Italian Bruschetta

Kaylie
Oct 12, 2020
2 min read

Does this recipe even need an introduction? Who doesn’t love this appetizer; balsamic vinegar, garlic, basil and fresh roma tomatoes make this crowd pleasing favourite so fresh and packed with flavour.

Toasting sliced baguette, topping with parmesan and drizzling with balsamic reduction adds a beautiful final touch to this recipe. The sweetness of the balsamic reductions pairs so well the savoury notes of a classic bruschetta. You can make your own balsamic reduction easily by heating balsamic vinegar and sugar in a small sauce pan or you can skip that step and buy it from the grocery store! They even make different flavours.

This recipe was a request from a blog follower and I’m so happy she requested it! I like to use Bruschetta not only for an appetizer but to make a recipe I will post this week, bruschetta baked chicken. It’s and easy way to make a healthy supper and a great way to use day old bruschetta.

I always use roma tomatoes for dips like pico de galo and bruschetta. They are a firmer tomato and have less seeds to get rid off when dicing them up.

Italian Bruschetta

Ingredients:

- 10 Roma tomatoes, diced

- 8 green onions, chopped

- 5 garlic cloves, minced

- 2 tablespoons fresh basil, ribboned and chopped

- 1/8 cup balsamic vinegar

- 2 tablespoons olive oil

- 1/2 teaspoon sea salt

- 1/4 teaspoon black pepper

- 1 baguette, sliced and toasted

- grated parmesan reggiano for garnish

- balsamic reduction for drizzle

Instructions:

Chop, dice and mince tomatoes, green onion, garlic and basil. In a medium bowl combine them with olive oil, balsamic vinegar, sea salt and black pepper. Mix until everything is well incorporated. Cover and place in fridge until ready to serve.
Slice the baguette and brush with olive oil, toast in oven until golden.
Top each crostini with a spoonful of bruschetta and a slice or two of parmesan reggiano. Drizzle each with balsamic reduction and they are ready to serve!

A quick and easy appetizer that is sure to disappear as soon as you serve it as I said earlier, who doesn’t love bruschetta?