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Chrissy's Personal Italian Bruschetta Recipe



Looking for the flavors of Italy? Fresh ingredients always make a difference in flavor to any recipe, however this isn't your standard Bruschetta recipe either. This recipe is not the traditional recipe, yet it brings together all the flavors of Italy without losing the Bruschetta qualities. 


Ingredients:

1 Loaf French Bread or 2 Loafs Baguette's (Any Crunchy Bread) 
1/2 Cup Olive Oil, Grape Oil, or unsalted butter in a pinch (For Bread)
1/8 Cup Grated Parmesan Cheese (For Bread)
1/8 Cup Grated Romano Cheese (For Bread)
7 Large Fresh Heirloom Tomatoes (Diced into small cubes)
1/2 cup Fresh Chopped Italian Parsley (Divide in half)
2 Tablespoons Fresh Chopped Basil
3 Tablespoons Sangria Wine or your choice Red Wine
2 Tablespoons Olive Oil (For Tomato Topping)
2 Tablespoons Red Wine Vinegar or Balsamic Vinegar 
6 Tablespoons Finely Minced Fresh Garlic or Roasted Garlic (Divided in Half)
2 Teaspoons Sicilian Salt or Coarse Sea Salt
1/2 Teaspoon Fresh Ground Black Pepper
(OPTIONAL) Prosciutto makes a great barrier between your Bruschetta and your bread to keep it from getting soggy, plus it adds more of the flavor of Italy. This can be found in the deli section of your local grocery store.   


Directions: 

First I recommend Making your Bruschetta Tomato mixture since this needs to sit so the flavors come together. 

In a large mixing bowl add your chopped cubed tomatoes, 2 Tablespoons Olive Oil, Fresh Basil, 1/2 of your Fresh Italian Parsley, Wine, Vinegar, Salt, Pepper, and 1/2 of your Garlic. Stir all ingredients together, then let rest room temperature for a minimum 1 hour. 

It is better if you let it set overnight, covered with plastic wrap (refrigerated) however a minimum of 1 hour un-refrigerated is all that is needed to let the flavors come together just remember to stir every so often to get the juices moving and everything covered in flavor. 

While that is resting slice your bread in 1/2 inch disks. (Pic. Below) then place on a baking sheet. Set oven to Broil or 500 to 550 degrees F. 
In a microwave safe bowl add the other half of your fresh minced Italian Parsley, Other half of your garlic, 1/2 Cup Olive Oil, 1/8 Cup Grated Parmesan Cheese1/8 Cup Grated Romano Cheese. Whisk together and place in microwave for 30 seconds. 

Using a silicone basting brush, from the microwave brush on your bread the mixture. Place in the oven and watch very closely since the bread can burn very quickly. When the edges of the bread start getting golden brown and toasted remove from the oven. let cool and put in an air tight freezer bag or container so they do not dry out. 




Lastly when you are ready to serve place your beautiful toasted bread on a platter (I usually do half with Prosciutto or the prosciutto on the side and half with-out) Place the tomato topping in its own bowl preferably with a slotted spoon near your bread. 

❤ Prosciutto is an aged and seasoned Italian paper thin sliced ham ❤

**Recipe Note** If you pre place the Bruschetta topping on the bread prior to serving it the juices will cause the bread to get soggy.  


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