Bruschetta is an Italian staple that will become a regular on your menu. And, for good reason!
It's delicious. Make bruschetta the real Italian way, (Bread, olive oil, tomatoes, garlic, basil, parmigiano-reggiano, and a lot of times, anchovies) but know that you can use a lot of different ingredients to vary it as we have below. You may settle in on a "favorite" way, but know that you, your family, and your dinner guests will find it tantalizing.
New Italian Recipes Presents
Our version of Italian Bruschetta
1 1/2 lbs or so of plum or grape tomatoes, halved, then sliced thinly
1 cup chopped fresh basil leaves (tossed in lemon or lime juice, if desired)
3-4 cloves garlic, sliced thinly. Roasted garlic cloves work really well here, too. Just cut the top end off, brush the garlic “head” thoroughly with olive oil, then roast at 375 degrees for about 40 minutes. Roasting ‘tames” garlic a little, so you can use more!
1/4 cup chopped fresh oregano leaves, (if desired)
Balsamic vinegar, drizzled sparingly over bread before topping with the other ingredients.
Extra virgin, good quality olive oil, (enough to spread over bread)
(6) 3/4-inch-thick slices of crusty bread. Either Italian rustic or French works great.
Anchovies, 1 -3 on each slice (if you like them). ½ cup parmigiano-reggiano.
Top Sliced bread with equal amounts of arranged ingredients.
Season to taste with salt and pepper and top with cheese.
Toast under broiler until cheese is melted.
Okay, was that easy enough for you? Trust us. If you've never made this dish, you just have to try it. Don't let the easy part fool you. This is a really great Italian recipe.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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