The Easiest Italian Bruschetta Recipe
Everyone loves Italian Bruschetta around here, they taste amazing and are so easy to make with only a few ingredients.
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. In Italy, bruschetta is often prepared using a brustolina grill.
What is a Bruschetta?
Bruschetta originated in Italy during 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread
Bruschetta History
Watch the video recipe
The Easiest Italian Bruschetta Recipe
INGREDIENTS FOR TOMATO BRUSCHETTA:
6 Tomatoes (2 lbs)
1/3 cup basil leaves
6 garlic cloves
1 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt or to taste
1/2 tsp black pepper or to taste
INGREDIENTS FOR TOASTS:
1 baguette
4 Tbsp extra virgin olive oil
1 cup shredded parmesan cheese
FOR THE GLAZE:
2 cups balsamic vinegar
Instructions
Make the Tomato Topping:
Core and dice tomatoes. Drain any excess juice and transfer tomatoes to a medium bowl.
Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer it to the bowl with tomatoes.
Finely mince 6 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.
Make the Bruschetta Toasts:
Preheat the oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.
Arrange toasts on the prepared baking sheet and brush the garlic-infused olive oil on both sides of the toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
Balsamic Glaze
Pour balsamic vinegar into a saucepan
Bring to a low boil, then reduce heat to keep at a simmer for a few minutes.* Stir occasionally until reduced to about half a cup and lightly coats the back of a spoon. It will thicken more as it cools. Transfer to a mason jar or air-tight container, let cool to room temperature then refrigerate for 3 to 4 weeks.
Enjoy, buen provecho!
