Oh yes we did – we toted the word “best”! But that’s because we watched the beautiful transformation of one of our own, a confirmed tomato hater, as she RAVED about how amazing this Bruschetta recipe is! And yeah, it is!
Bruschetta Flavors Of The Season to Savor
Springtime – it’s a sigh of relief for those of us who live where much of the world slumbers during winter’s long, cold months. It’s like a breath of fresh air! The earth awakens and welcomes a season of sowing, which brings forth the juiciest and most vibrantly colored produce in every shade of the rainbow to last the summer through.
Highlighting some of the season’s best, bruschetta’s combination of fresh, tangy tomatoes perfectly marries the distinct aroma of garlic and the zing of onion, while sweet undertones from the basil bring out a robust fullness of flavor that will have your taste buds dancing for days!
From the very beginning of preparing this recipe we were, all three, eyes glazed and mouths watering at the sumptuous aroma of fresh garlic that punctuated the atmosphere like an exclamation point to our morning.
The smell of fresh basil sent me over the edge – I LOVE basil! I could hardly wait for the tomatoes to finish marinating so that we could finish the recipe and then … sample, of course! And that’s when Erin shocked us; she explained that while the recipe looked AND smelled amazing, she didn’t like tomatoes and would probably leave the taste-testing to Lori and me. But once this beautiful appetizer emerged from the oven, she changed her mind.
Our skeptic was willing to at least try a bite. And with one bite (quickly followed by by a few others … who’s counting?!) she was converted! Lightly roasted in the oven while the cheese melts, the flavors of this bruschetta are so lively and inviting. We three couldn’t sing enough praises of this flavorful favorite brought to you in Bronner’s first cookbook! (And we will certainly be making this more often!)
So without further ado, here is the BEST bruschetta recipe to convert a confirmed tomato hater:
The Best Bruschetta
Ingredients
- 6 Roma Tomatoes diced – (or substitute 4 regular tomatoes)
- 2 cloves Garlic chopped
- 2 cloves Garlic peeled, optional
- 3 tbsp Olive Oil
- 2¼ tsp Balsamic Vinegar
- 2 tbsp Fresh Basil chopped – (or substitute parsley)
- ½ Onion finely chopped
- ½ tsp Salt Kosher or rock variety
- ¼ tsp Pepper fresh-cracked
- 1 French Baguette sliced in 1"-thick slices; see notes
- 2 tbsp Parmigiano-Reggiano Cheese
Instructions
- Whisk together chopped garlic, vinegar, salt, pepper, basil and onion.
- Slowly drizzle in olive oil. Add tomatoes and let sit for 20 minutes at room temperature.
- Toast the bread in a toaster or under the broiler (can lightly brush with additional olive oil first if desired.)
- Rub toast on one side with garlic clove.
- Put on a cookie sheet and top with tomato mixture. Sprinkle on Parmigiano-Reggiano cheese and broil until cheese melts.
- Serve warm or cold.
Notes
Ideas for Year-Round Bruschetta Toppings
Don’t let chilly days stop the bruschetta festivities! Even when tomato season is just a memory, you can still serve up delicious starters with a little creativity and your broiler. Swap out fresh tomatoes for hearty options like roasted squash or sweet potatoes, sliced thick and piled onto your bread. If you have a bunch of winter greens or kale, try sautéing them with plenty of garlic and finishing with a sprinkle of your favorite cheese. Other tasty contenders? Roasted mushrooms or beets—just the thing to bring color and depth to your canapés. You can also mix in last night’s leftover beans for warmth and texture. Whatever combination you dream up, winter’s bounty can shine as brightly as summer’s when it comes to bruschetta.
Ideas for Year-Round Bruschetta Toppings
Don’t let chilly days stop the bruschetta festivities! Even when tomato season is just a memory, you can still serve up delicious starters with a little creativity and your broiler. Swap out fresh tomatoes for hearty options like roasted squash or sweet potatoes, sliced thick and piled onto your bread. If you have a bunch of winter greens or kale, try sautéing them with plenty of garlic and finishing with a sprinkle of your favorite cheese.
Other tasty contenders? Roasted mushrooms or beets—just the thing to bring color and depth to your canapés. You can also mix in last night’s leftover beans for warmth and texture. Whatever combination you dream up, winter’s bounty can shine as brightly as summer’s when it comes to bruschetta.