I don't think I've ever gotten my fill of bruschetta. The flavors are so evocative of summer. Here's how I make it, but there are endless variations. I love them all!
6 Italian plum tomatoes, cut into very small pieces
6-8 Fresh basil leaves, stems removed, chopped very finely
Fresh garlic, crushed or chopped, to taste (I like a lot of garlic)
Extra virgin olive oil, to taste
White balsamic vinegar, to taste (or substitute lemon juice)
Salt and pepper to taste
Shaved parmesan or romano cheese (optional)
1 loaf Italian bread or peasant bread, sliced ½-inch thick
- Combine tomatoes, basil, garlic, olive oil, vinegar, salt and pepper an hour before serving to allow the flavors to blend.
- On a cookie sheet, place slices of bread and brush with olive oil. Place the cookie sheet in the oven until bread is slightly browned and crispy.
- Remove bread from the oven and pile bruschetta mixture on top.
- Shave cheese right on top of tomato mixture.
- Make a lot. This appetizer is a crowd pleaser and it goes fast! Buon appetito!