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Bruschetta Recipe:

Bruschetta Recipe:

Best Bruschetta Recip

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Use Ripe Tomatoes.

Brush Both Sides of Bread With Oil.

Oiling the bread ensures that both sides are golden brown and crispy (think of the difference between plain toast and homemade croutons). The oil also helps repel tomato juice so your toasts stay crisp. (Source: cookieandkate.com)

How Long Does Fresh Bruschetta Keep?

Really you should try to only make as much as you can eat in one night, as this bruschetta does not store very well. If you really need to store some leftovers, place the tomato mixture in an airtight container, and keep it in the refrigerator. The mixture will keep for about 2-3 days but is best eaten fresh.

Ingredients:

Nothing screams summer quite like bruschetta. We know it may sound strange, but rubbing the toasted bread with garlic will help impart tons of flavor into your tiny toasts. Top them with simply marinated tomatoes for the ultimate summer snack. The brighter and juicier your tomatoes, the better your bruschetta will be. We like to use any big tomato that looks juicy at the farmer's market, but if you'd like to make this recipe when tomatoes are not in season, we recommend using the cherry or grape variety. A colorful mix of tomatoes is always fun! (Source: www.delish.com)

We’ll stir some fresh garlic into the topping mixture, so it’s nice and garlicky but not overwhelmingly so. We’ll forego rubbing the bread with garlic since I tried the end results with and without and couldn’t taste the difference. The garlic in the toppings is plenty.

When you’re ready to serve, carefully drain off the excess tomato juice that has accumulated in the bowl, using your hand as a stopgap. Add the remaining 2 tablespoons of olive oil. Stir to combine, and season the mixture with additional salt, to taste (I usually add another ¼ to ½ teaspoon). If you don’t feel like your bruschetta is garlicky enough (I like mine lightly but not overwhelmingly garlicky), add another pressed clove of garlic. How to grill your bread: Simply brush the slices with olive oil as directed and place them directly on the grill grates with tongs. Cover and let the bread toast for about 3 minutes. When the undersides are golden, with nice grill marks, carefully flip them with tongs and repeat on the other side. Transfer to a large serving platter and top them with the tomato-basil mixture and optional balsamic vinegar and/or flaky salt as directed.

I served this at a dinner party last night and everyone loved it! I had read the "most helpful" reviews to get tips and did the following. Cut Roma tomatoes in half and spoon out seeds. Lay halves down on paper towels to drain while making and mixing the other ingredients. I used measurements as per the recipe and I used really good, 18 years aged, balsamic vinegar (that, I think, was key to making this taste so good!). Next, I chopped tomatoes and mixed everything, and refrigerated. I made the toasted slices by brushing olive oil on them, sprinkling each with garlic powder and Italian herbs, then toasted on a cookie sheet under the broiler. I let my guests spoon on the bruschetta to the toast so they could take as little or much as they wanted. I noticed the mounds of bruschetta grow on their toasts after they tasted it! Really great recipe; a keeper!

In a large bowl, mix the onions, tomatoes, garlic, and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavors to soak and blend together.

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.

One of the most important ingredients for bruschetta is the right kind of loaf. Use a good quality French or Italian loaf or baguette. I used an artisan baguette made of whole wheat and oats with hints of cinnamon in it. Also, use the best quality extra virgin olive oil. Also better to use fresh tomatoes while preparing bruschetta. (Source: www.vegrecipesofindia.com)

 

 

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