How to Make Italian BRUSCHETTA - Easy Appetizer

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread offers more nutrients, while stale bread can reduce waste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is nutritious, while vegetable oil is often less expensive.

Remove the cores from the tomatoes and dice them up.

Drain off any excess liquid from the diced tomatoes and transfer them to a medium mixing bowl.

Pluck off 1/3 cup of fresh basil leaves, stack them, roll them up, and slice them into thin ribbons (chiffonade).

Add the chopped basil to the tomatoes.

Finely mince 5 cloves of garlic and add most of it to the tomato mixture, reserving some for later.

In a small bowl, combine the reserved minced garlic with 3 tablespoons of extra virgin olive oil.

To the tomato mixture, add 2 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine and set aside to marinate for 15 to 30 minutes.

Preheat the oven to 400 degrees Fahrenheit with the rack in the center.

Cut the French baguette into half-inch thick slices diagonally and arrange them on a parchment-lined baking sheet.

Brush both sides of the baguette slices with the garlic-infused olive oil.

Top each slice with shredded Parmesan cheese (about 1/3 to 1/2 cup total).

Bake in the oven at 400 degrees Fahrenheit for about 5 minutes, then switch to broil on high for 1 to 2 minutes until the edges are golden brown.

Serve the toasted bread and tomato mixture separately to keep the bread crisp, allowing guests to build their own bruschetta.

Optionally, drizzle with extra virgin olive oil or balsamic glaze before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens