Who doesn’t love bruschetta? Seriously! It’s delicious. BUT did you know – “bruschetta” actually just refers to toasted bread? Bruschetta can be topped with just about anything, from traditional tomato (like this recipe), to eggplant, to cured meats? In any case, bruschetta makes the perfect appetizer because it’s quick, easy, and delicious. Another fun fact – contrary to popular knowledge, the word “bruschetta” is pronounced “bru-SK-etta”. This recipe uses few, but quality ingredients. Pick tomatoes that are ripe and red and not previously refrigerated. Choose extra fragrant extra virgin olive oil. This dish is light and fresh and perfect for summer! Enjoy with a nice, cold glass of pino grigio, a spritz, or some sparkling rose!
Servings: 18-20 pieces
4 large ripe plum tomatoes, diced
1 bunch fresh basil, chopped
1 garlic clove, minced
Dash red wine vinegar
1/4 cup quality extra virgin olive oil
Generous salt (to taste)
1 large fresh baguette, cut into slices
Extra virgin olive oil
1 whole garlic clove
Place the diced tomatoes in a strainer and discard any excess liquid. While in the strainer, you can very gently squeeze the tomatoes to help remove some of the juice. Discard the liquid.
To a large bowl, add the tomatoes, chopped basil, minced garlic, a dash of red wine vinegar, extra virgin olive oil, salt, and pepper. Allow to sit, covered and unrefrigerated, for at least 30 minutes before serving. Set aside.
Turn the oven onto broil (high). Lightly brush the bread slices with olive oil on both sides. Place the bread slices on a baking sheet. Place in the oven until toasted (approximately 2-3 minutes per side). Remove from the oven.
Cut a whole garlic clove in half and rub each piece of bread with the garlic.
Top the slices of bread with the tomato mixture and enjoy!
*feature photo courtesy of http://www.laurainthekitchen.wikia.com