TUSCAN BRUSCHETTA
I once found this recipe when this site was Recipe Zaar and haven't been able to find it since so I decided to post my adapted version. I was in highschool and in my Travel Languages class in my Italian unit, I was assigned Tuscany as my province for a project and had to find and cook a Tuscan dish for the class as part of my presentation. This recipe is a little time consuming but not very expensive and I've had TONS of compliments on it. I apologize for the inconsistency in the measurements but it has been a LONG time since I've used a recipe and I mostly do this by feel/taste.
Provided by MissAcedia
Categories Spreads
Time 4h5m
Yield 24 pieces, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine diced Roma tomatoes (use as many as necessary depending on size) with white and green onions, and minced garlic in a clear, resealable tupperware container and mix thoroughly.
- Add White Balsamic Vinagrette to taste (normally I watch the sides of the container until the vinagrette comes up 1/3 of the mixture).
- Add Roasted Garlic oil also to taste (1/4 cup works for me).
- Stir ingredients with a wooden spoon until evenly and thoroughly mixed.
- Seal and refrigerate for several hours or overnight (the longer it sits the more the flavours of the oil and vinagrette will be absorbed). Should be served the next day for best taste.
- Prior to serving: slice baguette diagonally (for larger pieces) into1/2" - 1" slices and toast to desired doneness in the oven (I have a double oven with a smaller top oven that has a toast setting, one toast cycle - 3 minutes - normally does the trick but I always watch it so the small pieces don't burn).
- Place toasted bread slices on a plate and take the remaining peeled whole garlic cloves and rub them gently but quickly on one side of each of the slices. You can also pour a small amount of the garlic oil on a plate and brush it lightly on the slices but I find the rubbing gives the same flavour without sogging up the bread.
- Remove bruschetta mixture from fridge and give it a quick stir (and taste!). Add feta cheese to taste.
- I prefer to use a rounded plastic spoon to scoop and drain mixture then place onto bread slices immediately before serving.
- Garnish with oregano and basil.
- Tip: I find most people's complaints about bruschetta is soggyness. The ways I prevent this is with slightly thicker toasted slices of italian bread (holds up better under the weight of the mixture and juices sit on top longer instead of soaking in in seconds), lower-moisture Roma tomatoes, less liquid added and only adding the mixture to the bread slices right before serving.
Nutrition Facts : Calories 33.9, Fat 0.2, SaturatedFat 0.1, Sodium 43.6, Carbohydrate 6.9, Fiber 0.8, Sugar 1.4, Protein 1.4
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Tasneem Kausar
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your taste.
George Ross
[email protected]This recipe is a great way to use up summer tomatoes.
Dhdjdj Hdhddj
[email protected]This bruschetta is the perfect way to use up leftover bread. It's also a great way to get your kids to eat their vegetables.
Mohsin Adnan
[email protected]I love the combination of flavors in this bruschetta. The tomatoes, basil, and garlic are a perfect match.
Awais ali Sabb
[email protected]This bruschetta is a great way to start a meal. It's light and refreshing, and it gets everyone's appetite going.
Dusan Nadj
[email protected]I love the simplicity of this recipe. It's a great way to showcase fresh ingredients.
Samiran Gain
[email protected]This bruschetta is the perfect summer appetizer. It's light, refreshing, and flavorful.
Neeta Budhu
[email protected]This recipe is a great way to use up leftover bread. It's also a great way to get your kids to eat their vegetables.
Leonard Baubau
[email protected]I made this bruschetta for a party and it was a huge hit. Everyone loved it.
Monir islam Monir islam
[email protected]This bruschetta is the perfect way to start a meal. It's light and refreshing, and it gets everyone's appetite going.
Mis Sabina
[email protected]I love the combination of flavors in this bruschetta. The tomatoes, basil, and garlic are a perfect match.
Rehman Yousafzai Official
[email protected]This is my go-to bruschetta recipe. It's easy to make and always turns out delicious.
Mawuena Afi
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up fresh tomatoes from the garden.
Khan Julhas
[email protected]This bruschetta is the perfect appetizer for any occasion. It's easy to make and always a crowd-pleaser.
Yaseen Khaksar
[email protected]I love the simplicity of this recipe. It's a great way to showcase fresh tomatoes and basil.
Sean Cameron
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Raziq Jan
[email protected]I made this for a potluck and it was gone in minutes! Everyone loved it.
Nihab cr
[email protected]This is the best bruschetta recipe I've ever tried. The combination of flavors is perfect and it's always a crowd-pleaser.
William Smith
[email protected]I've never made bruschetta before, but this recipe made it so easy. It turned out delicious and I'm so glad I tried it.
Manuel Araujo
[email protected]This Tuscan bruschetta was a hit at my last party! The flavors were amazing and it was so easy to make. I'll definitely be making this again.