Friday, February 18, 2011

Fancy Pants App: Traditional Bruschetta

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Lately, I've seen lots of "twists" on a traditional bruschetta.  Sure some of them taste great, but for me, there's nothing like a traditional bruschetta.  Last week we found some great tomatoes on sale, and since I had just made those wonderful baguettes, it was a perfect match.  We don't have a grill pan for inside the house, so I brushed the slices with a little olive oil and toasted the baguette in the toaster.  It's not perfect, but, crunchy bread is a must for bruschetta. 
In our house, bruschetta is made a lot of ways.  Dad loves his with garlic.  If we're going to eat all of the bruschetta in one day, I add a clove of garlic to mine as well.  But if it sits around, the garlic starts to overpower the other ingredients.  I also add a lot of basil because of my little indoor basil plants. Also, I subscribe to the belief that there's never too much basil. 

It always amazes me how just a few ingredients can completely make a dish.  This bruschetta has 5 ingredients but if you substitute lime juice for the balsamic vinegar and cilantro for the basil, you'll have a freshly made salsa.  It's incredible how many cuisines use the same underlying flavors (tomatoes and red onions) and make them taste so completely different!  I love that.  Cooking is so fun.
Traditional Bruschetta
Serves:  4
12 slices of baguette
2 tomatoes
1/4 of a red onion
1 bunch of basil
1 clove garlic, minced (optional)
2 tablespoons balsamic vinegar

Lightly brush the baguette slices with olive oil.  Toast, and set aside.  Roughly chop the two tomatoes removing all of the seeds.  Dice the red onion and tear the basil into small pieces.  Combine the tomatoes, red onion, and basil (and garlic if you're using it).  Just before serving, mix with balsamic vinegar and spoon over the baguette slices.  Serve immediately.

The tomato/red onion mixture will stay in an airtight container for a week.  But again, the garlic will overpower the other flavors if left in there longer than a day!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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