To make this delicious bruschetta for four, you will need…
I used roma tomatoes because they’re tasty and they keep their texture well.
The next step is something I decided to do, which I’m not sure other people do, but I think it helped the recipe and I will explain why, of course. So I decided to deseed the tomatoes, as you see below. I did this because the last thing I wanted was soggy bread. I didn’t completely deseed them, but I cut the tomatoes in half and squeezed out most of the juice and seeds inside the tomatoes to rid it of some of the juices.
Now don’t look at me crazy like that, but most of the juices, and flavor, still remain, but the final product was a non-soggy-breaded bruschetta.
Next, you’re going to mince the tomatoes, almost down to a paste. I started that out by chopping them, and then mincing most of them at once. Once you’re done mincing, sprinkle salt and pepper to taste, and sit them in the refrigerator for 15 minutes. Preheat your oven to 450 degrees now!
Once they’re done in the fridge, I took them out and drained a little bit of the liquid that ended up in the bottom of the bowl. I added the balsamic and the olive oil. I used flavored balsamic and flavored olive oil, but plain is just as delicious!
I also decided to add some shallots.
Then, I took my shredded parmesan, not grated, and chopped it into smaller pieces. I like the shredded because every now and then I would get a bigger piece of the parmesan which I thought tasted delicious.
At this point I also sliced the french baguette and smoothed olive oil on one side, and stuck them into the 450 degree oven for about 5-6 minutes.
I know, I forgot to take pictures of ALL OF THESE STEPS… I am forever in your debt.
Once I took the bread out of the oven, I quickly grabbed my peeled garlic cloves and rubbed them along the surface of the bread. The garlic melts into the bread and it is just beautiful.
Brooke’s Perfect Bruschetta. It was a huge hit! Open a nice bottle of Sauvignon Blanc and enjoy!
I love bruschetta. Theres something about the crisp baguette, the mixture of tomato, basil and balsamic that just lifts my spirits and makes me feel fancy.
- -Half a container of mixed cherry tomatoes (I used orange, red and yellow. I feel like these are sweeter than romas)
- -1 French baguette
- -2 cloves of garlic peeled
- -2 tbsp balsamic vinegar
- -2 tsp olive oil, plus some for the bread
- -Fresh minced basil
- -Salt and pepper to taste
- -2 tsp (or to taste) shredded parmesan, chopped!
- Cut your tomatoes in half and deseed them as best you can.
- Mince the tomatoes down to a paste.
- Salt and pepper the tomatoes and stick them into the fridge for about 15 minutes.
- Take them out of the fridge and mix minced basil and parmesan and your balsamic. Let sit at room temperature. Preheat your oven to 450.
- Slice your baguette into 1/2 inch thick slices and use a pastry bush to moisten with extra virgin olive oil. Toast them for about 5-6 minutes.
- Once your toasted baguettes come out of the oven, immediately grab your clove of garlic and rub along the surface of your bread.
- Top with the tomato mixture right before serving, and garnish with a few sprigs of fresh basil, and freshly cracked black pepper.