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Bruschetta Recipe

Name: Buon Giorno Ristorante Italianos BRUSCHETTA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 cups ripe tomatoes (Roma or vine-ripened); 3 tbs garlic cloves, finely minced; 2 tbs fresh oregano leaves, minced (or 1 tsp dried oregano); 0.25 cups fresh basil leaves, thinly sliced (optional but recommended); 3 tbs extra-virgin olive oil; 1 tbs red wine vinegar or balsamic vinegar; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.5 tsp sugar (optional, to balance acidity); 1 each baguette, 12-inch loaf; 2 tbs unsalted butter, softened (or extra olive oil for brushing); 1 each garlic clove, halved (for rubbing after toasting); 1.5 cups mozzarella, shredded (or provolone, mozzarella blend); 2 tbs grated Parmesan (optional, for sprinkling); 6 each fresh basil leaves, small (for garnish); 1 tsp extra-virgin olive oil, for finishing

Inspired by Buon Giorno Ristorante Italiano

Time35m

Serves6

diced tomatoes, oregano & garlic served on a toasted baguette, baked with cheese

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Ingredients

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Tomato topping

4 cups ripe tomatoes (Roma or vine-ripened)

3 tbs garlic cloves, finely minced

2 tbs fresh oregano leaves, minced (or 1 tsp dried oregano)

1/4 cups fresh basil leaves, thinly sliced (optional but recommended)

3 tbs extra-virgin olive oil

1 tbs red wine vinegar or balsamic vinegar

1 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 tsp sugar (optional, to balance acidity)

Toasts

1 each baguette, 12-inch loaf

2 tbs unsalted butter, softened (or extra olive oil for brushing)

1 each garlic clove, halved (for rubbing after toasting)

Cheese & finishing

1 1/2 cups mozzarella, shredded (or provolone, mozzarella blend)

2 tbs grated Parmesan (optional, for sprinkling)

6 each fresh basil leaves, small (for garnish)

1 tsp extra-virgin olive oil, for finishing

Method

Tomato topping

Prepare tomatoes

Core and finely dice tomatoes into approximately 1/4-inch pieces. Place diced tomatoes in a medium mixing bowl.

Combine flavorings

Add minced garlic, minced fresh oregano (or dried), sliced basil, 3 tablespoons extra-virgin olive oil and 1 tablespoon vinegar to the diced tomatoes. Stir to combine.

Season and rest

Season with 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon sugar if tomatoes are very acidic. Taste and adjust seasoning. Let the mixture rest for 15-20 minutes at room temperature to macerate, stirring once or twice.

Toasts

Preheat and slice

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12 slices, each about 1/2-inch thick.

Brush and toast

Place slices on a baking sheet. Lightly brush one side of each slice with softened butter or olive oil. Toast in the preheated oven for 6-8 minutes, until edges are golden and surface is set but not deep brown.

Rub with garlic

Remove toasted slices from the oven and, while still warm, rub the buttered side of each slice with the cut side of the halved garlic clove to impart subtle garlic flavor.

Assemble & Bake

Assemble bruschetta

Spoon a generous tablespoon (or more) of the tomato topping onto each toasted baguette slice, allowing some drainage but not too wet. Arrange topped slices on the baking sheet in a single layer.

Add cheese

Evenly sprinkle about 1 to 1.5 tablespoons of shredded mozzarella over each topped slice. If using, add a light sprinkle (about 1/4 teaspoon) of grated Parmesan on each.

Bake until cheese melts

Return the baking sheet to the oven and bake at 400°F (200°C) for 4-6 minutes, or until the cheese is melted and just bubbling but not heavily browned.

Finish and serve

Remove bruschetta from the oven. Drizzle a small amount (a few drops) of extra-virgin olive oil over each piece, garnish with small fresh basil leaves, and serve warm on a platter.