Bruschetta is one of my simple “go to” appetizers. I prepare it so often that I can’t believe that I hadn’t posted it on the blog yet! It’s a fresh and simple antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil, salt and pepper. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. The most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella, which is how I serve it. Because fresh tomatoes is the primary ingredient on a small crustini, I think it is a fairly healthy choice that is low in fat and is a good source of vitamin C, which I’ve read is critical for healing as it revs up your immune system and helps your body to recover faster from cuts and scrapes! I recently served it for a gathering. I suggest you serve it with your favorite baguette or slice of french bread. If you are having a gathering that you intend to leave food out, allow your guests to top their own crustini that is already toasted, and then rubbed with fresh garlic so it doesn’t get soggy. Top the toast and tomato mixture with shredded cheese!
4-6 Tomatoes, cored and diced
3 Tablespoons Green Onion, sliced and optional
2 Cloves Garlic, pressed
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
2-3 Tablespoons Basil, chopped
Salt and Pepper, to taste
Serve on top of French Baguette, sliced and toasted
Extra Virgin Olive Oil
Garlic Clove, raw and peeled for rubbing on crustini
Shredded Parmesan or Mozzarella Cheese, optional
Chop the tomatoes into small cubes and discard any remaining seeds left on cutting board.
Combine with other ingredients and mix gently. Add the julienned basil.
Keep chilled until ready to serve.