Bruschetta

Bruschetta truly encapsulates the feeling of summer. To bite into it and feel the flavours of tomatoes and basil is something so refreshing! The quality of bread has a profound effect on the taste of the bruschetta. I used my homemade Baguette and loved the flavour it imparted to this antipasto. If you would like to bake your own baguette you can try the recipe on my site. You can most definitely use store bought baguette as well.

Bruschetta

Lejna

An easy way to make the famous Italian anti-pasto.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Appetizer

Cuisine Italian

Servings 10 servings

Ingredients

  

• 4 tbsp Olive oil
• 2 cloves Garlic
• 4 nos Tomatoes
• ¼ cup Basil thinly sliced
• 2 tbsp Balsamic vinegar
• Salt as per taste
• 1 pinch Red pepper flakes
• 1 large Baguette cut into ¼" thickness
• 2 cloves Garlic
• ¼ cup Grated parmesan

Instructions

 

• Score a small "x" on the bottom of each tomato with a sharp knife. Boil a pot of water and add the tomatoes. Boil for about 30 to 60 seconds, or until the skins start to peel back. Remove the tomatoes with a spoon and drop them into the ice bath. Peel and dice the tomatoes.
• In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.
• Meanwhile, toast bread: Preheat oven to 200°C. Brush bread on both sides lightly with olive oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
• Spoon tomatoes on top of bread just before serving. And top it with grated parmesan.

Keyword Baguettes, Bruschetta, Classic bruschetta