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How To Make Classic Bruschetta

About Classic Bruschetta Ingredients

Tomatoes – How many you need will depend on how big your tomatoes are. You can use any type you prefer. I found a huge, locally grown tomato at the store that was more than 2 cups worth. But you can also use smaller tomatoes like Roma or cherry tomatoes.

Fresh basil – I picked mine from my garden. But if you buy it at the store, get a full bunch. You might not use it all in this recipe, but you can never have enough fresh basil hanging around. That smell!!!

Garlic cloves – These should be on the larger side. Usually the outer cloves on a head of garlic. I minced them and also mashed them with the flat side of my knife to help get the flavor out.

Olive oil – I used extra virgin olive oil. If you prefer to use another type of oil, you are welcome to. Just make sure it’s on the lighter side on flavor. You’ll be using this in the tomato mix, and also in an oil sprayer to spritz the bread with. If you don’t have an oil sprayer, use a basting brush to brush the oil over your bread slices.

Balsamic vinegar – Use your favorite. Just don’t use any that have flavoring added. Just a basic balsamic is best here.

Salt – I used pink Himalayan salt. You should use whatever you normally cook with.

Ground black pepper – Don’t use white pepper here. While it will certainly work, black pepper tastes better for this.

Parmesan cheese – This is optional but tasty. You don’t need much. It’s an accent, not the focus.

Bread – You’ll want a good quality baguette. If it’s soft and cakey, look for something else. You want a firm loaf with a crisp crust.

How To Make Classic Bruschetta

The veggies. Chop and measure the tomatoes, then transfer them to a medium mixing bowl. Mince the garlic cloves and add them to the tomatoes in the mixing bowl. Measure the basil, then slice it thin. Finally, add it to the mixing bowl as well. Measure the dressing ingredients into the mixing bowl, over the tomato mixture.

Slice your baguette at an angle to get the maximum surface space. Lay the bread out on a parchment-lined cookie sheet, and use an oil sprayer to sprite the slices with oil. Place in the oven for about 10 minutes, or until it’s nicely toasted without being dry.

Remove from the oven, place on a plate, and top with the tomato mixture. Sprinkle the parmesan cheese over the top and serve.

Should Bruschetta Be Refrigerated?

Whatever topping you add to bruschetta should definitely be refrigerated, but separately from the bread. The bread should also be refrigerated but will need to be re-warmed before serving.

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Bruschetta Roma

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