Bruschetta | Kitchen on the Cliff with Giovanna Bellia LaMarca
Recipes in this Video
Bruschetta, a staple of Italian cuisine, originated in central Italy during the 15th century. Traditionally topped with fresh tomatoes and basil, this version features fried eggplant, adding a rich, savory element. It’s often enjoyed as an appetizer or snack, especially during summer when eggplants are in season. This dish has found its way into various culinary traditions, adapting to local ingredients and preferences around the world.
Ingredients
- ●baguette
- ●eggplant
- ●olive oil
- ●garlic
- ●basil
- ●salt
- ●black pepper
- ●parmesan cheese
- ●balsamic vinegar
- ●tomatoes
Instructions
- 1Slice the eggplant into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.
- 2Rinse the eggplant slices and pat dry with paper towels.
- 3Heat olive oil in a large skillet over medium heat until shimmering.
- 4Fry the eggplant slices until golden brown, about 3-4 minutes per side; drain on paper towels.
- 5Toast the baguette slices until golden and crisp, about 5-7 minutes in a preheated oven at 400°F.
- 6In a bowl, combine diced tomatoes, minced garlic, chopped basil, salt, and pepper; mix well.
- 7Top each toasted baguette slice with a spoonful of the tomato mixture.
- 8Place a fried eggplant slice on top of each bruschetta.
- 9Drizzle with balsamic vinegar and additional olive oil if desired.
- 10Serve immediately, garnished with extra basil.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast provides a cheesy flavor with fewer calories.
balsamic vinegar
Healthier: apple cider vinegar
Cheaper: red wine vinegar
Apple cider vinegar is lower in calories and has a milder flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 baguette
- ●2 cups fire-roasted peppers, chopped
- ●1/2 cup fresh basil, chopped
- ●2 cloves garlic, minced
- ●1/4 cup balsamic vinegar
- ●1/4 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup grated Parmesan cheese (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Slice the baguette into 1/2 inch thick slices.
- 3Arrange the baguette slices on a baking sheet and brush one side with olive oil.
- 4Toast the bread in the oven for about 5-7 minutes, or until golden brown.
- 5In a bowl, combine the fire-roasted peppers, basil, garlic, balsamic vinegar, olive oil, salt, and black pepper. Mix well.
- 6Remove the toasted baguette from the oven and let it cool slightly.
- 7Spoon the pepper mixture onto the toasted side of each baguette slice.
- 8If desired, sprinkle grated Parmesan cheese on top of the bruschetta.
- 9Serve immediately as an appetizer.
Equipment
Ingredients
- ●1 baguette
- ●1/4 cup olive oil
- ●2 cups mixed olives, pitted and chopped
- ●1/2 cup cherry tomatoes, diced
- ●1/4 cup red onion, finely chopped
- ●2 cloves garlic, minced
- ●1/4 cup fresh basil, chopped
- ●1 tbsp balsamic vinegar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Slice the baguette into 1/2 inch thick slices and arrange them on a baking sheet.
- 3Brush each slice with olive oil on both sides.
- 4Bake in the preheated oven for about 5-7 minutes, or until golden and crispy.
- 5In a mixing bowl, combine the chopped olives, diced cherry tomatoes, red onion, minced garlic, and fresh basil.
- 6Drizzle the balsamic vinegar over the olive mixture and season with salt and black pepper. Mix well to combine.
- 7Remove the toasted baguette slices from the oven and let them cool slightly.
- 8Top each slice of toasted baguette with a generous spoonful of the olive salad mixture.
- 9Serve immediately as an appetizer or snack.
Equipment
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