One of our fans Lisa requested a yummy bruschetta recipe, so I decided to pull one together. There was a bit of a delay since with all the rain on the west coast tomatoes are just now coming into season, and you cannot make a good bruschetta without great tomatoes. Since the tomatoes are 95% of the recipe, you need to get the best ones possible. Cheap roma tomatoes will make for a bland, flat bruschetta. I recommend heirloom tomatoes. They are tasty, and you can get them in nice colors to make the bruschetta look amazing.
The rest of the recipe is basically all about balancing flavors. If the tomatoes are too sweet you, add more vinegar. If they are too tart, add more oil. If the flavors are flat, you can add a little salt, but be careful not to add too much since the parmesan is very salty. Just taste the mixture as you make it, and you should be happy.
When making the crostini for the bruschetta, I recommend either the oven or a grill. Either way, you should slice the bread thin and toast it until it is nice and crispy. I prefer on the grill when possible since the grill marks look really nice, but that is not always very practical. If you do decide to cook them on the grill, follow the steps listed here but instead of baking off the crostini, place them on a hot grill until they get great grill marks and are nice and crusty.
This makes enough for 4 people as a large appetizer.
3 medium sized tomatoes
1 tsp of oil + extra for the crostini
1 tsp of apple cider vinegar
¼ tsp salt
¼ tsp pepper
1 small bunch of basil
1 small wedge of parmesan cheese
1 loaf of nice French bread
1) Preheat the oven to 375 degrees.
2) Slice the bread into thin slices. Diagonal cuts look really nice.
3) Brush the bread with olive oil, sprinkling lightly with salt and pepper.
4) Bake the bread for about 10 – 15 minutes until nice and golden brown and crusty.
5) You have now made crostinis! Set them aside for now.
6) Remove the seeds from the tomatoes, then dice them into small cubes.
7) In a medium bowl, mix the oil, vinegar, salt and pepper.
8) Mix in the tomatoes and toss to coat well.
9) Cut the basil into long, thin strips (this type of cut is known as “chiffonade”).
10) With a vegetable peeler, shave off thin slices of the parmesan cheese for a garnish.
11) To assemble the final product, top the crostini with some tomato mix, a parmesan sliver and some basil just before serving. Do not let it sit long or the bread will become soggy.
12) Serve and Enjoy!