Bruschetta Recipe
User Reviews
5
Bruschetta Recipe
Description
Bruschetta is made by mixing diced Roma tomatoes with chopped fresh basil leaves, plenty of garlic, shredded Parmesan cheese, and seasoning with kosher salt, black pepper, red wine vinegar, and olive oil. The combination creates a vibrant, fresh topping that is allowed to sit refrigerated for flavors to blend well. For a classic presentation, spoon the mixture onto Melba toast or bagel chips. Alternatively, hollow out a loaf of French bread, fill it with the bruschetta mixture, top with additional Parmesan, and bake until the bread is toasted and cheese melted. The recipe also provides a way to serve the mixture warmed over pasta, accompanied by grilled chicken strips for added protein and extra cheese.
The fresh ingredients define the texture and flavor here: tomatoes provide juiciness, basil adds aromatic herbal notes, and Parmesan contributes a savory richness. The red wine vinegar adds a subtle acidity that brightens the dish. Garlic is present but not pressed, ensuring a pronounced garlic flavor without bitterness. The olive oil adds sheen and mouthfeel.
Tomatoes should be kept at room temperature to maintain optimal texture and flavor for the bruschetta. Fresh basil is preferred over dried to retain authentic summer herb flavors, and a drizzle of balsamic glaze over the grilled bread is suggested for extra taste. This bruschetta can be enjoyed as a snack, appetizer, or part of a light meal.
Ingredients
- 10 Roma tomato diced
- 1 cup basil chopped, leaves
- ½ garlic about 9 cloves, chopped (not pressed, head
- ¾ teaspoon red wine vinegar
- ½ cup Parmesan Cheese shredded
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper ground
- ⅓ cup olive oil
- Melba Toast or bagel chips
Instructions
- Mix tomatoes, basil, garlic and cheese until each bite has a sufficient amount of each. Add more if necessary. Toss in salt and pepper,red wine vinegar and stir. Add olive oil. Should be nice and shiny. Let sit in refrigerator to allow flavors to mingle. Enjoy!
- To make bruschetta bread, hollow out a loaf of french bread. Spoon in the bruschetta and top with an extra 1/2 cup of shredded parmesan cheese. Bake in a 450 degree oven for about 10 minutes, until cheese is melted and bread is toasted. Cut and enjoy.
- For pasta, prepare noodles according to package (I like angel hair pasta). Grill chicken with salt and pepper. Slice into thin strips. Heat bruschetta in microwave for about 2-3 minutes, until warmed. Serve over warm pasta with chicken strips and extra parmesan cheese. Enjoy!
Notes
- Keep tomatoes at room temperature before use to preserve texture and flavor.
- Use fresh Roma tomatoes and fresh basil leaves, avoiding dried basil for best results.
- Serve bruschetta on toasted baguette slices, Melba crackers, or bagel chips for different textures.
- Consider drizzling grilled bread with balsamic glaze for additional flavor enhancement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 2mg | 1% |
| Sodium | 297mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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