That afternoon we were going over to my brothers house, and he was cooking in the grill. While I am picky about bruschetta it is nothing compared to how picky my brother is. He went to Italy in high school and had the real deal. I decided to make bruschetta and take it to his house and see how it went.
I have to say I was pretty pleased with the outcome of this. It took a lot of tasting and trying to get it perfect. The recipe I used was not very good, and was missing a lot of key ingredients so I just added and kept tasting. I was very pleased when my brother stated it was delicious, and he wanted to keep the leftovers.
Cook time- 30 minutes
Things I would do differently- I would definitely add salt the first time (we added salt after we ate a serving)
Serving size- 2 pieces of bread per person. As an appetizer this would serve about 6 people.
Recipe adapted from- Simply Recipes
- 7 plum (roma) tomatoes
- 3 garlic cloves minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon of balsamic vinegar
- 15-20 basil leaves (mine were relatively small so if your leaves are bigger I would start with 8-10 and if you need more add some more leaves)
- 2 small onions chopped
- 1 teaspoons of salt
- 1 loaf of french bread
- Olive oil for brushing bread
- Pre-heat oven to 450 degrees
- Boil a pot of water. Once boiling remove from heat and add your tomatoes. You do this to loosen the skin to make the tomatoes easier to peel.
- After 2 minutes remove your tomatoes and use a small knife to remove the skins of the tomatoes.
- Cut your tomatoes into halves and remove the seeds, stem and juice from their centers. Chop your tomatoes into small pieces.
- In a small bowl add your garlic, tablespoon of olive oil, vinegar, basil, onion, and salt mix well.
- Pour your mixture over cut tomatoes and mix so all tomatoes are covered.
- Cut your bread into slices and brush one side with olive oil
- Place the bread on a cookie tray (olive oil side down)
- Cook for about 6 minutes until bread is lightly toasted