Bruschetta is a classic Italian antipasto or starter course. A beautiful combination of tomatoes, fresh basil, onions and a good olive oil served over crostini. Although the colorful topping catches the eye, the crostini or thinly sliced italian bread is every bit as delicious.
Traditionally, the bread is brushed with olive oil, grilled and then rubbed with garlic before being topped with bruschetta, but todays recipe is a little more simple with less steps, but plenty of flavor…. perfect to whip up quickly before a holiday get together or dinner party.
Let’s get it started.
This recipe will make 20-24 bruschetta crostini. You will need 2 small loaves of crusty italian bread, 6-7 ripe roma tomatoes, 8 large fresh basil leaves, 1 small red onion, 1/4 cup of extra virgin olive oil, 2 cloves of garlic and some salt and pepper.
Dice your tomatoes and onion up small and using a sharp knife, chop your basil leaves into long ribbons or a 1/2″ dice. Finely mince the garlic cloves and put everything into a bowl and toss until fully combined.
Drizzle a little bit of olive oil over the bruschetta and add a big pinch of salt and black pepper.
Slice your italian bread into 1/2 inch slices and place them onto a parchment lined baking sheet. Brush each slice lightly with olive oil and then top with a scoop of bruschetta.
Now sprinkle some finely shredded parmesan over the bruschetta…
Bake in a 425 degree oven until the parmesan starts to melt and the bread is crispy. This usually takes 8-10 minutes, but may vary depending on how thickly you sliced your bread and how much bruschetta you topped it with.
Drizzle each piece with some balsamic vinegar and add a tiny bit more parmesan (there is no such thing as too much parmesan) and your bruschetta crostini are ready to go…
Knowing that I can have such a beautiful, flavorful appetizer come together in about 15 minutes is why these bruschetta crostini are my go appetizer. Whether they are the start of a big dinner party or just a snack during game night, bruschetta crostini are perfect for the occasion.
Buon appetito!
Bruschetta Crostini
Ingredients
- a small loaf of crusty Italian bread
- 6-7 ripe roma tomatoes, diced small
- 8 large fresh basil leaves, finely chopped
- 1/2 of a small red onion, diced
- 1/4 cup of extra virgin olive oil
- 2 garlic cloves, finely minced
- a pinch of salt and black pepper
- parmesan, finely shredded
- balsamic vinegar glaze
Instructions
- Preheat your oven to 425 degrees
- Combine the diced roma tomatoes, red onion, basil and finely minced garlic in a large bowl
- Drizzle 1 tablespoon of olive oil over the mixture and add a pinch of salt and pepper
- Toss everything until fully combined and then taste to see if more salt and/or black pepper is necessary
- Slice your italian bread into 1/2 inch slices and place them onto parchment lined baking sheets
- Lightly brush each slice with olive oil and top with bruschetta
- Sprinkle finely shredded parmesan over each piece
- Bake in a 425 degree oven until the parmesan melts and the bread is crispy
- Drizzle with balsamic vinegar
- Serve hot or at room temperature
