Italian Bruschetta Recipe
Bruschetta is simply a mixture of tomatoes, garlic, olive oil and Italian herbs served on top of toasted Italian crusty bread. Can't beat that!
Ingredients
- 1 1/2 pounds plum tomatoes, seeds removed and chopped
- 2 teaspoons garlic, minced
- 1 clove garlic, left whole
- 1/2 teaspoon oregano, dried
- 1 teaspoon basil, dried, or 4 teaspoons minced fresh basil leaves
- 3 tablespoons olive oil
- 1/2 cup Parmesan cheese, freshly grated
- 10 - 1/2 slices Italian bread, thickly sliced
Instructions
- In a colander, sprinkle the tomatoes with salt. Let drain for 30 minutes.
- 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.
Notes
- The tomato-herb mixture will keep covered, for a few days in fridge if not used all at once.
- Instead of the fresh tomatoes, you can use 2 - 28 ounce cans of plum tomatoes, chopped.
- Sprinkle 1/2 cup Mozzarella cheese, grated, over the bruschetta slices and broil until cheese melts for a hot bruschetta.
Nutrition
Calories: 189kcalCarbohydrates: 14gProtein: 4gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 4mgSodium: 166mgPotassium: 217mgFiber: 2gSugar: 8gVitamin A: 610IUVitamin C: 10mgCalcium: 73mgIron: 1mg
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