Bruschetta

Two porcelain dishes with blue and white flourishing. One plate has a fork and bruschetta (a mixture of tomatoes, garlic etc.) The other plate shows toast topped with the bruschetta.

Two porcelain dishes with blue and white flourishing. One plate has a fork and bruschetta (a mixture of tomatoes, garlic etc.) The other plate shows toast topped with the bruschetta.

Bruschetta

Great side dish or appetizer on a toasted baguette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 baguette (cut in 1/2 inch slices)
  • 2 cups finely chopped tomatoes
  • 2 cloves garlic
  • 6 basil leaves finely chopped
  • 1/2 cup Parmesan cheese
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 3 tblsp olive oil

Method
 

  1. Turn your oven on to the broil setting. Place the baguette slices on a large baking sheet.
  2. If preferred you can brush the slices with a bit of olive oil on both sides & season with a bit of salt & pepper.
  3. Place under the broiler & toast on both sides for about 1 to 2 minutes per side. Set aside.
  4. In a medium bowl, toss the tomatoes, garlic, onion, basil, cheese, salt pepper & olive oil. Taste for seasoning & adjust with the salt & pepper if needed.
  5. Spoon bruschetta on the toasted bread slices & drizzle with balsamic reduction vinegar.
  6. To make your own balsamic reduction add 1/2 cup of balsamic vinegar to a small saucepan & place over medium heat. Bring to a boil, then reduce heat to a simmer & let it simmer for about 10 minutes or until the vinegar reduces down. Stir occasionally, It is done when it coats the back of a spoon. Let cool before stirring.
  7. Leftovers: store in an airtight container in the refrigerator for up to 3 days. Do not leave bruschetta out for more than 2 hours.
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