Bruschetta

CATEGORIES: Italian, Sara, Small Bites

Kate and I have both openly admitted to eating Pico de Gallo straight from the bowl with a spoon.  If you’re like us, then chances are you’ll love Bruschetta, which I like to think of as the Italian version of Pico de Gallo (or maybe the Pico is a Mexican version of the Bruschetta? What came first, the chicken or the egg?!)   And if you’ve ever watched Giada and heard her throw overly pronounced Italian words into her normal every day conversation then you know very well that it’s pronounced “Brus-ketta.”

Bruschetta is pretty much amazing.  Fresh tomatoes, basil, and onions, flavored with balsamic vinegar and piled on little garlicky toasts.  Man I wish I had left-overs because I’m really craving some now!  I also love that I have almost everything to make it right out back in my garden.

You can really use any type of tomato.  You can see in my picture that from my garden I grabbed plum tomatoes, cherry tomatoes and some romas.  If you’re buying them at the store, I’d probably go for romas or some nice plum tomatoes on the vine.

And you’ll need balsamic vinegar.  Don’t even ask me if there’s a substitution because there’s not!

Dice up the tomatoes and onions, toss in the basil and flavor with a splash of vinegar, salt and pepper and a little olive oil.

Then you’ll need a baguette sliced up into about 1/2 inch slices.  Sourdough is actually really yummy too.

Place the slices on a baking sheet and drizzle with olive oil.

Have I ever told you how much I love olive oil sprayers Love.  I use mine practically every day.  They’re perfect for things like this.  You can find them cheaper than that link too- just do a quick google search.  Anyway, pop that pan in the oven to lightly toast the baguette slices.

And here’s the delicious trick about this little appetizer.  After the bread comes out of the oven grab the biggest garlic clove you have (makes it much easier to hold onto) and slice it in half.

Use your hands to rub the cut side of the clove all over the tops of the warm bread slices.  It infuses  garlic flavor into bread and when it combines with the tomato mixture amazing things happen.

Just place a spoonful of the tomato mixture on top and serve.

Or you could do my personal favorite variation and add a slice of fresh mozzarella on there too.  H-e-a-v-e-n I tell ya!

 

*If you want a little twist on flavor, try adding in some Oven Roasted Tomatoes, sun dried tomatoes, or capers.

And if this looks good, then check out this fun variation: Fresh Fruit Bruschetta

 

37 comments

  1. I refuse to watch Giada simply due to her over-pronunciation of Italian igredients.

    P.S. I have a Misto oil sprayer too!

  2. You'd think it was the sharp flavor but I actually just don't like the way onions taste but for some reason dried onion is very tasty to me. Maybe I'll try a combination of dried onion and onion powder.

    I made some this morning with out onion in it and with dried basil on olive oil drizzled toast and man do I miss that fresh basil.

    Thanks for the advice I find myself reading your guys blog every day and have used your recipes from honey grilled chicken to chocolate cookies

  3. Rachael- If you have a hard time with onions, you could try green onions. That way you'd still get some flavor but in a much milder form. You could also use grated onion, and just a little bit, or even a dash of onion powder. Fresh basil in my opinion is a must! But if you're reeeally in a pinch, try dried. The rule of thumb is 1 teaspoon dry = 1 tablespoon fresh.

  4. Hi, the biggest problem I have with pico de gallo and bruschetta is it always seems to have such a harsh onion flavor, I can't stand onion raw and I only accept that it's necessary for certain dishes. Though a well done blooming onion is delicious(rhyming unintended. Will it horribly ruin it if I just fore-go the onion? Also I hate to say this because I've had fresh basil plants and it's just not the same if you go with dried but, is there any way to bring that fresh basil flavor back without actually having fresh basil.
    Thanks,
    Rachael.

  5. My husband makes a similar version, but he broils the bread with the mozzarella (or provolone slices work nicely too) first and then puts the tomato/basil topping on. Oh. My. Yum! My mouth is watering just thinking about it!

  6. Yay! I'm so excited to be the winner! I e-mailed you with my info, but I wanted to leave a comment again saying THANKS!! Love this blog!

  7. thanks for sharing this! I usually follow your recipe to a "t" but alter by adding tomato paste! It reallly enhances the tomato flavor…thanks again!

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