Diced tomatoes marinated in an olive oil and balsamic mixture served over crostini.
While I was studying abroad in Europe, I traveled to Italy for a long weekend. With every meal that I ate while I was there I had to have an appetizer of bruschetta, pronounced bru-sketta in Italian (if you want to act worldly.) I love that different restaurants have different variations of the appetizer but this classic bruschetta recipe is my favorite. I can make a whole meal of just this.
Bruschetta is an Italian antipasto dish consisting of marinated tomatoes on top of toasted bread with many different variations.
Key Ingredients in This Recipe
Tomatoes – These tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this bruschetta since they won’t water the appetizer. As you cut the tomatoes remove and discard the core and seeds. Roma tomatoes are available year-round though tomatoes are at their peak in the summer months.
Garlic – I always use fresh cloves of garlic, the pre-minced jars of garlic don’t taste the same. It loses a lot of the powerful garlic flavor when it’s jarred. This is because it has been soaked in water for a long period of time. Peeling garlic only takes a bit. For a more subtle garlic flavor rub whole clove of garlic over the toasted crostini slices.
Balsamic – Balsamic adds a slightly sweet, acidic note to the bruschetta recipe . Balsamic is sweeter and more syrupy than other wine vinegars. It’s made from the unfermented juice of grapes, called “must”, and aged for 12 years or more.
Baguette – Look for a French baguette with a crisp crust for this crostini. If you buy a baguette for this recipe a few days in advance then slice it ahead of time and store in resealable plastic bags so that it doesn’t get stale and harden. To revive a stale baguette simple spray it with a bit of water then bake in the oven at 350ºF for 10 minutes until it’s crisp on the outside again.
How to Make Bruschetta
Heat broiler. Preheat broiler to high.
Mix together tomatoes and garlic. Dice the tomatoes and put into a large bowl. Add 2 cloves of the minced garlic and gently stir until combined.
Stir with oil and balsamic. Drizzle olive oil and balsamic over the tomatoes. Top with chopped basil. Let sit to marinate while making the crostini.
Stir together remaining garlic and oil. In another small bowl combine the remaining garlic and about ¼ cup olive oil.
Make crostini. Slice the bread thinly and dip the bread into it then place them on a cookie sheet. Broil until golden brown, about a minute.
Assemble and serve. To serve, top each piece of bread with a spoonful of bruschetta.
Other Recipes to Try
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