Appetizer Guaranteed to Please the Party: Tomato Basil Bruschetta

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Undeniably delicious. Scrumptiously satisfying. Tantalizingly tasty. Straight up really good!

A few simple ingredients come together on a crispy piece of bread for a party in your mouth. A party that will keep the guests at your party coming back for more. This is one of the most crowd pleasing appetizers in my repertoire. My smoky black bean dip being another one vying for top spot.

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Bruschetta is simply grilled bread rubbed with olive oil and garlic. Tomato basil is probably the most popular topping here in North America for bruschetta. Another one of my favourite toppings is mashed white beans with garlic and rosemary. So many possibilities!

I wonder what they do in Italy. I will have to investigate when I go there for the first time in a week! That’s right, I am going to Italy!

IMG_9284I served these over the weekend with olives, roasted red peppers, marinated artichokes, to complete the antipasti offering.

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Avoid cutting the bread too thick. You will have a hard time resisting these bad boys, so if you want room for dinner, keep the slices on the thin side.

What is your favourite appetizer to serve for guests or family?

Tomato Basil Bruschetta

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Topping

5-6 roma tomatoes, cored and diced (about 2 cups diced)
1 – 1 1/2 tbsp balsamic vinegar
2 tbsp olive oil
10-15 fresh basil leaves
1/4 tsp sea salt, or to taste
freshly ground black pepper

Makes enough for about 15 slices. Double recipe if necessary.

Bruschetta

1-2 cloves of garlic, peeled
baguette, the best you can find and whole grain if you choose
olive oil for brushing
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1. Preheat oven to 425.

2. Slice baguette in thin diagonal slices (as seen above).

3. Brush the slices with oil on one side and lay on a baking sheet oiled side down.

4. Place the baking sheet in the oven, and bake for 5-8 minutes until slightly golden on the oiled side. Keep a close eye.

5. While the bread is in the oven, combine the diced tomatoes, vinegar, olive oil, basil, and salt and pepper in a medium sized bowl. Season to taste.

6. Remove the bread from the oven. Flip them over. Brush each piece of bread lightly with a garlic clove to flavour the bread.

7. Place a spoonful of the tomato mixture on each piece of bread and serve. Preferably with a delicious red wine on a beautiful summer’s evening.

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