Bruschetta
User Reviews
5
Bruschetta
Description
This bruschetta recipe begins by gently warming minced garlic in olive oil until it just begins to brown, imparting a mellow garlic flavor to the oil. The mixture is cooled before tossing with diced tomatoes, finely shredded Parmesan, fresh basil ribbons, balsamic vinegar, kosher salt, and freshly ground black pepper. The combination yields a bright, savory mixture with a balance of acidity, herbaceous freshness, and umami from the Parmesan.
Slices of hearty French bread are toasted under the broiler on both sides until golden and crisp, providing a crunchy base. Serving the tomato mixture immediately over the warm toast ensures the bread retains its texture and absorbs some flavorful juices.
Optional traditional methods include brushing bread with olive oil and roasting at 400°F or rubbing with fresh garlic after toasting. Bruschetta is best enjoyed fresh but can be refrigerated for a few days if needed.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 1/2 Tbsp garlic minced, fresh
- 26 oz. Roma tomato diced (about 7-8
- 1/4 cup Parmesan Cheese finely shredded
- 1 Tbsp balsamic vinegar or more to taste
- 3/4 tsp kosher salt then more to taste
- 1/2 tsp black pepper freshly ground
- 1/4 cup basil chiffonade, chopped basil ribbons
- 1 (14.5 oz) French bread sliced into 1/2-inch thick slices (about 12 slices, loaf, hearty, such as La Brea
Instructions
- For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don't brown it), about 1 minute.
- Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.
- Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.
- To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don't walk away and keep and eye on them they'll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.
Notes
- For an alternative to broiling, brush bread with olive oil and bake at 400°F, turning halfway, until toasted.
- After toasting, rubbing bread slices with a halved raw garlic clove adds extra garlic flavor.
- Serve bruschetta immediately for best texture; leftovers can be refrigerated and used within a few days.
User Reviews
Overall Rating
5
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