Bruschetta. Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. Nothing screams summer quite like bruschetta.

When you gorge on a crunchy piece of bread that's piled high with tomato, dripping with. This is a great garlicky bruschetta recipe. This bruschetta will turn out every time you make it. You can have Bruschetta using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Bruschetta

1. Prepare 5 of campari tomatoes; diced.
2. Prepare 3 clove of garlic; creamed.
3. You need 2 T of pomegranate red wine vinegar.
4. Prepare 3/4 oz of basil; chiffonade.
5. It's 1/2 of small red onion; minced.
6. Prepare 1 of large pinch sugar.
7. You need 1/2 of baguette; thin sliced on bias.
8. It's as needed of kosher salt;.
9. It's as needed of extra virgin olive oil;.

Use small slices of bread for a unique appetizer, or serve with Italian dishes. A bruschetta makes a great easy starter and even an easy canape with a loaf of French bread. It's the fancy way of saying, "put it on toast". Bruschetta is a great way to use up those fresh summer vegetables in the garden.

Bruschetta instructions

1. Combine tomatoes, sugar,onions, garlic, basil, vinegar, salt, and pepper in a large mixing bowl. Cover and refrigerate 1-24 hours to develop flavors..
2. Brush baguette slices with olive oil. Sprinkle salt and pepper. Bake at 400° for approximately 5-10 minutes or until bread is crispy..
3. Variations; Garlic salt, garlic/tomato/tomato confit rubbed baguette, cherry tomato-garlic confit, flavored olive oils, butter, other tomatoes, crushed pepper flakes, parsely, oregano, habanero, paprika, bacon, jalapeño, saute diced mushrooms, roasted garlic / tomatoes / chiles/bell peppers, balsamic vinegar, sage, red wine reduction, balsamic reduction, rosemary, thyme, olives, peppercorn melange, peppadew, shallots, diced pork/chicken/beef, red wine poached pearl onions, cayenne, caramelized onions, chives, scallions, celery seed, fennel seed, cumin seed, worchestershire, paprika, smoked paprika/tomatoes / chiles / garlic, grated parmesean, romano, spinach, arugula, asiago, fontina, asparagus, avocado, fennel, gruyere, sourdough, foccacia,.

One of my favorite appetizers to make during the summer is fresh tomato and basil bruschetta. Bruschetta is one of the simplest and quickest things in the world to make, yet it can be fantastically delicious if you use high-quality ingredients. There are many different varieties of bruschetta, though. Should Bruschetta be Served Warm or Cold? What makes all the difference is that toasted crunch of the outer bread and chewy insides as you bite down on the refreshing antipasto.