Bruschetta Recipe
Sliced homemade Italian rolls topped with freshly diced tomatoes, garlic, fresh basil, balsamic vinaigrette and parmesan cheese. (House Specialty)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread
Topping
Method
Preparation of Bread
- 1
Slice the Italian Rolls
Using a serrated knife, slice each Italian roll in half horizontally to create a top and bottom piece.
- 2
Toast the Rolls
Place the sliced rolls on a baking sheet and toast them in a preheated oven at 400°F (200°C) for about 5-7 minutes until they are lightly golden and crispy.
Preparation of Topping
- 3
Dice the Tomatoes
Remove the stems from the fresh tomatoes, then chop them into small, even pieces and place them in a mixing bowl.
- 4
Mince the Garlic
Peel the garlic cloves and finely mince them, then add to the bowl with the diced tomatoes.
- 5
Chop the Basil
Rinse the fresh basil leaves, pat them dry, and chop them roughly. Add them to the bowl with the tomatoes and garlic.
- 6
Mix the Topping
Pour the balsamic vinaigrette over the tomato, garlic, and basil mixture. Stir gently to combine all ingredients evenly.
- 7
Grate the Parmesan
Using a grater, shred the parmesan cheese and set it aside for topping the bruschetta.
Assembly
- 8
Assemble the Bruschetta
Take the toasted Italian rolls and spoon the tomato mixture generously onto each slice. Top with grated parmesan cheese.
- 9
Serve
Arrange the bruschetta on a serving platter and serve immediately while the rolls are still warm.