Servings: 12
Summer is almost over, but there is no reason to miss our favourite summer appetizer. Throw this easy Bruschetta any time of the year and enjoy a good fresh and flavorful bruschetta before starting a meal. It’s a classic appetizer served in restaurants that you can easily and quickly make at home!
Ingredients
1/4 c. finely shredded Parmesan cheese
1/4 c. extra virgin olive oil
26 ounces Roma tomatoes, diced (about 7-8)
1/4 c. chopped basil ribbons (chiffonade)
1 1/2 tablespoons minced fresh garlic
1 tablespoon balsamic vinegar, or more to taste
3/4 teaspoon kosher salt, then more to taste
1 (14.5 ounces) loaf hearty french bread (such as La Brea), sliced into 1/2” thick slices (about 12 slices)
1/2 teaspoon freshly ground black pepper
How to make Bruschetta
Step 1: In a small skillet or saucepan, heat the olive oil over medium-low heat. Once hot, add the garlic to the pan. Saute for about a minute or until the garlic just begins to turn golden. Transfer to a large mixing bowl while prepping the tomatoes and basil.
Step 2: Into the bowl with the cooled oil mixture, add the tomatoes along with the Parmesan, basil, balsamic vinegar, salt, and pepper. Stir well, then serve immediately over toasted bread. If desired, garnish with extra Parmesan.
Step 3: For toasting the bread, move the oven rack a couple of inches below the broil, then preheat the broiler. On an 18 x 13-inch baking sheet, align the slices of bread. Broil the bread for a minute until golden brown. Flip the bread and continue to broil the other side until golden brown.
Notes:
You can brush the bread with some olive oil for a traditional approach and toast at 400 degrees, flipping halfway through. This takes approximately 10 to 15 minutes. After toasting, rub the bread with a raw, halved garlic clove if desired.
For best results, serve the Bruschetta right away. Keep the leftovers in the fridge for a couple of days.
Nutrition Facts:
Amount Per Serving: Calories 162, Calories from Fat 54, Fat 6g9%, Saturated Fat 1g6%, Cholesterol 1mg0%, Sodium 358mg16%, Potassium 205mg6%, Carbohydrates 23g8%, Fiber 2g8%, Sugar 3g3%, Protein 5g10%, Vitamin A 594IU12%, Vitamin C 9mg11%, Calcium 49mg5%, Iron 1mg6%
Ingredients
- 1/4 c. finely shredded Parmesan cheese
- 1/4 c. extra virgin olive oil
- 26 ounces Roma tomatoes, diced (about 7-8)
- 1/4 c. chopped basil ribbons (chiffonade)
- 1 1/2 tablespoons minced fresh garlic
- 1 tablespoon balsamic vinegar, or more to taste
- 3/4 teaspoon kosher salt, then more to taste
- 1 (14.5 ounces) loaf hearty french bread (such as La Brea), sliced into 1/2” thick slices (about 12 slices)
- 1/2 teaspoon freshly ground black pepper
Instructions
Step 1: In a small skillet or saucepan, heat the olive oil over medium-low heat. Once hot, add the garlic to the pan. Saute for about a minute or until the garlic just begins to turn golden. Transfer to a large mixing bowl while prepping the tomatoes and basil.
Step 2: Into the bowl with the cooled oil mixture, add the tomatoes along with the Parmesan, basil, balsamic vinegar, salt, and pepper. Stir well, then serve immediately over toasted bread. If desired, garnish with extra Parmesan.
Step 3: For toasting the bread, move the oven rack a couple of inches below the broil, then preheat the broiler. On an 18 x 13-inch baking sheet, align the slices of bread. Broil the bread for a minute until golden brown. Flip the bread and continue to broil the other side until golden brown.
Notes
You can brush the bread with some olive oil for a traditional approach and toast at 400 degrees, flipping halfway through. This takes approximately 10 to 15 minutes. After toasting, rub the bread with a raw, halved garlic clove if desired. For best results, serve the Bruschetta right away. Keep the leftovers in the fridge for a couple of days.
