Carrie’s Experimental Kitchen

Bruschetta

 

 

Bruschetta made with fresh garden tomatoes, basil, onion, garlic and cheese in a balsamic vinaigrette makes a delicious appetizer or afternoon snack.

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!

Homemade Bruschetta is a tasty appetizer or snack made with fresh tomatoes and basil. Click To Tweet

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!

Carrie's Experimental Kitchen Cookbook
There are over 180 original recipes including many of my family’s favorites such as:

  • 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

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

 Bruschetta made with fresh garden tomatoes, basil, onion, garlic and cheese in a balsamic vinaigrette makes a delicious appetizer or afternoon snack.

I recently made this recipe when we topped it over chicken cutlets (our favorite comfort-food meal) and wanted to share it with you as it’s extremely tasty and easy to make. Tomato season will be here before you know it and I hope you like it as much as we do! ~Enjoy!
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Bruschetta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Bruschetta made with fresh garden tomatoes, basil, onion, garlic and cheese in a balsamic vinaigrette makes a delicious appetizer or afternoon snack.
Course: Appetizer
Author: Carrie's Experimental Kitchen
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Combine the tomatoes, onion, basil, cheese, garlic, salt, pepper, vinegar, and oil; mix well. Refrigerate until ready to serve.
  4. Serve the bruschetta on toast rounds.

 


2 Comments

  1. mamalisaeats.blogspot.com
    March 12, 2013 at 4:07 pm - Reply

    Most bruschetta recipes I’ve had were plainly made with just tomatoes, onions, olive oil, and basil. But yours sound like it would be amazing with all the fun extras. Can’t wait to try it! P.S. Your pics are beautiful 🙂

    • Carrie's Experimental Kitchen
      March 12, 2013 at 5:54 pm - Reply

      Thank you, it’s one of our favorites!

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