Bruschetta
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. This makes for a perfect Italian antipasto or appetizer.
Servings: 4
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.