A nice side dish or snack for evening sit ins, barbecues and other occasions for finger foods. You love bruschetta from the very first bite and it is a dish you can literally eat every day. And making bruschetta is no witchcraft at all. The ingredients are simple and if you like to cook mediterranean you will probably have everything it takes already in your fridge.
I don’t want to bore you with boring phrases. So let’s just get into it and start with my beloved italian bruschetta recipe.
Ingredients and Preparations for Bruschetta
Ingredients needed (for 2-3 people):
- 1 Ciabatta or Baguette
- 4 Tomatoes
- ½ Onions
- 1 Bunch of Basil
- Salt & Pepper
- Olive oil
- Parmigiano reggiano (optional)
- Kitchen knife
- Tablespoon (you can also use your hands)
- Grater (if you want to use Parmigiano reggiano)
- Baking Tray (if you have to bake your bread)
- Sheet of baking parchment (if you have to bake your bread)
Mise en Place (to do before cooking):
- If you have to bake your Ciabatta or Baguette, bake it first of all
- Finely dice the onion (3-4mm)
- Remove kernels from the tomatoes and cut them into small dices
- Chop the basil
- Grate the cheese
How to Make Bruschetta
- Put your diced tomatoes, diced onions, chopped into the bowl and drizzle about 2 tablespoons of olive oil over it. If you want to use Parmigiano reggiano put it in as well.
- If you are using Parmigiano reggiano, give your ingredients in the bowl a good but gentle mix and taste before seasoning with salt and pepper. If you go without, then season first with salt and pepper and give it a good but gentle mix afterwards. Taste your mixture and season more if you need to.
- Cut your bread of choice into 2,5 – 3cm slices and place them flat on your worktop. Push the inside of each slice down a little bit with either your spoon or your finger without tearing it. You should end up with some light moulds on each bread slice.
- Take your spoon or your hands, put a generous amount of tomato mixture on each slice and give it a little push to let it stay on top of the bread. But don’t mash it. you just want it to become a little bit more compact.
- Put all your slices on a serving plate and sprinkle some grated parmigiano reggiano on top of it, if you like.
Useful Hints for Making Bruschetta
- If you want to add some garlic to your bruschetta, do not mix it raw into the tomato mixture. Instead put a pan on low heat, fill in 2-3 tablespoons of olive oil, cut a clove of garlic into slices and add them into the pan. You don’t want to fry the garlic or bring the oil to a boil. Just let the oil get warm (around 60-70°C / 140-160°F) and absorb the flavour of the garlic. Use a thermometer if you are uncertain with the oil temperature. As soon as the oil reaches its temperature take the pan off the heat and let it sit aside until it cools down. Before you add your tomato mixture to the bread drizzle a bit of your garlic infused olive oil onto your bread slice. The garlic flavour will be subtle but present and will not diminish the other fresh flavours.
- Instead of dicing the tomatoes and the onion for your bruschetta you can also mash them in a food processor. If you want to use a creamy topping, add a teaspoon of tomato puree. You might need to use some dry bread crumbs in your mixture to soak up the liquid and let the topping stay on the bread and not flow away.
- Adding 1 or 2 finely diced strawberries to your tomato mixture will increase the sweetness and support the flavour of the tomatoes.
- Don’t limit yourself with the original recipe. Be creative with your bruschetta. Try it with bell peppers, different herbs or maybe even a sweet version with fruits like mango and papaya.