Bruschetta is a light diced tomato topping served over cuts of bread grilled with olive oil, salt, and black pepper. This signature Italian appetizer combines a variety of authentic flavors that are absolutely heavenly. With a prep time of less than 20 minutes, preparing your own Bruschetta may be the easiest way to impress family and friends with a delicious and nutritious appetizer.
Bruschetta is the perfect way to serve up the fresh tomatoes available now at the Co-op, or in your home garden. Tomatoes are in peak season and the colorful varieties of heirloom tomatoes make for a bright and beautiful presentation. I picked up three large heirloom tomatoes that were crimson, yellow, and bright red.
Bruschetta recipes may vary in flavor profiles, however this recipe highlights the tomatoes with fresh basil and parsley. A crisp baguette is the perfect complementary vehicle for the delicious Bruschetta!
1 French Baguette
2 tbsps. Olive oil
2 t. Black Pepper
1 t. Salt
1/4 c. fresh parsley
1/4 c. fresh basil
2 lbs. fresh heirloom tomatoes, diced
4 oz. goat cheese, mozzarella, or your choice
Cut baguette into 3/4″ wide slices. Arrange on a cookie sheet, and baste with olive oil. Top each bread slice with a sprinkle of salt and pepper. Broil the bread until slightly toasted or golden, approximately 2-3 minutes.
Finely dice tomatoes, and add to a large bowl. Chop fresh parsley and basil. Combine herbs with tomatoes and toss with olive oil, black pepper, and salt. Stir mixture to combine the flavorings.
To the toasted baguettes, add a layer of cheese. I chose goat cheese and mozzarella as the middle layer between the bread and bruschetta; both were delicious! Top each baguette with a spoonful of your bruschetta. Pop in the oven for about 30 seconds to melt up the cheese.
Serve this Bruschetta as an appetizer, snack, side dish, or a vegetarian entrée. My family and I enjoyed our Bruschetta outdoors, with a bottle of red wine – a relaxing way to enjoy the summer.
By Madeleine Wirth / Guest Blogger
Madeleine is a senior at James Madison University, studying to be a registered dietitian. She loves exploring recipes with fresh and nutritious ingredients. As a native to the Shenandoah Valley, she passionately supports the local food economy in Harrisonburg.