Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese.
WHAT KIND OF BREAD IS USED FOR BRUSCHETTA?
Most types of rustic loaves of bread or high-quality artisan loaves of bread make a perfect bruschetta. If you like sourdough bread that can work great as well. Our favorite place to get bread for bruschetta is always local European bakeries. Not only do they make authentic bread, but it is also a great way to support local businesses.
- 2 vine ripe tomatoes diced
- 5 fresh basil leaves chiffonade
- 3 tablespoons extra virgin olive oil divided
- 1/2 tsp dried oregano
- Pinch Salt
- 1 teaspoon balsamic vinegar
- 1 Italian style baguette sliced
- 1 whole clove garlic
Combine the diced tomato with fresh basil, dried oregano, a pinch of salt, 1 to 1 1/2 tablespoons olive oil, oregano, a pinch of salt, and a splash (1 teaspoon) of balsamic vinegar. Chill.
Slice the baguette into 1/4 to 1/2 inch slices. Cut off the end of the garlic clove and rub the garlic onto each side of each piece of bread. Drizzle both sides of the sliced bread with a little olive oil (or use a brush to brush it on).
Toast on a grill or in a hot skillet until browned on both sides.
Top hot bread with cold tomato bruschetta and serve immediately.