Bruschetta made with fresh garden tomatoes, basil, onion, garlic and cheese in a balsamic vinaigrette makes a delicious appetizer or afternoon snack.
When I first posted this recipe for Bruschetta almost 2 years ago, my photography skills weren’t that stellar. Not that they’re perfect now, but I have come a long way with practice. I also included this recipe in my cookbook, Carrie’s Experimental Kitchen, as it’s one of my favorite recipes. You should really check out the book if you haven’t already!
If you click on the link, it will take you to the Amazon.com page where you can look inside the book and read the wonderful reviews the book has received so far. This book would make the perfect addition to any kitchen, but Mother’s and Father’s Day is right around the corner and would make a great gift too!
- Appetizers: Stuffed Chorizo Bread, Garlic and Herb Cheese Stuffed Mushrooms, Roasted Garlic, Rosemary & Sun Dried Tomato Hummus
- Soup: Tuscan White Bean, Beef Barley, French Onion
- Salads: Tortellini Salad with Sun Dried Tomatoes & Broccoli, and Haricot Verts with Feta, Cranberries & Pistachios
- Poultry: Lemon Yogurt & Basil Chicken Kabobs, Chicken Francaise, Balsamic Honey Mustard Grilled Chicken, Beer & Orange Marinated Grilled Chicken, Pecan Breaded Chicken
- Beef and Pork: Flank Steak Stuffed w/ Zucchini & Brie, Braised Short Ribs, Tuscan-Style Beef Brisket, Lemon Basil Grilled Pork Chops and Pork Milanese
- Pasta and Nonmeat: Eggplant Parmesan, Homemade Gnocchi, Mediterranean Pasta with Chicken & Olives
- Sides: Balsamic Mushroom Risotto, Chorizo Cornbread Stuffing, Sweet Potato Casserole
- Vegetables: Garlic Roasted Cauliflower; Spinach with Garlic & Roasted Plum Tomatoes, Greek Tomato Zucchini Fritters and Stuffed Zucchini Boats
- For the Sweet Tooth: Limoncello Strawberries with Fresh Basil, Red Wine Poached Pears and Candied Pecan & Cranberry Biscotti
Bruschetta is the most frequently made recipe in my home throughout the year; mainly in the warmer months when fresh Roma tomatoes are in season and I tend to use it a variety of different ways including:
- As an appetizer served over toasted baguette slices
- Top the bruschetta over chicken or pork cutlets; which is our favorite way to eat this and the most requested by my family
- Add the bruschetta to a garden salad
- Mix the bruschetta with pasta, rice or grains; as in a salad or main entree
- 6 Ripe Plum Tomatoes small dice
- 1 tbsp . Red Onion finely chopped
- 2 tbsp . Fresh Basil chopped
- 2 tbsp . Pecorino Romano Cheese grated
- 1 Clove Garlic minced
- 1 tsp . Kosher Salt
- 1 tsp . Fresh Ground Black Pepper
- 2 tbsp . Balsamic Vinegar
- 1/4 c . Extra Virgin Olive Oil
- 1 loaf Italian or French Bread sliced into 1/2" rounds
- Cooking Spray
- Preheat oven to 350 degrees F.
- Place the sliced bread on a baking sheet and spray with cooking spray. Place the tray in the oven and bake for approximately 10-15 minutes; turning halfway, until the bread is toasted. Cool completely.
- Combine the tomatoes, onion, basil, cheese, garlic, salt, pepper, vinegar, and oil; mix well. Refrigerate until ready to serve.
- Serve the bruschetta on toast rounds.