Italian Bruschetta

Ingredients:

  • Roma Tomatoes - firmer and less juicy than other varieties, these are ideal for bruschetta. Dicing with a food chopper makes the process quick and easy.
  • Basil - for best results use fresh basil (not dried)
  • Garlic - add this to taste. We love plenty of garlic and use 4 cloves for the tomatoes and 1 clove for the toasts.
  • Balsamic vinegar - adds a rich layer of flavor
  • Extra virgin olive oil - using the best quality extra virgin will give you the best flavor.
  • Salt and Pepper - this simple seasoning is all you need.

How to Chop Basil:

Basil is a delicate herb so be careful not to crush it. The best method for chopping basil is to Chiffonade - you want to chop it once and not go over it again with a knife as you would with parsley or the leaves will become bruised.

  1. Stack the basil leaves and gently roll them together into a tube.
  2. Use a sharp knife for a clean cut through the basil leaves.
  3. Chiffonade - or thinly slice the rolled basil into thin ribbons.

How to Make Bruschetta Toasts:

This process couldn't be easier. Infusing the olive oil with minced garlic then topping them with a little parmesan is an easy way to turn these into the best tasting garlic parmesan bruschetta.

  1. Infuse oil with minced garlic and brush onto both sides of toasts.
  2. Sprinkle with parmesan cheese.
  3. Bake at 400˚F for 5 minutes then broil 1-2 minutes until golden.

How to Serve Bruschetta:

For this classic tomato bruschetta, we arrange the toasts on a platter and keep the tomato mixture in a separate bowl. This way, everyone can assemble their own bruschetta and the toasts will stay crisp under the tomatoes.