Italian Bruschetta Recipe
Bruschetta is a mixture of tomatoes, garlic, olive oil and Italian herbs served on top of toasted Italian crusty bread.
Fresh and garlicy, it makes a wonderful appetizer, or serve it on its own as a snack.
To make an uncooked topping:
Mix together the chopped tomatoes, minced garlic, oregano, basil and oil. Stir in the grated Parmesan cheese. Let the mixture sit for at least 30 minutes to meld the flavors.
Place the bread slices on a baking sheet and toast in the oven until golden.
Slice the end off the whole garlic clove. Rub the cut end of the garlic over the warm toasted bread.
Top each slice of bread with a generous portion of the tomato mixture. Serve.
Some people cook their oil with the herbs and garlic before adding the tomatoes. Here is the method for the cooked topping:
In small skillet gently cook garlic and oregano in olive oil for 3 minutes, stirring. Let cool. Stir in basil, tomatoes, parmesan cheese, salt and pepper to taste. Spread the mixture on toasted Italian bread.
Makes 10 slices but can be easily multiplied to serve as many as you like.
Tips and Variations:
Nutritional Analysis Per Serving
Calories 102; Calories from Fat 54; Total Fat 6.0g; Saturated Fat 1.5g; Cholesterol 4mg; Sodium 144mg; Total Carbohydrates 9.0g; Dietary Fiber 1.1g; Sugars 2.9g; Protein 3.7g; Vitamin A 9%; Vitamin C 27%; Calcium 8%; Iron 4%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
Traditionally, this Italian appetizer is made with fresh raw tomatoes and is served at room temperature, but all kinds of variations on the basic bruschetta recipe have developed in North America in recent years.
You will find some of them right here on this page.
We have included a variation of the recipe that involves cooking the tomatoes if you think you would prefer that.
Some people actually use canned tomatoes too. See the Tips section for that version.
Although, as stated above, the traditional way of serve this garlicky bread is at room temperature, we sometimes switch things up a bit in North America and you will see a variation below for a hot version that calls for mozzarella cheese sprinkled and melted on the bread.
Maybe not totally authentic, but very yummy.
I love the fresh taste of the original, but you might try some of the variations and see which you prefer.
Serve this savory bruschetta recipe with your favorite Italian main courses. Find out selection of Italian recipes here.
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