This is one of the most crowd pleasing appetizers in my repertoire. My smoky black bean dip being another one vying for top spot.
Bruschetta is simply grilled bread rubbed with olive oil and garlic. Tomato basil is probably the most popular topping here for bruschetta. Another one of my favourite toppings is mashed white beans with garlic and rosemary. So many possibilities!
I served these over the weekend with olives, roasted red peppers, marinated artichokes, to complete the antipasti offering.
Avoid cutting the bread too thick. You will have a hard time resisting these bad boys, so if you want room for dinner, keep the slices on the thin side.
What is your favourite appetizer to serve for guests or family?
Recipe: Bruschetta with Tomato and Basil
Topping
5-6 roma tomatoes, cored and diced (about 2 cups diced)
1 – 1 1/2 tbsp balsamic vinegar
2 tbsp olive oil
10-15 fresh basil leaves
1/4 tsp sea salt, or to taste
freshly ground black pepper
Makes enough for about 15 slices. Double recipe if necessary.
Bruschetta
1-2 cloves of garlic, peeled
baguette, the best you can find and whole grain if you choose
olive oil for brushing
Preheat oven to 425.
Slice baguette in thin diagonal slices.
Brush the slices with oil on one side and lay on a baking sheet oiled side down.
Place the baking sheet in the oven, and bake for 5-8 minutes until slightly golden on the oiled side. Keep a close eye.
While the bread is in the oven, combine the diced tomatoes, vinegar, olive oil, basil, and salt and pepper in a medium sized bowl. Season to taste.
Remove the bread from the oven. Flip them over. Brush each piece of bread lightly with a garlic clove to flavour the bread.
Place a spoonful of the tomato mixture on each piece of bread and serve. Preferably with a delicious red wine on a beautiful evening.
