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
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.
Eat right away: If the bruschetta is left assembled for too long before eating the baguette will become soggy.
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.