Jan. 2, 2012

Recipe: Tomato and Basil Bruschetta

I had been looking for a good recipe for some time and I finally found a bruschetta recipe that I liked on Allrecipes.

There’re not a lot of fancy ingredients here, but what I especially like about this recipe is that it calls for a thin layer of herb-cheese spread on the bread before one adds the tomato mixture. That rather effectively keeps the bread from becoming soggy, which is great if you may be setting out the bruschetta as hors d’oeuvres that need to last through a cocktail party or the like.

Ingredients:

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar [Among supermarket brands, I quite like Lucini Gran Riserva Balsamico.]
  • 3 tablespoons chopped fresh basil
  • 2 cloves garlic, minced [Apparently a Microplane can work well for this, if you have one.]
  • 7 roma (plum) tomatoes, chopped
  • salt and ground black pepper to taste
  • 1 sourdough baguette, cut into ½" thick slices [I like to cut the bread on a bias to create a larger surface area for each slice. Plus it looks nice too.]
  • 1 (4 oz) package semi-soft cheese with garlic and herbs (such as Alouette)
  • (optional) Shredded deli Parmesan, to taste [This is often sold in a small circular tub of about 2" high and around 4" across.]

Directions:

  1. Mince the garlic, chop the basil, and then whisk those together with the olive oil and balsamic vinegar in a bowl.

  2. Chop the tomatoes and stir those into the mixture with the whisk. Season to taste with salt and pepper. (You’ll need to add salt and pepper, stir, and repeat the process a couple times—it may take three sets to get the mixture properly seasoned.)

  3. Cover with plastic wrap and place it in the refrigerator to marinate for at least 20 minutes. (The plastic wrap should be right on top of the tomato mixture to prevent it from drying out.)

  4. Preheat oven to 350° F (175° C). Spread the bread slices in a single layer on a large baking pan.

  5. Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack.

  6. When the bread is cool, spread the semi-soft cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice. (You may as well leave the bread on the baking trays for this step; that way, if any of the tomato mixture topples over the sides, it’s not a big deal.)

  7. Optional: If desired, sprinkle some shredded deli Parmesan over each slice and, on the broiler setting, slide the bread trays back into the oven, taking them out once the cheese becomes melty.

  8. Depending how hot they are, you may need a spatula to transfer the bruschetta to a serving tray. (Sometimes a wooden cutting board can work nicely for this.) They’re ready to eat immediately.

If desired, the tomato mixture can be made a day ahead of time. In fact, a little extra marinating of the ingredients can make the final product all the more scrumptious. Just be sure to cover the bowl with plastic wrap before placing it in the fridge.

This work, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
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