Balsamic Bruschetta and Garlic Crostini
Ah, bruschetta. The italian deliciousness that somehow got me to start eating tomatoes (crazy, I know). This particular bruschetta was our star appetizer for our Thanksgiving feast and came about in the best way- not being able to get store-bought.
I've never made bruschetta before this little mix I whipped up but we were all delighted and surprised by the ease of making it and the delicious results. Hope you are too. Happy holiday party hosting! Let me know if you make this for your guests or plan to. It's a winner for sure.
Ingredients
For the bruschetta
- 6 roma tomatoes, diced (we used 3 ordinary garden tomatoes but I think the Romas would have made it even better)
- 3 cloves garlic, minced (smushed/smashed)
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp sugar, salt, pepper
- Dash of cayenne pepper
- 3-4 leaves of fresh basil, chopped
For the crostini
- 1 French Bread baguette sliced to 1/2in thickness (for Gluten-Free, use Udi's sandwich bread sliced in half)
- 4 tbsp butter, melted (we love Kerrygold, it's the best butter for real!)
- 2 tsp garlic powder
- 1 tsp salt and pepper
- 1 tbsp olive oil
- 1 tbsp white wine (optional)
- Dash of cayenne
Directions
Making the bruschetta is this easy: combine all the ingredients and let it side in the fridge, meld, and become awesome.
For the crostini, we like ours to be fresh but not super hot. So, just before you're ready to serve your bruschetta (about 20 minutes out), heat your oven broiler to high. Lay your bread slices out on a cookie sheet lined with foil. In a ramekin or small bowl, mix all the other crostini ingredients. Using a pastry brush, brush the buttery mixture on the top-facing side of each slice. Place in the oven for 2-3 minutes under the broiler, keeping a close eye to make sure your crostini doesn't burn.
Remove and serve with a selection of your favorite bruschetta toppings (we like parmesan and goat cheese) and relax- Italian food is all about kickin back and enjoying the yummy.
