Prep 10 mins
Cook 35 mins
My first culinary "success." This recipe came from a great book _Cucina Amore_, and is often requested by friends and family.
- 6 roma tomatoes, diced
- 2 cloves garlic, chopped
- 2 cloves garlic, peeled
- 3 tablespoons olive oil
- 2 1⁄4 teaspoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh cracked pepper
- 8 slices Italian bread, cut about 1 inch thick
- 2 tablespoons grated parmigiano-reggiano cheese
- Whisk together chopped garlic, vinegar, salt, pepper, and basil.
- When combined slowly drizzle in oil.
- Add tomatoes and let sit for 20 minutes at room temp.
- Meanwhile back at the bat cave, toast the bread.
- This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
- When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
- Place the bread on a cookie sheet and top with tomato mixture.
- Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
- Serve immediately.
- The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
Nice and easy! This has great flavor, and eye appeal. It was easy to put together and bake. I followed your directions and did not alter anything in the recipe. A nice variety of flavors and textures. Thanks for sharing this recipe. I will be using this one again!
Delicious bruschetta!!! What an amazing, tasty appetizer & so easy to pull together. Your family or guests will be amazed because this bruschetta is equal, if not better than any you will find prepared by the best Italian restaurants. I made some simple adjustments by adding 1/3 cup of finely diced red onion & also upped the balsamic to 1 tablespoon. For the best taste, use the finest EXTRA virgin olive oil you can find (or afford!) & you will feel like you are in Italy!
forgot to add my stars!