Italian Bruschetta makes a tasty toasted French bread with a savory tomato topping and chiffonade of fresh basil.
by Sue Lau | Palatable Pastime
Italian Bruschetta is my recipe of the day. It is one of the simplest and most delicious appetizers you can prepare in just minutes.
Jump to Recipe~Print Recipe
The trick to this is keeping the tomato mixture as free of liquid as possible. It might be pretty retro at this point, but it does use up day old bread quite nicely.
Today is use up what’s in the kitchen day and I just happened to have most of a nice baguette that hadn’t gone stale, a couple nice ripe tomatoes, and a pack of fresh basil. It made for a quick light lunch, kind of like having an Italian tomato sandwich for Bill and I, and I tossed in the remains of a few pepperoncini and olives to get ride of those too (they were extras from some Italian carry-out).
Now that hunger is aside, I can concentrate on the rest of this chilly Friday afternoon. At least the sun is shining! At the moment, at least.
You Might Also Like:
Irish Cheese Toasties
Irish Cheese Toasties are a delicious Irish appetizer that makes an especially good accompaniment with beer.
Crack Chicken Dip
Crack chicken dip is the kissing cousin to the classic warm Buffalo chicken dip you have loved all these years.
Savory Rosemary and Garlic Roasted Pumpkin Seeds
Roasting up the fresh pumpkin seeds from your Halloween Jack-o-Lanterns can be an easy, healthy and wholesome treat.
Garlic Breadstick Snakes
Slithering garlic breadstick snakes slide into your Halloween menu with a dose of garlic and pure fun.
Italian Marinated Mushrooms
These Italian Marinated Mushrooms make a great, flavorful addition to any antipasto platter as well as added to a salad.
- 8 inches French baguette
- Extra-virgin olive oil
- 3 ripe plum tomatoes or 2 large tomatoes
- 2 tbsp. fresh chiffonade basil
- Splash aged balsamic vinegar
- 1/2 tsp. garlic paste
- Sea salt and cracked pepper
- Freshly grated Parmesan cheese
- Bring a pan of water to the boil and preheat broiler or grill.
- Core tomatoes and slash the other end with an "X". Blanch tomatoes one minutes, then plunge into cold water.
- When tomatoes are cool enough to handle, peel off the skin, cut into quarters and removed seeds and excess juice with a gentle squeeze.
- Finely chop tomatoes and place in a small bowl with the basil, vinegar, garlic paste and a seasoning of salt and pepper. Stir.
- Slice baguette into half inch slices on the diagonal.
- Brush both sides of bread with olive oil and place on baking sheet.
- Broil both sides until golden. You could also toast the bread on the grill.
- Drain tomato mixture in a sieve to remove as much liquid as possible. (If you are making pasta, dump the liquid into your sauce.)
- Spoon mixture over bread and sprinkle with Parmesan.
- Serve immediately.
Join my recipe group on Facebook for more recipes from blogger friends around the world!