This is a recipe Jay and I have made many times over the past year or so--it's a new favorite. I thought I'd share since it's not something you see all the time. We call it "broo-SHET-uh," but I think the technical Italian pronunciation is "broo-SKET-uh." Bruschetta is technically an appetizer, but we love it so much we eat it as a meal. It's light and refreshing; perfect for an easy summer dinner.
This recipe is very forgiving--the amounts are not exact. Feel free to alter quantities according to your tastes.
- 6 to 8 roma tomatoes
- 1/2 cup fresh basil leaves (I use more since we grow our own and have it on hand)
- 1-2 cloves garlic, minced
- 1/2 cup sun dried tomatoes packed in oil
- 1 t kosher salt
- freshly ground black pepper, to taste
- balsamic vinegar, to taste (I like just a dash; Jay likes around 2 tablespoons)
- fresh mozzarella cheese, thinly sliced
- artisan bread, sliced and toasted (we usually use baguettes, but the pictured rosemary olive oil loaf was great, too)
Jay and I recently invested in a food processor, but we used to just dice everything by hand. Both ways make great bruschetta; hand dicing results in a chunkier consistency, while the food processor gives it more of a thick salsa-like texture.
Note: For best results, it's important to use fresh basil leaves and fresh mozzarella--the texture of aged mozzarella is completely different. If you want to substitute cheeses, try sprinkling grated parmesan or romano over the top of the bruschetta.
If using a food processor, add the basil, sundried tomatoes and minced garlic. Pulse several times until chopped (you want the dried tomatoes small or their flavor gets overwhelming), then add the tomatoes, salt, pepper and balsamic vinegar. Pulse until tomatoes are small chunks (I pulsed one too many times on this batch--we usually like it a bit chunkier). Taste and adjust seasonings as needed.
If cutting by hand, cut up sundried tomatoes finely (I find that either kitchen shears or a large, sharp knife works best). Dice roma tomatoes and mince garlic. Cut basil into small pieces. Stir together and add salt, pepper and balsamic vinegar.
Layer mozzarella cheese on toasted bread slices and spoon bruschetta over the top.