Our family loves, loves, loves, bruschetta! Well, that’s not entirely true. Daniel, our picky little eater loves bruschetta without the topping (a.k.a. garlic bread). But for the rest of us, it’s love.
This is the appetizer we often order at italian restaurants. Since it’s so easy to make, it’s one of our popular go-to appetizers when we have guests (and even when we don’t have guests). However, once in a while, we crave it as our main dish. On days like this we add a side of salad and voilà, dinner is served!
This has become one of our older son’s specialties when he joins Nelson in the kitchen.
Be advised… one word: GARLIC!
- 1 long baguette
- 5 tomatoes chopped (plum or vine ripened tomato)
- 3 garlic cloves minced + 1 whole (sounds like a lot but trust us)
- 15 to 20 diced leaves of basil (fresh)
- ½ tsp of fresh ground pepper
- 1 tsp of salt
- 1 tsp of dried oregano
- 3 Tbs + 1 high quality extra virgin olive oil
- Preheat oven to 350°F
- In a medium bowl, combine tomatoes, minced garlic, basil, ground pepper, salt, oregano and 3 Tbs of olive oil. Stir until well mixed. Set aside.
- Cut the baguette in ¾ of an inch diagonal slices (discard/eat the ends). Lay these out on a non-stick baking sheet. Use a pastry brush to brush the top side of each piece of bread with the remaining 1 Tbs of olive oil. Once the bread is coated with olive oil, rub each piece vigorously with the remaining clove of garlic and set them back on the baking sheet.
- Place the baking sheet in the oven for 6 to 8 minutes depending on your preference. You should be looking for a nice golden toasted edge on each piece of bread.
- Remove the baking sheet from the oven and spread the bread out on a serving dish. Carefully place a large spoonful of the tomato mix over each piece of bread until all are covered.
- Serve right away before the bread becomes soggy.
- Note: The mix can be prepared hours before to save you time.