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Every summer I look forward to planting my little herb garden outside on the deck. Basil is one of my favorite herbs and I love using it in my summer recipes, like these Lemon & Basil Grilled Pork Chops. Today, I'm sharing the recipe for my favorite Classic Bruschetta. I make this year-round, but in the summer when I have fresh tomatoes and basil right outside my patio door, I take full advantage of it.
Impromptu parties and dinners happen all of the time here in the neighborhood and this bruschetta is so simple to throw together quickly. Sometimes I'll just eat this with chips or Melba toast, but the best way to enjoy this bruschetta is on top of French bread covered with mozzarella cheese!
I love to keep the French bread soft, rather than over-toasting it, so I have something to sink my teeth into.
It's such a great appetizer to serve at a party because even after the mozzarella cools, the bread still tastes wonderful. You just can't beat the fresh, summer taste! So, so good.
Classic Bruschetta
Ingredients
- 4-5 Roma tomatoes (diced)
- 3 teaspoons minced garlic (or 3 cloves fresh)
- 8-10 basil leaves (thinly sliced)
- Loaf of French bread
- Mozzarella cheese slices (¼ of a slice for each slice of bread or enough that the cheese covers the slice of bread)
- 5 Tablespoons balsamic vinegar
- ¼ teaspoon salt
Instructions
- In a medium-sized bowl, combine the tomatoes, garlic, basil, pinch of salt and balsamic vinegar. Toss until the balsamic mixture covers all of the ingredients. Set aside.
- Cut the loaf of French bread into slices.
- Place the slices onto a baking pan.
- Cover each slice of bread with a piece of mozzarella cheese.
- Place the pan into the oven and broil on low for 2-3 minutes or until the cheese is bubbling and starting to brown.
- Remove from oven.
- Top each slice with the tomato mixture and serve immediately.
Notes
- Tomato Preparation: For the best bruschetta, use ripe Roma tomatoes and dice them finely. Removing the seeds and excess moisture from the tomatoes before dicing can help prevent the bruschetta from becoming too watery. You can achieve this by gently squeezing the diced tomatoes over a sieve or paper towel.
- Bread Selection: Choose a high-quality French bread with a crispy crust and soft interior for your bruschetta base. Slicing the bread to a uniform thickness ensures even toasting and a consistent texture. Optionally, you can brush the bread slices with olive oil before toasting to add extra flavor and crispness.
- Broiling Technique: Keep a close eye on the bread slices while broiling to prevent burning. Since broiler intensities can vary, it's essential to monitor the process closely to achieve the desired level of golden-brown color and bubbling cheese. Rotate the pan as needed for even browning, and consider using the middle rack of the oven for more controlled heat distribution.
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