Frederic Melton
Bruschetta is a classic Italian appetizer that is easy to make at home. The key ingredients are sun-ripened tomatoes, fresh basil, high-quality balsamic vinegar, and bread. The bread is toasted or grilled and topped with a mixture of juicy tomatoes, garlic, cheese, fresh basil, and balsamic vinegar. The beauty of this simple recipe is that it showcases the flavor of the individual ingredients. For this reason, it is important to use ripe tomatoes, fresh basil, good olive oil, and balsamic vinegar. Adding cheese to the toasts adds a salty bite and makes them irresistible.
| Characteristics | Values |
|---|---|
| Bread | Baguette, Ciabatta |
| Bread texture | Toasted, grilled, crunchy |
| Cheese | Parmesan, Goat cheese, Mozzarella |
| Tomato type | Roma, Cherry, Globe |
| Other ingredients | Garlic, Basil, Olive oil, Balsamic vinegar, Salt, Pepper, Red pepper flakes |
| Tomato preparation | Chopped, Marinated, Drained, Mixed with other ingredients |
| Bread preparation | Brushed with oil, Baked, Broiled |
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What You'll Learn
Preparing the ingredients
Start by chopping your tomatoes. Core them and, if they are very juicy, you can scoop out the seeds to prevent the bruschetta from becoming soggy. Chop the tomatoes into small pieces, about 1/2-inch in size. Place them in a medium-sized bowl.
Next, prepare the basil. You'll want to use fresh basil leaves, and a coarse chop or even torn leaves will do. Stack the basil leaves, roll them into a tube, and use a sharp knife to cut them into thin ribbons. Add the basil to the bowl with the tomatoes.
Now, it's time to add the remaining ingredients to the bowl and create a delicious mixture. Pour in a glug of your best extra-virgin olive oil, followed by a generous splash of balsamic vinegar. Sprinkle in some salt and pepper, and give everything a good mix. If you're feeling adventurous, you can also add some crushed red pepper flakes for a subtle kick of heat.
For an extra punch of flavour, you can infuse the olive oil with garlic. Thinly slice a few garlic cloves and cook them in the olive oil over medium-low heat until they are lightly golden. Let the oil cool down before adding it to the tomato mixture.
Finally, prepare your bread. A baguette is a great choice, but you can also use ciabatta. Slice the bread diagonally into 1/2-inch thick pieces. If you want to add cheese to the bruschetta, spread or sprinkle it on the bread before topping it with the tomato mixture.
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Making the tomato mixture
To make bruschetta with cheese, you'll need to start with a tomato mixture. This mixture typically includes tomatoes, basil, balsamic vinegar, olive oil, salt, and pepper. You can also add garlic to the mixture or rub it onto the bread—or do both!
First, core and dice your tomatoes. If they're especially juicy, you might want to scoop out the seeds to prevent your bruschetta from getting soggy. Place the tomatoes in a medium bowl and sprinkle with salt. Let them sit for about 5 minutes to allow the liquid to drain.
Next, add your basil. Fresh basil leaves are a must for bruschetta, and you can simply tear them or coarsely chop them. Add about 1/4 cup of packed fresh basil leaves to the bowl with the tomatoes.
Now it's time to add the remaining ingredients to the bowl: extra-virgin olive oil, balsamic vinegar, salt, and pepper. You can also add some crushed red pepper flakes for a touch of heat. Toss everything together to combine.
At this point, you can let the tomato mixture marinate in the fridge for at least 30 minutes or even overnight to allow the flavours to develop. If you're in a hurry, you can skip this step, but it's recommended if you have the time.
Your tomato mixture is now ready to be spooned over your garlicky, oiled bread toasts. Enjoy your homemade bruschetta!
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Preparing the bread
Bruschetta is a classic Italian appetizer that is easy to make at home. The bread is typically toasted or grilled to create a crunchy base for the toppings.
To prepare the bread, start by preheating your oven to 400˚F. Then, cut a baguette into slices, about 1/2" to 3/4" thick. You can slice the bread diagonally or straight across. If you're serving a larger group, you may need a full baguette and double the toppings. Place the sliced bread on a baking sheet.
Brush both sides of the bread slices with oil. You can use extra virgin olive oil for this. If you want to infuse your bread with garlic, rub a cut garlic clove over the surface of the bread. You can also brush the bread with garlic-infused olive oil.
Sprinkle grated Parmesan cheese on top of the oiled bread. You can also spread goat cheese on each slice if you prefer.
Bake the bread in the oven. The baking time may vary, but generally, you'll want to bake for about 5 minutes, and then broil for an additional 1-2 minutes until the edges are golden and the cheese is melted. Keep an eye on the bread to ensure it doesn't burn.
Once the bread is toasted to your liking, remove it from the oven and prepare to add your desired toppings.
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Assembling the bruschetta
To assemble the bruschetta, start by preparing the tomato mixture. Core and dice the tomatoes, then place them in a bowl. If they are particularly juicy, you can scoop out the seeds to prevent the bruschetta from becoming soggy. Chop fresh basil leaves and add them to the bowl, along with extra-virgin olive oil, balsamic vinegar, salt, and pepper. Toss everything together. If you have time, let the mixture marinate in the fridge for a few hours or even overnight to enhance the flavours.
Next, prepare the bread. Preheat your oven to 400˚F. Cut a baguette into diagonal slices about 1/2" thick. Brush both sides of the bread slices with olive oil and sprinkle with salt. Place the slices on a baking sheet and bake until golden and crispy, about 5 minutes. You can also grill or toast the bread to get that crunchy texture.
Once the bread is toasted, it's time to add the toppings. You can rub a clove of garlic over the surface of the bread to infuse it with garlic flavour. Be careful not to use too much, as a little garlic goes a long way. Then, spread your chosen cheese on each piece of bread. Go for plain goat cheese, hand-grated Parmesan, or crumbled ricotta.
Finally, spoon the marinated tomato mixture on top of the cheesy, garlicky bread. If the tomatoes have released a lot of juice, use a slotted spoon to avoid sogginess. You can also serve the tomato mixture on the side, allowing your guests to assemble their own bruschetta and ensuring the bread stays crisp. For an extra touch, drizzle balsamic glaze over the bruschetta before serving.
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Serving suggestions
Bruschetta is a great appetizer, snack, side dish, or even a meal in itself. It can be served as a light summer dinner, alongside a salad or protein.
Bruschetta is a very versatile dish, and you can switch up the toppings to your liking. While tomatoes are the most popular topping, you can also try sweet potato and goat cheese, peach and prosciutto, mushroom and arugula, fava bean and radish, or lemon-thyme.
If you want to make your bruschetta ahead of time, you can prepare the tomato mixture in advance and store it in an airtight container in the fridge for up to two days. The bread, however, should be grilled right before serving to avoid sogginess.
For a more substantial meal, you can add some meat to your bruschetta. You can also experiment with different types of cheese, such as mozzarella, provolone, or parmesan. Enjoy your bruschetta with a glass of wine for a perfect summer evening!
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