Simple Bruschetta

Let's Eat! | August 24, 2016 | By

As the summer winds down, everyone’s gardens are bearing the fruits of their labor. Although I did not plant a garden this year, the markets are full of fresh tomatoes and basil. Fresh basil is one of my favorite herbs – it takes everything up a notch: eggs…salads…sauces. Yum! One of my favorite hors d’oeuvres to share (or solo dinners to hoard) is Bruschetta.

Traditional Bruschetta is a conglomerate of diced tomatoes, onion, basil, and vinegar atop a piece of toasty crostini. The vinegar breaks down the tomato and somehow neutralizes the bite of the raw onion. I’m not a fresh tomato fan. I don’t like the texture of the slimy parts versus the firm parts…but, I cannot get enough of this Bruschetta! And…it’s super simple to make!

This recipe is from a classmate when I was in school at K-State. We worked together and she brought this snack in for everyone to try. Not being a fan of tomatoes, I was hesitant. But, I’m glad I tried it because it has become a staple in my party repertoire. I hope you enjoy it!

Simple Bruschetta
A simple, delicious Italian-inspired appetizer or dinner.
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Ingredients
  1. 4 Roma Tomatoes
  2. 1/4 Small White Onion
  3. 1/4-1/2 c. Fresh Basil
  4. 1/4-1/2 c. Red Wine Vinegar
  5. 1/4-1/2 c. Extra Virgin Olive Oil
  6. Salt & Pepper
  7. Garlic Salt
  8. Good Quality Baguette
  9. Plain Cream Cheese
For the crostini
  1. Slice the baguette into 1/4-inch thick pieces. Lay out on an ungreased sheet pan.
  2. Drizzle with a small amount of olive oil. Sprinkle with garlic salt. Flip and repeat.
  3. Toast under broiler until desired crispiness. Flip and toast bottoms.
  4. Remove from oven to cool.
For the topping, combine the following in a medium bowl
  1. Cut tomatoes in half; remove innards and discard. Dice firm parts of the tomatoes into small, 1/4-inch to 1/2-inch pieces.
  2. Cut one 1/4-inch slice of onion. Dice into small, even pieces (similar in size to tomatoes).
  3. Cut the basil in 1/4-inch wide strips.
  4. Add salt and pepper, to taste.
  5. Drizzle with the red wine vinegar and olive oil. Start with 1/4 c. of each.
  6. Cover, refrigerate, and let marinate for at least 2 hours. The mixture should be juicy due to the tomatoes breaking down.
  7. Taste and adjust seasonings, vinegar, and EVOO ratio to your liking.
To Serve
  1. Spread 1/8-inch cream cheese on each toasted crostini.
  2. Using a slotted spoon or fork, top each crostini with the tomato mixture.
Notes
  1. Use kitchen shears to cut the basil. Stack the leaves up and cut them up into a small prep bowl.
Engineered Edibles http://www.engineerededibles.com/
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