Real Italian Bruschetta Food

AUTHENTIC ITALIAN BRUSCHETTA

Steps:

• Combine the diced tomato with fresh basil, dried oregano, a pinch of salt, 1 to 1 1/2 tablespoons olive oil, oregano, a pinch of salt, and a splash (1 teaspoon) of balsamic vinegar. Chill.
• Slice the baguette into 1/4 to 1/2 inch slices. Cut off the end of the garlic clove and rub the garlic onto each side of each piece of bread. Drizzle both sides of the sliced bread with a little olive oil (or use a brush to brush it on).
• Toast on a grill or in a hot skillet until browned on both sides.
• Top hot bread with cold tomato bruschetta and serve immediately.

ITALIAN-STYLE BRUSCHETTA

Steps:

• Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
• Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

TOMATO BRUSCHETTA

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.