Italian Bruschetta Recipe

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Served as a complement to a rich Italian wine or as a colorful and tasty appetizer, this Italian Bruschetta recipe is easy to make and a delight to eat.

Italian Bruschetta Recipe

The original recipe for bruschetta is as simple as you could imagine. Olive growers would take a loaf of bread with them when they brought their olives to the mill to have the oil pressed out. They would toast a bit of the bread and dip it into the freshly pressed olive oil to test the quality of the oil.

As time passed, bruschetta developed into an actual recipe where the bread was toasted, rubbed with garlic and then drizzled with olive oil and topped with diced onions.

Now when people think of bruschetta they think of toasted crusty bread topped with a diced tomato mixture. The olive oil is no longer drizzled onto the bread but mixed into the topping with the garlic. This Italian bruschetta recipe is slightly sweet, slightly salty, and completely delicious.

To cut the basil in a chiffonade, simply take a few leaves of basil and roll them into a cigar shape and then just slice into thin ribbons.

Ingredients

1 loaf crusty baguette
8 medium tomatoes, diced
½ red onion, diced
3 garlic cloves, minced
¼ cup of fresh basil, chiffonade
½ cup balsamic vinegar
½ cup extra virgin olive oil
Salt and pepper to taste
Honey to taste

Instructions

Slice the baguette into inch thick slices. Slice on the bias.
Mix the tomatoes, onion, garlic, and basil together in a bowl.
Add the balsamic vinegar, extra virgin olive oil.
Taste and add salt and pepper.
Add honey to taste.
Cover and let rest in the refrigerator for at least one hour.
Before serving toast the bread slices, serve the chilled topping on the warm bread.

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