Bruschetta con Pomodori, a Standing Appetizer, comes in many varieties. Although this hearty appetizer may contain meats, cheeses, peppers or other vegetables, the tomato based Bruschetta is the most popular and easiest to make. In Italian, the ch is pronounced like a k.  Bruschetta is also a favorite quick snack. 

Bruschetta is generally regarded as toasted bread slices garnished with a myriad of toppings. Although this hearty appetizer may be topped with meats, cheeses, peppers or other vegetables, the tomato topped Bruschetta is the most popular and easiest to make. The tomato mixture usually includes diced tomatoes, garlic, onion, fresh sweet basil, sea salt, freshly ground black pepper, extra virgin olive oil, and Balsamic vinaigrette. 

Recently, when I ordered Bruschetta from Gina's Place Restaurant, an excellent mom and pop Sicilian restaurant in Gettysburg, PA.  It was topped with Prosciutto de Parma, roasted red peppers and dressed with extra virgin olive oil made from their olive grove in Sicily.  Even the peppers were grown in their garden next to the restaurant.  It was fresh and the best I have ever eaten. Build your Bruschetta with whatever is fresh and available. Use your imagination. 

The bread used for Bruschetta is usually hearty and crusty Italian bread. A local artisan bread would be your best choice because of the body and taste. A baguette loaf could also be sliced and used to serve smaller pieces.  With a full sized loaf, cut the slices in half.  I have eaten some that were not toasted, but they were the exception rather than the rule. 

One of my favorite ways to make Bruschetta is to toast it in a gas grill or bake it in an oven. Slice a baguette loaf lengthways, rub the surface with fresh garlic, then generously top it with a tomato, garlic, sweet basil and onion mix and top with shredded Buffalo Mozzarella cheese. Drizzle with extra virgin olive oil and season with sea salt, freshly ground black pepper and Balsamic vinaigrette.  Place over indirect heat until toasted and the cheese melts. Remove and slice for the best outdoor appetizer that you will ever serve.

Crostini is usually the thinly sliced, toasted bread crisps that are served at finer restaurants as table appetizers. They are then dipped into an adjoining bowl of extra virgin olive oil seasoned with salt and pepper.  Although the thin Crostini may be topped like a regular Bruschetta, they often break under the weight of the topping because they are so thin and crisp. They also cannot hold the liquid from the toppings.

When I refer to a tomato mix, I mean a combination of chopped tomatoes, onions, and garlic. Even those that are only topped with EVOO, salt and pepper, may tend to be a little bland for my taste. This is where Balsamic Vinegar comes into play.  It adds an extra noticeably measure of tartness and flavor to the recipe. You may also use a good quality Balsamic Vinaigrette in addition to the olive oil.  The topping is meant to feature the texture and tastes of the tomatoes.  If there is too much garlic and onion in the mix, or if they are not shredded finely enough, they will defeat the balance of the flavor. Also use freshly chopped Sweet Basil because it has the necessary flavor to make this appetizer work.  Fresh is always the best.

¼ cup Extra Virgin Olive Oil***

½ cup Balsamic Vinegar***
6-8 ripe, but firm Roma tomatoes, halved, seeded and finely diced
2 cloves finely minced garlic

8 fresh basil leaves, finely chopped
¼ teaspoon salt

Ground black Pepper to taste

8-12 (1/2” thick) slices Italian hard crusted or Baguette Bread
 

*** You may substitute a hearty Balsamic Vinaigrette in place of EVOO and Balsamic vinegar.

In a bowl, combine the olive oil, tomatoes, minced garlic, finely chopped basil leaves, salt and pepper. Cover and set aside for at least 30-60 minutes to marinate in the refrigerator.  For additional taste, a small finely diced onion may be added.

Grill or toast the bread until it is browned on both sides, about 2 minutes per side. Divide the tomato mixture on top of each bread slice. Arrange on a platter and serve.

back to Recipes