Bruschetta is my go-to Italian antipasto (starter dish) when I go to any restaurant. I also like to serve them when I have guests coming over.
A perfect Bruschetta is the one where the bread is well toasted and light, the tomatoes are not watery, and the bruschetta has a drizzle of very good quality extra virgin olive oil.
WHICH BREAD TO USE FOR BRUSCHETTA?
I personally like to use Italian bread as it has a crispy crust and a hearty interior making it ideal for filling. If you don’t find Italian bread at your local bakery, you can also use French baguette.
HOW TO PREVENT BRUSCHETTA FROM BECOMING SOGGY?
It is simple- Deseed the tomatoes! This is the technique to remove the seeds from the tomatoes that makes the bruschetta soggy. Wash the tomatoes and cut them in quarters. With the help of a spoon, scoop out the interior juicy flesh that has the seeds and discard them. Now dice the tomatoes.
A good quality extra virgin Olive Oil makes the Bruschetta taste great. I ALWAYS use Bertolli Extra Virgin Olive oil. A light drizzle over the bruschetta right before serving makes all the difference.
Looking for more Italian appetizers? Check out my Garlic Parmesan Eggplant recipe.
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Bruschetta
Ingredients
- ½ Loaf of Italian bread (or baguette)
- Extra Virgin Olive oil (as required)
- 3 Tomatoes (Chopped)
- ¼ Yellow Onion (finely chopped)
- 1 Glove Garlic (minced)
- ½ cup Fresh Basil (chopped)
- 2 tsp Balsamic Vinegar
- 3 tbsp grated Parmigiano Reggiano (or as desired)
- Salt (as per taste)
- Pepper (as per taste)
Instructions
- Preheat the oven to 350 degree F.
- Place the bread slices on a large baking sheet. Drizzle some extra virgin olive oil over the bread. Toast the bread in the oven for 10 mins or until they’re lightly brown. Then take the baking sheet out of the oven and let the bread cool.
- While the bread is cooling, it is time to prepare the topping. Begin with deseeding the tomatoes. Wash 3 tomatoes and cut them in quarters. With the help of a spoon, scoop out the interior juicy flesh of the tomatoes that has the seeds and discard them. Now dice the tomatoes.
- In a bowl, take 3 chopped and deseeded tomatoes, ¼ chopped yellow onion, 1 glove of minced garlic, ½ cup freshly chopped basil and toss everything together. Now add 2 tsp balsamic vinegar, 1 tbsp extra virgin olive oil, 3 tbsp grated Parmigiano Reggiano, salt and pepper and give it a mix.
- Spoon this tomato mixture onto the toasted bread sliced and sever immediately.