Recipe

Bruschetta, My Go-To Appetizer

When I’m out to eat, if bruschetta is on the menu, I have to get it as an appetizer. It can be prepared in a number of ways but this is my recipe for a crowd. It’s always a hit when I bring it to a party because it’s so refreshing in a sea of heavy dips and store bought desserts. It’s also great because it’s a vegan/vegetarian option, and there’s always someone who appreciates that.

It’s super simple but can be a little time consuming if you hand cut everything. On the plus side, it can be prepped the night before so you don’t have to spend a lot of time in the kitchen the day of the event. (Or it makes time to prep a second dish)

  • 6 large (or 8 small) Roma tomatoes, seeded and diced
  • 1/4 red onion, finely chopped
  • 1 Tbsp minced garlic
  • 1/4 cup fresh basil, chopped
  • 2-3 Tbsp balsamic vinegar
  • 2 Tbsp extra virgin olive oil

For the crostini:

  • 1 baguette
  • extra virgin olive oil
  • italian seasoning
  1. In a medium bowl, combine the chopped tomatoes, onions, garlic and basil. At this point, you can put this in the fridge overnight. If there’s no lid for the bowl, cover with plastic wrap or place in Tupperware.
  2. Add the balsamic vinegar and toss to coat. If you want a stronger balsamic flavor, add more vinegar a tsp at a time. Add the olive oil and toss to coat. (It’s important to use the vinegar first so that it penetrates the tomatoes. The oil will repel the vinegar if it’s added first.) Cover and set aside in the fridge until time to serve
  3. Preheat the oven to 350 degrees. Slice the baguette into 1/2 inch slices and place in a single layer on a cookie sheet. Drizzle lightly with olive oil and sprinkle evenly with Italian seasoning. Bake for about 5 minutes, until bread is golden and crispy. Can be served warm or cooled, whatever your preference.

Again, so simple. The only thing that takes time is the chopping of the ingredients.

A lot of times the crostini will be gone before the bruschetta is. If that happens, it’s great on tortilla or pita chips. It can also be a great topping for tomorrow’s dinner protein. I love it on top of grilled chicken.

If you want to make it a more presentable appetizer and less of a party snack, cut the recipe in half and do the plating yourself. Like I said before, there’s hundreds of ways to change this up. If I’m serving this at a sit down dinner, sometimes I’ll place a slice of fresh mozzarella or a roasted red pepper on the bread before topping it with the marinated tomatoes. Arugula is a great peppery addition as well, or some might like a slice of prosciutto on top.

I made this today for a football party and it was a huge success with the crowd. I also made something a little heartier- buffalo chicken dip. But stay tuned for Super Bowl week. I’ll be sharing that recipe, plus two more of my favorite buffalo chicken dishes!

{follow me on twitter & instagram: @thepickygourmet} 

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