Italian bruschetta is a wonderful thing, with flavors of fresh tomatoes, basil, and onion….it all comes together for an amazing taste sensation. This time of year when the days are getting longer and warmer, I like to cook with lots of fresh herbs. It’s also the time when tomatoes are the freshest. I find Roma tomatoes are the best for this recipe, as they are firm and aren’t excessively juicy. Therefore, the bread stays crisp.
Here is my own tasty version of bruschetta. It’s light, fresh, and perfect for a summer patio appetizer. Happy dining…
Prep time: 30 minutes
Ingredients:
- 2 plum tomatoes
- ½ cup sweet onion
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- ¼ cup grated parmesan cheese
- 1 Fresh Bagette
- ½ cup clarified butter
- balsamic vinegar
- 1 garlic clove
- ½ cup fresh basil
Making the Bruschetta:
- dice tomatoes, onion and garlic and place into bowl
- roll fresh basil leaves and thinly slice, add to tomatoes and onion
- add seasonings, olive oil and parmesan and mix together and set aside.
- slice bagette on a slant into 1/2 inch slices and place on cookie sheet
- brush butter lightly over both sides of bread
- place cookie sheet under broiler for a few minutes until bread is lightly brown
- flip slices over and broil other side until lightly brown
- Spread bruschetta over toasted bread and then drizzle a balsamic vinegar over top (optional)
Processing…
Success! You're on the list.
Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.
[…] Bruschetta […]
[…] Bruschetta […]
[…] Bruschetta […]