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Home » The Best Bruschetta

The Best Bruschetta

June 23, 2015 by Cara Kretz Leave a Comment

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BruschettaBruschetta is a classic Italian appetizer and a great party food. Our good friend Harry, a wonderful stand-up comic aka “Mr. Big Stuff”, and best man at our wedding, said these were the best he ever had!  It is also one of the best summer appetizers – especially in late summer/early fall when the garden tomatoes are ripe and luscious. You can make this anytime during the year with Roma tomatoes and grilled on the stovetop on a grill pan. My version focuses on each quality ingredient, not like the “salsa” style that many recipes teach.  The garlic olive oil is key.

Bruschetta finishedThe grilled toast is golden and toasty.

Bail, bread, oil, tomatoes, parmI like to cut the seeded tomatoes in strips to match the shape of the bread, parmesan and basil. Garlic oil on bread

Bruschetta
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Bruschetta

This is the best way to make bruschetta. Use good quality ingredients and keep them in larger pieces versus the "salsa-type" condiment many recipes suggest. Using garlic oil is the key! This is a great appetizer for a large party.
Course Appetizer
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Author Homemade Italian Cooking with Cara

Ingredients

  • ¼ good olive oil
  • 2 cloves fresh garlic sliced thin
  • 1 fresh crusty baguette, cut in ½ slices
  • 4 ripe Roma tomatoes seeded and sliced
  • 1 tsp Kosher salt
  • ¼ cup fresh shavings of Parmesan
  • ¼ cup fresh basil torn or cut in long strips (chiffonade-style)

Instructions

  • Place sliced garlic and olive oil in a small glass bowl, and let sit for at least 30 minutes. The longer it marinates, the stronger the garlic flavor.
  • Place the tomatoes in a small bowl and toss with the salt. This will draw out more moisture from the tomatoes.
  • Brush the garlic oil on one side of the cut bread.
  • Place the bread on a hot grill pan on the stove, or direct on a BBQ grill. Quickly brush the other side with garlic oil. Turn when golden, and look for the grill marks. Watch closely so the bread does not burn. Do in batches if necessary. The grilled toast does not have to be hot when served.
  • Arrange slices of tomato on toast. Top with parmesan shavings, basil pieces, and one thin, slice of the garlic (that you fished out from the olive oil). Trust me on this - that one hit of garlic add the flavor!
  • Arrange on a platter and serve. They will go quickly.

 

Filed Under: A Cookbook, Appetizers, Old School Italian Recipes, Recipe Index Tagged With: bread, crostini, fresh mozzerella, healthy, Tomatoes, vegetarian

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Welcome to my home kitchen! I'm Cara. Are you a busy foodie looking for fabulous recipes and menu ideas? This is the place for you. Learn my tips and tricks to being a great home cook. Food, family and love are everything. Read More…

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