I don’t know about you, but bruschetta has got to be one of the best appetizers! Traditionally, it is an Italian antipasto (starter dish) consisting of grilled bread rubbed with garlic and topped with olive oil and salt with any fresh ingredients that you can find, such as vegetables, cured meat, cheese and even beans. The widely known version of Bruschetta is perfectly oiled and garlic toasts with fresh tomatoes, basil, and onions flavoured with balsamic vinegar. Is your mouth watering yet?
I love making Bruschetta as a snack or an appetizer. It is perfect for preparing ahead of time if you are having a date night, (or a future party) as it stores nicely in the fridge and gets more flavorful as it sits. If you want to make it ahead of time, hold the basil and add it when you are ready to serve, so it doesn’t wilt!
Before I start with the recipe here are a few notes: You can use any tomato, I like to use Roma as they have more flavour and less water, and I like to use cream balsamic as it is sweeter than usual balsamic vinegar.
2 cups diced Roma tomatoes (remove seeds before dicing)
2 garlic cloves minced
1/3 cup diced red onion
1/2 tablespoon cream balsamic vinegar
1 teaspoon extra virgin olive oil
Pinch of kosher salt
Pinch black pepper
1/4 cup chopped fresh basil leaves
1 French baguette
additional olive oil
Combine tomatoes, onions, balsamic vinegar, salt, pepper, garlic and 1 tsp olive oil in a bowl and mix to combine. Add basil and gently toss. Give it a taste and add additional salt and pepper if necessary. Cover and chill. Slice baguette into half inch slices and place on a baking sheet. Drizzle or brush some olive oil on top. Place in the oven for 8-10 minutes until just lightly toasted. Remove pan from oven. Slice garlic clove in half and rub cut side down on each piece of bread. Top with about a tablespoon of the tomato mixture. If desired, grate some fresh parmesan cheese on top and give it a quick toast in the oven. Serve and Enjoy