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Italian Bruschetta

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Italy
Forum Discription: From the northern snow-covered Alps to the hot southern beaches of Apulia, Italy’s regions encompass everything good.
Printed Date: 19 April 2021 at 06:09

Topic: Italian Bruschetta
Posted By: TasunkaWitko
Subject: Italian Bruschetta
Date Posted: 28 January 2010 at 16:31

Italian Bruschetta


This recipe is actually from Italy. I've tried it and the taste is very good!


8 roma tomatoes, chopped into cubes
1/3 cup red onion, chopped
1 bunch fresh basil
3 garlic cloves, chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 dash salt and pepper
1 loaf long French bread, sliced

Chop roma tomatoes, red onion, and garlic; put into medium sized bowl, set aside.


Chop the basil until very fine, add to tomato mixture.

Add red wine vinegar and oil, salt/pepper and mix well.

Meanwhile grill/ or broil bread until just toasted, then top bread with mixture and serve.

Posted By: Guests
Date Posted: 29 January 2010 at 06:10
This looks wonderfulr, Ron! I might make some this weekend if the tomatoes look decent at the store. This will definitely be made this summer from garden tomatoooos!


Posted By: TasunkaWitko
Date Posted: 29 January 2010 at 09:06
this is outstanding and SO good with the freshest ingredients possible.
as you know, the olive oil you use can be important, and that is doubly true in this case. i've found the best olive oil in my arera to actually be one of the "cheaper" brands, a store brand called "western family." for some reason, this brand has a flavor that stands out far above more expensive brands. it probably doesn't quite compare to the 15$ bottles, but thena gain, i can buy 3 three bottles of WF brand compared to 1 bottle of the other.
same with salt and pepper! a person can use any salt, but i would recommend kosher salt at the very least - however, i've found sea salt to be pretty inexpensive and readily available, even here in nowherre, montana. for christmas this last year, i got a jar of mediterranean sea salt and am eager to try it with this recipe. as for pepper, you can go with a can of ground pepper, but try freshly-ground for a brighter kick!
little things like that make all the difference.

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