Bruschetta (pronounced "brusketta" broo-skeh-tuh) is an easy Italian appetizer (antipasto) recipe everyone loves. A classic bruschetta is basically a toasted French or Italian bread slice that's topped with diced fresh tomatoes, garlic, basil, balsamic vinegar and oil.
The Italian word bruschetta derives from "bruscare" which means "to roast on hot coals", hence the slices of bread that are toasted. With a crunchy base and its soft, salty topping, bruschetta balances all this delicious flavors with few garden ingredients. The balsamic vinegar adds an incredible kick to the recipe.
Classic bruschetta is the perfect dish to make in no time. Serve it fresh on summer or during a special party as you make a large batch of the topping ahead of time.
Bruschetta are similar to crostini in look, but the main difference is in the bread. In fact, crostini (or croutons) use a smaller, more round bread.
Moreover, crostini are often used to make canapés with savory condiments made of cheese, pate and meat. On the contrary, bruschetta is the traditional Italian appetizer.
Cherry tomatoes are perfect to make a classic bruschetta. You don't even need to blanch or peel them.
The best bread to use for a bruschetta is the Italian ciabatta or a large French baguette. You can also try the sourdough as it has a rustic crumb that pairs well with tomato topping.
Make sure to thinly slice basil leave by rolling them up like a cigar.
You can customize a bruschetta recipe according to your taste. You can add mozzarella, or cheese.
You can store bruschetta topping in the refrigerator for up to 3 days, closed in an airtight container.
For the bread, it's best to toast it just before serving as it becomes stale quickly.
In a bowl, add the chopped tomatoes, basil, garlic, balsamic vinegar, oil, salt and pepper.
Mix until combined and let it marinate for 30 minutes.
Meanwhile, preheat oven to 400°F. Brush bread slices on both sides with oil. Place them on a baking sheet lined with parchment paper.
Toast bread for up to 15 minutes or until golden brown, flipping each slice halfway cooking.
Let the bread cool for 5 minutes, then rub one side with halved garlic clove.
Top each toasted bread slice with the tomato topping. Serve and enjoy!