Italian Bruschetta Recipe
Summer could never be complete for me without my favorite appetizer of all time. Bruschetta is pronounced "broo-SKET-tah" (see here ) and is typically made with Italian plum tomatoes, olive oil, vinegar and basil. I decided to make ours today from our beefsteak tomatoes that have ripened up in the garden, and they were just perfect. Here's my recipe for Italian bruschetta. Bruschetta with Garden Ripe Tomatoes and Sweet Basil Time: 15 minutes Yield: 4 servings Serving Size: 3 slices of toast Ingredients 3-4 red, ripe tomatoes, diced. The riper, the better! 2 cloves of garlic, minced 5-6 sweet basil leaves, shredded 2 Tbs. grated parmesan cheese 2 Tbs. extra virgin olive oil 2 Tbs. balsamic vinegar a dash of salt and pepper 1 loaf of good Italian bread, thinly sliced and toasted Directions Stack the basil in a pile. Start by dicing your tomatoes and placing them in a medium-sized mixing bowl. Next, chop your garlic and basil.