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Bruschetta Con Pomodori

BruschettaBruschetta with Tomatoes, an Antipasti in Piedi, 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. 

It is pronounced Brus-ketta.

Bruschetta is also a favorite quick and easy snack for any occasion. 

 

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 in the refrigerator for at least 30-60 minutes.  For additional taste, a small finely diced onion may also be added.

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

Options:  Some larger grocery stores sell “Ready Made” Bruschetta in their deli area. This can be used as a base if Roma tomatoes are not in season, or if you do not have the time nor inclination to chop fresh tomatoes. To that often bland mixture, add additional finely chopped garlic, Balsamic Vinaigrette and fresh basil leaves. A small finely diced onion may also be added.

Sliced and toasted Baguette bread works very well. Arrange on a platter and serve.

Grilled Bruschetta

A hearty Bruschetta appetizer may be a great addition to your out-door grilling.  Instead of cutting the baguette bread in individual slices, cut the entire loaf lengthwise. Top the bread with Bruschetta mix, sprinkle with mozzarella cheese, and grill over low heat until the cheese is melted and the bread is toasted. Remove, slice and serve.

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