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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!
Bruchetta
Recipe by Our Best Bites
2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
optional- fresh mozzarella cheese
Preheat oven to 400 degrees.
Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine. Add basil and gently toss to distribute. Give it a taste and add additional salt and pepper if necessary. Cover and chill.
Slice baguette into half inch slices and place on a baking sheet. Drizzle or brush some olive oil on top. Place in oven for 8-10 minutes until just lightly toasted. Remove pan from oven. Slice garlic clove in half and rub cut side down on each piece of bread. Top with about a tablespoon of the tomato mixture.
If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.
If preparing ahead of time, wait to add basil until right before serving.
Makes about 24 bruschetta.
*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
Add some fetta. You'll thank me. 🙂
Ohhhhhh…..thank Youuuuuuuu!!!!
Thanks so much Anna- we're glad you found us!
I am a brand-spanking new reader and I have been HOOKED to your blog for the past hour looking through all of these recipes. Just wanted to say "thanks" because, to me, someone who struggles every day to come up with something both tasty and somewhat healthy to eat for dinner, it seems like a lot of work to keep up a blog like this one of this caliber. But man, your hard work is going to make *my* life so much easier from now on! THANKS!! 🙂
Should have rad through the comments first!
I make Pico de Gallo all the time and have a hard time with the onions. won't even tell you what they do to my poor hubby. I use little green onions now. I chop up the white parts and sautee them in a cute little skillet (has to be a cute one), cool and add to the mix. Has really helped. I leave as much crunch as I dare.
Of course the greens are chopped and used fresh in my salsa or whatever when the hubby is gone . . . OK I'll admit it, I sneak some into the Pico if I think I can get by with it . . .
The old tomato vines are starting to produce now that the heat is letting up a bit, have to make some of these with my homemade sour dowgh.
I lover my Misto as well. I got it and will get more at Bed, Bath & Beyond using one of their coupons, which never expire. Only $ 8 that way.
p.s. In the past few days, I've made spicey honey chicken salad, cheesey garlic rolls, fudgy mint brownies, slow cooker french-dip subs, and probably some other ones I can't remember of the top of my head they have all been TO DIE FOR! We've fought over the few leftovers we've had. Thanks for all the good stuff!!!
ohhhhh I'm salivating just reading this. YUM!!! I'm liking the mozarella on there too, gonna have to try that.
Is eating ridiculous amounts of pico straight from the bowl with a spoon weird? Because I'm known to do that quite often. 🙂
This looks so good! I love your blog and have been following for quite a while now. I have loved every one of your recipes that I have tried. Keep up the good work!
My husband will love this!
If you like feta you will LOVE it on bruschetta bread. I sprinkle it on before it goes in the oven and it gets nice and warm and soft. I wish I had some now. Thanks for the post now I know what I am making for an app tomorrow.