Your order is up! Name one appetizer more synonymous with summer then Bruschetta! This fresh appetizer is made with vine tomatoes, onion, garlic, fresh basil, a good quality olive oil, vinegar, salt and pepper. The tomato mixture is then topped onto a toasty, garlic forward and cheesy crostini, making for a sweet, salty, acidic and herbaceous bite. This appetizer comes together in 30 minutes and couldn’t be easier to make!
Tomatoes are plentiful this time of year - grocers, fruit and farmers markets and even your garden are overflowing with tomatoes. I use vine tomatoes in this recipe, but you can substitute them with whatever tomatoes you have on hand - cherry tomatoes, beefsteak, Roma or heirloom tomatoes all work beautifully here. So, if you’re looking for a great entertaining idea or just something to do with all those tomatoes, you’ll have to try my Bruschetta recipe. Serve and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 6 - 8
Ingredients:
Fresh Bruschetta
8 medium vine tomatoes (approx. 2 1/4 cups), sliced into 1/4 inch cubes
2 Tbsp olive oil
1 tsp red wine vinegar
1/2 medium onion, finely chopped (approx. 1/3 cup)
2 cloves of garlic, minced
18 basil leaves, chiffonade (See Notes below)
1/2 tsp coarse salt
1/4 tsp ground pepper
Basil leaves and a drizzle of balsamic glaze (optional), as garnish
Crostini
1 French baguette, cut into 1/2 inch slices
3 Tbsp olive oil
1 garlic clove, cut in half (See Notes below)
1/4 cup Parmesan cheese, finely grated
Instructions:
Preheat the oven to 400F and line a 11” x 17” rimmed baking sheet with parchment paper.
Cut your tomatoes into 1/4 inch cubes and place them into a colander and let them drain for 5 minutes. Then, to a large bowl, add the tomatoes, olive oil, vinegar, onion, garlic, basil and salt and pepper. Give it a good mix and set aside.
Lay your bread slices in a single layer on the baking sheet and drizzle or brush them with oil. Bake the crostini for 10 minutes, then carefully flip them, and bake them for an additional 5 minutes. Your crostini is ready when it is golden brown in colour and toasty and crispy.
Remove the crostini from the oven and let them slightly cool. Then, rub the top of each of the crostinis with garlic and give them a good sprinkle of parmesan cheese.
Transfer the crostinis to a plate or serving platter and, just before serving, top each of the crostinis with a generous spoonful of the tomato mixture. Garnish with fresh basil leaves. If you are looking to satisfy your sweet tooth, you can always add a little drizzle of balsamic glaze over top.
Notes:
A Colander Comes in Handy Here: It is important to drain the tomatoes for 5 minutes. This will remove excess juices and seeds and allows for better marination of the tomatoes in the oil, vinegar and seasoning. This will also prevent a soggy crostini and dilution of the marinated tomato mixture.
Basil Chiffonade: Chiffonade is a French culinary technique used for slicing herbs, such as basil, and other leafy greens, resulting in thinly sliced ribbons. I love using this technique with basil. Not only does it add tons of basil flavour throughout the tomato mixture but it also makes for a prettier presentation. Start by gathering all your basil leaves and stacking them, one on top of the other. Then, lengthwise, start rolling the basil into a log. Hold it in place with your fingers and then, using a sharp knife, thinly slice the basil. Check out my video above for a demonstration and additional guidance.
Maximum Garlic Flavour: Rubbing your crostini with the cut side of the garlic clove will add maximum garlic flavour to your bread. It’s garlic bread in a single bite. The toasted exterior of the crostini serves as an abrasive and breaks down the garlic during the rubbing process. As a result, you’re left with crostini that is coated in garlic and its oil.
Making this Appetizer for a Party?!: You can prep the bruschetta mixture in advance or a few hours before your party and simply top the crostinis with the marinated tomatoes just before serving. Enjoy!
