Bruschetta is an antipasto that originated in Italy. Traditionally, it was a way to salvage bread that was going stale. The recipe here reflects the traditional version, but variations can also feature vegetables, cured meats, beans, and cheese. Simply omit the Parmesan cheese for a vegan option. For prime flavor, use a quality ripe organic tomato and your best vinegar and olive oil. Bruschetta works well as either an appetizer or a party food.
- 1 pound fresh tomatoes (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh parsley (minced)
- 3 tablespoons fresh basil (chopped)
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 baguette (sliced)
- 1 tablespoon olive oil (for brushing bread)
- Optional: 1 clove garlic (for rubbing bread)
- Optional: 1/4 cup Parmesan cheese
Gently toss together the tomatoes, garlic, parsley, basil, vinegar, and olive oil and allow to marinate for at least 30 minutes.
Preheat oven to 400 F.
If using the garlic, slice a large garlic clove in half, and rub on each side of the bread. Brush the sliced bread with olive oil on both sides, and place on a baking sheet. Bake for just a few minutes, until bread is lightly toasted.
Top each slice of bread with a spoonful of the tomato mixture, and sprinkle with freshly grated Parmesan cheese, if desired.