Bruschetta

What is Bruschetta? From Wikipedia: (Italian pronunciation: [brusˈkeːtta] ( listen)) is an antipasto from Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salami called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled.^[1] This was a way of salvaging bread that was going stale.^[2]


lol... how do you like that last explanation!? As you can see, there are many different ways to make it. Here is MY favorite way!

Bruschetta

8-10 Roma Tomatoes (chopped & drained)
1-1/2 tsp salt (to taste)
2/3 oz. package fresh basil (chopped)
3 TBSP or 3 cloves crushed garlic
1/2 cup EVOO
2 TBSP Balsamic Vinegar
4 TBSP Red Wine Vinegar
2 tsp Season-All 
Parmesan cheese to sprinkle on top
1-2 loaves of french baguette bread (depending on amount of people)


Directions: 
Except for bread, mix all ingredients together in medium bowl (not bowl you are going to serve it in). Cover and marinate in fridge for any length of time. Just before serving, strain Bruschetta in a mesh wire strainer before transferring to your serving bowl. Sprinkle with Parmesan.


Slice bread into thin slices. Brush with EVOO. Heat bread in batches in toaster oven OR on George Foreman OR in oven..whichever works best for you. Either serve already prepared for guests on a platter, or allow guests to make their own to save you time. 


*Tips: When "taste testing" my Bruschetta, I usually find that it needs more salt.. so I use all 1 1/2 tsp of salt. The salt helps the Bruschetta to not taste so "tomatoey" and allows the other flavors to be brought out. Use any leftover Bruschetta on pasta or in a salad the next day. Or, sometimes I just make Bruschetta again the next day!


Serves 6-8