Easy Bruschetta Italian Antipasto (Printable Version)
# What You'll Need:
01 -
1 baguette, cut in 1/2 inch slices
02 -
2 cups finely chopped tomatoes
03 -
2 cloves garlic, minced
04 -
¼ medium onion, finely chopped
05 -
6 leaves fresh basil, finely chopped
06 -
½ cup freshly grated Parmesan cheese
07 -
¼ teaspoon salt, or to taste
08 -
½ teaspoon pepper, or to taste
09 -
3 tablespoons extra virgin olive oil
→ Optional
10 -
¼ cup balsamic reduction
# Step-by-Step Directions:
01 -
Turn your oven on to the broil setting. Place the baguette slices on a large baking sheet. Place under the broiler and toast on both sides for about 1 to 2 minutes per side. Set aside.
02 -
In a medium size bowl toss together the tomatoes, garlic, onion, basil, cheese, salt, pepper and olive oil. Taste the tomato mixture for seasoning and adjust with salt and pepper if needed.
03 -
Spoon bruschetta on the toasted bread slices and drizzle with balsamic reduction if preferred.
# Helpful Notes:
01 -
Balsamic reduction is a glaze made from balsamic vinegar. You can usually buy balsamic reduction, found together with all the vinegars and oils. To make your own, add about 1/2 cup of balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, then reduce heat to a simmer for about 10 minutes, stirring occasionally. It's done when it coats the back of a spoon. Let it cool before using.
02 -
Store leftover bruschetta mixture (not on bread) in an airtight container in the refrigerator for up to 3 days. Do not leave bruschetta out for more than 2 hours.