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Recipe: Bruschetta edit

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Photo: Alejandro Duarte

Created by: Anonymous

Edited by: Barnaby Dorfman, Alejandro Duarte, Sheri, Butterfly, swati, Alisa Escanlar

edit Ingredients

1

loaf of crusty bread

5

medium tomatoes chopped

4

cloves minced garlic

2

tablespoons balsamic vinegar

¼

cup extra virgin olive oil

1

cup freshly grated Parmesan cheese

1

tbs fresh basil

salt and pepper

edit Preparation

Step 1

Allow to stand for several hours to marinate. Slice bread at an angle, brush one side with olive oil, and broil on each side until brown.

Step 2

Best when served immediately to avoid getting soggy. Ingredients may be adjusted depending on your taste.

Step 3

Mix diced tomatoes (juice and all), minced garlic, olive oil, lime juice, 3/4 cup Parmesan cheese (keep the rest for later), basil, and salt and pepper (to taste).

Step 4

Spoon mixture onto bread, and top with reserved Parmesan. Broil until cheese has melted.

edit Tools

edit About Bruschetta

Bruschetta can be served on toast, or eaten plain. Make a "big" batch, and use the left over mixture on pasta the next day. Bruschetta is a traditional Italian dish. It is pronounced "brusketta," in Italian, though it is commonly mis-pronounced "brushetta" in the United States.

Comments

  • 1 year, 3 months ago
    Kathy Roduner

    Another variation is to spread fresh chevre (goat cheese) on the oiled toasted bread and add chopped pitted calamata olives in the tomato mixture.

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Wikipedia

Bruschetta () is an appetizer whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In Tuscany, bruschetta is called ''fettunta'', meaning "oiled slice". In the Abruzzo region of Italy a variation of bruschetta called ventricina is served. Raw pork products and spices encased in pig vesicles are aged and the paste spread on open slices of bread which are sometimes grilled.

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