Bruschetta
Every family and region in Italy have their own best version of Bruschetta. Most familiar to us contains tomatoes, onion, basil, and garlic. Some areas in Italy serve it only with tomatoes, olive oil and garlic; while others serve it with cured meats.
Bruschetta
This recipe has evolved over the years, and it is a family favorite. Even though it is Italian, we most often serve Bruschetta with Hummus and Tzatziki, both Middle Eastern dishes. All close enough to the warm waters of the Mediterranean Sea for us! Feel free to double the recipe, depending on group size and make it your own.
Ingredients
- 2 cups cherry tomatoes or 3 – 4 medium vine ripened tomatoes diced, with seeds (335 grams)
- 1 TBSP olive oil
- 1/2 tsp. salt
- ½ tsp. minced garlic.
- 2 TBSP (5 gr) fresh basil finely chopped (1 tsp. dried)
- 3 TBSP (15 gr) finely grated parmesan cheese
- 3 TBSP (40 gr) red onion, finely diced
Instructions
- Dice tomatoes and place tomatoes, seeds, and juice in a dish. Add the remaining ingredients, stir to incorporate.
- Broil slices of Artisan bread and/or Gluten Free Hotdog Buns on second from top rack, flipping when golden brown. Broil 2nd side until golden and remove from oven. It’s a personal choice if you want to pile Artisan Bread with a measured amount of bruschetta and return to the broiler for 2 minutes or serve Bruschetta at room temperature.
- *Gluten free bread or hotdog buns (thicker) do not react the same way as regular breads. Toast the GF slices and add bruschetta to each slice as you eat them. Don’t heat under the broiler in the same way, it just gets soggy.
Notes
Bruschetta is perfect with a Pinot Grigio or a Sauvignon Blanc. The tomatoes are a bit acidic so a light crisp wine will not overpower the Bruschetta; and it is best served with summer ripened tomatoes. The best that you can find at the market.
We’ve paired:
- Santa Margherita Pinot Grigio
- Cavit Pinot Grigio
- Decoy Sauvignon Blanc
- Whitehaven Sauvignon Blanc