Bruschetta
Broo-skeh-tuh.
Full Recipe Video:
Servings: 10
Ingredients:
2 containers cherry tomatoes, chopped
1/2 red onion; chopped fine
2 tbsp. fresh parsley; chopped fine
Garlic powder
Salt & pepper
Oregano
Ricotta cheese or goat cheese (optional)
Fresh parmesan cheese
1/4 cup olive oil
1/4 cup balsamic vinegar
Butter or olive oil for spreading on bread
Balsamic glaze
1 loaf Italian bread; sliced into thin pieces
In a medium mixing bowl, add tomatoes and onion. Add garlic powder, salt & pepper, parsley, and oregano to taste and mix. Add olive oil and balsamic vinegar. Mix ingredients together. We like to put this in the refrigerator at least an hour, preferably more, so the tomato and onion can marinate. If you’re pressed for time, this isn’t required, but will be more flavorful if you let it sit for a while.
When ready to start serving, spread olive oil or butter (whatever your preference) lightly on both sides of each bread slice and sprinkle with garlic powder on one side. Place slices on a large baking sheet and toast in oven on medium broil on the top rack 2-3 minutes on each side. Make sure you watch your bread, as it will burn and each broiler is different.
Once toasted, spread ricotta or goat cheese (your preference) on each piece of toast. When serving for a dinner party, we like to do half with cheese, and half without for people who don’t want the cheese. Top each slice with your tomato mixture. Finish each with a drizzle of balsamic glaze and freshly grated parmesan. Place bread of serving tray/plate and enjoy.
Notes:
We love ricotta and goat cheese so much equally, we gave the option for both. Ricotta will be sweeter and fluffier, while goat cheese will be saltier and more dense. Can’t go wrong either way.
GoodCooking’s Picks:
Favorite Balsamic Glaze: Trader Joe’s Balsamic Glaze
