There is something about warm weather that makes me want to slow down, open the windows, and eat something fresh and beautiful. That’s exactly what led me to Kathiey’s Bruschetta.
Bruschetta (and yes, it’s pronounced brus-ket-a, not brus-shetta!) is actually an antipasto with deep Italian roots, dating all the way back to at least the 15th century. At its heart, it’s simply roasted bread rubbed with garlic and drizzled with extra-virgin olive oil, salt and pepper. But over the centuries it has grown into something wonderfully versatile, with toppings ranging from spicy red pepper and fresh tomatoes to beans, cured meats, mozzarella, and fragrant basil. Humble ingredients. Big, gorgeous flavor.
After browsing through several recipes, I decided to do what I always do: make it my own. I gathered my ingredients, put on some music, and let the kitchen do its thing.
I gathered my ingredients….
Fresh Tomatoes
Fresh mozzarella cheese…Yum:-)
Extra Virgin Olive Oil, Balsamic Vinegar,
Salt and Pepper,
Now, a lot of recipes will tell you to grab a baguette and toast it until it’s good and crunchy. I hear you, but that’s just not my style. I reached for a soft loaf of Italian bread instead and skipped the toasting step entirely. Tender bread, fresh toppings, and zero regrets.
Kathiey's Bruschetta
Bruschetta My Way
- 1/4 + cup olive oil use a little extra to brush on the bread
- 2 Tablespoons Balsamic Vinegar I added more to taste
- salt and black pepper to desired taste
- 1 clove fresh garlic (I used 1 tsp of freeze dried garlic) sliced or chopped very thin
- 4 Fresh Roma tomatoes chopped Remove the seeds if desired, I left them
- 1/4 cup fresh basil stems removed and chopped
- 1 loaf Italian or French Bread sliced I used the long slender loaf
- grated parm cheese
- Fresh Mozzarella Cheese sliced As much as you would like
Preheat oven to broil
Spray a foil lined cookie sheet with cooking spray
Mix the 1/4 cup of olive oil and Balsamic vinegar in a bowl and add salt and pepper to taste
Add the chopped tomatoes, chopped garlic, and basil to the oil and vinegar mixture. Stir and set aside for 10 minutes or more
Slice the bread into serving size and brush with olive oil, sprinkle with parm cheese, and then top with mozzarella cheese.
Place the bread on the cookie sheet and broil for 5 minutes or until the cheese melts.
Remove from oven and place on serving plate.
Use a slotted spoon to place the tomato mixture on the melted cheese and serve.
What to Sip Alongside Kathiey's Bruschetta
The secret to a great pairing is something crisp and high in acidity to balance all that garlic, basil, and tomato. Here are a few favorites:- Pinot Grigio or Sauvignon Blanc - bright, zesty, and always a safe bet
- Dry Italian Rosé - my personal top pick, it bridges savory and fresh beautifully
- Chianti or Sangiovese - if you're a red wine lover, these are your go-to
- Prosecco or Sparkling Rosé - for when you're feeling a little festive!
Happy Eating Everyone!
KathieyV
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