Community Pick
The Real Italian Bruschetta
"we lived in naples italy for 3 years and are actually going back for 3 more. here is the authentic bruschetta recipe, guaranteed to be a huge hit."
photo by bonitabanana
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 8 roma tomatoes, chopped into cubes
- 1⁄3 cup red onion, chopped
- 1 bunch fresh basil
- 3 garlic cloves, chopped
- 1⁄2 cup red wine vinegar
- 1⁄2 cup olive oil
- 1 dash salt and pepper
- 1 loaf long French bread, sliced
directions
- chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
- add red wine vinegar and oil, and salt/pepper and mix well.
- let sit.
- meanwhile grill/ or broil bread until just toasted.
- serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.
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Reviews
-
The best bruschetta bread I have ever tasted. The topping was so refreshing and had a well-balanced flavor. I brushed the sliced french bread with olive oil - chopped basil mixture before broiling. It was a big hit. Thanks for sharing your recipe. -
My husband made these with regular tomatoes and white onions because we didn't have the others on hand. Still turned out great! Can't wait to try it with the "real" ingredients! It's exactly like we had at our favourite Italian restaurant. Gotta go to Naples! -
This bruschetta is absolutely delicious! -
My mom didn't like my normal bruschetta (I usually use recipe #44232) so I thought I'd give this a shot. She liked it better, but I thought it was almost inedible. The red wine vinegar was waaay to overpowering. It is also really oily, I think I will stick to the other recipe from now on. -
By the way, it's pronounced broo-SKET-a, not broo-shetta. Thanks for the classic recipe. We only make this when we can walk outside and pick the tomatoes fresh. When you're using garden tomatoes, any kind will do with just salt and pepper. Also, after you grill the bread, rub a piece of garlic on it, rather than adding the garlic to the tomatoes. We shred the basil with scissors and place it on top.
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Tweaks
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Not originally but we have made it so many times now that I have played with it ever so slightly. I have incorporated two changes - 1. substitute 2-3 shallots for the red onions giving it a richer taste and 2. I now use 1/4 cup regular wine vinegar and 1/4 cup fig infused red wine vinegar. The hint of sweet and the flavour of the figs adds a subtle but enjoyable nuance.
RECIPE SUBMITTED BY
Glenna Reasland
Cottage Grove, Mn
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