5 from 105 votes
Bruschetta
Bruschetta combines sautéed garlic in olive oil with diced Roma tomatoes, Parmesan cheese, fresh basil, balsamic vinegar, salt, and pepper to create a juicy, flavorful topping served immediately over toasted French bread slices. The bread is crisped under the broiler for a quick toast with a tender interior.
Servings:
12
Course:
Appetizer
Cuisine:
Italian
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.
Cup of Yum
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.