Recipe by Michigan Dreamer
Heres how i like to make my bruschetta. I got the idea from a restaurant we go to once in a while. Of course they didn't give me the recipe, but they did tell me what was on it. This bread is sinfully delicious. hope all enjoy this as much as me and my family do. You can make your own french bread or buy some. I only use half the loaf so if you want to use the whole loaf, just double the ingredients. You will also need:
Top Review by Sackville
I love bruschetta and this was no exception. I found it very easy to make -- did the tomato mixture up about an hour ahead of time and then it came together in a few minutes when we were ready to eat. It's very important to deseed the tomatoes, even after doing that I was surprised how liquidy the mixture could be after it sat for a while. But I didn't find it made the bread soggy -- toasting the bread ahead of time certainly helped with keeping it nice and crisp and also, you can just scoop the tomato mixture out and leave most of the juices behind. The only thing I found confusing was how much cheese to use. I wasn't sure if it should be 1/4 cup of each cheese or 1/4 cup total. And how big a baguette? I used a small loaf (demi-baguette size) of ciabattia bread, but if you were using a larger loaf you'd need more of the tomato mixture, I think. Finally, next time I'd add a bit of salt and pepper to the tomatoes. Just that little bit of tweaking would make the recipe perfect!
- olive oil
- 1 large tomatoes or 2 small tomatoes
- 2 -3 cloves roasted garlic
- romano cheese
- asiago cheese
- parmesan cheese
- 1 French bread, sliced in half
- 1 tablespoon balsamic vinegar
Directions See How It's Made
- I use one large tomato, deseed it and chop it up; add 2 tbs of olive oil,1 tbs balsamic vinegar, garlic, and basil to this and set aside in a strainer.
- I usually put the french loaf in the oven for a few minutes before adding all the toppings, because i like it a little crispier.
- Let the bread come back to room temp, and brush with olive oil.
- Spoon on the tomatoes, and sprinkle on the 3 cheeses.
- I usually add a little more basil and pop in the oven until cheese is very hot, not melted.
- Bake at 375°F.