I’ve only made bruschetta a few times in my life. My first couple attempts just weren’t up to par. Sure it was edible, but something just wasn’t quite right.
So when I made it for an appetizer a couple weeks ago, I dialed up Mom to run through her favorite recipe. She reassured me that it was simple. Just a few basic ingredients and a little time can create an extraordinary dish. I could tackle this.
Me vs. Bruschetta round 3.
I did it! I created an absolutely amazing version. And with my mom’s guidance, I also figured out my aforementioned problem. The key to a good bruschetta is good tomatoes. Oh and also giving yourself some extra time to allow the ingredients to marinate. So if you can remember those two things, then you too can master this simple recipe.
What you’ll need (for 15-20 pieces):
- 4 large Tomatoes (vine or roma – you want ripe and sweet), chopped with all the juices
- Fresh basil, large handful chopped
- Fresh garlic, minced (2 or 3 cloves)
- Extra Virgin Olive Oil (EVOO), 2 tbsp
- Salt & Pepper to taste
- Fresh grated parmesan cheese as garnish
- French baguette or similar bread — I used a homemade loaf made by Ryan’s co-worker, thanks David!
Procedure:
- Mix tomatoes (with the juices), basil, garlic and 1 tbsp EVOO
- Add salt and pepper to taste
- Let it marinate for at least an hour in order to extract flavors
- When ready to serve, slice 15-20 thin slices of bread
- Lightly brush additional EVOO on one side of each piece and grill (or pan fry) on medium for a minute or two each (until lightly toasted)
- Top each piece generously with bruschetta mixture
- Sprinkle fresh grated cheese on top and serve
I love bruschetta. I like to add a splash of balsamic vinegar when I make it.