Serves 4-6 as an appetizer or side.
Bruschetta is a simple, fresh classic that’s easy to make and always satisfying. Juicy tomatoes, fragrant basil, and tangy balsamic come together on crisp bread for a burst of flavor in every bite. It’s an effortless and delicious side to any Italian meal - and oft requested in our house! My youngest likes it best with a smear of ricotta on each slice, just like his favorite restaurant in Australia served it.
Ingredients:
- 4 Roma tomatoes, deseeded and diced
- 1/4 cup fresh basil leaves, chopped fine
- 3 garlic cloves, minced
- 3/4 Tbsp balsamic vinegar
- 1 1/5 Tbsp olive oil
- pinch of salt & pepper
- 1 baguette, store bought
- 1/4 cup olive oil, for brushing
- 1 cup ricotta cheese, optional
Directions:
- In a bowl, combine diced tomatoes, basil, garlic, balsamic vinegar, 1 1/5 Tbsp olive oil, salt & pepper. Mix gently with a spoon, then cover and let sit in the refrigerator for at least 30 minutes.
- Preheat oven to 200°C.
- Slice the baguette into 1cm thick slices. Lay out in a single layer on a baking sheet & brush with olive oil. You may or may not use all the oil.
- Bake the baguettes in the preheated oven for 5-10 minutes until they start to color. Remove from the oven and allow to cool slightly.
- Top each slice of baguette with a 1/2 tsp - 1 tsp smear of ricotta, if using.
- Drain any water from the tomato mixture. Then divide the tomato mixture evenly over the bread slices.
- Drizze with a bit of balsamic cream if desired.
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