I love a great bruschetta as an appetizer or on a warm summer day with a nice glass of wine. Once I tweaked this recipe I fell in love! This recipe serves 4-8. It depends if you’re serving it as an appetizer prior to your meal or (as I enjoy) lounging with glass of wine.
- 8 Roma tomatoes (cubed)
- 1/3 cup red onion (chopped)
- 1-2 bunches fresh basil
- 3-4 garlic cloves
- 1/3 cup red wine vinegar
- ½ cup olive oil
- Salt & pepper to taste
- 1 loaf of long French or thin artisan bread
This is a recipe where you want to buy quality tomatoes considering it is the main ingredient. Chop Roma tomatoes, red onion, and garlic put into medium sized bowl. I like to chop my onion and garlic into tiny pieces (personal preference).
Chop the basil (or shred with scissors) into thin strips and incorporate into the tomato mixture as well. Add the red wine vinegar, olive oil, salt and pepper and mix well. Set the mixture aside. Cut your bread on a diagonal slant about ½ inch thick and drizzle with extra virgin olive oil on both sides. Place the slices in the oven under the broiler setting until you notice it slightly toasting, do this for both side. Once the bread is done place it on a platter and spoon the bruschetta mixture on top of each piece. Finish off with a basil strip for garnish.
Variations: You can rub fresh garlic onto the bread once it’s out of the oven vice adding it to the tomato mixture. You may top the bruschetta with mozzarella cheese and place back in the oven until melted. If you decide to add the mozzarella cheese, do not toast the bread too much up front. You can also finish with a fresh shaving of pecorino romano cheese.
Sit back and enjoy this delicious tasty treat…one bite and you’ll be hooked!
TASTY TIP: If you prefer a stronger garlic taste add more cloves, the size of each clove may dictate how many cloves you use. I’ve also added about 1-2 tbsp balsamic to the recipe to add another dimension of flavor.