Prep 10 mins
Cook 15 mins
I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.
- 1 baguette, cut in half length-wise and toasted
- 2 teaspoons minced garlic (I use the kind in a jar)
- 3 tablespoons extra-virgin olive oil
- 1⁄4 cup grated parmesan cheese
- 2 1⁄2 cups minced roma tomatoes (cut so fine its almost a paste)
- 1⁄3 cup thinly sliced fresh basil leaf
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon salt
- 1 teaspoon fresh ground pepper
- In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
- Slice the bread into individual pieces and spoon the mixture on top.
Excellent...came out perfect...my fab bruschetta recipe ..
YUM! This is very similar to the recipe I usually use (which I couldn't find). This is great as is, but I do a couple of things differently: I add about 1/2 cup parmesan, and another 1/2-1 cup mozzarella, and then put on bread in the oven at 350 for about 10 mins. It's cheesy, tomato-ey, bubbly and delicious!
This is an excellent way to use up the last of the summer tomatoes. I've used regular tomatoes, which have more juice than romas, so I chop them and let them drain. They have so much more flavor than Roma tomatoes. Also, try sprinkling the bread slices with olive oil and garlic powder, then lightly toasting it. I do this a day ahead and store the slices in a Ziploc bag, then whip up the bruschetta shortly before serving so it's good and fresh. The addition of balsamic in this recipe gives the mixture a delicious boost.