Bruschetta is classic antipasto recipe from Italy. Pronounced as ‘brusketta’, it makes for a perfect appetiser meal at parties or brunches. Over the period of time, this recipe has had many variations in terms of ingredients used for its topping; however here I am recreating the classic Bruschetta with tomatoes, garlic, basil, and olive oil.
Quite underrated, I must say, as I stumbled upon this classic while searching for non-pasta Italian recipes! Bruschetta will be your dark horse emerging victorious as you serve it when guests arrive or when your folks want something different from the normal routine! Extremely easy to make try this exotic recipe this weekend and tell me how it went!

Serves 3-4
1 large baguette, sliced
200g cherry tomatoes or 4 large tomatoes, finely chopped
6 garlic cloves, finely chopped
¼ cup chopped basil leaves
5 tbsp extra virgin olive oil
½ tsp black pepper powder
Salt to taste
1 tbsp vinegar

Step 1: In a large bowl, add the chopped tomatoes, half of the chopped garlic, basil leaves, salt, black pepper powder, vinegar, and 2 tbsp extra virgin olive oil. Toss well. Check and adjust the seasoning. Set aside.
Step 2: Add the remaining 3 tbsp extra virgin oil in a heating ladle and bring it to sizzle on low flame. Add the remaining chopped garlic and heat for about a minute so that the oil is infused with the essence of the garlic. Remove from heat. Pour in a small bowl and set aside.
Step 3: At the time of serving, brush the baguette slices with the garlic-oil in Step 2 and toast in a pan till golden-brown. Remove from heat.
Step 4: Spoon the mixture from Step 1 over these toasted slices and serve!

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