Bruschetta
Classic, authentic Italian Bruschetta . . . my family's restaurant recipe! Simple, yet perfect!! Delicious tomato-basil-garlic mixture on top of garlic-infused toast. Drizzle with sweet balsamic glaze for the perfect appetizer / antipasto using fresh, garden-ripe summer tomatoes!
Servings: 24 Bruschetta Toasts
Ingredients
- 1 - 2 long loaves of Italian bread sliced about ½" thick
- 5 - 6 large cloves garlic minced (I like more garlic, but use what you prefer)
- 3 Tbsp. extra-virgin olive oil
- ½ Tbsp. balsamic vinegar
- 1 lb. Roma plum tomatoes chopped (or used whatever freshest tomatoes you can find; from the garden is best!)
- 10 - 20 fresh basil leaves torn into small pieces (I like more basil, but use the amount you prefer)
- ½ tsp. freshly grated sea salt or to taste.
- a few pinches of freshly grated black pepper or to taste.
- Optional: Balsamic Glaze drizzled on top.
Instructions
- Preheat broiler to high or heat up the grill.
- Place bread slices on a broiler pan.
- Toast bread on each side under hot broiler, keeping an eye on the bread so that it doesn't burn!
- Or if you're just doing a few slices of bread, use your toaster.
- Remove from the oven, grill or toaster.
- Rub each bread toast with garlic on the cut side.
- Drizzle each toast with a little olive oil.
- Place chopped tomatoes in a medium to large mixing bowl.
- Add the chopped garlic.
- Add the torn basil pieces to the bowl of chopped tomatoes.
- Drizzle the olive oil, sea salt and black pepper into the mixture.
- Drizzle the balsamic vinegar into the bowl.
- Gently toss all of the ingredients.
- BEST WHEN ALLOWED TO SET FOR 1 - 2 HOURS for flavors to marry.
- Top each of the toasted bread slices with the tomato-basil mixture and place on a serving platter.
- OR use a pretty serving bowl with large serving spoon and lay the toasted bread slices around the bowl on a platter for guests to self-serve.
- Drizzle with balsamic glaze.
- ENJOY! Buon Appetito!