Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cheese. A popular dish is Bruschetta with tomatoes; the most popular recipe outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is marketed under the bruschetta name.
In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. I am a die hard Italian food lover. most of the white sauce pasta, (White sauce with garlic flavor only) and these Bruschettas, My All time favorite. These are really good! I always make two batches of these since the go so quickly. This appetizer or side dish makes a crispy complement to any Italian entree. Those are the greatest bruschetta I always serve with friends and family.
And this is going to be a part of our 127th #Foodimonday #bloghop event. This time we all are back with our #Bruschettarecipes. Check out my version of Bruschetta and Enjoyyy the Italina treat.
1 small baguette, sliced into thick pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon chili flakes
1 tablespoon thinly sliced garlic, plus 1 garlic clove, peeled, for coating bread
8 to 10 basil leaves
1/3 cup sun-dried tomatoes, drained and sliced 1/4-inch thick
1/2 tbsp Lemon juice
Salt and fresh black pepper
2 Tbsp Grated cheese
1. Preheat a grill or stove-top grill pan.
2. Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
3. While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
4. When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
5. Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato basil mixture, then evenly divide the grated cheese and some more basil leaves over the mixture. Serve warm.