Bruschetta is one of those things that people take for granted, but once they are prepared and in front of human mouths, they will fly off in no time. They are light, familiar and great for anytime of day. They are healthy and more importantly tasty. As appetizers or late dinner entrees, you can never go wrong with these Italian gems.
A half hour
- Fresh summer meal
- Appetizers or side dish
- Light dinners or lunches
- 6 Tomatoes, seed removed and diced (gently patted dry)
- ¼ cup fresh basil sliced into thin ribbons
- ¼ cup diced white onion (and one cut in half to rub on the bread)
- 4 cloves of garlic thinly sliced or minced
- 1 tbsp. olive oil (another tspn to brush on the bread)
- Sea salt to taste
- 1 French or Italian baguette
Kitchen things you’ll need:
- An oven tray (or cookie sheet)
- Parchment paper
- Large mixing bowl
- Combine all the vegetable ingredients with the olive oil and a pinch of sea salt in a bowl, mix well and let it sit for an hour or so (if you have the time).
- Preheat the oven to 415 degrees Fahrenheit and slice the baguettes to about ½-inch thick slices.
- Brush each slice with some olive oil and bake for 5-8 minutes until lightly golden.
- When the bread is ready and slightly cooled, you can rub each piece quickly with the half cloves and then mix the tomato mixture one last time before topping each bread slice with it.
- Instead of basil, you can chop parsley or coriander.
- You can spread a thin layer of hummus on the bread slices instead of the olive oil and garlic rub.
- Prepare everything ahead of time and try to assemble soon after your guests come, the fresher the better the taste.
- You can use rye toast instead of sliced baguettes as an alternative.