Not everyone can swing a magical, month-long Italian vacation, but if that’s something on your wishlist – it’s definitely at the top of ours – this appetizer can make you feel as though you’ve spent the day roaming the Tuscan countryside. Bruschetta.
It’s an Italian classic, super easy to make and customize, and it’s the fastest way to get you feeling like an Italian. While you may have seen other variations of it (like this one), this is the traditional version that we keep coming back to and we hope you love it as much as we do!
30min to prepare Serves 8
- 1 loaf crusty French or Italian bread, sliced diagonally
- 7-8 ripe plum tomatoes (about 1 1/2 pounds)
- 3 cloves garlic (2 minced; 1 cut in half)
- 1/3 cup parmesan cheese, grated
- 1/3 cup fresh basil leaves, chopped, plus extra for garnish
- 1/4 cup extra-virgin olive oil, divided
- 1 1/2 tablespoons balsamic vinegar
- kosher salt and freshly ground pepper, to taste
- [Optional: Use a sharp knife to make an "X" in the top of each tomato and bring a large pot of salted water to boil.
- Remove pot from heat and add tomatoes. Blanch for 1 minute and then use a slotted spoon to remove to a bowl.
- Once cool enough to handle, strip skins off of tomatoes and cut in half. Drain and discard juices and seeds, then chop tomatoes finely.]
- In a large bowl, combine chopped tomatoes with cheese, minced garlic, basil, 1-1 1/2 tablespoons olive oil, balsamic vinegar, salt and pepper.
- Toss everything together and refrigerate mixture for at least 15 minutes.
- Preheat oven broiler and lay bread slices out on 1-2 baking sheets. Place on the top rack and broil for 4-6 minutes, or until just browned and crispy.
- Remove bread from oven and carefully rub the cut-in-half clove of garlic all over one side of each slice.
- Once you've rubbed garlic on all of your slices, brush remaining olive oil over your bread and return to tray.
- Start spooning heaping tablespoons of tomato mixture onto each slice and transfer bread to serving tray.
- Serve immediately and enjoy!
Recipe adapted from Simply Recipes