Appetizers,  Dinner

Tomato Bruschetta

Bruschetta is a popular appetizer originating in Italy.  It consists of a slice of toasted crusty bread seasoned with garlic and extra virgin olive oil and topped with various toppings.  Fresh chopped tomatoes are commonly used as a bruschetta topping, as in this Tomato Bruschetta recipe.  In the recipe, a topping of chopped Roma tomatoes combined with garlic olive oil, shallots, basil and balsamic vinegar is spread on slices of toasted baguette and sprinkled with Asiago cheese.  I particularly love the rich, sharp flavour of Asiago for this bruschetta, however feta cheese is also a great option.

 

 

Tips for Making Perfect Bruschetta

 

  1. Use quality ingredients: The flavour of your bruschetta will be largely dependent on the freshness and quality of the ingredients you use.  Try to use tomatoes that are local, organic and in season, and high-quality artisan baguette, cheese, olive oil and balsamic vinegar.
  2. Eat right away: If the bruschetta is left assembled for too long before eating the baguette will become soggy.  
  3. Broil carefully:  When broiling the bruschetta to melt the cheese, watch carefully so that the bread doesn’t burn.  Remove the bruschetta from the oven as soon as the cheese melts.

 

 

Recipe Q & A

 

Q:  Why must the tomatoes be seeded?

A:  The tomatoes are seeded in this recipe because they add excess liquid and are also bitter.

 
Q:  Can I substitute other tomato varieties for the Roma tomatoes in this recipe?
 
A:  Yes you can.  Grape tomatoes are also a great option and do not need to be seeded.

 

 

 

 

 

Tomato Bruschetta


Recipe By:        Blue Ribbon Eats
Servings:           4
Prep Time:       25 minutes

 

 

INGREDIENTS

 

Tomato Topping:

2 tablespoons extra virgin olive oil
3 large garlic cloves, finely chopped
4 large Roma Tomatoes
1/2 shallot
2 teaspoons balsamic vinegar
1/2 teaspoon dried basil
Sea salt
Ground black pepper

 

1 white baguette, cut diagonally into eight 1/2-inch thick slices

1/2 cup finely grated asiago cheese

 

 

INSTRUCTIONS

 

Tomato Topping:
  1. Cut each tomato in half lengthwise and remove the inner seeds.  Cut the tomatoes into small cubes and transfer to a large bowl.
  2. Finely chop the shallot and add it to the tomatoes.  Add the balsamic vinegar, dried basil, black pepper and sea salt.  Stir until combined.
  3. In a small frying pan add the olive oil and chopped garlic.  Cook the garlic over medium heat until light golden.  Add the olive oil and garlic to the tomato mixture.  Stir to combine.

 

Assembly:
  1. Place baguette slices on a baking sheet lined with a silicon mat.  Bake at 350°F until the baguette slices are golden on top, ~10 minutes.
  2. Scoop some tomato topping on top of each baguette slice and sprinkle with some asiago cheese.  Broil briefly to melt the cheese.

 

 

Yields 4 servings

Tomato Bruschetta

25 minPrep Time

25 minTotal Time

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Recipe Image

Ingredients

Tomato Topping:

2 tablespoons extra virgin olive oil

3 large garlic cloves, finely chopped

4 large Roma Tomatoes

1/2 shallot

2 teaspoons balsamic vinegar

1/2 teaspoon dried basil

Sea salt

Ground black pepper

1 white baguette, cut diagonally into eight 1/2-inch thick slices

1/2 cup finely grated asiago cheese

Instructions

    Tomato Topping:
  1. Cut each tomato in half lengthwise and remove the inner seeds.  Cut the tomatoes into small cubes and transfer to a large bowl.
  2. Finely chop the shallot and add it to the tomatoes.  Add the balsamic vinegar, dried basil, black pepper and sea salt.  Stir until combined.
  3. In a small frying pan add the olive oil and chopped garlic.  Cook the garlic over medium heat until light golden.  Add the olive oil and garlic to the tomato mixture.  Stir to combine.
  4. Assembly:
  5. Place baguette slices on a baking sheet lined with a silicon mat.  Bake at 350°F until the baguette slices are golden on top, ~10 minutes.
  6. Scoop some tomato topping on top of each baguette slice and sprinkle with some asiago cheese.  Broil briefly to melt the cheese.
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https://evipatissier.com/2019/02/27/tomato-bruschetta/

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