Classic Bruschetta

Look no further than bruschetta, a classic Italian dish that celebrates those juicy beauties. With just a few ingredients and minutes of prep, you can create a crowd-pleasing starter that bursts with sunshine flavor.

The Recipe


INGREDIENTS FOR BRUSCHETTA:

Roma Tomatoes – firmer and less juicy than other varieties, these are ideal for bruschetta. Dicing with a food chopper makes the process quick and easy.

Basil – for best results use fresh basil (not dried)

Garlic – add this to taste. We love plenty of garlic and use 4 cloves for the tomatoes and 1 clove for the toasts.

Balsamic vinegar – adds a rich layer of flavor

Extra virgin olive oil – using the best quality extra virgin will give you the best flavor.

Salt and Pepper – this simple seasoning is all you need.


INGREDIENTS FOR TOASTS:

1 baguette

3 Tbsp extra virgin olive oil

1/3 cup shredded parmesan cheese


Instructions

Make the Tomato Topping:

1. Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.

2. Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.

3. Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.

4. Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.

Make the Bruschetta Toasts:

1. Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.

2. Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. 

3. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.

Makes approx 24 toasts 


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