Classic Bruschetta Recipes

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AUTHENTIC ITALIAN BRUSCHETTA



Authentic Italian Bruschetta image

Authentic Italian Bruschetta is a classic appetizer that people absolutely love. It is perfectly crispy with just the right amount of fresh tomatoes, basil, and balsamic. Learn all the little tricks for making the perfect bruschetta right at home.

Provided by Rachel Farnsworth

Categories     Appetizer

Time 15m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 137 kcal, Carbohydrate 17 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CLASSIC BRUSCHETTA



Classic Bruschetta image

This delicious bruschetta is easy to make and very tasty! Great as a starter for an Italian meal, I like it with lasagna. I havn't yet tried it with sun dried tomatoes but I will try it next time.

Provided by Azzurri

Categories     European

Time 20m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 7

8 slices ciabatta (or any rustic country style bread)
2 garlic cloves
12 cherry tomatoes
1 tablespoon olive oil
fresh basil leaf, shredded
salt and pepper
sun-dried tomato (optional)

Steps:

  • Bake the ciabatta slices in the oven at around 200C/400F, for 10-15 mins turning once halfway until crispy.
  • Meanwhile chop the cherry tomatoes in half and toss them with the olive oil, basil, sun dried tomatoes if using and salt and pepper to taste.
  • When the Ciabatta is done, chop the garlic cloves in half and rub on both sides of the bread.
  • Top with the tomato mix (around 3 cherry tomato halves to each slice. Top with some whole basil leaves if you like.
  • Serve immediately.

Nutrition Facts : Calories 41.2, Fat 3.5, SaturatedFat 0.5, Sodium 2.9, Carbohydrate 2.5, Fiber 0.6, Sugar 1.4, Protein 0.5

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