Traditional bruschetta is one of the easiest appetizers to make. Simply dice the ingredients, toss, and serve over toasted baguette slices. Not only is it easy peasey, bruschetta is downright delicious. If your guests are anything like mine, they’ll gobble this good stuff up. With tons of room for interpretation, and improvisation, bruschetta is a fun jumping off point for a variety of toast-based appetizers. Get our basic recipe after the jump.
We’ve got the traditional take below, but feel free to add fruits, squash, mushrooms, or cucumbers. Bruschetta is essentially an Italian-style salsa on toast, and easily adapts to any number of seasonal variations.
Traditional Italian-Style Bruschetta
for the bruschetta
2 1/2 cups deseeded, diced roma tomatoes (roughly 7 medium)
2 – 4 cloves garlic, crushed and minced
2 tablespoons good extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 cup fresh basil, cut into thin ribbons
1/2 teaspoon of salt, or to taste
1/2 teaspoon fresh ground black pepper
for the bread
1 fresh baguette, sliced diagonally into 1/2″ slices
2 cloves garlic
1/4 cup olive oil
In a large bowl, combine the prepared tomatoes and garlic. In a small bowl, whisk together the oil and vinegar. Toss with the tomatoes, and add the salt, pepper, and basil. Toss gently and set aside.
Toast the bread to a light golden color. Rub each slice with the whole clove of garlic and quickly brush with olive oil. Spoon 2 tablespoons of bruschetta onto each toast and serve immediately.