and sprinkle with ¼ cup Parmesan (if using). I bake for 5 minutes, then broil on high for 1–2 minutes until golden and crisp for a perfect crisp Italian appetizer.
Assemble and Serve
- I arrange the toasts on a platter and serve the tomato topping in a bowl for guests to spoon on, keeping the bread crisp. I drizzle with balsamic glaze and garnish with extra basil for a stunning Bruschetta.