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The Spruce / Maxwell Cozzi
Nutrition Facts (per serving) | |
---|---|
216 | Calories |
15g | Fat |
19g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 216 |
% Daily Value* | |
Total Fat 15g | 19% |
Saturated Fat 2g | 10% |
Cholesterol 0mg | 0% |
Sodium 291mg | 13% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 4g | |
Vitamin C 21mg | 107% |
Calcium 38mg | 3% |
Iron 1mg | 7% |
Potassium 397mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Bruschetta is one of the simplest and quickest things in the world to make, yet it can be fantastically delicious if you use high-quality ingredients.
There are many different varieties of bruschetta, though sometimes they might be called crostini or crostoni instead (crostini being small versions made from cross-sections of a baguette and crostoni being very large slices). But the most well-known version of bruschetta is simply made with grilled slices of bread rubbed with raw garlic and topped with chopped tomatoes, fresh basil, and salt.
Use the freshest, best-quality ingredients you can to make the best bruschetta. Vine-ripened tomatoes are at their best in the summer, but sometimes you can find good hothouse and cherry tomatoes at the grocery store during other times of the year. Because there are only a few ingredients, each one is important. High-quality, fruity olive oil is best, and good rustic Tuscan or Italian bread makes a tasty base.
The ideal preparation is to grill the bread slices on a charcoal grill, so bruschetta would be a great starter for any summer cookout or barbecue. A rosato (rosé) or a lambrusco would be a great wine pairing with this summery treat.
"Bruschetta is a very appetizing dish, simple and easy to make. The recipe is very refreshing makes it perfect for summer picnics and barbecues. I used vine-ripened tomatoes as recipe suggests with a good quality olive oil and the result was just amazing." —Tara Omidvar
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Ingredients
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2 to 3 medium ripe tomatoes, coarsely chopped
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4 tablespoons extra-virgin olive oil, divided
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4 slices Tuscan bread, or any other rustic Italian loaf
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2 cloves garlic, halved
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Flaky sea salt, for garnish
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Coarsely chopped fresh basil leaves, for garnish
Steps to Make It
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Gather the ingredients.
The Spruce / Maxwell Cozzi
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Combine the chopped tomatoes and half of the olive oil in a bowl and toss. Marinate the tomatoes for about 10 minutes at room temperature.
The Spruce / Maxwell Cozzi
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Toast the bread slices on a charcoal grill, in the oven, or in a toaster until golden-brown.
The Spruce / Maxwell Cozzi
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Gently rub the grilled slices of bread with the cut end of the raw garlic cloves.
The Spruce / Maxwell Cozzi
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Top each slice with the marinated tomatoes. Sprinkling with flaky sea salt and chopped fresh basil leaves. Finish with a drizzle of the remaining olive oil. Serve immediately.
The Spruce / Maxwell Cozzi
Recipe Variations
- If you omit the tomatoes and basil and just drizzle the garlic-rubbed toasted slices with extra-virgin olive oil, you have what is called fettunta (literally, "oily slice") in Tuscany, or the Italian version of garlic bread.
- Romans top their bruschetta with anchovies and fresh mozzarella.
- Sicilians might use fresh oregano instead of fresh basil.
- Another Tuscan favorite is white cannellini beans on top of the bruschetta instead of tomatoes, topped with extra-virgin olive oil, salt, and pepper.
- A winter version of Tuscan-style bruschetta incorporates boiled dinosaur kale (also known as Tuscan kale, lacinato kale, or cavolo nero).